helpdesk@loyolacollege.edu 044-28178200
School of Physical Sciences

Food Chemistry


Established in 2008 under the Department of Chemistry, the M.Sc. Food Chemistry and Food Processing programme at Loyola College, Chennai, has emerged as a flagship initiative that seamlessly blends academic rigor with industrial relevance. It is a programme that not only delivers knowledge but instils vision—preparing young minds to become pioneers in the dynamic world of food chemistry and processing.

At its core, this two-year postgraduate course is defined by an interdisciplinary curriculum that bridges the sciences of Chemistry, Nutrition, Food Technology, and Sustainable Food Management. Enriched with entrepreneurial training and industry-focused modules, the programme is uniquely tailored to equip students with the theoretical foundations and practical proficiency required to thrive in both academic research and professional practice. Students are groomed not only as technocrats but as socially responsible innovators with a flair for enterprise.


Co-ordinator's Desk


Dr. D. Esther Lydia

Co-ordinator,
PG Food Chemistry and Food Processing,
Department of Chemistry (Shift II),
Chennai - 600 034.

coordfoodchem@loyolacollege.edu

Faculty

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