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M.Sc. (Food & Nutrition)

COURSE DESCRIPTION

M.Sc. Food & Nutrition or Master of Science in Food & Nutrition is a postgraduate Nutrition and Dietics course. The Course covers subjects such as Product development, quality management as well as applied nutrition. The Course focuses on the interface between human nutrition and food science, an area of increasing importance to consumers, government and the food industry. Course includes the nutritional significance of processed foods in the diet, the effects of nutrition labelling and nutrition claims, functional foods and catering technology and nutritional quality. The duration of the course is two years and its syllabus is divided into four semesters. The Master degree course is an important and career orienting in nature that opens a lot of job scopes for the candidates.

M.Sc. Food & Nutrition Eligibility

  • B.Sc. (Hons.) Food & Nutrition/Dietetics/Food Science/Food Technology/B.Sc. Clinical Nutrition & Dietetics with minimum 50% marks.
  • Some reputed colleges and institutes conduct entrance examination for admission.

M.Sc. Food & Nutrition Course Suitability

  • Those who want to develop an in-depth understanding of food science, food processing and composition in relation to nutritional quality are good suit for it.
  • One should have practical work skill, communication and team-working skills, attention to detail and ability to accurately record results.
  • Those who want to become teacher and lecturer also are good match for it.
  • Candidates must have good analytical and problem-solving skills as well as an ability to interpret data critically.

How is M.Sc. Food & Nutrition Course Beneficial?

  • The degree course is beneficial to equip students to fulfil multifarious roles of Nutritionists/Dieticians/Scientists/Academicians for community and Public Nutrition.
  • The Master degree course provides good base for further studies such as M.Phil. and Ph.D.
  • Candidate can find employment in hospitals, health and recreation clubs, canteens, nursing care facilities, teach the science of nutrition and dietetics in colleges and universities, catering departments of star hotels, research labs of food manufacturers, in health departments of government etc.
  • They can also work as consultants or do private practice.

COURSE ELIGIBILITY

B.Sc. (Hons.) Food & Nutrition/Dietetics/Food Science/Food Technology/B.Sc. Clinical Nutrition & Dietetics with minimum 50% marks.

  • M.Sc. Food & Nutrition Syllabus

    Syllabus of Food Nutrition as prescribed by various Universities and Colleges.

       Sem. I

    Sr. No.

    Subjects of Study

    1         

    Statistics & Computer Applications

    2         

    Advanced Nutritional Biochemistry and Instrumentation I

    3         

    Principles of Food Science

    4         

    Advanced Human Nutrition I

    5         

    Practical: (Advanced Nutritional Biochemistry, Principles of Food Science, Advanced Human Nutrition I)

       Sem. II

    1         

    Research Methods & Seminar

    2         

    Advanced Nutritional Biochemistry and Instrumentation II

    3         

    Food Microbiology & Food Safety

    4         

    Advanced Human Nutrition II

    5         

    Practical (Advanced Nutritional Biochemistry & Instrumentation II, Food Microbiology and Food Safety, Advanced Human Nutrition)

       Sem. III

    1

    Core Paper I: Therapeutic Nutrition

     

    Any One of the following Specializations

    1

    Specialization A: Public Nutrition

     

    Institutional Food Management

     

    Practical
    (Therapeutic Nutrition, Public Nutrition, Institutional Food Management)

    2

    Specialization B: Public Health Nutrition

     

    Programme Planning in Public Health Nutrition.

     

    Practical 
    (Therapeutic Nutrition, Public Health Nutrition, Programme Planning in Public Health Nutrition)

    3

    Specialization C: Food Processing I

     

    Advanced Food Science I

     

    Practical
    (Therapeutic Nutrition, Food Processing I, Advanced Food Science I)

    4

    Internship

    5

    Dissertation

       Sem. IV

     

    Any One of the following Specializations

    1

    Specialization A:  Advanced Clinical Nutrition

     

    Challenges in Clinical Nutrition

     

    Entrepreneurship in Food Service

     

    Practical
    (Advanced Clinical Nutrition, Challenges in Clinical Nutrition, Entrepreneurship in Food Service)

    2

    Specialization B: Public Health Aspects of Malnutrition

     

    Programmes & Policies for Food and Nutrition Security

     

    Nutrition Communication for Health Promotion

     

    Practical
    (Public Health Aspects of Malnutrition, Programmes & Policies for Food and Nutrition Security and Nutrition Communication for Health Promotion)

    3

    Specialization C: Food Processing II

     

    Advanced Food Science II

     

    Applied Food Microbiology

     

    Practical
    (Food Processing II, Advanced Food Science II & Applied Food Microbiology)

    4

    Dissertation

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