St Aloysius (Deemed To Be University) Mangalore Ph.D Food Science And Technology: Fees 2026, Course Duration, Dates, Eligibility

Ans. The PhD programme in Food Science at St Aloysius is supervised by Dr. S.N. Raghavendra, who specialises in Food Technology and Biotechnology. His research areas include food processing technology, particle size effects on hydration properties of food materials, grinding characteristics of seeds and residues, and value-added product development from food by-products. The department also has faculty with expertise in food safety, food biotechnology, marine food products, and functional foods. The department has active research collaborations with ICAR-CIFT (Kochi) and ICAR-CPCRI (Kasaragod), which provide additional research opportunities for PhD scholars.

Ans. These are two distinct programmes. The M.Sc. in Food Science and Technology is a 2-year taught postgraduate programme that covers coursework in food processing, food chemistry, food microbiology, and related subjects. The PhD in Food Science and Technology, on the other hand, is a research degree that requires original, independent research leading to a thesis. The PhD programme has a minimum duration of 3 years and requires completion of a mandatory coursework component (as per UGC PhD Regulations 2022) before the scholar proceeds to full-time research. Admission to the PhD programme requires a Master's degree (or equivalent) as a prerequisite.

Ans. Yes. The Department of Food Science has 4 dedicated research laboratories equipped for food analysis, food processing, and biotechnology research. The department has active MoUs with ICAR-Central Institute of Fisheries Technology (Kochi) and ICAR-Central Plantation Crops Research Institute (Kasaragod), enabling collaborative research and access to national-level research infrastructure. Faculty members have received seed money grants from the Mangalore Jesuit Educational Society (MJES) for research projects, and the department has published research in UGC-listed journals and presented at international food science conferences.

Ans. A PhD in Food Science and Technology opens doors to careers in academia (as a lecturer or professor), research institutions (such as CSIR-CFTRI, ICAR institutes, ICMR-NIN), and the food industry (R&D, quality assurance, product development, regulatory affairs). Alumni of the department's postgraduate programmes have been placed at companies like ITC, Hindustan Unilever, Britannia Industries, TATA Consumer Products, PepsiCo, and Buhler Group, as well as at international organisations in the UAE, Ireland, and New Zealand. PhD holders typically qualify for senior research and faculty positions that are not accessible with just a Master's degree.

Ans. As per the 2024-25 PhD notification, the Department of Food Science had 3 vacancies (listed as Food Science under the School of Life Sciences). The number of vacancies may vary each year based on supervisor availability and institutional guidelines. The admission process involves a written entrance test (waived for UGC-NET/GATE qualified candidates) followed by a personal interview. Given the limited number of seats, the process is competitive, and candidates with a strong academic record, relevant research experience, and a clear research proposal are at an advantage.

Ans. Yes, St Aloysius (Deemed to be University) offers both full-time and part-time PhD options. For part-time scholars in the Life Sciences (Basic Sciences and IT fee category), the annual fee is Rs. 65,000 per year (same for all three years, with no increment for extensions up to 2 additional years). Part-time scholars are expected to meet the same academic and research requirements as full-time scholars, including coursework completion and regular interaction with the supervisor. However, part-time scholars typically take longer to complete the degree. Candidates interested in the part-time option should confirm availability and supervisor consent at the time of application.