Dr. Zodinpuia Pachuau, Head - incharge (Dept. of Chemistry, MZU)

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Phone: +91-8415861377

About M.Sc Food Technology 


M.Sc Food Technology is under the School of Engineering and Technology, Mizoram University established in 2019. The Department embraced an initial set up of a total strength of 16 intake capacity, design with programs leading to Post Graduate degree course under the Mizoram University. The course comprise of 2 academic years of 4 Semesters under the PG (CBCS) system. The anticipated corroborative utilization of National Standard laboratory in due time, makes the department invaluable with the University endowed by a sanction of a Food Testing Laboratory in line with National Standard. Since M.Sc Food Technology is among one of the youngest program recently set up in the University, the Department at present is provided with allotted make-shift classrooms, faculty rooms, offices and a temporary laboratory within SET. Necessary Practical classes will also be conducted with allied subjects in collaboration with the departments of Horticulture Aromatic and Medicinal Plants, Bio-technology and Chemistry at the initial stage.


Expectation and Vision


Students from various parts of India, especially from the North-Eastern regions of India are expected to increasingly apply for the program in years to come. The intake capacity too would progressively multiply with the expectation of a comprehensive building with built-in laboratories of its own in two to three years. The diversity of the knowledge depository behind food science and food technology acquires professionalism with diversity. The department would gradually strengthen the essence to nurture researches with profound technology towards the capacity building (Exploration, investigations, testing, analysis, fact-findings, experimentations) of technological warehouses. This would essentially render application of food sciences to the quality managements of edible food productions and its distributions, especially in the North Eastern regions of India. Food sciences or for that matter food technology cannot be overlooked as one subject of applied science beside others. Since it encompasses inter-disciplinary basic sciences (knowledge) to cumulatively design applications (technology) for the socio-economic cause beyond subsistence, the department would also strive to be a knowledge reservoir to reach out to communities and industries pertaining to necessitate and address essential processes for the performance of professionalism through capable human resource developments (courses outcome from teaching, intensified from researches). 




M.Sc Food Technology is an interdisciplinary program encompassing subjects from the background of Life Sciences, Physical Sciences, Micro-biology, Home Sciences, Agriculture, Horticulture and Food Technology. The Vastness of the program is envision to disseminate information about the techniques elaborated for production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The knowledge of widespread researches and techniques involved therein in providing edible food products would enhance professionalism to industrial management with the techniques and processes in transforming proficient food from raw materials. The Program would observe technical skills and sufficient knowledge to Food Science and its technology, inculcating strong foundation to the diverse subject with associated job opportunities for the students in applied food sciences, to simplify.




Gradual increase in the intake capacity would mechanically evolve human resources augmentation, and with the timely intervention of administrative actions towards the infrastructure set-up, the smooth implementations of research applicability would be explicable.