Welcome To B. K. Birla College of Arts, Science & Commerce, Kalyan
Welcome To B. K. Birla College of Arts, Science & Commerce, Kalyan
Welcome To B. K. Birla College of Arts, Science & Commerce, Kalyan
Welcome To B. K. Birla College of Arts, Science & Commerce, Kalyan
Welcome To B. K. Birla College of Arts, Science & Commerce, Kalyan
M. Sc. Food Science
and Nutraceuticals
M. Sc. Food Science and Nutraceuticals
Key Information
Eligibility
- A candidate for being eligible for admission to the M.Sc. in Food Science and Nutraceuticals programme shall have passed B.Sc. / B.Voc. / B.Sc. (Hons.) in Chemistry or any Biological Sciences (Botany / Zoology / Microbiology / Biotechnology / Biochemistry / Life Science / Human Physiology / Biology, Bioscience, Human Science, Food processing technology etc.)
- A candidate for being eligible for admission to the M.Sc. in Food Science and Nutraceuticals programme shall have passed B.Sc. / B.Voc. / B.Sc. (Hons.) in Chemistry or any Biological Sciences (Botany / Zoology / Microbiology / Biotechnology / Biochemistry / Life Science / Human Physiology / Biology, Bioscience, Human Science, Food processing technology etc.)
- Every candidate admitted to the Masters Programme in the constituent/affiliated college / recognized institution, conducting the programme, shall have to register himself / herself with the University.
Duration
2 Years
Programme Code
Course Type
Master Degree
Curriculum
Semester - I
Course Outcomes (CO)
| Course Code | Course Name | Course Outcomes (CO) |
|---|---|---|
| BPNSFSM101 | Fundamentals of Food Science and Nutraceuticals |
CO1: This course will enable the student to learn about various food groups, balanced diet, digestion, absorption and function of various nutrients and their sources. CO2: Explain Food Genomics and Nutritional genomics CO3: To understand the applied aspects of nutraceutical sciences, its scope and futures prospects. CO4: To understand the active components of various nutraceutical ingredients. CO5: Analyse the relationship between food, nutrition and health CO6: To understand the functions of Nutraceuticals and functional foods for the treatment of various disorders. CO7: To explain the role of anti-nutritional factors. |
| BPNSFSM102 | Nutritional Biochemistry |
CO1: Lay the foundation of biological chemistry. CO2: Gives insights about the chemical reactions that occurs in biological system. CO3: Impart knowledge about the structures of the principal components present in biological system. CO4: To understand the fundamentals of carbohydrates and their importance in metabolism. CO5: To understand the fundamentals of lipids and their role in biological system. CO6: To analyse the role of proteins and amino acids. CO7: To know the role of vitamins and minerals. |
| BPNSFSM103 | Functional Food and Nutraceuticals |
CO1: To provide enormous knowledge on role of nutraceutical and functional foods in human diet. CO2: It will provide an understanding of recent advancements in formulation and processing of functional foods. CO3: Give insight of various analytical instrument for studying food components CO4: Understanding fundamental concepts and knowledge related to functional foods CO5: Critically evaluation of the mechanism of action and health benefits of different types of Nutraceuticals CO6: Expain importance of functional food CO7: To analyse importance of phytonutrients and food genomics |
| BPNSFSEL104A | Nutrition during Life span |
CO1: Understand Nutritional Needs Across the Lifespan CO2: Relate Nutrition to Physiological Development CO3: Plan Balanced Diets and Menus CO4: Identify Nutritional Disorders and Management CO5: Gain knowledge on the importance of nutrition during life span CO6: To do computation of nutrient allowances during life span. CO7: Enlighten the principles and working applications during dietary modifications. CO8: Comprehensive knowledge on analysing the nutritional requirements. |
Semester - II
Course Outcomes (CO)
| Course Code | Course Name | Course Outcomes (CO) |
|---|---|---|
| BPNSFSM201 | Food Microbiology and Food Safety |
CO1: To study the scope of food microbiology and food safety. CO2: Understand Microbial Ecology CO3: To gain the essential knowledge and applications of various techniques (traditional to advanced) for preserving food. CO4: Identify Foodborne Hazards & Toxicology CO5: Learn techniques (traditional to advanced) for preserving food. CO6: Understanding the role of microorganisms in food spoilage, food fermentation and foodborne diseases CO7: Understanding microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety and hygiene CO8: Understanding the requirements and components of food safety management system (FSMS) and practical applications of microbiological risk assessment (MRA) tools for assessing microbiological risks in the food sector. |
| BPNSFSM202 | Human Physiology |
CO1: To introduce the physiological concepts of homeostasis and control mechanisms CO2: To study the functions of body systems with emphasis on clinical relevance. CO3: Capability to integrate physiological knowledge with anatomy, biochemistry, and biophysics to understand the holistic function of the human body. CO4: Understanding of all aspects of general and systemic physiology. CO5: Understanding cellular transport, enzymes, and cell signaling pathways. CO6: Understanding of physiological mechanisms of the human body and Patho-physiological processes of diseases. CO7: Understanding hormone regulation and developmental biology. |
| BPNSFSM203 | Clinical Dietetics and Therapeutic nutrition |
CO1: Development of a holistic understanding of clinical nutrition CO2: Proficiency in assessing the nutritional status of patients and designing therapeutic diets. CO3: Explain the concept of food and nutraceuticals and their role in bridging the gap between food and medicine. CO4: Demonstrate knowledge and practical competency in nutrition education and dietary counseling for healthy as well as diseased individuals. CO5: Understand Food and Nutraceuticals bridging the gap between food and dr CO6: Demonstrate competency in nutrition education and counseling for healthy and disease-ridden individuals CO7: Understand Nutritional Factors- Promoters and Inhibitors CO8: Analyze the pathophysiology of metabolic diseases (e.g., diabetes, cardiovascular issues) |
| BPNSFSEL204 | Dairy Technology |
CO1: Impart the knowledge of milk grading and their composition. CO2: Illustrate the technologies of processing of milk and milk products. CO3: Provide in-depth knowledge in various unit operations and developments in dairy processing. CO4: Demonstrate the manufacturing of various dairy products and exemplify the quality of dairy products. CO5: Gain knowledge of milk composition, types and grades of milk. CO6: Understand the technology of processing of milk and milk products. CO7: Apprehend the manufacturing and quality analysis of different dairy products. CO8: Perceive hygiene and sanitation practices in dairy industry |
Semester - III
Course Outcomes (CO)
| Course Code | Course Name | Course Outcomes (CO) |
|---|---|---|
| BPNSFSM301 | Fermentation technology and Food processing |
CO1: To study the product recovery purification and downstream processing of microbial fermented products. CO2: To study techniques of food preservation CO3: To impart basic concept of Food colloids, Freezing, Dehydration processes and equipment used during the processing. CO4: To understand the principles of thermal processing, Minimal Processing, and hurdle technology CO5: Understand the steps involved in various high and low temperature processing techniques. CO6: To understand the principles of processing plant foods. CO7: To study the need for processing foods, composition and nutritive value of plant foods and storage practices. CO8: To understand the concepts of water disposal and sanitation. |
| BPNSFSM302 | Food Additives and Sensory evaluation |
CO1: To implement the applications of food additives in different products. CO2: Learn the importance of sensory evaluation and its application. CO3: To understand Stability and Shelf-Life study CO4: To educate students about common food adulterants and their detection CO5: To study the role of food additives in the product development. CO6: To understand the role of sensory evaluation in development of a product and to learn various techniques involved. CO7: To understand concept of toxicity study CO8: Extend their knowledge of detecting other kinds of adulteration. |
| BPNSFSM303 | FSSAI Regulations and Compliance for Nutraceuticals and Functional Foods |
CO1: To understand the legal and regulatory framework governing nutraceuticals in India. CO2: To interpret FSSAI regulations for nutraceuticals and functional foods. CO3: To evaluate ingredient approval, labeling, and claims compliance. CO4: To understand regulatory approval processes and enforcement mechanisms. CO5: Apply FSSAI nutraceutical regulations (2016) in real scenarios. CO6: Interpret Schedules I–VIII for ingredient approval. CO7: Evaluate claims and labeling compliance scientifically. CO8: Understand regulatory approval, documentation, and enforcement. |
| BPNSFSEL304 | TECHNOLOGY OF CEREAL, PULSES AND OILSEEDS |
CO1: Understand basic composition & structure of food grain. CO2: To understand technology of milling of various cereals CO3: To learn processing of pulses and oilseeds. CO4: To understand the importance & processing of protein rich products. CO5: Understand the basics of milling operations. CO6: Learn processing food grains into value added products. CO7: Integrate knowledge of production, distribution & storage of grains. CO8: Manage by products utilization |
Semester - IV
Course Outcomes (CO)
| Course Code | Course Name | Course Outcomes (CO) |
|---|---|---|
| BPNSFSM401 | Total Quality Management and Regulatory Affairs |
CO1: To understand the concept of Quality Control and Quality Assurance. CO2: To understand the relationship between Good Manufacturing Practices and Quality Control with Hazard Analysis. CO3: To understand the silent features of National and International Food Regulations. CO4: To understand the importance of National and International Food Regulations. CO5: To study the method of manufacturing of a food and nutraceutical product. CO6: To study the role of Quality control and Quality assurance in the industry. CO7: To update the students with the upcoming National and International regulations of the Food and Nutraceutical Industry. CO8: To study and understand the importance of guidelines and certifications. |
| BPNSFSM402 | Development and marketing of Nutraceutical products |
CO1: To understand the importance of packaging and various packaging materials in the manufacturing of food products. CO2: To understand the importance of effective consumer communication. CO3: To study the role of marketing in the product development. CO4: To study the concept of IPR CO5: To understand the role of media as an effective tool for communicating with the consumer. CO6: To understand the importance of consumer acceptance. CO7: To implement the applications of food marketing in different products. CO8: To understand Impact of IPR on global trade |
| BPNSFSM403 | FOOD PLANT DESIGN AND FACILITIES |
CO1: To obtain knowledge of design of food plant and food processing equipments. CO2: To understand basic principles of safe and hygeinic storage of foods CO3: To develop basic knowledge of solid and liquid waste management and treatment CO4: Gaining detailed knowledge of design of food plant and food processing equipments. CO5: Develop a basic knowledge of principles of safe and hygeinic storage and transportation of fresh plant and animal foods. CO6: Understanding principles of cold chain management and design of cold stores and warehouses. CO7: Basic knowledge of solid and liquid waste management and treatment. CO8: Basic understanding of mode of action of detergents and sanitizers. |
| BPNSFSM404 | Bakery technology |
CO1: To understand the fundamentals of baking and technology behind various bakery products and breakfast cereals CO2: To understand trends in the bakery industry. CO3: To understand technology used in modified bakery products for different health conditions. CO4: Develop concepts of baking methods. CO5: Acquire the knowledge of the technologies behind bakery products. CO6: Understand trends in bakery industry. CO7: Get an overview of modified bakery products for different health conditions |
Expert Faculty
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Programme Objectives
- Understanding Food Composition and Function
- Bridging Food and Medicine
- Innovate healthier food products
- Ensuring Food Quality and Safety
- Research and Innovation
- Industrial and Entrepreneurial Skills
Career Options
Career options for Food Science and Nutraceuticals students:
1. Food Industry Careers
- Work in product development, quality control (QC), and quality assurance (QA).
- Roles: Food technologist, quality analyst, production supervisor.
- Opportunities in companies like Nestlé, Amul, and ITC Limited.
2. Nutraceutical & Pharmaceutical Industry
- Develop dietary supplements, functional foods, and health products.
- Roles: Nutraceutical scientist, formulation expert, regulatory affairs officer.
- Work with companies like Himalaya Wellness and Dabur.
3. Research & Development (R&D)
- Conduct research in food innovation, functional foods, and bioactive compounds.
- Work in research institutes, universities, or private labs.
- Focus areas include Nutraceutical Research.
4. Food Safety & Regulatory Affairs
- Ensure compliance with food laws and standards.
- Work with agencies like Food Safety and Standards Authority of India.
- Roles: Food safety officer, auditor, regulatory specialist.
5. Public Health & Community Nutrition
- Work with NGOs, government programs, and international agencies.
- Promote nutrition awareness and disease prevention.
- Opportunities with World Health Organization.
6. Quality Control & Food Testing Laboratories
- Analyze food samples for safety, quality, and nutritional value.
- Roles: Lab analyst, microbiologist, quality inspector.
7. Academia & Teaching
- Become a lecturer or professor after higher studies (M.Sc., PhD).
- Teach subjects like Food Technology and Nutraceuticals.
8. Entrepreneurship
- Start your own business: health foods, supplements, organic products, or diet consultancy.
- Examples: functional beverages, protein snacks, herbal supplements.
9. Food Journalism & Content Creation
- Work as a nutrition writer, blogger, or health educator.
- Create content on healthy eating, diets, and food trends.
