St Aloysius (Deemed To Be University) Mangalore Ph.D Food Science and Technology: Fees 2026, Course Duration, Dates, Eligibility

Ans. The programme is offered in Part-Time mode, which makes it well-suited for working professionals in the food industry, healthcare, or academia. Part-time scholars are expected to be present on campus for research work, lab sessions, and coursework as per the university's schedule, but the programme structure accommodates those who are simultaneously employed. The minimum duration for part-time scholars is 3 years, and the programme can be extended up to 5 years. Candidates should confirm the specific attendance and residency requirements with the department before applying.

Ans. The annual fee for a part-time scholar under the Basic Sciences category (which includes Food Science and Technology) is Rs. 65,000 per year, totalling Rs. 1,95,000 for the minimum 3-year duration. The same fee continues for the 4th year and any further extension. A limited number of institutional research fellowships are available for select candidates. Additionally, candidates who qualify CSIR-NET or UGC-NET with JRF are eligible for national fellowships of Rs. 37,000/month (rising to Rs. 42,000/month from the 3rd year), which are awarded by CSIR/UGC independently of the university.

Ans. Candidates who hold a valid UGC-NET / CSIR-NET / GATE qualification are exempted from the university's written entrance test. However, they are still required to appear for a personal interview on campus on the scheduled date. Candidates without these qualifications must appear for the university's written entrance test (100 marks: 50% Research Methodology + 50% Subject-Specific topics) followed by the interview. The final selection is based on the combined performance in the test and interview, along with the availability of a suitable research supervisor.

Ans. The department has two primary research supervisors for the Food Science PhD programme: Dr. S.N. Raghavendra (specialisation: Food Technology and Biotechnology) and Dr. Daniella Anne L Chyne (specialisation: Food Compositional Analysis, Public Health Nutrition, and Clinical Nutrition). Research areas include food processing and preservation, functional foods, food safety and quality, nutritional analysis, glycemic index studies, and value-added product development. The department also has active research collaborations with ICAR institutes, which can provide additional research exposure and resources.

Ans. As per the 2026-27 vacancy notification, only 3 seats are available in the Food Science department for the PhD programme. This makes the programme highly competitive. Given the limited seats and the requirement for a suitable research supervisor, candidates are strongly advised to reach out to the department faculty in advance to discuss research interests and supervisor availability before applying. Candidates with CSIR-NET/UGC-NET qualifications have an advantage as they are exempted from the written test.

Ans. St Aloysius University conducts PhD admissions in two cycles: a January intake (notification typically released in November of the previous year) and an August intake (notification typically released around June-July). The January 2026 intake has been completed and final results have been declared. For the 2026-27 August intake, the notification is expected around June-July 2026. Candidates should regularly monitor the official PhD admissions portal at phdadmissions.staloysius.edu.in and the university's notice board at staloysius.edu.in for the upcoming notification and application deadlines.