Can I do PhD in Food Science after Qualifying UGC NET EXAM in Home Science?

The minimum duration of the PhD in food Technology is 3 years, but it can be extended up to 5 years depending on the length of the research.

After qualifying UGC NET exam in Home Science, you are eligible for PhD in Food Technology and you have appeared for a Personal Interview for the final selection for PhD.

Career Scope of Food Technology after PhD

The candidates also start their start-up after completing the PhD in Food Technology.

Here are the following Job Position that you can get jobs in:

  • Food Scientist
  • Quality Control Manager
  • Nutrition Specialist
  • Dietician, Food Technologist Manager
  • Nutrition Officer, Food Research Analyst
  • Teacher & Lecturer, Food Services Manager
  • Statistical Assistant, Teaching Associate


  • Migration Certificate (No objection certificate from the University last attended)
  • Passing/Degree certificate of the last qualifying degree examination
  • Mark-list of the last qualifying degree examination
  • Character certificate (from the head of the Institute from which the student has obtained his qualifying degree.
  • Documentary proof for date of birth
  • Gap certificate (if applicable)
  • Research Proposal *
  • No objection certificate from the employer (if employed)

NOTE:- You will not be considered for admission if the above certificates are not enclosed with their application.

Admission Process for PhD in Food Technology

  • Application Process: Firstly you will apply for the entrance exams or the colleges where you wish to get admission separately. The candidates must check the application form before submission to ensure that it is correct.
  • Entrance Exam: Most of the PhD entrance exams are conducted on online mode. The admit cards are usually get released 15 days prior to the entrance exam.
  • Merit List: The name of these candidates will be published in the form of a merit list after results of the entrance exams are announced, the candidates who qualified the cutoffs will be shortlisted by the college.
  • Personal Interview: The shortlisted candidates will be called for a personal interview. The candidates will be asked questions on their research ideas during this interview.
  • Document Verification & Enrollment: The selected candidates will have to present appropriate documents to prove their eligibility. Then Finally, the eligible candidates will be granted admission to the course.


  1. Macro/micronutrients and trace element
  2. Food sources — general and specific sources
  3. Essentiality and relevance– involvement in nutritional implications and biochemical reactions
  4. Analysis in food materials and assessment of nutrition
  5. Toxicity and deficiency — symptoms, levels, health management and their consequences
  6. Body composition
  7. Methods of study
  8. Compositional changes during cycle of life
  9. Nutritional disorder
  10. Effect on body composition
  11. Body water and fluid balance
  12. Body water compartments
  13. Regulating water balance
  14. Disorders in water balance
  15. Energy metabolism
  16. Resting and Basal metabolism
  17. Influencing factors
  18. Methods to determine energy expenditure and requirements
  19. Thermogenesis
  20. Adaptation to altered intake of energy
  21. Food intake regulation
  22. Computation Basis of Nutrient Requirement
  23. Latest concept of dietary recommendation
  24. WHO and RDA — ICMR
  25. Limitations and uses
  26. Nutrition during lifespan
  27. Pregnancy
  28. Lactation
  29. Infancy
  30. Preschool-age
  31. School-age and adolescent children
  32. Youg adults
  33. Elderly
  34. Nutrition
  35. Public Health Nutrition
  36. Nutrition-related to non-communicable diseases (based on Indian Perspective)
  37. Dietary Management of diseases
  38. Medical Nutrition therapy
  39. Nutrition in critical care
  40. Nutrition care and Assessment
  41. Assessment methods for practice and research
  42. Nutrition and health care
  43. Processing of foods
  44. Wheat
  45. Millets
  46. Rice
  47. Fruits and vegetables
  48. Legumes
  49. Fats and oils
  50. Milk along with milk products
  51. Sugar and confectionaries
  52. Eggs, meat and fish
  53. Beverages
  54. Meaning and concept of food quality
  55. Food Safety
  56. International and national food laws
  57. Food standards
  58. Governing bodies of food regulation
  59. Hazard analysis
  60. Critical control points of food processing
  61. Quality control
  62. Sensory evaluation and product development
  63. Food spoilage and control
  64. Spoilage and contamination of pulses, cereal, vegetables, fresh foods, fruits, eggs, marine products, poultry, milk & milk products.
  65. Preservation of foods
  66. Techniques and Principles of preservation
  67. Food concentration and dehydration
  68. Heat processing
  69. Cold preservation
  70. Chemicals
  71. Recent concepts in nutrition and food science
  72. Fat substitutes
  73. Nutrigenomic
  74. Metabolomics
  75. The nutrition required for space travelers
  76. Neutraceuticals
  77. Fat substitutes I
  78. Functional foods
  79. Biopolymers for packaging
  80. Genetically modified foods

I hope, I have provided you the ample detail about the exam.

Thank you



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