Postgraduate Programme
For Women
Duration: 2 Years
The M.Sc. in Food and Nutritional Sciences programme covers the major disciplines of Food Sciences and Nutritional Sciences that will professionally equip students to practice in the industry with high levels of skill in these areas. The comprehensive curriculum includes fundamental courses in Food and Nutrition, Biochemistry, Research Methodology and Food Microbiology.
Advanced and specialized courses in Food Sciences cover aspects of Food Product Development, Food Quality and Safety, Food Chemistry and Entrepreneurship. Specific courses in Nutritional Sciences focus on Dietetics, emerging area of Functional Foods, Molecular Nutrition, Ayurvedic Nutrition, Nutritional Counseling and Public Health Nutrition.
These courses along with project work in two areas of specialization (Applied Nutrition and Food Technology) are designed to help the students to pursue research and career in various Health Care Institutions, Food Industries, National & International organisations and NGOs with particular emphasis on community service.
Specializations
In Year 2 (Semesters 3 and 4), students will choose subjects (see the list of Courses) to pursue a specialization in either one of the following two major areas:
- Applied Nutrition
- Food Technology
Weekly department colloquium series are held for updating subject knowledge and upgrading technical competency.
Upon completion, graduates are equipped with the knowledge and skills to pursue diverse career paths in food and nutrition-related fields – roles in food product development, quality control, nutrition research, public health, clinical nutrition, regulatory affairs, and more. The programme also provides a foundation for those interested in pursuing doctoral studies or advanced research positions in the field..
- 10+2 years of schooling from a recognized board and 3 years of university (total 15 years)
- Either passed or appeared for Final exams at Bachelor’s degree level before Admissions. If not appeared for Bachelor’s degree final exams, aggregate marks in all the preceding Years/Semesters put together will be considered
- Only candidates with a B.Sc. in Home Science / Food and Nutritional Sciences / Food Technology / Nutrition and Dietetics and other similar degrees, or Biosciences, or Mathematics / Physics / Chemistry are eligible to apply
- Preferably below 24 years as of 30th June in the year of admission
YEAR 1
Semester 1
Concepts in Food Science, Nutrition and Technology
Bio-macromolecules and Intermediary Metabolism
Research Methodology and Applied Statistics
Food Microbiology and Safety
Practical I: Food Microbiology and Safety
Practical II: Food Analysis
Practical III: Computer Applications in Research
Awareness Course I: Education for Life
Semester 2
Analytical Techniques
Chemistry of Food Components
Nutrition through Life Cycle
Food Product Development and Evaluation
Practical IV: Chemistry of Food Components
Practical V: Nutrition through Life Cycle & Food Product Development and Evaluation
Awareness Course II: God, Society, and Man
YEAR 2
Semester 3
Food Quality Control & Assurance
Elective I
Practical VIIII: Experimental Methods
Project Work (review)
Awareness Course III: Guidelines for Morality
Specialization Courses – Applied Nutrition
Advanced Human Nutrition
Therapeutic Nutrition and Dietetics
Practical VI: Advanced Human Nutrition
Practical VII: Dietetics and Clinical Nutrition
Specialization Courses – Food Technology
Postharvest Technology of Fruits and Vegetables
Advances in Food Processing and Packaging Technologies
Practical VI: Postharvest Technology of Fruits and Vegetables
Practical VII: Advances in Food Processing and Packaging Technologies
Semester 4
Elective Il
Practical X: Special Research Techniques
Project Work
Comprehensive Viva voce
Awareness Course IV: Wisdom for Life
Specialization Courses – Applied Nutrition
Indian Traditional Foods and Ayurvedic Nutrition
Public Nutrition and Epidemiology
Practical IX: Public Nutrition and Epidemiology
Specialization Courses – Food Technology
Dairy Technology
Food Grain and Oilseed Technology
Practical IX: Dairy Technology and Food Gram and Oilseed Technology
ELECTIVES
For Electives I and II (Semesters 3 and 4), students must choose their electives from either one of the following streams (A or B):
A) Applied Nutrition
Functional Foods and Molecular Nutrition
Food Fortification and Fermentation
Nutritional Counselling and Support Systems
Pediatric And Geriatric Nutrition
Health Promotion Through Nutrition Communication
Sports Nutrition
Advances In Women Nutrition
B) Food Technology
Functional Foods and Molecular Nutrition
Food Fortification and Fermentation
Physical Properties of Foods
Unit Operations in Food Processing
Baking Technology
Technology For Plantation Crops and Spices
Entrepreneurship And Marketing