The Master of Philosophy (M Phil) is designed to produce skilled professionals for teaching positions in universities, colleges and training institutions. This 18-month long programme also aims to produce managers and consultants for business houses, government, research institutions and other organisations.
To strive towards this end, our mission is to provide every individual with a conducive environment to enable him/her to achieve the career goals before them with a strong emphasis on personality development, and to offer quality education fostering a strong foundation in applied sciences and mathematics without compromising on the quality and code of ethics.
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About this course
To provide an advanced understanding of Mathematics, English, Physics and Chemistry. To train the students in chronological survey research activities in the field of interest and thereby induce in them the passion for research and development. To provide project training extending into advanced research and hence enabling them to emerge as competent scientists competing at the international level.
The selection procedure emphasises academic achievement of the applicant as well as his/her potential for becoming an able management and research specialist. Consequently, a multi-factor selection model incorporating scholastic achievements, work experience, and performance in group discussion/seminar, entrance test and personal interview is used for selecting participants.
Any student who has passed Masters Degree in a particular subject can pursue M Phil course in the respective subject.
1. ADHAR CARD / PAN CARD
2. EDUCATIONAL DOCUMENTS
3. PASS PORT SIZE PHOTO
P. G in relevant subject
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Subjects
Management
Testing
Composition
Quality
Design
Manufacturing Engineering
Cooking
Engineering
Quality Training
Food Science
Manufacturing design
Manufacturing Technology
Production
Research Design
Sampling Theory
Measure of Central tendency
Statistics in Research
Importance and Meaning of research
Review of Literature
Important Non
Information Marketing Plan
Marketing for information Professional
Teachers and trainers (1)
JYOTI DAS
SR . TRAINER & COUNSELLOR
Course programme
RESEARCH METHODOLOGY THEORY AND TECHNIQUES MPHS 101 (Bio Technology, Biochemistry, Botany, Chemistry, Commerce, Computer Science, Corporate Secretaryship, Education, Education, Electronics, Information Technology, Microbiology, Home Science, Hotel Management, Hotel Management, Library Science, Management, Physics, Population Studies, Psychology, Public Administration, Social Work, Sociology, Tourism Management, Zoology) Unit I Research – Definition – Importance and Meaning of research – Characteristics of research – Types of Research – Steps in research – Identification, Selection and formulation of research problem – Research questions – Research design – Formulation of HypoDissertation – Review of Literature. Unit II Sampling techniques: Sampling theory – types of sampling – Steps in sampling – Sampling and Non-sampling error – Sample size – Advantages and limitations of sampling. Collection of Data: Primary Data – Meaning – Data Collection methods – Secondary data – Meaning – Relevances, limitations and cautions. Unit III Statistics in Research – Measure of Central tendency – Dispersion – Skewness and Kurtosis in research. HypoDissertation – Fundamentals of HypoDissertation testing – Standard Error – Point and Interval estimates – Important Non-Parametric tests : Sign, Run, Kruskal – Wallis tests and Mann-Whitney test. Unit IV Para metric tests: Testing of significance – mean, Proportion, Variance and Correlation – testing for Significance of difference between means, proportions, variances and correlation coefficient. Chi-square tests – ANOVA – One-way and Two-way Unit V Research Report: Types of reports – contents – styles of reporting – Steps in drafting reports – Editing the final draft – Evaluating the final draft. Reference Books: 1. Statistical Methods S.P. Gupta 2. Research Methodology Methods and Techniques - C.R. Kothari 3. Statistics (Theory and Practice) - B.N. Gupta 4. Research Methodology Methods and Statistical Techniques - Santosh Gupta FOOD SCIENCE MPHS 102 Unit I Water and food dispersions: Physical properties of water; Structure of water molecule; Bound water; Colloidal systems; Types of food dispersions – sol, gel, emulsion and foam Unit II Polysaccharides and sugars: Starch- Flour mixtures – batters and dough- Leavening agents – physical, chemical and biological- Gluten formation- Gelatinization- Dextrinisation SugarStages of sugar cookery- Crystallization Unit III Fats and oils: Functional properties of fats; Role of fats and oils in cooking; Trans fatty acids; Fat substitutes; Fat deterioration and antioxidants Unit IV Proteins; Milk and milk products: Composition of milk, properties of milk, effect of heat on milk, milk products and milk substitutes; Meat, fish and poultry - Composition, cooking methods, effects of cooking; Fish and sea foods - Composition, changes during processing; Pulses and legumes - Composition, processing toxic constituents; Eggs -Composition, functional properties of eggs, use in; cooking, egg processing, egg products; Protein concentrates, hydrolysates and texturised vegetable proteins Unit V Fruits and Vegetables: Enzymes and pigments in fruits and vegetables; Enzymic browning in fruits and vegetables Reference Books: 1. Potter N. and Hotchkiss J.H. (1996) Food Science. 5th edition, CBSpublishers and distributors, New Delhi 2. Charley H. (1982) Food Science. 2nd edition, John Wiley and sons, New York 3. Peckham G. and Freeland Grages G.H. (1979) Foundations of Food Preservations 4. Meyer L.H. (1998) Food Chemistry. CBS publishers and distributors, Shahdara, Delhi 110032
See related categories
Food Science Postgraduate Degrees
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