Department of Food Technology and Nutrigenomics 

Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food scientists and food technologists study the physical, microbiological, and chemical makeup of the food, and depending on their area of specialization, develop ways to process, preserve, package, or store food according to the industry and government specifications and regulations. The Department of Food Technology and Nutrigenomics at Jamia Hamdard offers a two-year (four semester) course in M. Tech. Food Technology and Nutrigenomics. Ministry of Food Processing Industries that started functioning since 1988 has given a tremendous boost to this sector in India. 

M.Tech. Food Technology and Nutrigenomics (MFN)               

The MFN programme of Jamia Hamdard is intended to give adequate training and knowledge to the students on various aspects of food science and technology including the quality of raw material, packaging standards and methodology, health and hygiene parameters, processing techniques, storage and food value as well as educate them on developing methodologies for extracting useful by-products from industrial and domestic waste. The course content puts emphasis on upcoming areas in food science and technology, which includes functional foods, nutrigenomics, nutraceuticals, and, besides, the nonalcoholic beverages, medicated water, dietary supplements, novel biodegradable material, transgenic and organic food, good manufacturing and post-harvest practices, fundamentals of chemical engineering, dairy technology, and bioprocess engineering. 

The food technologists are mainly required in food industries, mills, distilleries, packaging industry and hotels as Quality Assurance Manager, Production Manager, Laboratory Supervisor, Food Packaging Manager or as research scientists in premier institutes, universities and R&D units. A postgraduate in food technology also works as advisor, and in inspection boards or quality control cells. Companies like Hindustan Lever, Heinz, Kellogs, Nestle and many others recruit food technologists periodically as product development manager or as scientists for developing their products or bringing about an improvement in their products, and to ensure and monitor the quality and hygiene of food products in contamination and adulteration prevention units. 

Duration:                Two years (Four semesters) 

Total seats:            10 (including all categories)

                                Additional seats are available for foreign nationals 

Eligibility:                A candidate desirous of admission to the course must have

• Passed B. Tech./M. Sc. in Food Science and Technology or allied disciplines including B. Pharmacy with at least 55% marks in aggregate and mathematics at 10+2 level.
• Appeared in the Entrance Test/Interview conducted by Jamia Hamdard.