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Programme Level
Duration
Bachelor Degree in Basic Health or Allied Science with minimum 50% marks or equivalentStudents with a CUET score will be given preference in the merit list.
01
The M.Sc. in Food Science and Dietetics program aims to impart advanced theoretical and practical knowledge in food science, nutrition, and dietetics, preparing students for leadership roles in research, clinical nutrition, food industries, public health, and academia. The program focuses on developing scientific thinking, research capabilities, evidence-based practice, and ethical responsibility for improving community health and advancing nutritional sciences.
Core Knowledge: Apply advanced concepts of food science, dietetics, and human nutrition to improve health outcomes and promote well-being.
02
Problem-Solving Abilities: Identify and analyze complex problems related to nutrition and food science using appropriate methodologies.
03
Research and Development: Design and execute independent research projects, including data collection, statistical analysis, and reporting.
04
Innovation and Product Development: Develop innovative therapeutic diets and functional food products addressing specific nutritional requirements.
05
Modern Tools and Techniques: Utilize advanced laboratory, software, and analytical tools for conducting experiments and analyzing food products.
06
Ethical Practices: Demonstrate ethical and responsible behavior in research, clinical practice, and professional engagements.
07
Sustainability: Promote sustainable food production practices and nutritional strategies for environmental conservation.
08
Effective Communication: Communicate effectively with professionals, patients, and communities, conveying technical knowledge clearly and appropriately.
09
Teamwork and Leadership: Collaborate with multidisciplinary teams and demonstrate leadership abilities in managing projects and guiding teams.
10
Entrepreneurship and Project Management: Apply entrepreneurial skills and project management techniques to establish or manage ventures in nutrition and dietetics.
11
Community Engagement: Contribute actively to community nutrition programs, public health initiatives, and lifestyle disease prevention strategies.
12
Lifelong Learning: Recognize the importance of continuous learning and professional development to remain updated with advancements in the field.
Advanced Theoretical Knowledge: To provide in-depth and specialized knowledge in food science, nutrition, clinical dietetics, and related fields.
Research Competency and Innovation: To foster scientific research aptitude, analytical skills, and innovation for contributing to advancements in food and nutritional sciences.
Professional Excellence: To prepare graduates for successful careers in healthcare, food industries, academia, and entrepreneurial ventures through practical exposure and project work.
Ethical and Social Commitment: To inculcate ethical values and a sense of responsibility towards society, public health, and environmental sustainability.
Lifelong Learning and Global Readiness: To promote continuous learning, critical thinking, and readiness for higher studies, research, and global opportunities in food science and dietetics.
Mastery of Food Science and Nutrition: Demonstrate expert knowledge in food processing, human nutrition, clinical dietetics, therapeutic nutrition, and public health nutrition.
Research and Scientific Analysis: Conduct independent and collaborative research projects, analyze scientific data, and contribute to innovations in nutrition and food sciences.
Clinical Dietetics Proficiency: Develop evidence-based dietary plans and provide nutritional counseling for prevention and management of various health conditions.
Entrepreneurship and Professional Leadership: Utilize advanced knowledge and professional skills to lead in the food industry, public health sectors, research organizations, or as entrepreneurs.