Post Graduate Diploma in Food Sciences & Technology, Department of BioSciences

Post Graduate Diploma in Food Sciences & Technology

Program Name	Post Graduate Diploma in Food Sciences & Technology (PG Diploma – FST)
Department	Department of Biosciences, Saurashtra University, Rajkot
Duration	One Year (Two Semesters)
Total Credits	40 Credits (Semester I: 20 Credits + Semester II: 20 Credits)
Mode of Study	Regular (Full-Time). Timing can be Morning or Evening or Weekend.
Eligibility	B.Sc. / B.Tech. / B.E. in Food Sciences & Technology, Biotechnology, Microbiology, Botany, Zoology, Biochemistry, Chemistry, Agriculture, Fisheries, or equivalent; minimum 50% aggregate marks
Admission Seats	20 Students (01 Division)
Fees	As determined by the University from time to time
Medium of Instruction	English
Effective from	Academic Year 2026

Program Description

The Post Graduate Diploma in Food Sciences & Technology (PG Diploma – FT) at Saurashtra University is a rigorous one-year program that equips graduates with advanced scientific knowledge, technical competencies, and industry-relevant skills in food science, technology, and management. The program bridges the gap between foundational undergraduate science education and the specialized, professional demands of the food processing industry, regulatory bodies, research institutions, and quality assurance organizations.

Aligned with the National Education Policy (NEP) 2020, the program integrates theory and practice through laboratory training, industrial visits, case studies, and a mandatory research project or dissertation. It reflects the latest advances in food microbiology, processing technology, quality management, food safety legislation, nutritional science, sensory evaluation, and sustainable food systems.

Program Specific Outcomes (PSOs)

PSO-01: Scientific Mastery – Demonstrate comprehensive understanding of the scientific principles underlying food composition, microbiology, processing, and safety.
PSO-02: Analytical Competence – Apply advanced analytical and instrumental techniques for food quality evaluation, safety testing, and compositional analysis.
PSO-03: Technological Proficiency – Design, optimize, and evaluate food processing and preservation technologies to meet industry standards.
PSO-04: Regulatory Awareness – Interpret and apply national and international food safety regulations, standards, and legal frameworks (FSSAI, Codex Alimentarius, ISO, HACCP).
PSO-05: Nutritional Integration – Evaluate the nutritional aspects of food products and design functionally enriched, health-promoting formulations.
PSO-06: Quality Leadership – Lead and manage food quality assurance programs, implement GMP/GHP, and maintain documentation and audit trails.
PSO-07: Innovation and Sustainability – Develop innovative food products and adopt sustainable, environmentally responsible practices in food production and packaging.
PSO-08: Research and Communication – Conduct independent research, critically analyze scientific literature, and communicate findings effectively in academic and professional forums.

Assessment and Grading Framework

Each theory course carries 100 marks: 50 marks from Continuous Comprehensive Evaluation (CCE – internal) and 50 marks from the Semester End Examination (SEE – external). Each practical course carries 50 marks, split 50:50. The Dissertation/Research Project in Semester II carries 100 marks and is assessed through submission, viva voce, and supervisor evaluation. Students must secure a minimum of 40% in each component to qualify for the award of the Diploma.