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M.Sc. Food safety and Quality Assurance ( 1 Year )

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M.Sc. Food safety and Quality Assurance ( 1 Year )

   Department of Biomedical Science

Programme Level

Post Graduate


1 Year

About the programme

Food Safety and Quality Assurance have become competitive edge in the global market for food products and for the all-round development of the food processing sector in the country. Apart from this, in the interest of consumer safety and public health, there is a need to ensure that the quality food products manufactured and sold in the market meet the stringent parameters prescribed by the food safety regulator. As student you will learn the skills and acquire knowledge for a professional career in food processing environment in the area of food safety and quality assurance. Looking at its great potential related to resolution of public health problem, skills that it generates such as ability to detect food adulteration, to inspect food processing units, to prevent malpractices in food business, to effectively communicate food safety information for public awareness, licensing and registration of food products & food service operations and many more, it enhances your employability exponentially.


Candidates passed Graduation with Basic health or allied science with minimum 50% marks.

Fee Structure

1 Year
Tuition Fee (per annum)
Exam Fee (per annum)

Program Structure


Program Structure

Career Pathways

Career Opportunities

This is a career - oriented course and after completion of this students can work as food safety officers and quality assurance managers in various companies as well as government organizations by ensuring quality food products to consumers to secure public health. These professionals are responsible for the development and implementation of inspection activities, the detection and resolution of problems, formulation of policies and testing methodology to meet regulatory standards. Various specialized areas include Food Safety Officers, Quality Assurance Managers, Food Inspectors, Food Analysts, Food Scientists, HACCP Coordinators and Policy makers as well. After completion of this course you may go for Ph.D. or pursue research and development in FMCG companies or establish your own enterprise.

Best of career opportunities are available in the following areas:

  • Government Sector,
  • FSSAI,
  • FCI,
  • FMCG Companies,
  • Dairy,
  • Bakery,
  • Nutraceutical Industries,
  • Food Processing Units,
  • Teaching,
  • Research and Development in private and public sector
  • Food Business,
  • Government and policy making,
  • Marketing and public relations,
  • Public service,
  • Social service.

Programme Outcomes


Food safety and quality assurance knowledge: Curriculum focuses on principles of food safety and quality assurance standards applicable to the food and beverage processing industries. Food Chemistry and Microbiology, Food Safety Management Systems, Sanitation along with an in-depth review of International Food Laws and Regulations are the core elements of this program.


Planning Abilities: Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. Develop and implement plans and organize work to meet deadlines.


Problem analysis: Utilize the principles of Analytical thinking, clearly and critically, while solving problems and making decisions during handling patients, Sports person and making food chart for all age groups and also analyze, evaluate and apply information systematically and making decisions related to it.


Modern tool usage: Learn and apply modern and appropriate practical applicable tools of a scientific understanding of food safety.


Leadership skills: Understand and consider the human reaction to change, motivation issues, leadership and team-building when planning changes required for fulfillment of practice, professional and societal responsibilities. Assume participatory roles as responsible citizens or leadership roles during the conduction of their job to facilitate improvement in health and wellbeing.


Professional Identity: Understand, analyze and communicate the value of their professional roles in society (e.g. health care professionals, promoters of health, Clinical Researcher, managers, employers, employees)


Food Safety and Quality Assurance Ethics: Honor human values and apply ethical principles in professional and social contexts. Demonstrate behavior that recognizes cultural and personal variability in values, communication and lifestyles. Use ethical frameworks; apply ethical principles while making decisions.


Communication: Communicate effectively with the food community (food service institutions, nutraceutical and food industries, factories, etc.) and write effective reports, make effective presentations and documentation, and give and receive clear instructions.


The Food Safety and Quality Assurance and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety and legal issues and the consequent responsibilities relevant to the food safety practice.


Environment and sustainability: Understand the impact of the food safety solution in societal and environmental contexts, demonstrate the knowledge of, and need for sustainable development.


Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change. Self-access and use feedback effectively from others to identify learning needs and to satisfy these needs on an ongoing basis.

Programme Educational Objectives


Graduates shall work as food safety officers and quality control managers in various food processing sectors by ensuring quality of food products for improving public health.


Graduates shall conduct research/ higher studies in Food Safety and Quality Management as well as in the interdisciplinary field to exhibit global competitiveness


Graduates shall possess strong skills in Food Safety and Quality Management and are able to establish their own start-ups

Programme Specific Outcomes (PSOs)


Evaluate critical domestic and global food safety related issues that challenge and influence the food product development.


Demonstrate competencies in performing the research; evaluating, analysing and presenting the results.