Masters in Food Technology and Nutritional Science

Master of Science in Food Technology and Nutritional Science

Faculty: Faculty of Life Science

Duration: 1.0-1.5 Years (2-3 Semesters)

Total Credit Hours: 40.0

CGPA Range: Highest 4.00 – Lowest 2.50

Program Type: Outcome-Based Postgraduate Program

Overview

The Master of Science (M.Sc.) in Food Technology and Nutritional Science (FTNS) at Mawlana Bhashani Science and Technology University (MBSTU) is an advanced postgraduate program designed to foster specialized research, innovation, and professional leadership in the fields of food processing, safety, quality management, and advanced human nutrition.

The program extends over 2-3 semesters (3 for Thesis group and 2 for Non-Thesis group) and consists of 40 credit hours. The M.Sc. program emphasizes advanced food analysis, product development, functional foods, and dietary management. Theory courses are offered during the first two semesters, while the third semester is dedicated for thesis work. Non-Thesis group students are offered the opportunity of internship in a major food industry, public health institute, or specialized food research laboratory.

Program Majors and Research Areas

Students can specialize or conduct research in any of the following advanced FTNS fields:

• Advanced Food Safety and Quality Management (HACCP/ISO)

• Functional Foods, Nutraceuticals, and Product Development

• Food Process Optimization and Post-Harvest Technology

• Advanced Nutritional Biochemistry and Metabolic Disorders

• Food Microbiology and Fermentation Technology

• Food Rheology and Sensory Science

• Public Health Nutrition and Dietary Assessment

Program Outcomes (POs)

Upon successful completion of the M.Sc. in FTNS, graduates will be able to:

• PO1: Advanced Knowledge: Demonstrate comprehensive and specialized knowledge of advanced food chemistry, nutritional metabolism, industrial processing techniques, and global food regulations.

• PO2: Research and Innovation: Formulate, conduct, and present high-quality, original research that leads to new food products, enhanced processing methods, or novel nutritional interventions.

• PO3: Technical Proficiency: Apply advanced instrumental analysis, microbiological testing, and nutritional assessment tools for quality control and research.

• PO4: Problem Solving and Critical Thinking: Analyze complex food security, safety, and nutritional challenges using scientific and technological reasoning to propose efficient, innovative, and sustainable solutions.

• PO5: Communication and Leadership: Demonstrate effective technical and professional communication (written and oral), teamwork, and leadership skills in industrial or clinical settings.

• PO6: Professional Ethics and Responsibility: Apply ethical principles, food laws, and professional standards in food production, research, and public health practice.

• PO7: Continuous Learning: Engage in self-directed, lifelong learning, staying current with emerging trends in food technology and nutritional science.

Expected Graduate Attributes

Graduates of the M.Sc. in FTNS program will demonstrate:

• Depth of knowledge in advanced food science, technology, and applied human nutrition.

• Research competence in designing, executing, and evaluating experimental studies in food safety, quality, and health.

• Professional readiness for leadership roles in food manufacturing, regulatory bodies, R&D centers, and public health nutrition.

• Innovation and creativity in developing nutritionally improved and safer food products.

• Global adaptability and commitment to ethical, safe, and sustainable food systems.