Shri Khushal Das University
M.Sc. in Food & Nutrition at Shri Khushal Das University
Shri Khushal Das University (SKD University) offers a Master of Science (M.Sc.) in Food & Nutrition, a dynamic and specialized postgraduate program designed to equip students with advanced knowledge and practical skills in the fields of food science, nutrition, and health. The program is structured to foster an understanding of the intricate relationship between food, health, and disease while preparing students for various career opportunities in research, healthcare, nutrition, and food industries.
The M.Sc. in Food & Nutrition at SKD University spans two years, divided into four semesters. The course is designed to provide comprehensive knowledge in subjects like food science, human nutrition, biochemistry, food processing, and dietetics. Students will also gain practical insights into the food industry, diet planning, and food safety, positioning them for success in both academic and professional fields.
Duration
The M.Sc. in Food & Nutrition is a full-time course with a duration of 2 years, divided into 4 semesters.
M.Sc. in Food & Nutrition Course Fee
The course fee structure for the M.Sc. in Food & Nutrition is as follows:
| Fee Type | Amount (INR) |
|---|---|
| Annual Fee | 25,500 |
| Total Fee (for 2 years) | 51,000 |
The fee is subject to change as per university norms. Students are required to pay the fees annually.
Eligibility Criteria for M.Sc. in Food & Nutrition Program at SKDU
To be eligible for admission to the M.Sc. in Food & Nutrition, candidates must fulfill the following requirements:
| Eligibility Criteria | Details |
|---|---|
| Academic Qualification | B.Sc. degree |
| Minimum Marks | 36% or more |
| Age Limit | As per university norms |
Candidates should have completed a B.Sc. degree with a minimum of 36% marks or equivalent from a recognized university.
M.Sc. in Food & Nutrition Course Outline
The M.Sc. in Food & Nutrition aims to provide an in-depth understanding of nutrition, dietetics, and food science. The course curriculum is designed to offer both theoretical knowledge and practical experience in the food and nutrition sector. The following is a broad outline of the subjects covered during the 2-year course:
Here is the structured table format for the M.Sc. Food and Nutrition course outline:
M.Sc. (Food and Nutrition) Course Structure
| Year | Semester | Subjects |
|---|---|---|
| First Year | Semester I | Advanced Human Nutrition (Macronutrients, micronutrients, digestion, absorption, and metabolism) Food Chemistry (Chemical composition of food, enzymes, additives, preservatives) Food Microbiology (Microbes in food spoilage, foodborne diseases, food safety) Biochemistry (Metabolic pathways, nutrient utilization in the body) |
| Semester II | Food Processing and Preservation (Processing techniques, food safety regulations, preservation methods) Nutrition in Health and Disease (Role of nutrition in disease prevention and therapeutic diets) Dietary Guidelines and Nutrition Education (Development and implementation of dietary guidelines) Research Methodology in Food and Nutrition (Data collection, research design, statistical analysis) | |
| Second Year | Semester III | Advanced Dietetics (Therapeutic diets for diabetes, hypertension, obesity) Food Quality and Safety (Food safety control, international food standards) Public Health Nutrition (Nutrition programs, policies for community health) Nutritional Biochemistry (Biochemical processes of vitamins, minerals, essential nutrients) |
| Semester IV | Food Technology and Innovation (Genetically modified foods, fortified foods, food quality improvement) Community Nutrition (Community-based nutrition programs, malnutrition strategies) Internship/Research Project (Research or industry-based internship for real-world application) Elective Course (Students can choose an elective in clinical nutrition, food science, or related fields) |
Career Prospects after M.Sc. in Food & Nutrition
Graduates of the M.Sc. in Food & Nutrition program from Shri Khushal Das University can pursue a wide range of career opportunities in sectors such as healthcare, food industry, research, and public health. Some of the key job roles include:
- Clinical Nutritionist
- Food Scientist
- Dietitian
- Public Health Nutritionist
- Research Associate in Food and Nutrition
- Food Safety Expert
- Food Product Developer
- Health and Wellness Consultant
The university also prepares students for competitive exams and encourages research opportunities for those interested in further studies, such as pursuing a Ph.D. in Food Science, Nutrition, or related fields.
The course structure, combined with practical training and research opportunities, makes this program an excellent choice for students aspiring to build a career in the ever-evolving food and nutrition sector.
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