Courses

Programme Offered by the Department

The department offers two postgraduate degree programme:-

• M.Sc. in Biochemistry
• M.Sc. in Food Science and Technology

The courses of the above programme are designed to equip students with theoretical knowledge and practical expertise in biochemistry and Food Science and Technology:

M.Sc. Biochemistry

A two-year postgraduate degree programme focusing on advanced biochemical principles, laboratory techniques, and research methodologies.

• Duration :2 Years [Four semester] full time course
• Intake :40.
• Annual Fee : Rs. 38650 (Thirty Eight Thousand Six Hundred Fifty) per annum
• Admission procedure:The admission to the course shall be done by Purvanchal University Common Admission Test (PUCAT). Written examination shall be in English covering Biology (Graduation level), Basics of Chemistry, Cell and Molecular Biology, Environmental Science and General Knowledge
• Eligibility :Open to Science graduate with minimum of 50% of marks (45% in case of SC/ST). Those who are appearing in final examination of B.Sc. in Mathematics/Biology/Life Sciences/ Agriculture/ B.V.Sc. & A.H. /MBBS/B. Pharm/B.Tech in Biotechnology/Bioinformatics/Food Technology degree can also apply for admission and shall be eligible to appear in the entrance test.

Course Structure

M.Sc. Biochemistry

Semester 1st Biomolecules and Bioenergetics Theory (Core) 4 Elements of Microbiology Theory (Core) 4 Cell Biology Theory (Core) 4 Genetics and Molecular Biology Theory (Core) 4 Practical (Preparation of Solutions, Qualitative Analysis of Biomolecules) Practical (Core) 4 Minor (Other Faculty) Theory* 4 Fundamentals of Psychology 4	Semester 2nd Instrumentation and Analytical Techniques Theory (Core) 4 Enzymology Theory (Core) 4 Immunology Theory (Core) 4 r-DNA Technology and Applications Theory (Elective)* 4 Tissue culture Theory (Elective)* 4 Practical (Biochemical Tools and Techniques, Enzymes and Immunological Techniques) Practical (Core) 4 Industrial Training/Surveys/Research Project Industrial Training/ Surveys/ Research Project 8
Semester 3rd	Semester 4th
Human Physiology and Endocrinology Theory (Core) 4 Intermediary Metabolism Theory (Core) 4 Biostatistics and Bioinformatics Theory (Core) 4 Plant Biochemistry Theory (Elective)* 4 Nutritional Biochemistry Theory (Elective)* 4 Practical (Human Physiology, Endocrinology, Biostatistics and Bioinformatics) Practical (Core) 4 Industrial Training /Surveys/Research Project Industrial Training/ Surveys/ Research Project 4	Clinical Biochemistry Theory (Elective)* 4 Pathophysiology of Human Diseases Theory (Elective)* 4 Advanced Enzymology Theory (Elective)* 4 Molecular Basis of Infectious Diseases Theory (Elective)* 4 Basics of Forensic Science Theory (Elective)* 4 Food Biochemistry Theory (Elective)* 4 Environmental Biochemistry and Toxicology Theory (Elective)* 4 I.P.R. Entrepreneurship Bioetihcs & Biosafety Theory (Elective)* 4 Practical (Clinical Biochemistry and Pathology) Practical 4 Industrial Training /Surveys/Research Project Industrial Training/ Surveys/Research Project 4

M.Sc. Food Science and Technology

• Duration:2 Years [Four semesters] full time course
• Intake :30
• Annual Fee : Rs. 38650 (Thirty Eight Thousand Six Hundred Fifty) per annum
• Admission procedure:The admission to the course shall be done by Purvanchal University Common Admission Test (PUCAT). Written examination shall be in English covering Biology (Graduation level), Basics of Chemistry, Cell and Molecular Biology, Environmental Science and General Knowledge
• Eligibility:The M.Sc.-Food Science and Technology programme is open to science graduates (with 3 years undergraduate degree programme or 4 years Bachelor with Research) with minimum of 50% of marks, from a recognized University (45% in case of SC/ST/EWS/DA), B.Sc. or B.Sc. (Hons) in Biology/Life Sciences/Biotechnology/Environment Science/Microbiology/Agriculture Science/Food Technology /Forensic Science/ Mathematics/ Nutrition Science/ Home Science/ Veterinary Science (B.V.Sc & AH), allied/related subject, B. Voc. in Food Processing/Food Processing & Engineering, B.Tech. in Food Technology/ Agriculture/ Bioinformatics/Biotechnology and related programme from any University recognized by UGC or its equivalent. Appearing candidates may also apply for admission to appear in the Entrance Test but they will have to produce a proof of being a graduate at the time of counseling/admission. However, students of Veer Bahadur Singh Purvanchal University can be given provisional admission by the Admission Committee in case of delayed result.

Course Outline

M.Sc.-Food Science and Technology
(VII and VIII Semesters)

Programme	Year	Semester	Course Code	Paper Title	Major/ Core/ Elective	Theory/ Practical/ Project	Credit	Maximum Marks
								CIE	ESE	Total Marks
Bachelor’s Degree with Research in Food Science and Technology	4th	VII	B220701T	Principle of Food Processing and Preservation	Major/ Core	Theory	4	25	75	100
			B220702T	Food Chemistry & Nutrition	Major/ Core	Theory	4	25	75	100
			B220703T	Food Microbiology	Major/ Core	Theory	4	25	75	100
			B220704P	Practical	Major/ Core	Practical	4	25	75	100
		Total Credit					16
		VIII	B220801T	Technology of Fruits and Vegetables	Major/ Core	Theory	4	25	75	100
			B220802T	Food Packaging and Labelling	Major/ Core	Theory	4	25	75	100
			B220803T	Research Methodology, Statistics and Computer Applications	Major/ Elective (Any One)	Theory	4	25	75	100
			B220804T	Spices, Flavor Technology and Their Chemistry				25	75	100
			B220805T	Technology of Egg, Meat, Poultry and Fish Products				25	75	100
			B220806T	Food Analysis and Instrumentation				25	75	100
			B220807P	Practical	Major/ Core	Practical	4	25	75	100
			B220808R	Research Project/ Dissertation/ Internship/ Field or Survey Work	Major/ Core	Project	8	25*	75	100
			Total Credit				24

Course Outline

M.Sc.-Food Science and Technology
(IX and X Semesters)

Programme	Year	Semester	Course Code	Paper Title	Major/ Core/ Elective	Theory/ Practical/ Project	Credit	Maximum Marks
								CIE	ESE	Total Marks
Master in Food Science and Technology	5th	IX	B220901T	Processing of Cereals, Pulses and Oil Seeds	Major/ Core	Theory	4	25	75	100
			B220902T	Dairy Technology	Major/ Core	Theory	4	25	75	100
			B220903T	Bakery and Confectionery Technology	Major/ Elective (Any one)	Theory	4	25	75	100
			B220904T	Food Product Development and Marketing				25	75	100
			B220905T	Food Toxicology				25	75	100
			B220906P	Practical	Major/ Core	Practical	4	25	75	100
		Total Credit					16
		X	B221001T	Quality Control, Food Standard & Food Law	Major/ Core	Theory	4	25	75	100
			B221002T	Nutraceutical & Health Food	Major/ Core	Theory	4	25	75	100
			B221003T	Scientific Writing and Communication	Elective (Any two)	Theory	4	25	75	100
			B221004T	Post-Harvest Technology & Horticulture Crops			4	25	75	100
			B221005T	Food Rheology			4	25	75	100
			B221006T	Entrepreneurship in Food Processing			4	25	75	100
			B221007S**	Sports and Performance Nutrition			4	25	75	100
			B221008R	Research Project/ Dissertation/ Internship/ Field or Survey Work	Major/ Core	Research Project	8	25*	75	100
			Total Credit				24
Grand Total Credit							80
* 25 marks shall be awarded to those students who have published paper (UGC care listed journals)/ patent / book chapter ISBN/ presented paper (two) in National and International Conference individually or in group with supervisor, otherwise they will be evaluated only in 75 marks. ** Courses will be opted from SWAYAM Portal as per availability.