Programmes
MBA (Food Technology and Food Enterprise Management)
Programmes Structure
Objective
MBA (Food Technology and Food Enterprise Management) is an innovative 2-year, full-time Master’s degree program. It has been especially designed to deliver world-class Food Tech business education to groom professionals who can become leaders of tomorrow.
The objectives of the programme are to :
- Develop a professional understanding of food processing, preservation technologies and culinary arts as a specialized section of the HORECA, Food FMCG and the Food Processing Industries that provide wide immediate career opportunities.
- Acquire industry-specific business skills, consumer practices, food products marketing and .
- Learn industry specific skills of food safety, hygiene, purchase and logistic practices.
- Develop entrepreneurial skills and explore opportunities that are prevalent in the food industry.
- Learn strategic management practices applied in variety of commercial and non-commercial food service operations and food processing industry.
Duration
- 24 Months
Courses and Specializations
| COURSE CODE | COURSE TITLE | CREDITS |
|---|---|---|
| 101 | Introduction to Food Science -(Theory) | 3 |
| 102 | Introduction to Food Science (Practical) | 3 |
| 103 | Principles of Cooking Techniques - (Theory) | 3 |
| 104 | Principles of Cooking Techniques - (Practical) | 2 |
| 105 | Sensory Science and Technology (Theory) | 3 |
| 106 | Sensory Science and Technology (Practical) | 2 |
| 107 | Food Product Development And Consumer Studies | 3 |
| 108 | Introduction to Financial Management | 2 |
| 109 | Human Resource Management | 2 |
| 110 | Essentials of Marketing Management | 2 |
| Total | 25 | |
Number of
Credits: 3 credits
Course Description: A familiarise with method to gauze
quality characterisation food and changes that take place during production
storage and handling. Food science, food chemistry and food microbiology
physical properties of food and their significance and nutrition
Number of
Credits: 3 credits
Course Description: A familiarise with method to gauze quality
characterisation food and changes that take place during production storage and
handling. Food science, food chemistry and food microbiology physical properties
of food and their significance and nutrition
Number of
Credits: 3 credits
Course Description:This course will allow students to learn the
various principles of cooking and its effects on food ingredients and food products
in general. The learner will get to understand the short and long term chemical
and biological changes on food items using various cooking methods.
Number of
Credits: 2 credits
Course Description:This course will allow students to learn the
various principles of cooking and its effects on food ingredients and food products
in general. The learner will get to understand the short and long term chemical
and biological changes on food items using various cooking methods.
Number of
Credits: 3 credits
Course Description: Understanding the Science of Flavour Profiling,
Taste, Texture and Aroma Development Sensory food science has evolved from the need
for scientifically sound and systematic sensory evaluation of foods. Capitalising
on its multidisciplinary nature, there is need to learn about flavour profiles,
aroma development, texture science and creating appropriate tastes. Students will
learn about use of five senses, the five types of tastes and why this is all so
important for food businesses when designing and making new products.
Number of
Credits: 2 credits
Level: 2
Course Description:Understanding the Science of Flavour Profiling,
Taste, Texture and Aroma Development Sensory food science has evolved from the need
for scientifically sound and systematic sensory evaluation of foods. Capitalising
on its multidisciplinary nature, there is need to learn about flavour profiles,
aroma development, texture science and creating appropriate tastes. Students will
learn about use of five senses, the five types of tastes and why this is all so
important for food businesses when designing and making new products.
Number of
Credits: 3 credits
Course Description:Knowledge of core concepts of food product development,
Complexities/intricacies governing the development of food product. Experimental design
techniques in product design, optimisation and product formulation. Techniques involved
in sensory sciences relevant to food product development. Development of a new product
and prepare new products based on special dietary requirements, functionality, convenience
and improvisation of existing traditional Indian foods. Evaluate relevant scientific
literature in food product development and consumer studies to demonstrate comprehension
of its scope and relevance in food based operations. Experimental design techniques in
product design, optimisation and product formulation.
Number of
Credits: 2 credits
Course Description:Management accounting course facilitates the
managerial decision making more effectively and efficiently. The tools & techniques
of management accounting are very useful for strategic managerial decisions
facilitating cost control, profit maximization, organizational planning and control.
Number of
Credits: 2 credits
Course Description:Define the basic concepts and role of HRM in organisations.
Understand and apply the functions of HRM. Understand the various contemporary HR issues.
Develop basic HR skills.
Number of
Credits: 2 credits
Course Description:To illustrate innovative marketing strategies.
Apply the fundamental concepts of marketing to the industry. Examine Marketing perspectives
essential for all managers today. Analyse the marketing strategies of companies.
| COURSE CODE | COURSE TITLE | CREDITS |
|---|---|---|
| 201 | Food Fermentation and Beverages Processing Management | 3 |
| 202 | Food Processing and Preservation | 3 |
| 203 | Food Safety And Quality Management | 3 |
| 204 | Statistics and Research Methodology | 4 |
| 205 | Service Operations Management | 2 |
| 206 | Supply Chain Strategy | 2 |
| 207 | Data Driven Decision Making | 2 |
| 208 | Digital Marketing | 2 |
| 209 | Organizational Behaviour | 2 |
| 210 | Health and Wellness Module I | 0 |
| Total | 23 | |
Number of
Credits: 3 credits
Course Description: Understand processes and equipment utilized
in mass production of food product and familiarise with typical unit operation,
mass balance, process control, instrumentation, SQC, cleaning and sanitation
Number of
Credits: 3 credits
Course Description:Understand processes and equipment utilized
in mass production of food product and familiarise with typical unit operation,
mass balance, process control, instrumentation, SQC, cleaning and sanitation
Number of
Credits: 3 credits
Course Description:
Regional Indian Food cooking systems and the traditional preservation
methods have been used perfected over ages. The purpose of this course
is for students to learn these and adapt it for food processing industry.
Number of
Credits: 4 credits
Course Description:
To enable students to present, analyze and interpret data. To enable students to use concepts of probability in business situations. To enable students to make inferences from samples drawn from large datasets. To enable students to apply univariate and multivariate statistical techniques.
Number of
Credits: 2 credits
Course Description: Understand causes of food spoilage and measures needed
to control same to enable extension of shelf life through prevention and also through
intervention of food preservation technologies.
Number of
Credits: 2 credits
Course Description:
Understand causes of food spoilage and measures needed
to control same to enable extension of shelf life through prevention and also through
intervention of food preservation technologies.
Number of
Credits: 2 credits
Course Description: The Science of Cooking with Microbes, explores the roles that
microbes play in the production, preservation, and enhancement of diverse foods in a variety of
culinary traditions, and learn about the history of food fermentations.
Number of
Credits: 2 credits
Course Description:
The Science of Cooking with Microbes, explores the roles that
microbes play in the production, preservation, and enhancement of diverse foods in a variety of
culinary traditions, and learn about the history of food fermentations.
Number of
Credits: 2 credits
Course Description:
Understand public health and food safety aspect in bulk handling of food and control care
needed to produce safe food HACCP and FSMS, product recall programme, VACCP & TACCP.
Knowledge of core concepts of food safety and quality of foods. Knowledge to conduct
risk assessments relevant to food industry. Study the certifications and accreditations
in details. Evaluate relevant scientific literature in food safety developments and
quality assurance and comprehend its scope and relevance in food based operations.
Number of
Credits: 0 credits
Course Description:
To introduce the overview of service separations, challenges, concepts of quality, customer satisfaction
and management practices. To discuss various factors in structuring the services operations. To study the
service quality management. To discuss the various models of waiting lines.
| COURSE CODE | COURSE TITLE | CREDITS |
|---|---|---|
| 301 | Export Potential Analysis for Agri Products | 2 |
| 302 | Food Journalism and Social Marketing | 2 |
| 303 | Cold Chain Management | 2 |
| 304 | Food Laws and Intellectual Property Rights (IPR)- (Theory) | 4 |
| 305 | Food Business Mangement and Entrepreneurship Development (Theory) | 3 |
| 306 | Nutraceuticals and Functional Foods | 3 |
| 307 | Food Analysis and Instrumentation | 4 |
| 308 | Internship | 12 |
| 309 | Health and Wellness Module II | 0 |
| Total | 32 | |
Number of
Credits: 2 credits
Course Description: The course has been designed to acquaint with the
national and international food laws. The course is meant for all the stakeholders
of the food chain i.e. producer, procurer, transporter, processor, distributor,
retailer, exporter/importer and regulator. The course has four major components:
Indian Food Regulatory Regime; Global Scenario; Export and Import Laws and Regulations
and Other Laws and Standards Related to Foods.
Number of
Credits:2 credits
Course Description: As eating habits of people change constantly, developing new recipes
is an endless endeavour of any food business and food chains. Developing new products to suit the
different market segments , improving existing products, incorporating new processes and evolving
new ways are done by a separate team that consists of chefs, food technologists, scientists and
each of them has a distinctive role play. Unlike earlier time, recipe development process is an
end to end activity and comprises various stages.
Number of
Credits: 2 credits
Level: 2
Course Description:
As eating habits of people change constantly, developing new recipes
is an endless endeavour of any food business and food chains. Developing new products to suit the
different market segments , improving existing products, incorporating new processes and evolving
new ways are done by a separate team that consists of chefs, food technologists, scientists and
each of them has a distinctive role play. Unlike earlier time, recipe development process is an
end to end activity and comprises various stages.
Number of
Credits: 4 credits – 30
hours
Course Description:
Introduction to Functional Foods and Nutraceuticals, Probiotics, Prebiotics, Other
Food Components with Potential Health Benefits and Non Nutrient Effect of Specific
Nutrient.
Number of
Credits: 3 credits
Course Description:
Knowledge of core concepts of start-ups and entrepreneurship. Knowledge of financial and
legal issues related with start-ups. Knowledge of core concepts of IPR. New technology/innovation
in food product development using start-ups.
Number of
Credits: 3 credits
Course Description:Introduction to Functional Foods and Nutraceuticals,
Probiotics, Prebiotics, Other
Food Components with Potential Health Benefits and Non Nutrient Effect of Specific
Nutrient.
Number of
Credits: 4 credits
Course Description: To help the students describe how
organizational behavior affects the performance and
effectiveness. To understand the dynamics of individual and group behavior
in organizations. To have a basic frame work of predicting individual and
group behaviour in organizations. To enable students to apply organizational
behavior theories and methods to achieve better interpersonal relationships
and manage people effectively.
Number of
Credits: 12 credits
Course Description:
Assess and analyse Internet marketing and further utilize it for marketing communication options.
Compare and contrast different tools and techniques available for Digital marketing and suggest in
final marketing strategy. Evaluate and prepare digital marketing strategies using latest trends.
Number of
Credits: 0 credits
Course Description:
Develop an analytical/practical approach to corporate fin decision making. Apply & analyse
the concepts in real life situations. Evaluate various theories related to different concepts.
| COURSE CODE | COURSE TITLE | CREDITS |
|---|---|---|
| 401 | Conflict and Negotiation | 2 |
| 402 | Food Packaging Operations | 4 |
| 403 | Food Project Management | 12 |
| 404 | Business Analytics | 2 |
| 405 | Global Business Environment | 2 |
| Total | 22 | |
Number of
Credits: 2 credits
Number of
Credits: 4 credits
This course in the fundamentals of economics covers consumer
theory, producer theory as well as the market structures through which individuals
and firms interact. Economic theories are based on the assumption that individuals
as well as firms have well defined objectives; utility maximization for individuals
and profit maximization for firms and they act systematically according to the
incentives and constraints of their economic environment.
Number of
Credits: 12 credits
Food is a highly perishable commodity hand need a suitable
packaging for extending the shelf life and preserving the nutritional quality.
In this course, the various types of packaging materials and its properties
and applications will be covered. The course will also cover the regulations
and standards associated with it.
Number of
Credits: 2 credits
Food is a highly perishable commodity hand need a suitable
packaging for extending the shelf life and preserving the nutritional quality.
In this course, the various types of packaging materials and its properties
and applications will be covered. The course will also cover the regulations
and standards associated with it.
Number of
Credits: 2 credits
Students to undertake fundamental research, formulate research questions,
design social science research and the various types of research designs. Students gain
knowledge of quantitative and qualitative research along with statistical analysis of
primary data collection.