M.Sc. Food Nutrition and Dietetics

093
Food Nutrition

Overview

This programme is offered to all branches of the Allied and Health Sciences (including Food and Nutrition / Sports Nutrition / Food Technology / Food Science and Quality Control /​Clinical Nutrition and Dietetics / Home Science / Biochemistry / Biotechnology / Chemistry / Microbiology / Agriculture or any other allied science subjects under nutrition and life sciences, M.B.B.S., B. Pharm. graduates). It includes the study of clinical nutrition, food science and processing with deep rooted focus on human body’s nutritional requirements at different stages of life and physiological conditions. The programme emphasizes on application of nutrition science to scientifically and holistically formulate functional food products, which are rich in nutrients and provide health benefits. Students are trained in functional food product development and quality control, public health nutrition, nutritional status assessment, meal planning, diet counselling and implementing medical nutrition therapy for lifestyle and disease management. 

Objective

This programme –

  • Provide a common platform for students from varied disciplines, to nurture their zeal to enhance knowledge on food Nutrition & Dietetics through structured curriculum and research opportunities.
  • Trains students in nutritional assessment, nutrition research and communication, developing strategies for health promotion and behavior change for healthy living. 
  • Offers a research-based programme for the development of balanced, healthy and safe functional food products to cater health and fitness industry. 
  • Stimulate interdisciplinary research and enable students to pursue R&D, higher academics, to enhance skilled professionals in the field of food nutrition and dietetics.

Highlights

  • International Competitions:

    Students can also earn 3 or 4 credits by participating in international competitions like technical presentations, conferences and publications in journals and winning awards. Students who achieve this can be exempted from one of the elective courses in the program

  • Project

    Students are required to do an individual research project. Students are required to submit a report for assessment and need to demonstrate the working of research findings. The dissertation report has to be submitted along with the plagiarism report. The IPR rights of all such work lies with the University only

  • Industrial application-based learning programme.
  • Internship, training and placement support with various worldwide universities, hospital and food industries.
  • Well established clinical nutrition and dietetics dept. and OPD centre at Ramaiah Medical College (RMC) to support hands on training and facilitate students with clinical internships.
  • Includes expert guest lectures from various institutions and food industries.
  • Includes workshops, industry visits, group exercises and discussions and debates.
  • Ensures small batches to encourage in-depth learning.
  • Includes group projects and dissertation on a research problem.

  • We offer accommodation in student hostels on our campus, and even offer third-party off-campus hotels where necessary to ensure students can focus on what matters the most.
  • Our on-campus facilities include Wi-Fi any time of the day, 24/7.
  • From a host of eateries and laundry facilities, we ensure that students have access to all facilities.
  • We encourage students to participate in co-curricular activities on campus which include sports and cultural events, both at a university level and a faculty level.
  • We help students focus on independent and sponsored research with projects and a dissertation.

Structure

Study Domains

  • MCC

    Mandatory Core Courses-FND

    Includes an overview of all fundamental subjects of food science, nutrition and dietetics such as Food biochemistry, applied food microbiology, Human physiology and anatomy, Principles of Food Science, Advanced nutrition, Nutrition during lifecycle and diet management, Medical nutrition therapy – I, Medical nutrition therapy – II

  • EC

    Elective Courses-FND

    A deep dive into the core domain of Pediatric, geriatric and diabetic nutrition care, Nutrition in sports and exercise, Food Biotechnology, Nutraceuticals and functional foods, Nutrigenomics, Program Planning and Nutrition Education in Community, Maternal & child nutrition care and so on

  • CC

    Compulsory Courses-FND

    Includes courses in Research Methodology and Biostatistics, Applied food science and Functional food development, Holistic Nutrition and Dietetics, Public health nutrition and epidemiology, Nutrition counselling and entrepreneurship

  • Projects

    It is aimed at contributing to the development of a spirit of enquiry, besides exposing students to the techniques of research, critical analysis, acquaintance with the latest advances in food technology and the manner of identifying and consulting available literature

Course Progression

Course Credits
Principles of Food Science

21XXXX01A Theory

3
Food Biochemistry

21XXXX02A Theory Practicals

4
Advanced nutrition

21XXXX03A Theory Practicals

4
Nutrition during lifecycle and diet management

21XXXX04A Theory Practicals

4
Human physiology, anatomy

21XXXX05A Theory

3
Medical nutrition therapy – I

21XXXX06A Theory Practicals

4

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Applied food microbiology

21XXXX07A Theory Practicals

4
Research Methodology and Biostatistics

21XXXX08A Theory Practicals

3
Medical nutrition therapy – II

21XXXX09A Theory Practicals

4
Public health nutrition and epidemiology

21XXXX10A Theory Practicals

4
Holistic Nutrition and Dietetics

21XXXX11A

2
Applied food science and Functional food development

21XXXX12A Theory Practicals

3
Refer Elective Table 1

21XXXXXA

3

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Nutrition counselling and entrepreneurship

21XXXX13A Theory Practicals

2
Refer Elective Table 2

21XXXXXA Theory

3
Group Project

21XXX599A Practicals

10
Dissertation & Publication-I

21XXX600A

10

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits
Dissertation & Publication-II

21XXX600A

15

Key

  • Theory
  • Tutorials
  • Practicals

Details

Elective Course

Stream/​SpecializationCourse CodeElective Courses
Stream 121XXXX14APediatric, geriatric and diabetic nutrition care
21XXXX15ANutrition in sports and exercise 
21XXXX16ANutraceuticals and functional foods
21XXXX17AIntroduction to Food Biotechnology
MOOC
Stream 221XXXX18ANutrigenomics
21XXXX19AProgram Planning and Nutrition Education in Community
21XXXX20AMaternal & child nutrition care 
21XXXX21AAdvances in Fermentation Technology 
21XXXX22AInnovation and Entrepreneurship

Two Elective courses (E1 & E2) can be chosen from any one of the above streams

Teaching and Assessment:

For each course, a students’ performance is assessed through Continuous evaluation. There is Component‑1 with 50% weightage and a Semester End Examination as Component‑2 with 50% weightage. A student is required to score a minimum of 40% overall for successful completion of a course and for earning the corresponding credit(s).

Key Skill Development:

  1. Ability to lead translational research and development.
  2. Design policies and services for health improvement particularly relating to improving food choices, dietary and exercise behaviour.
  3. Develop nutritionally complete new food product or meal plan for food and healthcare industry.
  4. Troubleshooting skills to assess nutritional status and plan medical nutrition therapy for disease management.
  5. Skills to plan and implement nutritional care plans, nutrition education and health promotion materials for improving quality of life.
  6. Professional skills, including team work, reflective practice, leadership and resilience.
  7. Innovative and novel idea to lead an enterprise.

Careers

  • Academician

  • Public Health Specialist

  • Scientist

  • Clinical Dietetics

  • Health service manager

  • Scientific content writer

  • Entrepreneur

Admissions

Eligibility

  • Bachelor’s degree in Food and Nutrition / Sports Nutrition / Food Technology / Food Science and Quality Control /​Clinical Nutrition and Dietetics / Home Science / Biochemistry / Biotechnology / Chemistry / Microbiology / Agriculture or any other allied science subjects under nutrition and life sciences, M.B.B.S., B. Pharm graduates. 
  • Candidates should have passed with a B.Sc. or B.Sc. (Hons.) in any subject within the Home Science / Food and Nutrition / Food Technology / Food Science and Quality Control / Clinical Nutrition and Dietetics / Sports Nutrition / Biochemistry / Biotechnology / Chemistry / Microbiology / Agriculture or any other allied science subjects under nutrition and life sciences, M.B.B.S., B. Pharma graduates as a general subject at the undergraduate level. Candidates must have at least 50% marks in aggregate or equivalent CGPA from a recognised University.

Fees & Scholarships

Refer Fee Structure

Eligibility

  • Candidates should have the equivalent qualification approved by Association of Indian Universities.
  • Should have proof of proficiency in English with a minimum TOEFL score of 8

Fees & Scholarships

Will be updated

Contact
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+91 80 4536 6616