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MMDU
Apply Now | M.Sc. (Dietetics & Nutrition)

The term(s)/ expression(s) mentioned along with the nomenclature of the programme(s) indicates the specialization/ uniqueness (stream, major, scheme combination, progression option etc.) as the case may be.

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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.

Course Objective

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

Course Outcome

  • Communicating effectively and professionally with the medical team, staff members, patients/clients, and peers.
  • Integrating the broad aspects of food into dietetics practice.
  • Applying the knowledge in all areas of the nutrition care process and to model to clinical practice.
Curriculum(Already Mentioned)

Curriculum

1st Semester
Introduction to fields of nutrition, dietetics, and food service administration. Educational requirements and role of the dietician in varied Settings

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Project Based Learning

  • Ensuring in-depth knowledge to students through Industrial Visits, Industrial Training and Live Practice Sessions @ MM Continental (On Campus 3 star Hotel)
  • Organizing Food Festivals & Competitions, Guest Lectures & Expert Talks and Conferences & Seminars

Career Opportunities

This courses is meant to enhance knowledge and skills of nutrition in the students and help them to nurture critical evaluation skills through an integration of nutrition, dietetics (therapeutic nutrition) and research. It is an industry specific and job oriented course and students can get interesting work opportunities in hospitals and health brands related to diet and nutrition. Students can create and build their own venture in the field of healthy eating, dieting and weight loss industry.

Job Opportunities

  • Nutritionist
  • Dietician
  • Community education officer
  • Health Promotion Specialist
  • Medical Sales Representative Nutritional Therapist
  • Researcher
  • Clinical Dietetics/Nutrition
  • Sports Nutritionist
  • Holistic Nutritionist
  • Health Coach

Eligibility Criteria

Duration: 2 year.

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

Fees

Course Course Fee 
Indian (INR) International (USD)
Tuition Fee Development Fee
MSc (Dietetics & Nutrition)
40,000 5000
2500

Note:

  1. The Fee will have to be deposited at the time of Counselling.
  2. University Charges will be extra as per University norms.
  3. Fee once paid shall not be refunded under any circumstances.
  4. There will be an annual increase of 7% in tuition fee.
  5. Students Fund for all the students is Rs.2,000/- p.a.
  6. Life time Alumni Membership fee is Rs. 4,000/-.
  7. Hostel & Transport Charges will be extra.
  8. 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.
Admission Enquiry

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