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M.Sc. Clinical Nutrition and Dietetics ( 2 Years )

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M.Sc. Clinical Nutrition and Dietetics ( 2 Years )

   Department of Bio Sciences

Programme Level

Post Graduate


2 Years

About the programme

Clinical Nutrition and Dietetics is a comprehensive program that provides students with the knowledge and skills necessary to work in various settings, including hospitals, clinics, and public health programs. In today's scenario, there is an increasing demand for professionals in the field of nutrition and dietetics due to the growing awareness of the importance of healthy eating habits and the prevention of chronic diseases. With the rise of lifestyle diseases and the aging population, the demand for healthcare professionals, including nutritionists and dietitians, health educators, nutrition counsellors, etc. is on the rise. There is a growing interest in preventive healthcare, and nutrition plays a crucial role in preventing chronic diseases such as diabetes, heart disease, and obesity. A degree in Clinical Nutrition and Dietetics equips students with the skills to promote healthy eating habits and prevent such diseases. It provides students with a strong foundation in the science of nutrition and the principles of dietetics and help in improving people's health through nutrition and making a positive impact on society.


3 Yr. Bachelor Degree with Basic Health or Allied Science with minimum 50% marks

Fee Structure

2 years
Tuition Fee
Exam Fee

Programme Objectives


Graduates shall work as nutritionists and dieticians in various hospitals and health sectors to improve people’s health


Graduates shall conduct research/ higher studies in Nutrition and Dietetics as well as in the interdisciplinary field to exhibit global competitiveness.


Graduates shall possess strong skills in Nutrition and Dietetics and are able to establish their own start-ups.

Programme Outcomes


Nutrition and Dietetics Knowledge: Possess knowledge and comprehension of the core and basic knowledge associated with the profession of nutrition and dietetics.


Planning Abilities: Demonstrate effective planning abilities including time management, resource management, delegation skills and organizational skills. Develop and implement plans and organize work to meet deadlines.


Problem analysis: Utilize the principles of Analytical thinking, clearly and critically, while solving problems and making decisions during handling patients, Sports person and making food chart for all age groups and also analyze, evaluate and apply information systematically and making decisions related to it.


Modern tool usage: Learn and apply modern and appropriate practical applicable tools of a scientific understanding of nutrition.


Leadership skills: Understand and consider the human reaction to change, motivation issues, leadership and team-building when planning changes required for fulfillment of practice, professional and societal responsibilities. Assume participatory roles as responsible citizens or leadership roles during the conduction of their job to facilitate improvement in health and wellbeing.


Professional Identity: Understand, analyze and communicate the value of their professional roles in society (e.g. health care professionals, promoters of health, Clinical Researcher, managers, employers, employees)


Nutrition and Dietetics Ethics: Honor human values and apply ethical principles in professional and social contexts. Demonstrate behavior that recognizes cultural and personal variability in values, communication and lifestyles. Use ethical frameworks; apply ethical principles while making decisions.


Communication: Communicate effectively with the Nutritional community (healthcare provider, doctor and patient and write effective reports, make effective presentations and documentation, and give and receive clear instructions.


The Nutrition and Dietetics and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety and legal issues and the consequent responsibilities relevant to the Nutritional practice.


Environment and sustainability: Understand the impact of the Nutritional solution in societal and environmental contexts, demonstrate the knowledge of, and need for sustainable development.


Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change. Self-access and use feedback effectively from others to identify learning needs and to satisfy these needs on an ongoing basis.

Programme Specific Outcomes (PSOs)


Evaluate critical domestic and global nutritional related issues that challenge and influence the Nutraceutical product development


Demonstrate competencies in performing the research; evaluating, analysing and presenting the results.

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3 Yr. Bachelor Degree with Basic Health or Allied Science with minimum 50% marks