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The eligibility criteria of CSIR UGC NET is given below. Essential Educational Qualifications: M.Sc. Or equivalent degree/ Integrated BS-MS/BS-4 years/BE/B.Tech/B.Pharma/MBBS with at least 55% marks for General (your)/General-EWS and OBC candidates and 50% for SC/ST, Persons with Disability (PwD) candidates. Upper Age limit for JRF: Maximum 28 years as on 01.01.2020 {upper age limit may be relaxable up to 5 years in case of SC/ST/Persons with Disability (PwD)/ female applicants and 03 years in case of OBC (Non Creamy Layer) applicants}. So you can apply here if meeting the above eligibility criteria. For more details please SEE Information Bulletin of JOINT CSIR UGC NET JUNE 2020 available on https://csirnet.nta.nic.in/
Further why not looking towards CAT/CMAT/MAT/XAT for admission in MBA/PGDM courses. These courses provides excellent placement opportunities if done from the reputed B-Schools. Some M.Des courses of NID and NIFT are the another good options if interested.

According to my understanding and experience, many private sector businesses hire B.Tech food technology graduates. Amul, Cadbury, Britannia, Nestle, and other similar companies Recruit experts in the field of food technology. Pathway electives for CORPORATE JOBS are included in the LPU programme: WASTE MANAGEMENT IN THE FOOD INDUSTRY This course will teach you about the waste management methods and procedures used in the food sector. MICROBIOLOGY IN THE INDUSTRY Develop a grasp of the role of microorganisms in fermentation and their value in the industry. PREPARATION AND MANAGEMENT OF PROJECTS. The course highlights the relevance of project management in the workplace and teaches students how to use tools and approaches to make better decisions. ANALYSIS OF RISK The students will be exposed to numerous dangers faced during the handling, processing, and storage of food, as well as ways for analyzing and resolving such risks. TECHNOLOGY OF FLAVOR Chemistry The course will assist students in comprehending the Science underlying the art of flavoring meals, as well as their analysis, the problem of off-flavors and their causes, flavor development for specific applications, and legal elements of flavor usage in food items. DEVELOPMENT OF FOOD PRODUCTS
DEVELOPMENT OF FOOD PRODUCTS Transfer knowledge of numerous technologies for the production of food goods. MANAGEMENT OF FOOD QUALITY Information about physical, chemical, and biological pollutants in foods is provided, as well as an understanding of quality control in the food production chain. PLANTATION CROPS, HERBS, AND SPICES PROCESSING The processing, equipment utilized, and value addition of plantation crops such as tea, coffee, coconut, cashew, and area nut are covered in this course. This course also covers the preparation of spices, herbs, and medicinal plants. As a result, LPU is an excellent fit for the curriculum. LPU was just named among the top 100 colleges in the country by NIRF!
Check out the LPU website for further information.