Postgraduate Programme
For Women
Free
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, and the emerging areas 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 and NGOs with particular emphasis on community service.
- Students have an option to specialize in Applied Nutrition or Food Technology
- 10+2 years of schooling and 3 years of university (total 15 years) as recognized by SSSIHL
- Either passed or appeared for Final exams at the Bachelor’s degree level before the Admissions Test
- Bachelor’s degree: 50% or more (English) and 60% or more (Aggregate incl. English) or CGPA aggregate of 6 or more
(10-point scale) and 5 or more (10-point scale) in English.
(If not appeared for Bachelor’s degree final exams, aggregate marks in all the preceding Years/Semesters put together
marks will be considered) - Only Candidates with a B.Sc. in Home Science or Biosciences, or Mathematics / Physics / Chemistry are eligible to apply
- Age: preferably below 23 years on 31 May 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, Food Microbiology and Safety (Practical 1), Food Analysis (Practical 2), Computer Applications in Research (Practical 3)
Semester 2
Analytical Techniques, Chemistry of Food Components, Nutrition Through Life Cycle, Food Product Development and Evaluation, Chemistry of Food Components (Practical 4), Nutrition through Life Cycle & Food Product Development and Evaluation (Practical 5)
YEAR 2
Semester 3
Food Quality Control & Assurance, Advanced Human Nutrition, Postharvest Technology of Fruits and Vegetables, Therapeutic Nutrition and Dietetics, Advances in Food Processing and Packaging Technologies, One Elective, Advanced Human Nutrition (Practical 6), Postharvest Technology of Fruits and Vegetables (Practical 7), Dietetics and Clinical Nutrition (Practical 8), Advances in Food Processing and Packaging Technologies (Practical 9), Experimental Methods (Practical 10), Project Work (review)
Semester 4
Indian Traditional Foods and Ayurvedic Nutrition, Dairy Technology, Public Nutrition and Epidemiology, Food Grain and Oilseed Technology, One Elective, Public Nutrition and Epidemiology (Practical), Dairy Technology and Food Grain and Oilseed Technology (Practical), Special Research Techniques (Practical), Project Work, Comprehensive Viva voce
ELECTIVES
Elective A: Applied Nutrition
Functional Foods and Molecular Nutrition, Food Fortification and Fermentation, Nutritional Counselling and Support Systems, Paediatric and Geriatric Nutrition, Health Promotion Through Nutrition Communication, Sports Nutrition, Advances in Women Nutrition
Elective B: Applied NutritionFood 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
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