Programme Overview

The B.Sc. (Microbiology, Chemistry & Food Technology) program at M S Ramaiah College of Arts, Science and Commerce-Autonomous is a three-year (six-semester) interdisciplinary undergraduate degree designed to provide students with a strong foundation in Microbiology, Chemistry, and Food Technology. Students acquire essential scientific skills including Microbial Culturing, Identification, Molecular Biology, Recombinant DNA Technology, Medical, Agricultural, Environmental, and Industrial Microbiology, along with strong chemical analysis and instrumentation abilities. They also gain expertise in Food Processing, Preservation, Packaging, Sensory Evaluation, and Quality Control.

The unique strength of this program is the integration of Food Technology with Microbiology and Chemistry as major subjects, providing industry-relevant learning and practical exposure highly valued in Food, Biotechnology, and Chemical sectors. Additionally, the program develops key professional competencies such as Research and Analytical skills, Scientific documentation, Critical thinking, Problem-solving, Teamwork, and Effective scientific communication.

Skills Acquired

• Microbial Culturing, Identification, and analysis
• Molecular Biology and Recombinant DNA Technology
• Medical, Agricultural, Environmental, and Industrial Microbiology
• Chemical Analysis and laboratory instrumentation
• Food Processing, Preservation, and Packaging
• Sensory Evaluation and Quality Control
• Research and Analytical skills
• Scientific documentation and Critical thinking
• Problem-solving, Teamwork, and Scientific communication

Career Opportunities

Industry & Private Sector

• Food & Beverage: Quality Assurance Officer, Food Analyst, Production Supervisor
• Biotechnology & Pharma: Microbiologist, Lab Technologist, Research Assistant
• Chemical & Analytical Labs: Chemical Analyst, Lab Technician, Instrumentation Specialist
• Healthcare & Diagnostics: Medical Lab Technician, Clinical Research Coordinator
• Agriculture & Environment: Soil/Water Analyst, Environmental Microbiologist
• Entrepreneurship: Food product development, food processing units, consultancy

Government Sector

• Food Safety Officer / Inspector -- FSSAI, State PSC
• Technical Officer / Food Analyst -- FSSAI
• Lab Technician / Chemist / Microbiologist -- Public Health, Food Testing & Forensic Labs
• Scientific Assistant / Research Assistant -- DRDO, CSIR, ICMR, ICAR, Pollution Control Boards
• Quality Control / Distribution -- FCI, Warehousing Corporations
• Ministries & Departments -- Food Processing, Agriculture, Environment
• Research Institutes -- CFTRI, DFRL, CSIR Labs, DBT, DRDO

Higher Education & Research

• M.Sc. Programs: Microbiology, Food Technology, Biotechnology, Chemistry, Biochemistry, Life Sciences, Environmental Science, Forensic Science, Nutrition & Dietetics
• Professional Programs: MBA in Food & Agri-Business, Healthcare, Technology; PG Diplomas in Clinical Research, Nutraceuticals, Regulatory Affairs
• Ph.D. Programs: Microbiology, Food Science, Biotechnology, Chemical Sciences, Life Sciences after completing relevant PG programme

Eligibility

• Candidates who have completed a two-year Pre-University Course (10+2/PUC) in the Science stream with Biology/Botany from the Karnataka State Board, or an equivalent qualification from other states/boards, with 40% marks or equivalent CGPA, are eligible for admission to this programme.
• Candidates must have studied Biology as one of the subjects.
• Students pursuing International curriculum must note that eligibility will be as per AIU stipulations.
• Applicants pursuing the IB curriculum must have 3 HL and 3 SL subjects with a minimum of 24 credits.
• Applicants pursuing GCE / Edexcel must have a minimum of 3 A Levels, each with a grade not less than C.