Food processing is an emerging sector in India with significant growth potential in recent times. Processed food products have experienced double-digit growth in recent years. To sustain this growth trajectory, the industry needs skilled food technologists who can conduct technology-driven, need-based research and make informed decisions in agri-food businesses. Consequently, there are numerous job opportunities for aspiring food technologists in various government and private ventures.
Recognizing the importance of food technology, the Food Science & Technology (FST) Programme was initiated at Assam Agricultural University, Jorhat, under the Department of Horticulture, College of Agriculture, during the 2013-14 academic year. Currently, the programme offers a two-year MTech (Food Tech) in Processing Technology. Since its inception, it has produced approximately 70 qualified food technologists, including three international students from Ghana, Afghanistan, and Syria, sponsored by the Indian Council of Cultural Research (ICCR), and students from other Indian states supported by meritorious fellowships from the Indian Council of Agricultural Research (ICAR). Many graduates have secured managerial and R&D positions in industry and government sectors or have pursued higher education at prestigious institutions in India.
The Food Science and Technology program at Assam Agricultural University (AAU) is designed to impart comprehensive knowledge and skills in the field of food science, technology, and management. The program aims to develop professionals who can contribute to the food industry, research, and academia by addressing the challenges of food production, processing, preservation, quality control, and safety.
OBJECTIVES
Educational Excellence: The programme aims to provide comprehensive education in food science and technology, equipping students with theoretical knowledge and practical skills. This includes understanding the chemistry, microbiology, and engineering principles underlying food production and processing.PROGRAMME OVERVIEW
Academic Structure: The Food Science and Technology program is offered under the Faculty of Agriculture at Assam Agricultural University. The program typically includes undergraduate, postgraduate, and doctoral levels, providing students with a broad-based curriculum that covers both theoretical and practical aspects of food science.
Curriculum: The master\'s program delves deeper into advanced topics like Food Biotechnology, Advanced Food Processing, Functional Foods, and Nutraceuticals, Postharvest Technology, and Food Safety Management. Research methodology and hands-on experience through internships and projects are integral parts of the curriculum.
Facilities and Infrastructure: AAU is equipped with state-of-the-art laboratories for food analysis, processing, microbiology, and quality control, which provide students with hands-on training. The program also includes access to pilot plants where students can engage in small-scale processing activities, simulating real-world industrial scenarios.Research and Development: AAU emphasizes research in areas like food safety, value addition, postharvest management, and development of functional foods. Collaborative research projects with industry and government bodies are encouraged, promoting innovation and problem-solving skills among students.
Industry Linkages and Internships: The program maintains strong linkages with the food industry, enabling students to participate in internships, industrial visits, and workshops. These opportunities provide practical exposure and help in understanding the latest trends and technologies in food processing and management.
Career Opportunities: Post-graduates of the program have diverse career opportunities in food processing industries, quality control, research and development, academia, and government sectors. They are well-prepared for roles such as food technologists, quality assurance managers, product development scientists, and regulatory affairs specialists.
Extension Activities: The program also involves students in extension activities that focus on community outreach, training, and workshops aimed at educating farmers and local communities about food processing and preservation techniques.
Assam Agricultural University’s Food Science and Technology program is committed to creating a skilled workforce capable of contributing to the growing needs of the food sector, with a strong emphasis on sustainable practices, innovation, and food security.
| Masters Courses | ||||
| # | Course No. | Course Title | Course Credit | Syllabus |
| 1 | FST 451 | MATHEMATICS | 3(3 + 0) | |
| 2 | FST 452 | GENERAL MICROBIOLOGY | 2(1 + 1) | |
| 3 | FST 453 | CROP PRODUCTION: CONCEPTS AND PRACTICES | 3(2 + 1) | |
| 4 | FST 501 * | FOOD CHEMISTRY AND NUTRITION | 3(2 + 1) | |
| 5 | FST 502 * | FOOD MICROBIOLOGY | 3(2 + 1) | |
| 6 | FST 503 * | FOOD ENGINEERING | 3(2 + 1) | |
| 7 | FST 504 * | PRINCIPLES OF FOOD PROCESSING | 3(2 + 1) | |
| 8 | FST 505 * | FOOD PACKAGING TECHNOLOGY | 2(1 + 1) | |
| 9 | FST 506 * | FOOD QUALITY SYSTEMS & MANAGEMENT | 3(2 + 1) | |
| 10 | FST 507 * | TECHNIQUES IN FOOD ANALYSIS | 3(1 + 2) | |
| 11 | FST 511 | POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES | 3(2 + 1) | |
| 12 | FST 512 | TECHNOLOGY OF FRUITS AND VEGETABLE PROCESSING | 3(2 + 1) | |
| 13 | FST 513 | TECHNOLOGY OF CEREALS, PULSES AND OILSEEDS | 3(2 + 1) | |
| 14 | FST 514 | BAKERY AND CONFECTIONARY TECHNOLOGY | 3(2 + 1) | |
| 15 | FST 514 | BAKERY AND CONFECTIONARY TECHNOLOGY | 3(2 + 1) | |
| 16 | FST 515 | TECHNOLOGY OF PLANTATION CROPS AND SPICES | 3(2 + 1) | |
| 17 | FST 516 | TECHNOLOGY OF MILK AND MILK PRODUCTS | 3(2 + 1) | |
| 18 | FST 517 | TECHNOLOGY OF MEAT, POULTRY AND FISH PROCESSING | 3(2 + 1) | |
| 19 | FST 518 | SNACK FOODS TECHNOLOGY | 2(1 + 1) | |
| 20 | FST 519 | BEVERAGES TECHNOLOGY | 2(1 + 1) | |
| 21 | FST 520 | FOOD BIOTECHNOLOGY | 3(2 + 1) | |
| 22 | FST 521 | FOOD ADDITIVES AND INGREDIENTS | 2(2 + 0) | |
| 23 | FST 522 | INDUSTRIAL MICROBIOLOGY | 3(2 + 1) | |
| 24 | FST 523 | NUTRACEUTICALS AND HEALTH FOODS | 3(2 + 1) | |
| 25 | FST 524 | ENZYMES IN FOOD PROCESSING | 3(2 + 1) | |
| 26 | FST 525 | FOOD PHYSICS | 3(2 + 1) | |
| 27 | FST 526 | FOOD TOXICOLOGY | 3(2 + 1) | |
| 28 | FST 527 | WASTE RECYCLING AND RESOURCES RECOVERY SYSTEM | 2(1 + 1) | |
| 29 | FST 528 | ENERGY CONSERVATION AND AUDITING | 2(2 + 0) | |
| 30 | FST 529 | SENSORY EVALUATION | 2(1 + 1) | |
| 31 | FST 531 * | STATISTICAL METHODS FOR FOOD SCIENCE | 2(1 + 1) | |
| 32 | FST 532 | COMPUTER APPLICATIONS IN FOOD INDUSTRY | 3(1 + 2) | |
| 33 | FST 533 | BUSINESS MANAGEMENT & INTERNATIONAL TRADE | 3(3 + 0) | |
| 34 | FST 534 | APPLIED NUTRITION | 3(2 + 1) | * courses are compulsory |
