Master of Food Science & Technology (MFST) and Postgraduate Diploma in Food Science & Technology (PGDipFST)

 

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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,

University of Ruhuna.

 

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

The food industry today is fast growing in Sri Lanka and provides tens of thousands of employment opportunities directly and indirectly thereby contributing enormously to the GDP of Sri Lanka.  Industries in the fields of poultry, dairy and fruits have expanded substantially in the recent decades and there is a huge employment potential for trained personnel both in the management and technical positions.  In addition, with the expansion of global food industries, multinational food companies are at the moment investigating investment opportunities in Sri Lanka, especially due to the highly skilled labour force in the country.  Further, the government of Sri Lanka in general and the UGC in particular recognized Food Science and Technology as an important field of study and took prompt actions to introduce a separate degree of BSc in Food Science and Technology in the University system.  With the rapid expansion of the food industry in Sri Lanka, there is a huge demand for formal postgraduate training programmes both by the personnel already in the industry and young graduates seeking employment in the food industry.

 

At the moment there are only two universities in Sri Lanka offering postgraduate degrees/diplomas in Food Science and the demand for such degrees far outweighs the supply.  Further, at the moment not a single institute offers such a degree/diploma programme in Southern, Sabaragamuwa, Uva and Eastern provinces in Sri Lanka and as a result graduates seeking such qualifications have to travel far to other Universities.  Moreover, development of the southern province has been given top priority in the government’s policy framework for the national development programme.  There are a number of big food industries in the Southern province as well.  The proposed MFST and PGDipFST programmes would cater to the needs of the management and technical staff of the current food industries as well as young graduates seeking employment in this fast-growing promising industry in Sri Lanka in general and in Southern, Sabaragamuwa, Uva and Eastern provinces in particular.

 

 

3. To whom

  1. Employed graduates in the disciplines of Agricultural, Biological, Applied and Physical Sciences.
  2. Graduates of the management and technical staff of food industries who seek further qualifications for their career development.
  3. Unemployed graduates seeking employment in the food industry.

 

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

The minimum requirements for registration for both courses should be either 01, 02 or 03:

1. BSc degree in Agriculture from a recognized University
2. BSc degree in Science (Biological/Physical/Applied Sciences) from a recognized

    University.
3. Any other equivalent qualifications acceptable to the Senate of the University of Ruhuna.

 

6. Applications

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, University of Ruhuna, based on guidelines set by the Quality Assurance and Accreditation Council (QAAC) of the University Grants Commission and the Internal Quality Assurance Unit (IQAU) of the University of Ruhuna). 

 

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

___________________________________________________________________

                                                                                     Full-time       Part-time

___________________________________________________________________

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

___________________________________________________________________

Component                                                                           %Contribution

___________________________________________________________________

Mid-semester examination                                                             25

End-semester examination                                                            50

Assignments/quizzes                                                                      25

___________________________________________________________________

 

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.

 

12.1. MFST

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, Moisture sorption isotherms, Monosaccharides and monosaccharide reactions, Non-enzymatic browning, Polysaccharides and polysaccharide reactions, Gelatinization of starch, Nomenclature, Physical aspects and chemical aspects of lipids, Lipolysis, autooxidation and thermal decomposition of lipids, Effect of processing, cooking and storage environment on proteins, Pigments, Food flavours, Food Enzymes, Food additives. 

 

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

Dr (Mrs) Vinitha Wijeratne, BSc Agric (Sri Lanka), Dip Rural Soc Dev

(Philippines), MSc (Ghent), PhD (KVL, Denmark) (Fruit and Vegetable Technology)

Senior Lecturer, Dept of Food Science & Technology, University of Ruhuna

 

Dr R A U J Marapana, BSc Agric (Peradeniya), MSc (J’Pura), PhD (Yangtze, China) (Meat Science & Technology)

Senior Lecturer, Dept of Animal Science, University of Ruhuna

 

Dr K L Wasantha Kumara, BSc Agric (Ruhuna), MSc (Peradeniya), PhD (Bangalore, India) (Molecular Biology/Biotechnology)

Senior Lecturer, Dept of Agric Biology, University of Ruhuna

 

Dr L M Abeywickrama, BSc Agric (Ruhuna), MSc (Peradeniya), MA (J’Pura), PhD (PAU, India) (Agric Economics and Management)

Head and Senior Lecturer, Dept of Agric Economics, University of Ruhuna

 

Dr Vijith S Jayamanne, BSc Agric (Ruhuna), MPhil (SL), PhD (Surrey, England), MIBiol (SL) (Food Microbiology & Safety)

Head and Senior Lecturer, Dept. of Food Science & Technology, University of Ruhuna

 

Prof Mahinda Wijeratne, BSc Agric (Sri Lanka), LLB (OUSL), MSc Agric Econ (Ghent), PhD (Wageningen) (Agric. Economics & Extension Science)

Senior Professor, Dept of Agric. Economics, University of Ruhuna

 

Prof S G J N Senanayaka, BSc Agric (Peradeniya), PhD (Copenhagen) (Genetics & Plant Breeding)

Professor, Dept of Agric Biology, University of Ruhuna

 

Prof (Mrs) R T Serasinghe, BSc Agric (Sri Lanka), Dip Ing Agro (ETH, Zurich), PhD (Zurich) (Pasture Science & Animal Nutrition)

Professor, Dept of Animal Science, University of Ruhuna

 

Prof Upali Samarajeewa, BSc (Ceylon), PhD (Sri Lanka), FIChemC, FIBoil (Sri Lanka) (Food Microbiology & Safety)

Head and Senior Professor, Dept. of Food Science & Technology, University of Peradeniya

 

Prof (Mrs) D C K Illeperuma, BSc Agric (Peradeniya), MSc Agric (Peradeniya), PhD (Maryland, USA) (Post-harvest Technology)

Professor, Dept of Food Science & Technology, University of Peradeniya

 

Prof S Subasinghe, BSc Agric (Ruhuna), MSc (AIT), PhD (Ruhuna) (Cropping Systems)

Professor, Dept of Crop Science, University of Ruhuna

 

Dr J W Rupasinghe, BSc Agric (Ruhuna), MSc (AIT, Thailand), PhD (Latrobe, Australia) (Aquaculture)

Senior Lecturer, Faculty of Fisheries and Marine Sciences Technology, University of Ruhuna

 

Dr D G N G Wijesinghe, BSc Agric (Peradeniya), MSc (UPLB, Philippines), PhD (London) (Human Nutrition)

Senior Lecturer, Dept of Food Science & Technology, University of Peradeniya

 

Dr Terrence Madhujith, BSc (Peradeniya), MSc, PhD (Memorial, Canada) (Food Laws and Regulations)

Senior Lecturer, Dept of Food Science & Technology, University of Peradeniya

 

Dr (Mrs) N Y Hirimuthugoda, BSc Agric (Ruhuna), MPhil (Peradeniya), PhD (Ocean, China) (Aquaculture)

Senior Lecturer, Dept of Animal Science, University of Ruhuna

 

Mr N S B M Atapattu, BSc Agric (Ruhuna), MSc (Massey, New Zealand) (Animal Nutrition)

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 (UK), Certified HACCP Auditor (IRCA, UK), Regd Food Safety Auditor, (Sanitation and Quality Control)

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)

Secretary/Course Coordinator

            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.

 

All payments should be made to the credit of the Faculty of Agriculture, University of Ruhuna using the paying-in-voucher prepared by the University for this purpose.  The non–refundable application fee should be paid at the time of obtaining the application form.  Refundable library fee should be paid at the time of registration. Tuition fee for each semester should be paid at the beginning of the each semester.  Financial matters will be handled according to the financial regulations of the University of Ruhuna.

 

20. Certificates/transcripts

Examinations, records, certificates, transcripts and other administrative procedures shall be according to the examination and administrative procedures of the University of Ruhuna.

 

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.