M.B.A (Food Technology and Food Enterprise Management)
How to Apply
The Selection process is conducted in two steps.
The aspirants wishing to take admission in M.B.A (Food Technology and Food Enterprise Management) programme for the AY 2026-27 the following Non-SNAP admission process is to be followed.
Admission to 2 Years M.B.A (Food Technology and Food Enterprise Management) for the Academic Year 2026-27 is through an Entrance Test, Group Exercise and Personal Interaction (ET-GE-PI). Rigorous process is followed for selection of suitable candidates to join this programme.
Weightage for Final Merit List for Admission to MBA (FTFEM) Programmes AY 2026-27.
| Parameter | Marks |
|---|---|
|
Entrance Test (ET) - Score out of 60 (scaled down to 50) Food Tech Basic Knowledge Test, General Aptitude and Basic Math, Current Affairs and General Knowledge |
50 |
|
Group Exercise (GE) Effective Knowledge of the Topic, Reasoning Ability, Communication Skills |
10 |
|
Personal Interaction (PI) Domain Knowledge, General Awareness, Overall Personality, Academic Profile based on 12th Marks |
40 |
| Total | 100 |
Please note that the entire process will be conducted in an online virtual mode. All registered candidates have to ensure appropriate availability of the bandwidth for the conduct of the selection process.
- Each candidate will have to appear for MCQ based Entrance Test in virtual mode on the selected dates.
- The candidates will thereafter undergo Group Exercise and Personal Interaction with the selection panel.
- The Merit List will be announced in 7 days from the selection process.
- Merit listed candidates will be sent Provisional Admission Letter to confirm admission and reserve their seat by paying fees as per the Annexure 1 sent with Provisional Admission Letter.
- Merit listed candidates have to pay the fees as per the Annexure 1 sent with Provisional Admission Letter to confirm admission and reserve your seat.
* Students not paying the fees and confirming admission by the due date will be moved to the waiting list.
