Why Study Food Science?
Food Science and Technology draws on the spectrum of biological and physical sciences, applies them to one of the essentials of life which is none other than food. Food science, not only in the academic, but in the real world sense, relies on mathematics, physics, biology, chemistry, biochemistry, microbiology, engineering, processing, nutrition, biotechnology, marketing and management. The purpose of the M.Sc. degree in Food Science and Technology is to provide the student with an advanced training in a specialization, with a particular emphasis on the acquisition of experience in the strategies and experimental methods of modern, original scientific research.
History of the M.Sc. program in Food Science and Technology at USJP
The national need for human resource development in the field of Food Science and Technology was recognized by USJP as far back as 1969 based on this realization the first ever Post Graduate Diploma in Food Science and Technology in the country was introduced through the Department of Biological Sciences in 1968 due to the efforts of late professor A.C.J. Weerakoon, then professor of Biological Sciences. Subsequently in 1979 this programme was transferred to be managed by the Department of Chemistry. Later in the year 1992, the post Graduate Diploma was upgraded to a Master Degree in Food Science and Technology to be executed through the Department of Chemistry. On establishing the Department Of Food Science and Technology in the year 2005 this master degree programme became to be managed by the Department Of Food Science and Technology under the responsibility of the Faculty of Graduate Studies.
The course consists of course work, practical classes and a research component geared towards those already employed in the food sector as food technologists, research scientists, academics, trainers, food analysts, QC personnel, factory managers, medical/scientific persons in Nutrition, Food Policy and Food Security or for those wishing to enter a career in the food related sectors as above or enhance knowledge on scientific aspects of food resources and their management for better utilization in business opportunities. Hence the curriculum has been designed to cater to the needs different personnel involved in the food industry.
Applicants should possess one of the following degrees from any recognized university:
- B.Sc.degree with Chemistry as a subject
- Degree in Agriculture, Medicine, B.V.Sc., B.A.M.S., M.B.B.S., Chem..Eng.,
- An equivalent qualification from a recognized higher education institution
Applicants are invited from the candidates who have satisfied the entry requirements. Due to large numbers of candidates applying for this course, suitable candidates are selected by an aptitude test and subsequently with an interview where mostly authenticity of certificates is examined. However, applications sponsored by state and private sector other organizations working in the target food-related areas would be given preference.
The program prepares those already employed in the food sector as food technologists, research scientists, academics, trainers, food analysts, QC personnel, factory managers, medical/scientific persons in nutrition, food policy and food security or for those wishing to enter a career in the food related sectors. The programme incorporates many different disciplines and through those, it prepares you for a career not only in the food industry, but in many areas that you probably wouldn’t even think of.
For more information contact:
Coordinator/M.Sc. in Food Science and Technology