MSc. Food and Nutrition
MSc. Food and Nutrition
POST-GRADUATE COURSES
About the course
The Department of Food & Nutrition offers two years Post Graduation in Food and Nutrition. The programme is offered in three areas of specialization namely Clinical Nutrition, Public Health Nutrition and Food Science and Processing. The courses within this program have been carefully designed to improve students’ core competencies in the areas of public health nutrition, dietetics, and food science. The curriculum not only establishes a solid theoretical foundation but also incorporates experiential learning through field placements and practical exercises. Additionally, the program strives to enhance students’ research skills, enabling them to pursue careers as academicians and researchers in the field of food science and nutrition.
M.Sc. Food and Nutrition Specializations
M.Sc. Food and Nutrition Specializations
- Clinical Nutrition
- Public Health Nutrition
- Food Science and Processing
Programme Specific Eligibility
For admission to M.Sc. Food and Nutrition, the candidates must fulfil the Program Specific Eligibility mentioned below and appear in the respective CUET paper.
1A- Bachelor’s Degree in Home Science/ Food and Nutrition/ Nutrition and Dietetics/ Food Technology OR PGDDPHN from a recognized university with at least three (03) subjects from the following list:
- Nutritional Biochemistry
- Food & Nutrition
- Nutrition through the life cycle
- Public Nutrition
- Food Science and Processing
- Therapeutic Nutrition
- Food Microbiology
- Human Physiology
Programme Objectives:
The objectives of M.Sc. Food and Nutrition programme are:
- To impart the understanding of the concepts of biochemistry, food chemistry and food microbiology
- To enable the students to learn the methods of assessing human nutritional requirements, nutritional assessment and diet planning
- To apply theoretical concepts in laboratory setting as per standard methods in the above mentioned areas
- To understand the applications of nutritional sciences in clinical interventions, communication for health promotion, food service management, food science and processing
- To acquire skills to undertake systematic research in the area of food science and nutrition
Programme Learning Outcomes
The program aims to equip students with the necessary skills to pursue careers as professionals in the fields of public health nutrition, dietetics, and food science. Upon completion of the program, students will be able to:
- Understand the concepts of biochemistry, food chemistry and food microbiology
- Comprehend methods of assessing human nutritional requirements, nutritional assessment and diet planning
Apply theoretical concepts in laboratory setting as per standard methods in the above mentioned areas
- Understand the applications of nutritional sciences in clinical interventions, communication for health promotion, food service management, food science and processing
Acquire skills to undertake systematic research in the area of food science and nutrition.
For further information, candidates may refer to the syllabus (UGCF, 2022) available on the University of Delhi’s website. (https://www.du.ac.in/uploads/PG-Syllabus/14062018_LIC_Home%20Science.pdf)
