MSc (Dietetics & Nutrition) | in Food Science

M.Sc. Dietetics & Nutrition is a two year program designed to enhance knowledge and skills of nutrition and to develop critical evaluation skills through an integration of nutrition, dietetics (therapeutic nutrition) and research. It provides opportunity for interaction with patients, and thus, students get hands-on training in hospitals. Students are also taught advanced diet therapy and participate in research projects, symposiums and conferences in nutrition & dietetics.

Objective

To produce postgraduates within the field of life science and nutrition recognized for his or her sensible and public health skills.
To make aware with advanced clinical nutrition, perceive the idea of nutritional assessment, basis of nutrition, nutrition-related disorders, and therefore the role of nutrition in therapeutic diets.
The dietetics course aims at teaching skills of menu planning coming up with for quality and amount preparation and management of resources

Outcome

By the end of the program students can

Communicate effectively and professionally with the medical team, staff members, patients/clients, and peers.
Integrate the broad aspects of food into dietetics practice.
Apply all areas of the nutrition care process and to model to clinical practice.

1st Semester

Fundamentals of Dietetics

Introduction to fields of nutrition, dietetics, and food service administration. Educational requirements and role of the dietician in varied Settings

Human Nutrition-I

Basics for and use of nutrient recommendations and dietary guidelines; digestion, metabolism, use and interrelationships of foods and nutrients

Food Science

Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food

Life Cycle Nutrition

Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span

Nutritional Biochemistry

Introduction to the structure and cellular reactions of the primary constituents of living cells; for students with limited preparation in organic chemistry

Human Physiology

Normal functions of organ systems in humans; fulfills physiology requirements for biology, human development and nutritional sciences, physical education majors, and is recommended as paraprofessional for medical or allied health field

2nd Semester

Clinical and Therapeutic Nutrition –I

Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases

Human Nutrition –II

Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders

Community Nutrition-I

Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.

Food Analysis

Investigate interplay between food composition, chemical and physical interactions in food preparation.

Food Service Management

Basic principles of food service management as applied to commercial and noncommercial food service organizations. Impact of current social, economic, technological and political factors on food service operations. Foodservice facility design

Food Microbiology

Demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food

Research methodology

Introduction of foundational research knowledge and skills. Learn and demonstrate theory-based program planning for group presentations, emphasizing effective communication in different delivery systems

3rd Semester

Clinical and Therapeutic Nutrition -II

Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases

Food Safety , Sanitation and Hygiene

Describe food safety regulations; the causes and prevention of foodborne illnesses; the principles of Hazard Analysis Critical Control Points (HACCP); general food-handling and storage procedures; the procedures for maintaining workplace sanitation and personal hygiene

Community nutrition-II

Apply nutrition concepts in public health setting; disease prevention and health promotion; analyze related programs and legislation with nutrition components; program planning strategies.

Management of Health and Fitness

Demonstrate skills in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective

Nutraceuticals and Functional Foods

provides relevant information to support effective decision making for patient & ways to counsel to help the patient to better manage the health problem

4th Semester

Internship

Dissertation writing

Eligibility (Duration: 2 Years)

MSc (Dietetics & Nutrition): A Bachelor’s degree in Science or Home Science with not less than 50% marks in aggregate from any recognized University.

Note : 5% weightage will be given for merit to the candidates passing Bachelor’s degree in Hotel Management

Career Opportunities

Popular areas of employment for such Nutritionists and Dietetics include:

Airlines
private or government hospitals
colleges, schools, research institutes
cafeterias of multinational companies
maternity, yoga centers
health maintenance organizations
public health clinics
Sports dietician etc.

You might additionally prefer to keep in education, progressing on to finding out a Doctor of Philosophy, which may modify you to pursue a career among analysis.

Fees

Course

Course Fee

Indian (INR)

International (USD)

Tuition Fee

Development Fee

MSc (Dietetics & Nutrition)

40,000

5000

2500

Note:

The Fee will have to be deposited at the time of Counselling.
University Charges will be extra as per University norms.
Fee once paid shall not be refunded under any circumstances.
There will be an annual increase of 7% in tuition fee.
Students Fund for all the students is Rs.2,000/- p.a.
Life time Alumni Membership fee is Rs. 4,000/-.
Hostel & Transport Charges will be extra.
Students who wish to leave the Institute mid-stream, will have to deposit the fee for the remaining period of the course as per judgement of the Hon'ble Supreme Court in the case of Islamic Academy of Education and others Vs State of Karnataka & PA lnamdar case.

Get Started

Leadership

Administration

Admission Procedure

Prospectus

Further Details

Programs

Institutional List

Other Links

Get Started

Leadership

Administration

Admission Procedure

Prospectus

Further Details

Programs

Institutional List

Other Links

Apply Now | MSc (Dietetics & Nutrition)

MSc (Dietetics & Nutrition) | in Food Science

Objective

Outcome

By the end of the program students can

Curriculum

1st Semester

2nd Semester

3rd Semester

4th Semester

Eligibility (Duration: 2 Years)

Career Opportunities

Fees

Apply Here

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