M.Tech (Food Biotechnology)

Program Code 171184

Campus Mumbai

Institute Amity Institute of Biotechnology, Mumbai

University Amity University Maharashtra

Eligibility B.Tech. in Biotechnology/ ...

Duration 2 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 0.72
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# Application form fee of Rs. 1100 fully waived ( not to be paid ) as a COVID-19 humanitarian measure.

Course Structure

1st Year

Semester 1

  • Food Processing Technology - I
  • Basics of food chemistry
  • Food Microbiology
  • Principles of Food Processing – Lab
  • Food Chemistry Lab
  • Fundamentals of Food Biotechnology
  • Enzymes in the food Industry
  • Food Microbiology Lab
  • Self Development and Interpersonal Skills
  • Basics of Communication
  • PG FL FRENCH I
  • PG FL GERMAN I
  • PG FL SPANISH – I

Semester 2

  • Fundamentals of Food Process Engineering
  • Basics of Human Nutrition
  • Food Packaging
  • Food Additives
  • Food Safety And Regulations
  • Research Methodology
  • Food Biotechnology Lab –I
  • Unit Operations in Food Processing & Food Packaging Laboratory
  • Sensory Evaluation lab
  • Research Article Presentation
  • Corporate Communication
  • Behavioural communication and relationship mgmt.
  • Nutrigenomics
  • PG FL French - II
  • PG FL German - II

2nd Year

Semester 3

  • Quality Control And Management
  • Food Process Equipment Design And Drawing Lab
  • Dairy Food Technology Laboratory
  • Quality Control And Management Laboratory
  • Food Plant Layout and design
  • Food Process Technology – II
  • Waste Management Of Food Industries
  • Entrepreneurship Development For Food Technologists
  • Food Safety & Toxicology
  • Term Paper
  • Interpersonal Communication
  • Summer Internship (Evaluation)
  • Leading Through Teams
  • Fermentation Technology
  • Nutritional Health Management
  • Protein Technology
  • Food Product Development And Analysis
  • Neutraceuticals
  • Economics of engineering
  • PG FL French – III
  • PG FL German – III
  • PG FL Spanish – III