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MASTER OF SCIENCE (M.Sc.) (AUTONOMOUS)

 

 

 

M.Sc. in Food & Nutrition

Semester-Based Curriculum Structure

SEMESTER I  :  July – December

    Unit/ Paper

Topic

Credit

Marks

FNTM 1.1

Food chemistry

4

50

FNTM 1.2

Biochemistry I

4

50

FNTM 1.3

Applied Physiology

5

50

FNTM 1.4

Advanced Nutrition I

4

50

FNTM 1.5

Food Chemistry (Practical)

4

50

FNTM 1.6

Applied Physiology

4

50

SEMESTER I : Total

25

300


SEMESTER II  :  January – June

    Unit/ Paper

Topic

Credit

Marks

FNTM 2.1

Biochemistry II

5

50

FNTM 2.2

Food processing & Biotechnology

4

50

FNTM 2.3

Advanced Nutrition II

4

50

FNTM 2.4

Food commodities & packaging

4

50

FNTM 2.5

Food processing and preservation practical

4

50

FNTM 2.6

Biochemistry (practical 50)

4

50

SEMESTER II :Total

25

300


SEMESTER III  :  July - December

    Unit/ Paper

Topic

Credit

Marks

FNTM 3.1

Food Microbiology

5

50

FNTM 3.2

Clinical Nutrition & Dietetics

4

50

FNTM 3.3

Research Methodology, Computer application & statistics

4

50

FNTM 3.4

Community Nutrition

4

50

FNTM 3.5

Food Microbiology (Practical)                             

4

50

FNTM 3.6

Clinical nutrition Meal planning & Community nutrition (Practical)

4

50

SEMESTER III : Total

25

300


SEMESTER IV  : 
January-June

    Unit/ Paper

Topic

Credit

Marks

FNTM 4.1

Human Resource & Institutional Management

4

50

FNTM 4.2

Public Health epidemiology

5

50

FNTM 4.3

    1. Clinical nutrition or
    2. Food standard & safety

4

50

FNTM 4.4

Dissertation

4

50

FNTM 4.5

a) Seminar & journal club
b) Grand Viva

4+4

50+50

SEMESTER IV : Total

25

300

CURRICULUM TOTAL
100
1200


Learning Outcome


The curriculum for M.Sc (Food and Nutrition) includes Human Physiology, Nutritional Biochemistry, Food Science, Food Microbiology, Community Nutrition, Dietetics and Clinical Nutrition, Advanced Nutrition, Food Biotechnology and Food Processing, Research Methodology, Statistics and Computer Application. Beside class room lectures, students have the opportunity for hand on experiments and field training/internship to translate their knowledge into practice. Framing of the curriculum is made in such a manner that it enables to develop expertise and confidence among the learners to work in the field of community and clinical nutrition, food processing and safety assessment, in particular. This will have a great impact in the improvement of nutrition status and food security of the individual as well as of the community. They may be appointed in hospitals, nutrition programmes, industries, etc., both government and private. Their expertise may also be very well utilized for development of human resource in the field of nutrition at school, college and university, both government and private. Finally and most importantly, based on the inputs students will get from the curriculum, they will be able to pursue research, particularly in community & clinical nutrition, food processing & safety, nutritional biochemistry and human physiology.


This will not only update the present nutritional knowledge but will also may provide the possible remedy for current public health nutrition problems in India, in particular.


 

 

 

 

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