B.Sc. Food Science and Technology

Eligibility

Pass in 10+2 Examination / Equivalent Examination with at least 50% marks in science stream.

Admission Criteria

• Merit preparation / short listing of candidates shall be on the basis of score of MRNAT 2026.

Nationality

• Available to National and International candidates.

Scholarship Programme

Programme Highlights

Experienced Faculty: Renowned for having distinguished teachers with strong educational backgrounds and rich experience in the industrial field.

Industry-Oriented Curriculum: Practical and skill-based learning aimed at employability and job placement.

Infrastructure: Food Science and Analytical Laboratories with state-of-the-art instruments.

Interdisciplinary Learning: Courses through NEPTL, SWAYAM, and MOOC platforms for greater academic exposure.

Workshops & Competitions: Ayurveda Day, Texture Analyser Workshop, World Food Day, and hands-on training on Kjeldhal & Soxhlet instruments are amongst a number of events.

Applied Knowledge: Methodical knowledge of food processing, preservation food engineering, and packaging for applications in R & D.

Highly Trained in Food Science: Detailed study of food composition, physico-chemical properties, nutrition, microbiology, and sensory evaluation.

Food Safety & Regulations: Training in the food quality management regime, food safety laws, and regulatory compliance for the food industry.

Holistic Career Development: Preparing students for a wide spectrum of jobs such as Food Technologist, Engineer, Safety Auditor, Analyst, Consultant, Microbiologist, and Entrepreneur.

Industrial Internships: Training in reputed companies such as Amul, Parle, FSSAI, Britannia, Mother Dairy, Nestlé, and Coca-Cola is compulsory.

Research & Innovation: 7 DST-aided startup projects in food waste management and value-added products.

Consultancy project on Edible Packaging with Nutra Supplement Pvt. Ltd., Pune.

The DST project for development of millet-based probiotics.

Collaborations & Partnerships: Active collaborations with KAG Industries, NIFTEM (Kundli), FARE Labs (Gurgaon), and IIMR (Hyderabad).

Short-Term Courses: A 5-day training on Toxicological Aspects of Food Safety, scheduled for June 25–29, 2024, to enhance knowledge in Food Toxicology.

Specialised Training Programmes: Two-week intensive programme on Food Analysis: Biological, Chemical & Instrumentation Techniques by experts from NIFTEM, Kundli, for global food safety standards.

Skill-Based Lecture Series: Industry–Academia connect sessions to bridge the gap between academic learning and real-world industrial practices in Food Science & Technology.

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Curriculum

Top Recruiters

Bsc food science and technology graduates secure placements through food and science technology courses collaborations with industry leaders.​

The programme maintains active collaborations with prominent organisations in the food and nutrition sector. Notable recruiters include KAG Industries, NIFTEM (Kundli, Sonepat), FARE Labs (Gurgaon), IIMR (Hyderabad), and Nutra-Supplements Pvt. Ltd. (Pune). These industry linkages provide students with valuable opportunities for internships, training, and placements, facilitating a strong foundation for career advancement in the field.

Top recruiters value bsc food technology eligibility trained professionals for food technology course fees justified roles in quality control and R&D.

Internship & Placement Opportunities

Students have hands-on experience through internships with top industry players like Delhi Milk Scheme, Haldiram, Britannia, Perfect Bake, Bikano, Wicked Gud, and Crax. These internships are hands-on learning in food safety, quality control, and manufacturing practices.

Periodic visits to food processing plants allow students to witness firsthand manufacturing processes, operational processes, and industrial standards.

Strategic partnerships with leading food industry players fund students through training programs, industry-based projects, and placement, ensuring alignment with prevailing market needs.

Alumni Network

• Devanshi (Batch 2020–23) – Placed at Stawik
• Kunal (Batch 2021–24) – Placed at Crax

Innovation & Startups

The Manav Rachna Business Incubator has been set up to facilitate the entrepreneurial dreams of students, alumni, and faculty from MREI. The initiative involves providing critical infrastructure for research and entrepreneurship, such as design, fabrication, and manufacturing labs to support startups and early-stage ventures.

Along with physical assistance, the university also provides access to capital through avenues of angel investors, state government initiatives, and economic development agencies. Startups also receive mentorship, expertise in the domain, and networking.

Manav Rachna provides comprehensive and customized incubation services, from idea searching to working out business ideas. The infrastructure provides talent development through training programs and capacity building with help on regulatory, financial, and administration-related matters. Students also receive chances to interact with potential investors, industry professionals, and partners.

Alumni Network

• Dr. Anchal Sandilya – Physiotherapist at Safdarjung Hospital; currently posted at the Medical Centre, Parliament House.
• Dr. Komal Nagar – Assistant Professor at Teer Thanker Mahaveer University and Yoga Trainer, actively promoting holistic neuro-rehabilitation.
• Dr. Partha Ranjan Das – Consultant Neuro-Physiotherapist and Assistant Professor at ABSMRI, Bhubaneswar, specializing in neuro-rehabilitation and sports medicine.

Student Achievements – B.Sc. (H) Food Science and Technology

B.Sc. (H) Food Science and Technology students have always shown academic achievements, innovations, and competitiveness on different national and institutional levels.

Devanshi, Diksha, and Neha won the 1st prize in the Ideathon conducted by Bharati Vidyapeeth's Institute of Computer Applications and Management on Education Day (12th April 2021). Moreover, Diksha and Neha were among the top 25 finalists at India International Science Festival, Goa (11th–12th December 2021).

Innovative student-led projects with faculty mentoring have gained national acclaim. The project 'App-Based Intelligent Packaging', developed by Dr. Lakhvinder Kaur (Associate Professor) and Divanshi and Neha (B.Sc. FST Sem VI), achieved 1st position and ₹50,000 award in Anveshan 2021, organized by the Association of Indian Universities (AIU). The identical project also secured 1st position in AgriEureka 2022, organized by MANAGE, Hyderabad (Govt. of India).

Continuing their innovation path, Divanshi and Neha, under the mentorship of Dr. Lakhvinder Kaur, created 'Millet-Based Cheese', which was again 1st position winner at Anveshan 2022 (AIU). Devanshi was also one of the top 25 finalists at the Mission Punjab Roar Innovation Challenge, conducted on 28th January 2022.

Our students have also performed well in theme-based events. Surbhi Yadav secured 2nd position in Poster Competition organized on World Food Safety Day by IP University in 2023.

Postgraduate students have carried on this tradition. Ms. Vaishali Tanwar, mentored by Dr. Lakhvinder Kaur, won 1st prize for oral presentation during the 7th AMIFOST International Conference on "Recent Advances and Future Prospects in Formulating a Healthier Food System" organized at Amity Institute of Food Technology (19th–20th March 2024). During the same conference, Dr. Sarushi Rastogi (Assistant Professor) also received 1st prize in the poster competition.

Contributions by the faculty are a source of inspiration for students. Dr. Lakhvinder Kaur was specially invited as a Keynote Speaker for the International Conference on Multidisciplinary Innovations and Challenges in Academic Research (ICICAR-2024) on 14th–15th October 2024.

In 2024, M.Sc. FST and B.Sc. FST students gave top class performance at World Food Day activities at MRIIRS. Ms. Misha Ruhil (M.Sc. FST Sem I) won 1st prize in Poster Competition as well as 2nd prize in Idea Hackathon, while Ms. Chitra Paul (M.Sc. FST Sem I) received 2nd prize in Poster Competition.

Sports and co-curricular excellence were also exhibited. Ms. Akshita Tyagi (M.Sc. FST Sem I) and Ms. Harshita Bhatia (B.Sc. FST Sem I) won 1st prize in competitions held during National Sports Day 2024 at MRIIRS. Mr. Calton Trey (B.Sc. FST Sem I) secured the Runner-up position in Basketball at the 1st MREI Hostel Sports Tournament (7th–8th September 2024). Besides that, Ms. Yashika and Mahi (B.Sc. FST Sem I) also achieved 2nd position at the Tokyo-Taj Runway event at the NAMASTE JAPAN International Symposium, conducted in association with the Embassy of Japan on 26th September 2024.

Why Pursue

Manav Rachna University's B.Sc. (H) Food Science and Technology course provides a broad-based educational experience underpinned by partnerships with domestic and international food companies. This BSc food science and technology program stands out among food and science technology courses for its industry-aligned curriculum and practical exposure. This facilitates collaborative research, scholarships and academic awards for students. The course has been made flexible to enable students to tailor their course of study according to individual interests. Prospective students should review food technology course eligibility and BSc food technology eligibility requirements alongside food technology course fees before applying. Throughout the course, students are exposed to a variety of specialized topics including green separation technologies, food nanotechnology, advanced food science and technology, axnd food packaging, which enables them to develop a solid foundation in evolving fields of food science.

Bsc food technology eligibility ensures access to food technology course fees structured programmes with practical industry exposure.