One course, many options

Dr. Geeta Mehra

A bachelor’s degree in Microbial and Food Technology is one such course that can make the students employable immediately after graduation. Microbial and Food Technology (MFT) is an amalgamation of various emerging streams of science that are based on translational research resulting in ‘Farm-to-Fork’ value addition in the food chain. The course is highly skill oriented and is a natural extension of the skills development initiative of the government, as it provides expertise in the field of Food Microbiology, Microbial Technology, Microbial Genetics, Food Biochemistry, Food Processing Technology, Food Analysis, Quality Control Management, Food Packaging, etc. 

It equips students with technical and vocational skills for advanced and applied inter-disciplinary careers. Opportunities abound as scientists, patenting agents, microbiologists, food analysts, dieticians, food technologists, QC inspectors, etc. in public as well as private domains. The course is gaining popularity as more parents become aware and are curious to an extent where even NRIs settled abroad seek details about this course. Here   

BSc. MFT — an innovative course

Usually, universities and colleges offer a degree course either in BSc. Microbiology or in BSc. / BTech. Food Science or Food Technology. BSc. MFT is an innovative course offering the best of both the worlds in terms of diversity of subjects taught and hands-on skills obtained. It gives a wider platform and scope to  students at graduate level.

It is a full-time, 3 year regular course recognised by the University Grants Commission (UGC). 

The course structure

This course is an amalgamation of microbiology, food technology, chemistry, nutrition, biotechnology, environmental sciences etc. Students are exposed to the finer nuances of microbiology, viz. general and food microbiology, fermentation technology and environmental microbiology. Food technology, in turn,  includes food production, processing, preservation, packaging, physico-chemical, microbial and sensory analysis of food, food adulterant detection and testing, food engineering, and biochemistry. Additional subjects like Intellectual Property Rights, chemistry, English, Punjabi/history and culture of Punjab act as icing on the cake by further increasing the scope of the course. 

The curriculum is updated annually to be in sync with the recent trends.

After graduation, students can enroll in various post graduation courses viz., MSc. in Food Science and Technology, Microbiology, Chemistry, Microbial Biotechnology, Biotechnology, Environmental Science, Nutrition and dietetics, Biochemistry, Industrial Microbiology, Public Health, MBA in Hospital and Health Care etc.

Bolstering skill development

This course give an opportunity to the students to get trained in performing various physical, chemical and microbial tests and sensory evaluation of food products. They become competent in qualitative and quantitative testing and detection of various spoilage microbes, ingredients and adulterants present in food. Students are also introduced to novel product development, concept of GMP, GHP, HACCP, quality certifications, FSSAI standards and their applicability to various food products. At the end of the course they can be readily absorbed by food industry, research and analytical labs, etc.

Opening avenues for research

Students undertake research projects in final year of their graduation. The topics can be as diverse as novel health products development, nutraceuticals/ingredients extraction, physico-chemical and microbial analysis of food products to check their nutritional value and microbial safety, packaging materials and their impact on shelf-life of food and human health, isolation of  microbes for various applications, etc. 

Job prospects

The students after graduation and post graduation in this field can get absorbed in the universities, food analytical/research labs and industries as production officer, QC analyst, Microbiologist, food inspectors, Scientists and teaching faculty. Expertise in allied fields can further lead to becoming a patent agent, dietician, etc.

FSSAI, APEDA, MSME, NDRI, Karnal, NIFTEM, Sonipat, NABI, Mohali, CIPHET, Ludhiana, CFTRI, Mysore, FRAC, New Delhi, PBTI, Mohali, State and Central Agriculture universities and food organisations like Britannia, Mother Dairy, HPMC, Frito Lays, Dabur, Cremica, Parle, etc.  are some of the organisations that offer employment opportunities.

Where you can study

There are only three institutions that are offering MFT course. 

• MCM DAV College for Women, Sector 36-A, Chandigarh offers B.Sc. in MFT. 
• Punjabi University, Patiala offers MSc. MFT  
• GITAM Institute of Science, Gandhi Nagar, Rushikonda, Vishakhapatnam, Andhra Pradesh. 

— The writer is Assistant Professor and Head, Department of Food Science, MCM DAV College for Women, Chandigarh