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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.
Students having CUET Score will be given preference in merit.
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:
01
The M.Sc. in Food Safety and Quality Assurance program is designed to provide advanced theoretical and practical knowledge in food safety, quality management, and regulatory standards. It equips students with skills in analytical techniques, auditing, and risk assessment essential for maintaining food safety and quality in the food industry. The program aims to develop competent professionals who can lead in food safety operations, contribute to public health, and engage in research and development to advance the field globally.
Specialized Knowledge: Apply advanced concepts of food safety, microbiological safety, chemical contaminants, and food hygiene principles.
02
Problem Analysis: Analyze complex problems related to food safety risks, contamination, and quality deterioration using scientific methodologies.
03
Design and Implementation of Safety Solutions: Design food safety plans, implement hazard analysis, and develop strategies for quality assurance in food production.
04
Research Methodology: Design and conduct research projects using appropriate tools, statistical methods, and laboratory techniques for food quality improvement.
05
Use of Modern Analytical Tools: Employ advanced analytical equipment and digital tools for quality analysis, traceability, and regulatory documentation.
06
Professional Ethics: Exhibit ethical responsibility and integrity in ensuring consumer safety, product authenticity, and regulatory compliance.
07
Sustainability: Promote sustainable practices in food production, waste management, and packaging with a focus on environmental impact.
08
Communication Skills: Communicate technical and regulatory aspects of food safety effectively to various stakeholders including industry, government, and consumers.
09
Teamwork and Leadership: Work effectively as part of multidisciplinary teams and demonstrate leadership in food safety audits, inspections, and projects.
10
Entrepreneurship and Project Management: Apply entrepreneurial and project management skills for establishing or managing food safety consultancy or quality assurance enterprises.
11
Public Health Advocacy: Actively engage in public health initiatives related to food safety awareness, nutritional quality, and consumer education.
12
Lifelong Learning: Demonstrate continuous professional development and remain updated with international standards, regulations, and technological advancements.
Comprehensive Knowledge in Food Safety: To impart thorough knowledge of food safety management systems, quality control, and global food regulatory frameworks.
Research and Analytical Skills: To develop students' competencies in conducting advanced research, performing risk analysis, and utilizing modern analytical tools for food quality assessment.
Industry and Professional Readiness: To prepare graduates for leadership roles in food industries, laboratories, government regulatory bodies, and research organizations.
Ethical and Social Responsibility: To foster ethical responsibility and commitment towards public health and environmental sustainability through safe food practices.
Lifelong Learning and Global Competence: To encourage continuous professional development, research engagement, and adaptability to global food safety challenges.
Food Safety System Proficiency: Demonstrate expertise in implementing food safety management systems such as HACCP, FSSAI, ISO 22000, Codex Alimentarius, and related standards.
Analytical and Laboratory Skills: Apply modern analytical techniques for food quality evaluation, contamination detection, and risk assessment.
Regulatory Compliance and Auditing: Ensure compliance with national and international food safety regulations, conduct food audits, and manage certifications.
Industry Readiness and Research Contribution: Develop leadership and research skills for contributing to innovations in food safety and quality management in academic or industrial settings.