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M.Sc. Clinical Nutrition and Dietetics

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M.Sc. Clinical Nutrition and Dietetics

   Department of Biomedical Science

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.


Candidates passed Graduation with Basic health or allied science with minimum 50% marks.

Students having CUET Score will be given preference in merit.

Fee Structure

2 years
Tuition Fee (per annum)
Exam Fee (per annum)

Program Structure


Program Structure

Career Pathways

Career Opportunities in Clinical Nutrition and Dietetics

This is a career - oriented course and after completion of this students can work as food safety officers and quality assurance managers in various companies as well as government organisations by ensuring quality food products to consumers to secure public health. These professionals are responsible for the development and implementation of inspection activities, the detection and resolution of problems, formulation of policies and testing methodology to meet regulatory standards. Various specialized areas include Food Safety Officers, Quality Assurance Managers, Food Inspectors, Food Analysts, Food Scientists, HACCP Coordinators and Policy makers as well. After completion of this course you may go for Ph.D. or pursue research and development in FMCG companies or establish your own enterprise.

Best of career opportunities are available in the following areas:

  • Clinical Dietitian/Nutritionist: This is a common career path for individuals interested in clinical nutrition and dietetics. Clinical dietitians/nutritionists work in healthcare settings, such as hospitals, long-term care facilities, and clinics, providing medical nutrition therapy and counselling to patients with various medical
  • Sports Nutritionist: Sports nutritionists work with athletes and active individuals to optimize their nutrition intake for performance, recovery, and injury prevention. They may work with sports teams, fitness centers, or individual clients.
  • Community Dietitian: Community Dietitian work in community settings, such as public health clinics, schools, and community centers, to promote healthy eating habits and prevent chronic diseases through nutrition education and
  • Food Service Manager: Food Service Manager oversee the production and delivery of food in various settings, including hospitals, long-term care facilities, and They ensure that meals are prepared in accordance with nutrition standards and meet the dietary needs of their clients/patients.
  • Researcher: Individuals with a background in clinical nutrition and dietetics may also pursue research careers in academic or private settings. They may conduct studies on various aspects of nutrition and health, such as the impact of certain nutrients on disease risk or the effectiveness of different nutrition interventions.
  • Private Practice Dietitian/Nutritionist: Private practice dietitians/nutritionists provide nutrition counselling and education to clients on an individual They may work with clients to manage chronic diseases, achieve weight loss goals, or optimize their overall health and well-being.

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 Educational 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 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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Candidates passed Graduation with Basic health or allied science with minimum 50% marks.

Students having CUET Score will be given preference in merit.