Master of Food Science & Technology (MFST) and Postgraduate Diploma in Food Science & Technology (PGDipFST)
Proposal for establishment of the degree of Master of Food Science & Technology (MFST) and Postgraduate Diploma in Food Science & Technology (PGDipFST)
Department of Food Science and Technology,
Faculty of Agriculture,
1. Titles of the degree/diploma
1. Master of Food Science and Technology (MFST)
2. Postgraduate Diploma in Food Science & Technology (PGDipFST)
2. Background and rationale
industry today is fast growing in
moment there are only two universities in
3. To whom
4. General program outline and duration of the courses
The medium of instruction of the both courses is English. Lectures and practical classes will be conducted on Friday evenings, Saturdays, Sundays and public holidays.
4.1. Master of Food Science & Technology (MFST)
MFST full-time course should consist of a minimum of four semesters (two academic years). Employed graduates, upon recommendation of the Academic Advisory Committee, can follow the courses as part-time students and in such cases the minimum duration shall be six semesters (three academic years). During the first year, the course will mainly consist of lectures, practical classes and industrial visits. During the second year, a considerable time will be spent on a research project. The candidates are tested during and/or after each course and are only allowed to proceed to the research project if their academic performance is satisfactory. The MFST degree is awarded on successful completion of theory and practical courses and research component.
The actual time a student takes to complete the degree programme may vary depending upon the personal circumstances. A registered student shall complete the MFST degree within 6 years in the case of full-time registration and 8 years in the case of part-time registration.
4.2. Postgraduate Diploma in Food Science & Technology (PGDipFST)
PGDipFST full-time course should consist of a minimum of two semesters (one academic year). Employed graduates, upon recommendation of the Academic Advisory Committee, can follow the courses as part-time students and in such cases the minimum duration shall be three semesters (one and a half academic years). The diploma is awarded on successful completion of theory and practical courses.
The actual time a student takes to complete the diploma programme may vary depending upon the personal circumstances. A registered student shall complete the diploma within 4 years in the case of full-time registration and 6 years in the case of part-time registration.
5. Admission requirements
minimum requirements for registration for both courses should be either
01, 02 or 03:
degree in Agriculture from a recognized University
Applications will be called by newspaper advertisement and every application for enrolment must be made in duplicate on the prescribed forms obtainable from the course coordinator on payment of a prescribed fee. The acceptance of the application will be determined on the basis of the particulars disclosed based on academic requirements. The following documents should be sent under confidential cover to the course coordinator.
1. A copy of the certificate of the first degree and transcripts of the first degree.
2. Two letters of recommendation of which one should be from an academic referee (a university teacher of a standing not less than that of a senior lecturer).
3. Copies of any other documents to prove the ability to follow the course.
Applicants will be selected on a competitive basis and the results of the first degree, experience gained in relevant disciplines and references will be considered as selection criteria.
7. Structure of the study programmes and credit requirements
The coursework component is designed to provide
students with a broad knowledge on Food Science, Food Technology, Food
Product Development, Quality Control of Food Products, Food Factory
Layout, Food Marketing etc.
Courses and examinations will be conducted according to the semester
course unit system adopted by the Faculty of Agriculture,
Students shall satisfy the following requirements for award of the MFST/PGDipFST.
7.1. MFST students
MFST students shall complete a minimum of 30 course credits subject to restrictions of compulsory courses and elective courses, shall submit a dissertation after undertaking a research component of at least one year duration and shall obtain a satisfactory grade (“S”) at the thesis defense examination. Students shall maintain a minimum overall Grade Point Average (GPA) of 2.5 to qualify for award of the MFST degree.
7.2. Postgraduate diploma (PGDipFST) students
Students shall complete a minimum of 30 course credits and shall obtain a satisfactory grade (“S”) at the final comprehensive oral examination. Students shall maintain a minimum overall Grade Point Average (GPA) of 2.5 to qualify for award of the postgraduate diploma.
8. Restrictions in the course unit system
Following restrictions (Table 1) will apply for both MFST and postgraduate diploma candidates in following courses and they shall not exceed the maximum number of allowed credit limit per semester.
Table 1. Restrictions in the course unit system
Maximum number of courses per semester 07 03
Maximum number of credits per semester 20 10
Note: One credit is equivalent to 15 h of lectures or 30 h of practical or 45 h of industrial visits.
Courses shall be evaluated on the basis of assignments, quizzes, mid-semester examination and end-semester examination. Percent contribution of the each component to the final grade shall be as follows (Table 2):
Table 2. Percent contribution of each examination/component to the final grade
Mid-semester examination 25
End-semester examination 50
End semester examination is compulsory for each course and should be conducted within last two weeks of the semester. Normally the duration of each semester shall be 17 weeks.
9. Scheme for grading courses and computation of the Grade Point Average (GPA)
The following scheme shall be used for the purpose of computing the grade point average.
Marks (%) Grade Grade point
80 and above A 4.0
75-79 A- 3.7
70-74 B+ 3.3
65-69 B 3.0
60-64 B- 2.7
55-59 C+ 2.3
50-54 C 2.0
45-49 C- 1.7
40-44 D 1.3
40> F 0
Overall Grade Point Average (GPA) is calculated using the formula:
Where Ci is the number of credits for the ith course, and Gi is the grade point obtained for the ith course.
Candidates should maintain an overall minimum GPA of 2.5 throughout the courses. Candidates who get a lower grade than D for a course should repeat the course at the next immediate opportunity and he/she shall be given a maximum of B grade even if the student may obtain more than 69 marks. If a student has obtained a C- or D grade for a course he/she has the option either to repeat the course or to keep the grade as it is if he/she can maintain the overall minimum GPA requirement. However, a student shall keep a maximum of two D grades during the programme and shall retake all the other subjects for which they obtain D or lower grades.
10. Research project and thesis defense examination of MFST candidates
Every MFST student should undertake a research project and submit a thesis to qualify for award of the degree. Students should submit the research proposal to the Academic Advisory Committee during the second semester of the first year for approval to avoid unnecessary delays of the programme. Thesis of the research component can be submitted after 10 months of approval of the research proposal by the Academic Advisory Committee.
Candidates shall complete a minimum of 30 credits of coursework and shall maintain a minimum overall GPA of 2.5 to be eligible to submit a thesis for MFST. Thesis should be submitted to the examination branch with the signatures of all supervisors, Head of the Department along with the names of one internal and two external examiners. The examiners need to be proposed by the senior supervisor of the research project. SAR/Examinations will send the thesis to examiners approved by the senate and will arrange the thesis defense examination within a period of three months. A candidate should obtain a satisfactory grade (“S”) at the thesis defense examination to qualify for award of the degree. If there are minor corrections recommended by examiners, the student can submit the corrected bound thesis (2 copies) within a period of 40 days. If examiners require that the thesis be rewritten and resubmitted, the student can only resubmit the thesis after a period of six months and should register for another semester.
If a candidate has not fulfilled the minimum requirements of the coursework component and/or has not obtained an “S” grade at the thesis defense examination, the Academic Advisory Committee reserves the right to recommend that the candidate be awarded a postgraduate diploma (PGDipFST).
11. Comprehensive examination of postgraduate diploma candidates
Candidates shall complete a minimum of 30 credits of coursework and shall maintain a minimum overall GPA of 2.5 to be eligible to have a final comprehensive examination. Upon receipt of the application by a candidate for comprehensive examination, the Academic Advisory Committee will arrange the examination panel with three members of the teaching panel for the comprehensive oral examination. Students should obtain a satisfactory grade (“S”) to be eligible for award of the diploma. A candidate shall have a maximum of two attempts to obtain a satisfactory grade at the comprehensive examination. A student shall pay registration fees from the date of first registration to the date of the comprehensive examination in order to qualify for award of the diploma. If a candidate has not obtained an “S” grade at the second attempt of the comprehensive examination, the Academic Advisory Committee reserves the right to recommend that the candidate be awarded a certificate of participation of the postgraduate diploma programme.
12. Effective dates of the MFST/PGDipFST programmes
The effective dates of the MFST and PGDipFST shall be as follows.
The effective date of the MFST degree shall be the date on which the candidate passes the thesis defense examination provided that two copies of the corrected bound thesis are submitted to the examination branch within 40 days of the thesis defense examination. If a candidate fails to submit the final bound copies of the thesis within the stipulated time, the effective date shall be the date on which he/she submits the final bound copies of the thesis. If a candidate has to rewrite/resubmit the thesis, the examiners reserve the right to decide, at the thesis defense examination, if the candidate has to face another thesis defense examination after resubmitting the thesis. A student shall pay registration fees from the date of first registration to the date the final bound thesis is submitted in order to qualify for award of the degree.
12.2. Postgraduate diploma (PGDipFST)
The effective date of the diploma shall be the date on which the candidate passes the final comprehensive examination.
13. Required courses
Courses consist of theory and practical classes, seminars, quizzes, assignments and industrial visits. One credit is equivalent to 15 h of theory classes or 30 h of practical sessions or 45 h of industrial visits or any other equivalent combinations.
13.1. Compulsory Courses
CC 5301 Applied Statistics (3)
Importance of statistics in food science and nutrition, Definitions, Descriptive statistics, Probability and probability distributions, Sampling techniques, Hypothesis testing, ANOVA, Correlation, Regression, Polynomial regression, Use of orthogonal polynomials, Analysis of covariance, Canonical correlations, Principle components analysis, Common statistical software packages.
FS 5201 Advanced Biochemistry (2)
General considerations of biochemistry, Cell structure and genetic regulation, Proteins and their biochemical functions, Generation and storage of metabolic energy, Biosynthesis of macromolecular precursors, Membrane transport and membrane potential, Biochemistry of hormones, Cell membrane and associated structures.
FS 5202 Food Chemistry (2)
Introduction to Food Chemistry, Societal role of food chemists,
Properties of water and ice, Water activity,
FS 5203 Food Microbiology (2)
History of microorganisms in foods, Role and significance of microorganisms in foods, Intrinsic and extrinsic parameters of food that affect microbial growth, Determination of microorganisms and/or their products in foods, Properties of psychrotrophs, thermophiles and radiation-resistant bacteria, Molecular Biotechnology of microorganisms in foods, Fermentation and fermented foods, Indicator organisms of food safety and quality.
FS 5204 Food Processing (2)
Properties of foods and processing theory, Food processing at ambient-temperature (raw material preparation, size reduction), Processing by application of heat (blanching, pasteurization, sterilization, dehydration, extrusion, baking, frying, dielectric, ohmic and infrared heating), Processing by removal of heat (chilling, freezing, freeze-drying and freeze-concentration, Post-processing operations (coating, packaging, filling and sealing), Food Irradiation.
FS 5205 Food Preservation Technology (2)
Introduction to food spoilage, Methods of food preservation, Optimal atmosphere for food preservation, Preservation of fruits, vegetables and dairy products, Preservation of meat, fish and poultry products, Food storage and losses, Losses during transportation.
FS 5206 Food Analysis (2)
Introduction to Food Analysis, Sampling techniques used in food analysis, Chemical analytical methods for carbohydrates, lipids and proteins in food, Instrumental analytical methods; colourimetry, chromatography, spectroscopy, spectrophotometry, flame photometry, fefractometry and polarimetry, Enzymatic methods used in food analysis, Interpretation and presentation of analytical results, Analysis of additives and contaminants in foods.
FS 5207 Food and Nutrition (2)
Functions of food, Dietary requirements, Absorption, digestion, transport and excretion of nutrients, Protein homeostasis, Energy balance and weight control, Nutrition during pregnancy and lactation, Nutrition from infancy to adolescence, Nutrition and ageing, Nutritional deficiency disorders, Eating disorders, Other disorders with a nutritional component, Nutrition health and national development.
FS 5208 Sanitation and Quality Control (2)
Introduction to sanitation and quality control, Good manufacturing practices (GMP), Hygienic design principles of food plants, Cleaning compounds and sanitizers used in food plants, CIP and COP cleaning techniques, Application of HACCP systems in the food industry, ISO quality management systems in the food industry.
FS 5109 Seminar (1)
Each student has to do a seminar on a current topic related to Food Science and Technology. Students should consult the teacher concerned before choosing a topic and should do a PowerPoint presentation of approximately 30 min duration. Students should submit a seminar report after the presentation.
FS 5110 Industrial Visits (1)
It is compulsory for students to attend industrial visits arranged by the teacher concerned. Students are required to submit a report, which should include general observations and their suggestions in relation to general processing techniques at different industries, associated problems and probable solutions.
13.2. Elective Courses
CC 5302 Experimental Designs (3)
Types of experiments, Objectives of an experiment, Experimental error, Replication and its functions, Choice of size and shape of the experimental units, Precision of an experiment, Increase the scope of inference, Factors affecting the number of replicates, Error control, Use of concomitant observations, Randomization, CRD, RCBD, Latin Square and Factorial Experimental Designs, Linear additive model, Missing data analysis.
AS 5201 Meat Science (2)
Introduction, Structure and composition of muscles, Conversion of muscles to meat, Eating quality of meat, Nutritive value of meat, Slaughtering of farm animals, Meat colour, Carcass evaluation.
AS 5202 Meat Product Technology (2)
Introduction, Processing of meat sausage making and cured meat, Ingredients used in processed meat industry, Preservation methods of meat, Quality parameters of meat products, Standards of meat and meat products, Analytical methods of meat and meat products.
AS 5203 Dairy Processing and Technology (2)
Introduction to dairy chemistry, Composition of milk, Clean milk production, Dairy processing equipments and plants, Manufacturing liquid milk products; pasteurized milk, sterilized milk, Manufacturing dried and concentrated milk products; dried milk powder, concentrated milk, Manufacturing fermented milk products; yoghurt, curd, cheese, Manufacturing butter, ghee, ice cream.
FS 5211 Food Toxicology and Safety (2)
Concepts of food toxicology, Epidemeology of food-borne diseases, Adulterants, contaminants and chemical residues in foods, Natural toxicants of plant origin, Myco-toxins, Seafood-toxins, Microbiological contaminants (intoxicants and infective agents) in foods, Genetically modified (GM) foods.
EC 5201 Food Policy (2)
Policy framework, Major Acts pertaining to Food Industry-Food Act, Consumer Affairs Authority Act, Policy status on GM foods, Food Safety, Consumer protection policies on producers and buyers, Environmental regulations of food, Control mechanisms on input use to minimize residual effect.
EC 5202 Marketing of Food Products (2)
Concept of market and marketing, Present and future problems related to marketing of agricultural products, Prospects of livestock and processed food marketing, Marketable surplus, Marketing channels, Agencies and functions, SCP model, Supply chain management, Analysis of food market using different models, Market legislation related to farm products.
FS 5212 Sensory Evaluation of Foods (2)
Importance of sensory evaluation in foods, Concept of sensory evaluation, Taste sensitivity, Sensory quality attributes in foods, Establishment of a sensory laboratory, Selection and training of sensory panels, Scaling, ranking and descriptive tests, Designing the sensory questionnaire, Conducting sensory tests, Analysis and interpretation of sensory results.
FS 5213 Community Nutrition (2)
Nutrition issues, Dietary goals, Tools for designing a healthy diet, Population groups with special needs, Delivering quality nutrition services for pregnant women, infants, children, adolescents, adults and elderly, Nutrition education strategies, Managing community nutrition services, Nutrition Assessment.
FS 5214 Bakery Science and Technology (2)
Introduction, Role of raw materials in bakery industry, Quality control of raw materials for bakery products, Bread, buns cakes and pastry manufacturing process, Maintenance of GMP in a bakery, Quality control of bakery products (in process & finished product), Bread stalling process, Problems associated with bakery products and role of preservatives, Manufacturing of bread to meet statutory requirements, Important statistical techniques for bakery products, Manufacturing of bread with rice flour, kurakkan flour and soybean flour.
FS 5215 Fat and Oil Technology (2)
Introduction, Structure, composition and analytical methods of fats and oils, Reactions of fats and fatty acids, Fat degradation process, Antioxidants, Role of fat in food processing industry, Handling, storage and grading of oils and oil bearing materials, Extraction of fats and oils, Sensory evaluation of fat and oil, Role of emulsifiers in food processing industry, Hydrogenation process of fat and oil, Statutory requirements of edible oil, Selection of packaging materials for fat and oil, Manufacturing virgin coconut oil and quality control, Important statistical methods for commercial scale oil production.
FS 5216 Novel Food Technologies and Biotechnology (2)
Introduction to plant tissue culture; Cell culture as a strong tool in Food Industry; Principles of Genetic Engineering ; Ti-plasmids, T-DNA, Ri-plasmid, PCR, RFLP; Introduction to Food-nanotechnology; Single Cell Proteins; Production of amino acids; Production of vitamins; Production of proteins; Fermentation; Organic farmed foods; Probiotics and prebiotics; Introduction to modern food technologies; Supercritical Fluid Extraction; Smart Food Packaging; High pressure food processing; Food Irradiation; e-nose, e-tongue, e-eye etc.
CC 5203 Non Parametric Statistical Methods (2)
Importance of non-parametric statistical tools, Different types of measurements, Ranking scores, Rank and permutation tests of one, two and k samples, Application of non-parametric tests in different scenarios.
AB 5201 Microbial Biotechnology (2)
History and development of Microbial Biotechnology, The important microbial groups and processes, Principles of recombinant DNA technology, Methods, problems and prospects with respect to microbial biotechnology, Strain selection and improvement, Application of microbial biotechnology-Production of Antibiotics, organic acids, enzymes and amino acids, Biotechnology in the brewing industry, Single Cell Protein (SCP) production, Mycoproteins, Pruteen and their production, Biopolymers, Role of microorganisms as producers of biopolymers, Bioremediation, engineering microbes to degrade toxic products, Recent development in microbial biotechnology.
AB 5202 Post-harvest Diseases of Fruits and Vegetables (2)
Post-harvest losses of fruits & vegetables, Important groups of post-harvest fungi and bacteria and their diagnostic methods, Economically important post-harvest diseases, Pre and post-harvest physiology/biochemistry of fresh produce, Control methods; preventive and curative, cultural, biotechnological and chemical methods, Ecological growth conditions, Possibilities of modified atmosphere packaging in controlling fungi and bacteria, Harvesting practices and post-harvest handling, Quality assurance, Packaging and pack-house operations, Transport and storage of perishables.
CC 5204 Scientific Writing (2)
Importance, layout and components of a dissertation, Preliminaries and main parts of the text, abstract, introduction, objectives, indicators, literature review, method, results, interpretation, conclusions, recommendations, References in the text and list, Tables, Illustrations.
Key to course numbers: CC=Common Courses, FS=Food Science, AS=Animal Science, AB=Agric. Biology, EC=Economics
The requirements and courses shall be altered with the approval of the Academic Advisory Committee and the Academic Committee of the Faculty of Agriculture.
14. Minimum number of students for a course
The minimum number of students required for the commencement of a particular course in a semester shall be five. Courses where the minimum number is not satisfied will not be offered in the particular semester.
15. Make-up examinations
If a student fails to sit any of the examination of a course, a Make-up examination may be arranged for that student by the teacher concerned. Such an examination may be allowed to a student only on medical grounds supported by a valid medical certificate or any other justifiable reason. The make-up examination should be administered at the earliest possible opportunity.
16. Panel of teachers
Vinitha Wijeratne, BSc Agric (
Senior Lecturer, Dept of Food Science & Technology, University of Ruhuna
Dr R A U J Marapana, BSc Agric (Peradeniya), MSc (J’Pura), PhD (
Senior Lecturer, Dept of Animal Science, University of Ruhuna
Dr K L
Wasantha Kumara, BSc Agric (Ruhuna), MSc (Peradeniya), PhD (
Senior Lecturer, Dept of Agric Biology, University of Ruhuna
Dr L M
Abeywickrama, BSc Agric (Ruhuna), MSc (Peradeniya), MA (J’Pura), PhD (
Head and Senior Lecturer, Dept of Agric Economics, University of Ruhuna
S Jayamanne, BSc Agric (Ruhuna), MPhil (SL), PhD (
Senior Lecturer, Dept. of Food Science & Technology,
Prof Mahinda Wijeratne, BSc Agric (Sri Lanka), LLB (OUSL), MSc Agric Econ (Ghent), PhD (Wageningen) (Agric. Economics & Extension Science)
Professor, Dept of Agric. Economics,
Prof S G
J N Senanayaka, BSc Agric (Peradeniya), PhD (
Professor, Dept of Agric Biology,
R T Serasinghe, BSc Agric (
Professor, Dept of Animal Science,
Upali Samarajeewa, BSc (
Senior Professor, Dept. of Food Science & Technology,
Prof (Mrs) D C K Illeperuma, BSc Agric (Peradeniya),
MSc Agric (Peradeniya), PhD (
Professor, Dept of Food Science &
Prof S Subasinghe, BSc Agric (Ruhuna), MSc (AIT), PhD (Ruhuna) (Cropping Systems)
Professor, Dept of Crop Science,
Dr J W
Rupasinghe, BSc Agric (Ruhuna), MSc (AIT,
Lecturer, Faculty of Fisheries and Marine Sciences Technology,
Dr D G N
G Wijesinghe, BSc Agric (Peradeniya), MSc (UPLB,
Senior Lecturer, Dept of Food Science & Technology, University of Peradeniya
Terrence Madhujith, BSc (Peradeniya), MSc, PhD (
Senior Lecturer, Dept of Food Science & Technology, University of Peradeniya
N Y Hirimuthugoda, BSc Agric (Ruhuna), MPhil (Peradeniya), PhD (
Senior Lecturer, Dept of Animal Science, University of Ruhuna
Mr N S B
M Atapattu, BSc Agric (Ruhuna), MSc (
Head and Senior Lecturer, Dept of Animal Science, University of Ruhuna
Mrs N M N K Narayana, BSc Agric (Peradeniya), MPhil (Peradeniya) (Dairy Processing and Technology)
Senior Lecturer, Dept of Animal Science, University of Ruhuna
Dr S B Nawarathna, BSc Agric (Peradeniya), MPhil (Food Science), Dip (Qty Mgt), Dip (Mkt), Dip (Stzn), PhD (Ruhuna) (Fat & Oil Technology)
Quality Assurance Manager, Harischandra Mills Ltd., Matara
Mr S L
Ginige, BSc, MSc (Food Technology), RIPH (
Retired Director of SLSI and Certified Food Safety Auditor, 403/2A, Bogahawila, Road, Samanpura, Kottawa.
Mr E G Somapala, BSc (Hons), MSc, FIChemC, (Food Chemistry)
Retired Govt Analyst and Chartered Chemist, 93/40, Gemunupura, Pelanwatta, Pannipitiya.
(To be extended subject to availability of resource personnel)
17. Academic Advisory Committee
All the issues pertaining to the courses and examinations of the MFST/PGDipFST programmes will be handled by the Academic Advisory Committee which will consist of the following members:
Head of the Department (Chairman)
Professors of the Department
One representative from each department of the faculty offering courses in the MFST programme
Two outside members (to be nominated by the Department of Food Science &Technology)
18. Course fees and method of payment
The MFST and Postgraduate Diploma (PGDipFST) programmes are designed to be self-financed projects and as such the following fee structure is designed to cover the expenditure of the program.
Non-refundable application fee (MFST & PGDipFST) = Rs. 500
Registration fee (MFST & PGDipFST) = Rs. 500 per semester
Library fee (MFST & PGDipFST) = Rs. 2000 (refundable library deposit) + Rs. 2000 per programme
Internet/Computer fee (MFST & PGDipFST) = Rs. 2000 per programme
Examination fee (MFST & PGDipFST) = Rs. 500 per course
Tuition fee (MFST students) = Rs. 70,000
Tuition fee (PGDipFST students) = Rs. 50,000
Research/bench fee (MFST students) = Rs. 30,000
Thesis defense examination fee (MFST students) = Rs. 5000
Comprehensive examination fee (PGDipFST students) = Rs. 1000
All MFST students, in addition to tuition fees, are required to pay a research/bench fee of Rs. 30,000 before undertaking the research component of the MFST programme. MFST students should pay a thesis defense examination fee of Rs. 5000 whereas PGDipFST students should pay a comprehensive examination fee of Rs. 1000 at the time they apply for these examinations. Tuition fees and research fees can be paid in installments according to the following fee-payment scheme though students can pay the full amount if they wish to do so.
18.1. Tuition fee (MFST & PGDipFST students)
Full-time MFST students can pay tuition fees in four installments at the beginning of each semester and each installment shall be Rs. 17,500.
Part-time MFST students can pay tuition fees in six installments at the beginning of each semester and each installment shall be not less than Rs. 11,600.
Full-time PGDipFST students can pay tuition fees in two installments at the beginning of each semester and each installment shall be Rs. 25,000.
Part-time PGDipFST students can pay tuition fees in three installments at the beginning of each semester and each installment shall be not less than Rs. 11,600.
18.2. Research fee (MFST Students)
Full-time MFST students can pay research fee in two installments at the beginning of semester three and four and each installment shall be Rs. 15,000.
Part-time MFST students can pay research fee in four installments at the beginning of semester three, four, five and six and each installment shall be Rs. 7500.
payments should be made to the credit of the Faculty of Agriculture,
Examinations, records, certificates, transcripts and other
administrative procedures shall be according to the examination and
administrative procedures of the
21. Financial Procedure of the project
All financial matters will be handled according to the financial regulations of the university. However to ease the activities of the project a separate bank account will be opened at the Bank of Ceylon (Kamburupitiya Branch) by the Bursar/AB (Agriculture). In case of remittance by cheques, the Head of the Department of Food Science & Technology and Assistant Bursar of the Faculty of Agriculture will sign the cheques.