THESIS RESEARCH

	THESIS PREPARATION
	THESIS SUBMISSION
	THESIS EVALUATION
	Organizational structure for Thesis preparation, submission & evaluation

SUBMITTED THESIS

''THESIS RESEARCH'', is a written presentation of the work carried out by the student over an idea prevailing in the field of Food Science and Technology under an effective guidance. It is essentially required to be submitted in partial fulfillment of the Master's degree from IFT, Bundelkhand University.

Duration: one semester.

Contents of A Thesis Research

Introduction:

This section state the problem being studied with sufficient background of information.

May include brief discussion of a chemical/ biochemical process such as oxidative rancidity, starch gelatinization, gluten development or malo-lactic fermentation etc.

May include a review of methods available to test the hypothesis or an explanation for the selected approach.

Include a statement of the objective.

Methods:

Include an overall design of the work with specific procedures.

May Include sensory score card, where appropriate, according to method of Sensory Evaluation..

Include sufficient details of work procedures so that work could be repeated in future (e.g., type of testing probe for texture analysis, any important temperature value, pH value, equipment type, sample preparation procedure, etc.).

Include details of statistical methods applied for interpretation of results .

Results:

Include Summarized data in tables and figures with complete titles that can be understood without reference to text. The text must refer to each table and figure numbers chronologically.

Discussion:

Include discussion with sufficient citations/references.

Include scientific and literature based explanations and potential sources of error in interpreting results.

If calculations are used in creating data, are mentioned here or in the Appendix. If standard curves are used, include figure or correlation.

Include suggestions for further work.

References

Include authentic sources of information in standard style of quoting references.

Appendix: Optional

FINAL YEAR STUDENTS OF IFT ARE DIRECTED TO click here TO FIND OUT A SUITABLE PLACE TO WORK FOR THEIR THESIS.

	This section state the problem being studied with sufficient background of information.
	May include brief discussion of a chemical/ biochemical process such as oxidative rancidity, starch gelatinization, gluten development or malo-lactic fermentation etc.
	May include a review of methods available to test the hypothesis or an explanation for the selected approach.
	Include a statement of the objective.

	Include an overall design of the work with specific procedures.
	May Include sensory score card, where appropriate, according to method of Sensory Evaluation..
	Include sufficient details of work procedures so that work could be repeated in future (e.g., type of testing probe for texture analysis, any important temperature value, pH value, equipment type, sample preparation procedure, etc.).
	Include details of statistical methods applied for interpretation of results .

	Include discussion with sufficient citations/references.
	Include scientific and literature based explanations and potential sources of error in interpreting results.
	If calculations are used in creating data, are mentioned here or in the Appendix. If standard curves are used, include figure or correlation.
	Include suggestions for further work.

THESIS PREPARATION

THESIS SUBMISSION

THESIS EVALUATION