3.5 (6)

Select Buying Options:


Buy Now and Pay Later in EMI's


Master's degree in Food Safety & Quality Assurance / Food Safety & Quality Management / Dairy Microbiology / Dairy Chemistry / Food Science & Technology / Food Technology.

Exam Pattern

The examination consisting of 120 questions to be attempted in a duration of 2 hrs (120 minutes) will have three parts:
Part A-20 items pertaining to general knowledge in agriculture and allied sciences / reasoning ability + Part B-50 items from core group containing the specialized subject for Ph.D. + Part C-50 items from the specialized subject for Ph.D.



Unit 1: Basic Concepts of Food Safety and Quality Assurance

Definition and Terminology; Current changes in global food safety standards and their harmonization; HACCP concept, principle and application in food industry; General Principles, Fundamentals and Standards requirements of QMS (ISO: 9000:2000); TQM tools and techniques; Biosafety concept, principles and safety levels; EMS/Laboratory Management System-ISO: 17025; NABL Accreditation of Food Laboratory; Statistical Quality Control.

Unit 2: Concept of Risk Analysis

Microbiological risk profile of pathogen/toxins, ICMSF Risk Ranking of Dairy Products; Risk Management Issues and Control Strategies for dairy products; Food infection, intoxication and toxi-infection; Growth /survival of pathogens, their pathology of illness, mode of transmission, virulence and infectivity.

Unit 3: General Principles of Food Law

Integrated Food Law and its harmonization; Standards, Specifications and guidelines; 2 and 3 class sampling plan; FSSAI Microbiological criteria for different foods including dairy products; Conventional / rapid detection methods/commercial kits for hygiene and safety indicators; Bio-sensors and their current application in food safety evaluation.

Unit 4: Food Microbiology

Classification of food related microorganisms, Sources of contamination, Types of food spoilages of raw and processed fruits, vegetables, meat and fish and milk products, preservative principle, microbial defects and their control measures, Role of different Bacteria in food fermentation; Clean milk production and antimicrobial systems in raw milk; Microbiological aspects of bactofugation, thermization, pasteurization, sterilization, boiling, UHT, non-thermal processes and membrane filtration techniques; Microbiological quality of cream and butter, ice cream, evaporated and condensed milk, dried milks, infant dairy foods, heat desiccated, acid coagulated, fermented and frozen products.

Unit 5: Chemistry of Milk and Milk Products

Definition, composition and level of various constituents of milk; Physical properties of milk; Chemistry of major milk constituents- carbohydrates; proteins, enzymes, lipids, vitamins and salts; Effect of various processing variables on the constituents of milk; Chemistry of milk products; Composition and legal standards of milk and milk products; Reaction kinetics; Role of enzymes as a biological catalysts; Water activity and its role on shelf-life of milk products; Chemistry of oxygen in relation to auto-oxidation of milk fat, thermal oxidation; Emulsions, foams, gels- their formation, structure and stability; Functional properties of major food ingredients- starch, proteins and lipids; Hydrocolloids and interactions with proteins; legal requirements for food colorants.

Unit 6: Research Techniques

Principles, theory and applications of spectroscopy - visible, infrared and ultraviolet; Chromatography - thin layer, gas liquid, high pressure liquid chromatography (HPLC), gel filtration, ion exchange and affinity; Electrophoresis (PAGE, SDS-PAGE); iso-electric focusing, ultra-centrifugation, potentiometry - pH meter and ion selective electrodes.

Student's Feedback


I find its excellent. I appreciate publishing enriching students' knowledge for them to stand out in any competitive exam.

Ashish Singh


Very informative and course oriented, which benefits all students and those preparing for competitive exams.

Shailesh Kumar


Best material to inspire many young people who are trying their hardest in competitive exams.

Ajay Mehra


I've been searching for something like this for a long time. They stand out among others. The author appears to have done extensive research. Students and parents should buy it. It's worth reading.

Satish Kumar


I've been finding it hard to improve my learning style to use my study time best. There content is exceptionally well written and researched to provide tools and realistic approaches I can now use for the rest of my life. It was fantastic!

Sourav Sinha


very nice



Payment Methods