MSc Food Science and Nutrition

Programme Introduction

The Department of Food Science and Nutrition was established in 2020 with the vision of promoting education and research in the field of food, health, and nutrition. It aims to equip students with the knowledge and skills needed to address current challenges in food safety, nutritional health, and sustainable food systems. The department offers four-year undergraduate programme, B.Sc. (Honours/ Honours with Research) in Food Science, Nutrition and Dietetics and two-year postgraduate programmes such as M.Sc. Applied Nutrition and Dietetics as well as M.Sc. Food Technology. The department boasts a well- equipped laboratory, providing students with hands-on experience. Guided by a team of experienced and dedicated faculty members, the department ensures a strong practical foundation alongside theoretical knowledge, fostering a conducive environment for learning and innovation.

Eligibility

Candidates who have passed the B.Sc. degree examination in Food Science and Nutrition / Home Science / Chemistry / Zoology / Bioscience / Microbiology/ Biochemistry / Life Science or degree in BAMS / MBBS / BNYS / B.Sc. Nursing of any University recognized by University Grant Commission (UGC) considered as equivalent there to with a minimum of 45% (40% for SC / ST / Category-I candidates) marks in the subject excluding the marks in languages are eligible for the programme. The postgraduate programme is offered in full-time mode.

Programme Specialization

M.Sc. Applied Nutrition and Dietetics

M.Sc. Food Technology

M.Sc. Applied Nutrition and Dietetics

M.Sc. in Applied Nutrition and Dietetics is an interdisciplinary programme that combines advanced nutrition science with hands-on training through laboratory sessions, clinical rotations, internships, and research projects. The curriculum focuses on key areas such as nutritional biochemistry, metabolism, therapeutic dietetics, and community nutrition. Students gain practical experience in clinical and community settings, equipping them to assess, plan, and manage dietary interventions for diverse populations. Graduates are prepared for careers in clinical nutrition, public health, food service, and nutrition policy. The programme offers three verticals, allowing students to tailor their learning to their career goals.

Programme Objectives

• Advanced Knowledge of Nutrition Science: Build a strong foundation in nutrition, biochemistry, physiology, and metabolism to address diverse nutritional needs.
• Clinical Nutrition Skills: Develop the ability to assess nutritional status and design personalized diet plans in hospitals and clinical settings.
• Community Nutrition and Public Health: Learn to plan and implement nutrition education and interventions in community and public health environments.
• Food Service Management: Gain expertise in menu planning, food safety, quality control, and operational management in food service settings.
• Research and Evidence-Based Practice: Enhance critical thinking and research abilities for evaluating studies and applying evidence-based nutrition practices.
• Professional Development: Strengthen communication, leadership, ethics, and cultural competence for diverse professional environments.
• Industry-Relevant Skills: Receive hands-on training in nutrition counselling, dietary assessment, and skills aligned with healthcare and industry needs.

Programme USP

The M.Sc. in Applied Nutrition and Dietetics offers a unique blend of advanced coursework, practical exposure, internships and research opportunities tailored to the growing demand across healthcare, sports, public nutrition, food and nutraceutical industries. It provides specialized tracks, allowing students to focus on their area of interest, whether clinical, community, sports nutrition along with research. The programme furnishes the graduates with the expertise to address contemporary nutrition challenges and contribute to health innovations and policy development.

Programme Outcomes (PO)

Core Knowledge:Possess and apply advanced knowledge and comprehension of Applied Nutrition and Therapeutic Dietetics to effectively manage health conditions based on evidence- based guidelines in diverse areas of healthcare and food and nutraceutical industry sectors.
Communication Skills:Communicate the nutrition information effectively to individuals, communities and broader society using evidence-based guidelines. They will excel in conveying complex nutritional concepts and recommendations in healthcare services.
Critical Thinking and Problem Solving:Demonstrate proficiency in applying scientific inquiry and critical thinking while solving problems and making decisions during daily practice in multisectoral environment of the healthcare system, food, nutraceutical and related sectors.
Societal Responsibility:Innovate and develop sustainable solution that promote the health and well-being within communities, contributing societal health outcomes and addressing nutrition- related challenges by considering and assessing the socio-economic, environment and cultural milieu.
Multidisciplinary Approach and Leadership:Exhibit leadership qualities in promoting comprehensive nutrition strategies through collaboration and teamwork in multidisciplinary framework with healthcare professionals, food scientists, policymakers and experts from related realm.
Entrepreneurship Skills:Demonstrate entrepreneurial skills including strategic thinking and applying nutritional knowledge to community/ clinical services, or initiatives or entrepreneurial ventures as well as establish consultancy units in diverse food, nutraceutical and health sectors to promote healthy living.
Professionalism and Ethics:Display high ethical standards and professionalism by respecting cultural diversity and confidentiality while addressing nutrition services in healthcare/ academia/ research/ food and nutraceutical industries/ other related sectors.
Research and Lifelong Learning:Plan, design and carry out research activities by applying research methodologies to advance knowledge in the field of Applied Nutrition and Dietetics. They pursue lifelong learning to stay updated with evolving scientific evidence and best practices.
Continuous Quality Improvement:Assess and improve continuously in their practice based on feedback, research findings and emerging trends in the field of Nutrition and contribute to the enhancement of related areas/ practices through ongoing quality improvement initiatives.

Career Outcome

Hospitals/ Healthcare sectors
Food/ Nutraceutical industries
Dietitian/ Nutritionist
Health Coach
Academia
Research organizations
Public health
Sports/ Fitness sectors
Entrepreneur

M.Sc. Food Technology

The M.Sc. in Food Technology is a postgraduate programme designed to provide students with advanced knowledge and skills in the science and technology of food production. It covers key areas such as food processing, preservation, quality control, and product development, alongside the latest advancements in food safety, sustainability, and innovation. With a strong emphasis on both theoretical foundations and practical application, the programme prepares graduates for careers in the food industry, research, and academia, equipping them to address global challenges in food security, health, and environmental sustainability. The three formats help the students to choose their career paths as per their interest./p>

Programme Objectives

• In-depth knowledge of Food Science: Provide a strong foundation in food chemistry, microbiology, and processing technologies.
• Mastery of Food Processing Techniques: Equip students with skills in modern food processing methods and equipment.
• Food Safety and Quality Assurance: Emphasize safety standards, regulatory compliance, and quality control in food production.
• Innovation in Product Development: Encourage creativity in developing new food products that meet consumer needs and market trends.
• Research and Problem Solving: Foster analytical thinking and research skills to address real- world challenges in the food industry.
• Industry Readiness: Blend theory with practical training to prepare students for leadership roles in food tech and related sectors.

Programme USP

The M.Sc. in Food Technology stands out for its comprehensive curriculum that combines cutting-edge food science, innovative processing techniques, and a strong emphasis on sustainability and food safety. The programme offers hands-on learning through practical components and exposure to real-world challenges through internship. With a focus on the latest technological advancements and global food trends, it equips graduates with the practical skills and knowledge needed to drive innovation and address critical issues in the food industry, making them highly competitive in the job market.

Eligibility

Candidates who have passed the B.Sc. degree examination in Food Technology / Food Science and Nutrition / Home Science / Chemistry / Bioscience / Microbiology / Biochemistry / Biotechnology or three year Bachelor of Vocational Degree Courses (B.Voc.) in Food Processing and Engineering/ Food Processing and Quality Management / Food Science and Quality Control / Food Processing and Management / Food Processing Technology / Food Processing and Post-harvest Technology / Processing and Food Engineering / Food Processing and Preservation of any University recognized by University Grant Commission (UGC) considered as equivalent there to with a minimum of 45% (40% for SC / ST / Category-I candidates) marks in the subject excluding the marks in languages are eligible for the programme. The postgraduate programme is offered in full-time mode.

Programme Outcomes (PO)

Advanced Knowledge:To equip students with advanced knowledge and understanding of the fundamental principles and concepts of food science, technology, and engineering. This includes in-depth knowledge of food chemistry, microbiology, processing techniques, preservation methods, quality control, sensory evaluation, and food safety regulations.
Specialization:To offer students the opportunity to specialize in specific areas of food technology according to their interests and career goals. Specializations may include food product development, food engineering, food packaging, food quality management, or food safety and regulatory compliance.
Practical Skills:To develop practical skills in food processing, analysis, laboratory techniques, sensory evaluation, and quality assurance. Students will gain hands-on experience using food processing equipment, analyzing food samples, conducting sensory tests, and implementing quality control measures.
Research Abilities:To enhance students' research abilities and critical thinking skills through the completion of a thesis or research project. This outcome aims to develop students' capacity to undertake independent research, analyze data, interpret results, and contribute to the advancement of knowledge in specific areas of food technology.
Industry Relevance:To ensure that students are equipped with the necessary skills and knowledge relevant to the food industry. This includes providing practical insights into current industry practices, emerging trends, and challenges, enabling students to address real-world problems and contribute to innovative solutions.
Professionalism and Ethics:To instill professionalism, ethical conduct, and responsible practices in the field of food technology. Students will be encouraged to understand and adhere to ethical standards, sustainability principles, and legal regulations governing food production, safety, and labeling.
Communication and Collaboration:To develop effective communication and collaboration skills necessary for working in multidisciplinary teams. This outcome aims to enhance students' abilities to communicate scientific information, present research findings, and collaborate with industry professionals, stakeholders, and consumers.
Career Readiness:To prepare students for successful careers in the food industry and related sectors. This includes equipping students with the necessary skills, knowledge, and practical experience to excel in roles such as food technologists, quality control specialists, research scientists, product development managers, food safety consultants, or academia.