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MSc. Food and Nutrition

MSc. Food and Nutrition

About the course

The Department of Food & Nutrition offers two years Master’s program in Food and Nutrition. The programme is offered in three areas of specialization namely:

  • Clinical Nutrition,
  • Public Health Nutrition and
  • Food Science & Processing

The courses within this program have been carefully designed to improve the student’s 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 student’s research skills, enabling them to pursue careers as academicians and researchers in the field of Food Science and Nutrition.

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 

2A: B.Sc. (Hons) in Home Science: Food and Nutrition

Source: Page Number 47, Post-graduate Admission under Bulletin of Information –


Programme Learning Outcomes

The program aims to equip the 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, the students will be able to:

  • Apply knowledge of nutritional sciences in clinical interventions and health promotion and nutrition communication.

  •  Serve as program planners and managers in the field of public health nutrition
  • Work as food scientists, quality assurance managers, and analysts in food business enterprises.
  •  Manage a food service establishment.
  • Apply theoretical concepts and practical training to conduct research in the fields of Food Science, Clinical Nutrition, and Public Health Nutrition

For further information, candidates may refer to the syllabus (UGCF, 2022) available on the University of Delhi’s website.