M.Sc. Food and Nutrition

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M.Sc. Food and Nutrition

Vision

To be a center of excellence in education, research, and innovation in Food and Nutrition, fostering the development of skilled professionals and researchers committed to improving public health, promoting sustainable nutrition practices, and addressing global nutritional challenges with scientific rigor and social responsibility.

Mission

1. To impart advanced knowledge in food science, human nutrition, and dietetics through a comprehensive and research-oriented curriculum.

2. To develop competent professionals equipped with critical thinking, technical skills, and ethical values to address contemporary nutritional issues.

3. To promote research and innovation in the fields of nutrition, food safety, and public health for evidence-based solutions to nutritional challenges.

4. To engage with communities and stakeholders through outreach, education, and collaboration to promote sustainable and healthy dietary practices.

5. To cultivate leadership and entrepreneurship in the field of food and nutrition, empowering graduates to contribute to academia, industry, healthcare, and policy-making.

PROGRAMME OUTCOMES (PO)

PO1: In-depth Knowledge and Application: Acquire and apply advanced knowledge of food science, human nutrition, and dietetics to promote health and manage diseases effectively.

PO2: Research and Analytical Skills: Develop critical thinking and research skills to analyze nutritional problems and contribute to evidence-based solutions in food and health sectors.

PO3: Health Promotion and Disease Prevention: Plan and implement nutrition interventions for individuals and communities to promote wellness and prevent nutrition-related diseases.

PO4: Professional Ethics and Communication: Demonstrate ethical practices and effective communication skills in academic, clinical, research, and community settings.

PO5: Lifelong Learning and Career Readiness: Foster a commitment to continuous learning, innovation, and professional growth in diverse fields like healthcare, research, food industry, and public health.

PROGRAMME SPECIFIC OUTCOMES (PSO)

PSO1: Advanced Knowledge Integration: Apply in-depth knowledge of human nutrition, biochemistry, and physiology to assess nutritional status and develop effective dietary strategies for individuals and populations.

PSO2: Nutritional Assessment and Research Skills: Demonstrate proficiency in using scientific tools and techniques to conduct nutritional assessments, analyze dietary data, and contribute to evidence-based nutrition research.

PSO3: Therapeutic Nutrition Application: Design and implement medical nutrition therapy plans for the prevention and management of lifestyle-related and clinical disorders in collaboration with healthcare teams.

PSO4: Community and Public Health Nutrition: Plan, execute, and evaluate nutrition programs and interventions that address public health concerns, with a focus on vulnerable populations and sustainable development goals.

PSO5: Professionalism and Ethical Practice: Exhibit ethical responsibility, effective communication, and leadership in professional practice, education, and research within the field of nutrition and dietetics.

curriculum & syllabus

Total number of Credits: 90 M.Sc., Food and Nutrition Minimum credits to be earned: 90
Hours/Week					Maximum Marks
Category	Code	Papers	L	T	P	C	CIA	SEE	Total
First Semester
DSC		Basic Food Production	4	0	0	4	40	60	100
DSC		Physiology	4	0	0	4	40	60	100
DSC		Basics of Nutrition	4	0	0	4	40	60	100
DSC		Principles of Food Science	4	0	0	4	40	60	100
DSC		Biochemistry of Nutrition	4	0	0	4	40	60	100
DSE		Basics of Statistics and Computer Application	3	0	0	3	40	60	100
DSC		Basic Food Production Practical	0	0	4	2	40	60	100
		Sub Total	23	0	4	25

View full curriculum & syllabus

PROGRAMME EDUCATIONAL OUTCOMES (PEO)

PEO1: Advanced Knowledge and Research Competence: Graduates will possess deep theoretical and practical knowledge in food science, human nutrition, and dietetics, with the ability to design and conduct research to address health and nutritional challenges.

PEO2: Professional and Ethical Practice: Graduates will demonstrate professional ethics and responsibilities while working in diverse settings such as healthcare, academia, food industry, or public health organizations.

PEO3: Communication and Leadership Skills: Graduates will develop strong communication, teamwork, and leadership skills to effectively educate communities, collaborate with professionals, and contribute to interdisciplinary health teams.

PEO4: Problem-Solving and Critical Thinking: Graduates will apply critical thinking and evidence-based approaches to assess nutritional needs, develop interventions, and solve complex problems in food and nutrition.

PEO5: Lifelong Learning and Career Advancement: Graduates will engage in lifelong learning to stay updated with advancements in nutrition science and pursue higher education, research, or specialized certifications for career growth.