CUET-PG Food Science & Technology SCQP12 Exam 2026 Syllabus II Books II Particapted Universities II Seats in DU II Cut-off II Previous Year Paper II Exam Pattern & Career Scope II Eligibility Criteria & level of Exam

The CUET-PG Food Science & Technology [SCQP12] examination is a national-level entrance test conducted by the National Testing Agency (NTA) for admission to postgraduate programs in Food Science and Technology across top central, state, and participating universities in India. This exam serves as a gateway to reputed institutions such as Delhi University (DU), Jawaharlal Nehru University (JNU), BHU, and others offering this specialized program.

This guide provides a comprehensive overview of the CUET-PG SCQP12 Exam 2026, covering key aspects such as the syllabus, recommended books, participating universities, seat availability (especially in DU), cut-off trends, previous year papers, exam pattern, eligibility criteria, and career opportunities after completing the program.

✅ CUET-PG Food Science & Technology Exam 2026 – Overview Table

Feature	Details
Exam Name	CUET-PG Food Science & Technology 2026
Full Form	Common University Entrance Test – Postgraduate (Food Science & Technology)
Conducting Authority	National Testing Agency (NTA)
Exam Level	National Level
Mode of Exam	Computer-Based Test (CBT)
Medium of Exam	English & Hindi (subject-specific availability)
Duration	1 hour 30 minutes
Total Questions	75 Questions
Total Marks	300 Marks
Question Type	Multiple Choice Questions (MCQs)
Marking Scheme	+4 for correct answer, -1 for incorrect answer
Eligibility	Bachelor’s Degree in Food Science or related field (50% marks typically)
Frequency of Exam	Once a year
Official Website	https://pgcuet.samarth.ac.in

📘 CUET PG Food Science and Technology (SCQP12) – Syllabus

S.No.	Syllabus Content (Verbatim from PDF)
1	INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY: Definition, scope and current trends in food science and technology. Food Groups, Nutrients and Balanced Diet. Definition and meaning of food, nutrition, nutrient, health, concept and characteristics of a balanced diet. Introduction to basic food groups and nutrients, food pyramid, macro and micronutrients. Effect of processing on nutrients. Browning reactions in foods. Classification (enzymatic, non-enzymatic and metallic browning), causes and prevention of browning.
2	Cereals and Pulses Composition and nutritive value, types of cereals, processing of cereals and pulses (gelatinization of starch and the factors affecting it, germination and fermentation), toxic constituents in pulses, milling of pulses.
3	Fruits and vegetables Classification of fruits and vegetables, composition and nutritive value; effect of processing on pigments.
4	Chocolate and cocoa products Cocoa bean processing, preparation of chocolate liquor, cocoa butter and chocolate.
5	Milk and milk products Composition and nutritive value. Introduction to liquid milk technology (clarification, pasteurization, homogenization, fortification, sterilization), Types of milk, Effect of processing on milk, Introduction to milk products.
6	Eggs Composition and nutritive value. Structure of an egg. Egg quality and deterioration. Green ring formation in boiled egg, preservation of eggs. Egg foams – stages of preparation and factors affecting them. Effect of heat on egg proteins; functions of eggs in cookery.
7	Meat, Fish and Poultry Composition and nutritive value. Selection/purchasing criteria for meat, fish and poultry. Tenderization of meat.
8	Sugar Composition and nutritive value. Properties of sugars. Manufacturing/refining of sucrose. Sugar cookery – crystalline and non- crystalline candies, sugar-based products.
9	Fats and oils Composition and nutritive value. Types of fats/oils and their functions. Rancidity in fat and its prevention. Changes in fat during heating. Care of fat used for frying, emulsions.
10	Introduction to food hygiene and food adulteration Food hygiene, factors affecting food safety, personal hygiene. Adulteration, adulterants and their effects on health.
11	BASIC BAKING TECHNOLOGY Baking Industry and its scope in the Indian economy. History of Bakery – present trends, prospects. Nutrition facts of bakery products.
12	Wheat Grain Technology Wheat grain– its structure. Milling of wheat; types of refined wheat flour; composition of refined wheat flour (gluten, amylose/amylopectin, enzyme activity, moisture) and its storage.
13	Cake Technology Preparation of cakes – types of cakes; ingredients used; methods of batter preparation; steps in cake making; balancing of cake formula; evaluation of the baked cake; operational faults in cake processing and the remedial measures. Labeling and Packaging. Costing. Cake decoration- different methods of cake decoration.
14	Pastry Technology Preparation of pastry – types of pastries (short crust, puff/flaky and choux pastry); ingredients; processing and evaluation. Faults and remedies.
15	INTRODUCTION TO FOOD SAFETY AND PRESERVATION Purpose and Scope of Preservation. Objectives of preservation and processing. Scope of preservation industry in India. Post-harvest Changes and Spoilage. Physical, chemical and microbiological changes in fruits and vegetables. Factors affecting growth of microorganisms and the control measures.
16	Food Safety Key terms, factors affecting food safety, recent concerns. Food laws, standards and regulations. Food additives and contaminants. Hygiene and sanitation.
17	Principles and Methods of Preservation Asepsis. Use of low temperature, Use of high temperature. Removal of moisture. Removal of air, Use of chemical preservatives. Fermentation. Irradiation. Gas preservation. Newer methods.
18	Fruit and Vegetable Processing Sauces and Beverages. Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces. Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, sugar), role of various ingredients.
19	ADVANCED BAKING TECHNOLOGY Bread Technology. Preparation of bread – ingredients used; methods of dough preparation; steps in bread processing; evaluation of the baked bread; staling of bread; diseases of bread.
20	Biscuit and Cookies Technology Preparation of biscuits and cookies – types; ingredients; processing and evaluation. Crackers.
21	Food Packaging Packaging – it’s importance, essential features of an ideal package; various food packaging materials and their characteristics recent trends in the field of packaging (active packaging , intelligent packaging, RFID). Label regulations and designing for packaged foods , nutritional labelling.
22	Marketing and Cost Control Marketing – definition, scope, understanding the 4Ps – (Product, Price, Place, Promotion), marketing techniques, marketing and distribution of processed products. Cost control – food cost, labor cost and other costs; costing of processed products.
23	ADVANCED FRUIT AND VEGETABLE PRESERVATION TECHNOLOGY Dehydration and Concentration – Definition and objectives, method of preservation, normal drying curve, water activity, factors affecting rate of drying, sun drying, types of dehydrators (air convection, drum, freeze and vacuum driers) steps in dehydration of fruits and vegetable. Concentration- definition and objectives, techniques.
24	Refrigeration and Freezing Definition and objectives, difference between freezing and refrigeration, systems of refrigeration, method of preservation, steps in freezing fruits and vegetables, cryogenic freezing of fruits and vegetables, evaluation.
25	Canning Definition and objectives, selection of fruits and vegetables, method of preservation, steps of canning fruits and vegetables (with special emphasis on blanching, exhausting and heat processing), spoilage of canned foods.
26	Introduction to New Food Product Development Need and importance for developing a new product, types of new products, challenges, failure of new product.
27	Fruit and Vegetable Processing – Pectin Products Preserves and Pickles Jam, Jelly and Marmalade– definition, role of pectin and theory of gel formation, method of preservation, steps of preparation, evaluation. Preserves– definition, method of preservation, steps of preparation, evaluation, candied, crystallized and glazed fruits. Pickles– definition, classification, method of preservation, steps of preparation of vinegar pickles, evaluation.
28	FOOD SAFETY, HYGIENE AND QUALITY TESTING Food Laws and Regulations. Introduction to food acts laws and standards. National food safety and standard act. International standards, regulatory agencies. Consumer protection act.
29	Food Quality Management Characteristics of quality. Quality Control, Quality Assurance. Total Quality Management. Quality Management System. Good Manufacturing Practices. Hazard Analysis Critical Control Point System.
30	Introduction to Food Safety and Hygiene Food hygiene. Factors affecting food safety. Food spoilage. Food handling. Special requirements for high-risk foods, Safe food cooking temperature and storage techniques.
31	Hygiene and Sanitation in Food Service Institutions Cleaning and disinfection. Personal hygiene. Pest control. Waste disposal.
32	Sensory Methods of Food Quality Testing Sensation of taste, smell, appearance and flavor, sensory evaluation techniques.
33	Objective Methods of Food Quality Testing Physical test methods (moisture, acidity, water activity, texture, viscosity, color). Simple methods of chemical analysis (protein, fat, water, ash). Microbiological sampling and testing.

📊 CUET-PG SCQP12 – Difficulty Level Overview (2022 to 2025)

Year	Difficulty Level	Key Highlights
2022	Moderate	– First CUET-PG under NTA. – Mostly fundamental and factual questions. – Questions on nutrition, food groups, milk tech, food laws. – A few unexpected MCQs from chocolate and grain tech.
2023	Moderate to Difficult	– More analytical and subject-specific MCQs. – Increased focus on applied knowledge (instruments, standards). – Less direct recall, more reasoning-based questions.
2024	Moderate to Difficult	– All domain-specific paper. – Questions on pigment chemistry, curing agents, metmyoglobin, cocoa process. – Mix of application-based and technical factual questions.
2025	Moderate to Tough	– Revised format: 75 questions in 90 minutes (no general paper). – Heavy focus on food processing, preservation, safety standards (GRAS, NOEL). – Paper considered time-consuming and concept-heavy. – Less direct theory, more real-world oriented questions.

🧠 Trend Summary

Gradual increase in difficulty each year.
Emphasis has shifted from theory-based questions (2022) to conceptual + applied MCQs (2023–2025).
Most frequently covered areas:
- Food safety & standards (FSSAI, AGMARK, HACCP)
- Instrumentation (Farinograph, etc.)
- Cocoa processing
- Meat science (curing, pigments)
- Preservation methods and packaging

🧠 Topic-wise Difficulty Trends (2022–2025)

Syllabus Topic	2022	2023	2024	2025	Trend Summary
Food Chemistry (Nutrients, Browning)	Easy	Moderate	Moderate	Moderate	Shift from basic definitions to enzymatic reactions, role of processing
Milk & Milk Products	Easy	Moderate	Difficult	Difficult	From composition to heat processing and homogenization depth
Meat, Fish & Poultry	Moderate	Moderate	Difficult	Difficult	Detailed MCQs on pigments (myoglobin/metmyoglobin), curing methods
Cereals, Pulses, Bakery Science	Easy	Moderate	Moderate	Moderate	Cake/pastry fault analysis, fermentation and dough stages tested more in recent years
Fruits & Vegetables	Easy	Easy	Moderate	Moderate	More focus on pigment changes, storage conditions
Preservation Methods	Moderate	Moderate	Difficult	Difficult	MCQs on drying curves, blanching, irradiation and newer methods
Food Microbiology & Safety	Moderate	Moderate	Difficult	Difficult	Inclusion of NOEL, ADI, microbial spoilage, and HACCP plans
Food Laws & Standards (FSSAI, AGMARK)	Moderate	Difficult	Difficult	Difficult	Application-based questions on standards, label regulations, and limits
Packaging Technology	Easy	Moderate	Difficult	Difficult	Questions on can types, packaging material, intelligent packaging
Chocolate & Cocoa Technology	Moderate	Difficult	Difficult	Moderate	Dutch process, alkali-treated cocoa beans featured multiple times
Food Additives & Contaminants	Easy	Moderate	Moderate	Difficult	Shift toward technical additives, food-grade chemicals
Food Testing (Sensory & Objective)	Easy	Easy	Moderate	Moderate	Questions on instruments (Farinograph, Bostwick) and quality tests
New Product Development & Costing	Rare	Moderate	Moderate	Moderate	Recent years included costing principles and reasons for product failure

📘 CUET-PG SCQP12: Chapter-wise Book Recommendations with Author & Price

Chapter / Topic	Book Title	Author / Publisher	Approx. Price (₹)
1. Food Science, Nutrition, Balanced Diet	Food Science	B. Srilakshmi (New Age Intl.)	₹420–₹500
	Textbook of Human Nutrition	M. Swaminathan	₹500–₹600
2. Cereals & Pulses Technology	Post-Harvest Technology of Cereals, Pulses and Oilseeds	A. Chakraverty (Oxford)	₹700–₹850
	Objective Food Science (MCQs)	Sanjeev Kumar Sharma	₹350–₹400
3. Fruits & Vegetables Processing	Preservation of Fruits and Vegetables	Girdhari Lal et al.	₹300–₹350
	Fruits and Vegetable Processing	V.K. Joshi	₹400–₹450
4. Milk & Milk Products	Dairy Technology	S.K. De	₹350–₹420
	Milk and Milk Products	R. Ananthakrishnan	₹400–₹500
5. Eggs, Meat, Fish & Poultry	Meat and Meat Products Technology	P.D. Sharma	₹450–₹500
	Fish Processing Technology	K.P. Philipose	₹300–₹350
6. Sugar, Fats & Oils	Food Chemistry	Fennema / Potter & Hotchkiss	₹950–₹1200
	Objective Food Science (MCQs)	Sanjeev Sharma	₹350–₹400
7. Baking Technology (Cake, Bread, Pastry)	Technology of Bakery and Confectionery	Yogambal Ashok	₹400–₹450
	Advanced Baking Science	S.C. Dubey	₹500–₹600
8. Food Preservation Methods	Food Processing and Preservation	G. Subbulakshmi	₹350–₹400
	Food Processing Technology: Principles & Practice	P.J. Fellows (Wiley)	₹1100–₹1300
9. Food Safety & Adulteration	Food Safety and Standards Act Guide	FSSAI Manual / ICAR	₹250–₹300
	Food Quality Assurance	S.N. Mahindru	₹400–₹450
10. Food Laws & Labeling (FSSAI, AGMARK)	Food Regulations and Laws in India	Kavita Gupta	₹450–₹500
	ICAR FSSAI Manual	ICAR / FSSAI	₹250–₹350
11. Food Packaging	Food Packaging Principles and Practice	Gordon L. Robertson	₹1100–₹1400
	Packaging Technology	S. Robertson	₹600–₹750
12. New Product Development & Marketing	Food Product Development	Fuller	₹900–₹1000
	Marketing Management	Philip Kotler	₹600–₹900
13. Sensory & Objective Evaluation of Food	Sensory Evaluation Techniques	Morten Meilgaard	₹700–₹900
	IFT Guidelines on Food Quality Evaluation	IFT/ICAR Handbooks	₹200–₹300
	Objective Food Science (All-in-one MCQs)	Sanjeev Kumar Sharma	₹350–₹400

🎓 PG Food Science / Food Tech via CUET-PG – University-wise Eligiblity & Seats

S.No.	University Name	Course Offered	Seat Intake	Eligibility Criteria
1	Central University of Punjab (CUPB)	M.Sc Food Science & Technology	15 seats	B.Sc in Food Tech / Agri / Nutrition / Biotech / Dairy or related; 50% marks (45% for SC/ST/OBC-NCL); CUET-PG (SCQP12)
2	Jawaharlal Nehru University (JNU)	M.Sc in Life Sciences / Biotech (Food Science covered)	~228 (shared)	B.Sc in Life Sciences / Biotech / Food / Home Science; valid CUET-PG score; domain-specific eligibility
3	University of Delhi (Lady Irwin College)	M.Sc Food Science & Nutrition	38 seats	B.Sc (Hons/Pass) in Home Science / Nutrition / Food Tech / Biotech; 50% marks; CUET-PG + CSAS DU PG admission
4	Banaras Hindu University (BHU, IIT-BHU)	M.Sc (Tech) Food Science & Technology	~30–40 (est.)	B.Sc with relevant subject; admission through CUET-PG / IIT-BHU; eligibility varies per year
5	Pondicherry University	M.Sc Food Science & Nutrition	~30 seats (varies)	B.Sc in Food / Nutrition / Home Science; 50% marks minimum; CUET-PG
6	Central University of Kerala	Likely MSc in Food/Nutrition (check latest)	~20–30 (est.)	B.Sc in relevant stream; CUET-PG required
7	Hemvati Nandan Bahuguna Garhwal Univ.	M.Sc in Food Technology	~25–30 seats	B.Sc in Food Tech or related; 50% marks; CUET-PG
8	Mahatma Gandhi Central Univ. (Bihar)	M.Sc Food Processing / Tech	~20 seats	B.Sc Food / Nutrition / Biotech / Agri; CUET-PG
9	Guru Ghasidas Vishwavidyalaya	M.Sc Food Technology	~20–25 seats	B.Sc in Food Tech / Allied Sciences; CUET-PG
10	Central University of Jammu	M.Sc in Food Biotech or Allied	Varies (10–20 est.)	B.Sc with relevant specialization; CUET-PG
11	Central University of Haryana	M.Sc in Nutrition & Dietetics	~30 seats	B.Sc in Life Sciences / Food / Nutrition / Home Sci; CUET-PG

📊 CUET‑PG Cut‑off Marks (General – UR Category: 2022–2024)

University	Program	2022 Cut‑off (UR)	2023 Cut‑off (UR)	2024 Cut‑off (UR)
Central University of Punjab (CUPB)	M.Sc Food Science & Technology	~220	~152	~154
Lady Irwin College (DU)	M.Sc Food Science & Nutrition	N/A (PG via DUET pre‑2023)	~153 (Round 4)**	~153 (Round 4)
Jawaharlal Nehru University (JNU)	M.Sc Life Sciences / Food domains	N/A	~76.66 (Life Sciences)	~51.33 (Life Sciences, List 1)

University Name	Safe Score (CUET-PG)
Jawaharlal Nehru University (JNU)	235–250+
University of Delhi (DU)	240–255+
Central University of Punjab	200–215
Central University of Haryana	190–210
Central University of Kerala	195–215
Central University of Tamil Nadu	210–225
Banaras Hindu University (BHU)	230–245

Here’s a table of top career opportunities after PG in Food Science (via CUET-PG):

Career Path	Key Role / Description	Major Employers	Key Skills Required
1. Food Scientist / Technologist	Develop & improve food products, processing & packaging techniques	Nestlé, ITC, Amul, Britannia	R&D, Food Chemistry, Sensory Analysis
2. Quality Control / QA Officer	Ensure food products meet safety and quality standards	Dairy plants, Bakeries, FMCG units	Microbiology, HACCP, ISO Standards
3. Food Safety Officer / Inspector	Enforce food safety regulations & standards	FSSAI, State Food Safety Dept	Food Laws, Inspection Techniques
4. Product Development Manager	Innovate and create new food products	HUL, PepsiCo, Mondelez	Innovation, Formulation, Market Trend Analysis
5. Nutritionist / Public Health Expert	Plan diets, public nutrition programs, promote health through food	Hospitals, NGOs, Govt Missions (POSHAN)	Dietetics, Public Health Nutrition
6. Regulatory Affairs Specialist	Handle legal compliance of food products (labeling, licensing)	Food MNCs, Regulatory Consulting Firms	FSSAI/FDA Norms, Documentation, Auditing
7. Research Scientist / Academician	Conduct food research or teach in universities	CSIR, ICAR, Central Universities	Research Design, Publication, Teaching
8. Food Marketing & Sales Executive	Promote and sell food products with technical expertise	Health food startups, Ingredient suppliers	Communication, Branding, Sales Analytics
9. Entrepreneur (Food Startups)	Start your own business in processed/organic/functional foods	Self-employed (Govt. schemes support)	Processing Tech, Business Dev., Finance Management
10. International Careers	Work abroad in food safety, R&D, or pursue PhD/consulting roles	Canada, US, EU-based food companies/univ.	Global Regulations, Technical Proficiency

💼 Salary Structure After PG in Food Science

Career Path	Entry-Level Salary (INR/month)	Mid-Level (3–5 yrs)	Senior-Level (8+ yrs)
1. Food Scientist / Technologist	₹30,000 – ₹50,000	₹60,000 – ₹90,000	₹1.2 – ₹2.5 Lakhs+
2. Quality Control / QA Officer	₹25,000 – ₹45,000	₹50,000 – ₹80,000	₹1 – ₹1.8 Lakhs
3. Food Safety Officer / Inspector (Govt.)	₹40,000 – ₹60,000 (Govt Pay Scale)	₹70,000 – ₹90,000	₹1 – ₹1.5 Lakhs+
4. Product Development Manager	₹40,000 – ₹60,000	₹80,000 – ₹1.2 Lakhs	₹1.5 – ₹3 Lakhs
5. Nutritionist / Public Health Expert	₹25,000 – ₹40,000	₹50,000 – ₹80,000	₹1 – ₹1.5 Lakhs
6. Regulatory Affairs Specialist	₹35,000 – ₹55,000	₹80,000 – ₹1.2 Lakhs	₹1.8 – ₹3 Lakhs
7. Research Scientist / Academician	₹30,000 – ₹50,000 (JRF/SRF)	₹60,000 – ₹90,000 (PDF)	₹1 – ₹2 Lakhs (Asst. Prof & beyond)
8. Food Marketing & Sales Executive	₹30,000 – ₹50,000 + incentives	₹60,000 – ₹1 Lakh + bonuses	₹1.5 – ₹3 Lakhs
9. Entrepreneur / Start-up Founder	Income varies (0 to ₹1+ Lakh)	₹1 – ₹2 Lakhs+ if successful	Unlimited (Depends on business)
10. International Jobs / PhD Abroad	₹1.5 – ₹2.5 Lakhs (abroad start)	₹3 – ₹5 Lakhs+	₹6 Lakhs+ (Postdoc / Industry roles)

🧭 Step-by-Step Counselling Process

Check Eligibility & Cut-offs: After results are declared, universities release their course-wise cut-off marks. Ensure you meet these criteria before applying.
Register Online: Visit the official website of each university you’re interested in and complete the counselling registration. This typically involves:
- Filling in personal and academic details
- Uploading necessary documents
- Paying a registration fee (amount varies by university)
Choice Filling: Select your preferred courses and campuses in order of priority. Ensure you review and lock your choices before the deadline.
Document Verification: Universities will verify the authenticity of your submitted documents. This may be done online or in person, depending on the institution’s process.
Seat Allotment: Based on your CUET PG score, category, and preferences, universities will allot seats. Results are typically published on the respective university’s portal.
Acceptance & Fee Payment: If allotted a seat, confirm your acceptance by paying the admission fee within the stipulated time. Failure to do so may result in forfeiture of the seat.
Subsequent Rounds & Spot Counselling: If seats remain vacant, universities may conduct additional rounds or spot counselling. Stay updated with each university’s announcements.

📄 Documents Required

Ensure you have both the original and photocopies of the following:

CUET PG 2025 Scorecard
CUET PG 2025 Admit Card
Class 10th & 12th Mark Sheets and Certificates
Bachelor’s Degree Mark Sheets and Certificate
Transfer Certificate (TC)
Migration Certificate (if applicable)
Caste/Category Certificate (if applicable)
Domicile Certificate (if required by the university)
Income Certificate (for scholarship considerations)
Passport-sized Photographs
Valid ID Proof (Aadhar Card, Voter ID, or PAN Card)

Here is a table of CUET-PG (Food Science) Previous Year Paper Resources from 2022 to 2024:

Year	Download Link / Source	Conducting Body	Mode
2024	CUET PG 2024 Food Science Question Paper – NTA Website	NTA (National Testing Agency)	Computer-based
2023	CUET PG 2023 Food Science Previous Paper	NTA	Computer-based
2022	CUET PG 2022 Food Science Paper Download (Unofficial)	NTA	Computer-based

📝 CUET-PG for Food Science – FAQ

Question	Answer
1. What is the exam code for Food Science in CUET-PG?	The subject code is usually SCQP12 (may vary by university). Check university prospectus for confirmation.
2. What is the eligibility for M.Sc in Food Science via CUET-PG?	B.Sc. in Food Tech, Nutrition, Biotech, Agri, Life Sciences, or related fields with minimum 50–55% marks.
3. Which universities offer M.Sc Food Science through CUET-PG?	JNU, DU (Lady Irwin), CUPB, BHU, Central Univ. of Haryana, Kerala, Tamil Nadu, among others.
4. What is a safe score in CUET-PG for Food Science?	A score of ≥160–170 is considered safe for CUPB; ≥230–250 for JNU and DU (General category).
5. What is the exam pattern for CUET-PG Food Science?	75 MCQs, 300 marks, no negative marking in some slots. Time: 105–120 minutes.
6. Are previous year papers available for Food Science CUET-PG?	Yes, for 2022, 2023, and 2024. Available on NTA CUET-PG portal, Collegedunia, Zollege, and YouTube walkthroughs.
7. What are top career options after PG in Food Science?	Food Scientist, QC Officer, FSSAI Inspector, Product Developer, Nutritionist, Regulatory Affairs, Researcher, Entrepreneur.
8. What is the salary after completing PG in Food Science?	Entry: ₹25,000–₹50,000/month; Mid: ₹60,000–₹1.2L; Senior: ₹1.5–3L+ depending on sector and role.
9. Is interview required after CUET-PG score?	Some universities (e.g., JNU) may conduct interviews; others admit purely based on CUET-PG score and merit list.
10. Is M.Sc in Food Science valid for govt. jobs (e.g., FSSAI, ICAR)?	Yes. It’s valid for FSSAI recruitment, ICAR scientist posts, food inspector exams, and public health roles.