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Master of Science (Nutrition & Dietetics) - Clinical Nutrition/Food Science and Nutrition/Public Health Nutrition

Master of Science (Nutrition & Dietetics) - Clinical Nutrition/Food Science and Nutrition/Public Health Nutrition

Sharda School of Allied Health Sciences (SAHS)

  • Programme Code

    SAH0129

  • Level

    Post Graduate

  • Duration

    2 Years

About the Programme

M. Sc (Nutrition and Dietetics) is a 2-year program with four semesters and having specialization in three branches viz, Clinical Nutrition, Public Health Nutrition, Food Science and Nutrition. Students will choose this specialization in third semester of the program. The course prepares students for:

  • Understanding composition, quality, and safety of foods and properties of food ingredients.
  • Proficiency with relationships of metabolism and utilization of nutrients in food by the human body to health and disease states
  • Advanced understanding of the influences of exercise and fitness.

Programme Educational Objectives (PEO)

  • PEO1: To make students aware about recent advancements in the field of Foods and Nutrition
  • PEO2: To develop technical expertise in the students to acquire skills to work on R & D 
  • projects and in the area of Foods and Nutrition
  • PEO3: To develop student’s with advanced skills in research, entrepreneurial and strategic   knowledge for leading and managing various private / government organizations dealing in   Foods and Nutrition
  • PEO4: To make students competent for undertaking extension programmes in Foods and Nutrition

Program Outcomes (PO’s)

  • PO1: Nutrition and Human Body Knowledge: Possess knowledge and comprehension of the   core information associated with the profession of Dietetics and community nutrition and 
  • food science regarding physiology and human anatomy, nutritional biochemistry,   nutrition science, behavioural, social and planning diets for therapeutic conditions.
  • PO2: Thinking Abilities: Utilize the principles of scientific inquiry, thinking analytically,   clearly and critically, while solving problems and making decisions during daily practice.   Find, analyse, evaluate and apply information systematically and shall make defensible   decisions.
  • PO3: Environment and sustainability ability: To understand the basic knowledge of   environment and chemistry, its implications, and energy resource conservation.
  • PO4: Communication: Communicate effectively on complex nutritional activities with the   community and with society at large, such as, being able to comprehend and write   effective reports and design documentation, make effective presentation and give receive   clear instruction.
  • PO5: Professional Identity and Planning abilities: understand, analyse and communicate the   value of their professional roles in society as community worker, nutritional product   developer, Nutrition Advisor, Policy analysts, Fitness Consultants, Regulatory Affairs   Specialists, Quality Assurance Specialists, Food Scientists.
  • PO6: Nutritional Product Development: develop nutritional rich products after analysing   their nutritional and sensory qualities to increase nutritional status of population 
  • PO7: Ethics: Apply ethical principles and commit to professional ethics and responsibility and   norms of community practice and food industry

This course is for individuals who...

interested in the field of clinical nutrition. This program helps students to learn about new and expanding areas of research and acquire necessary research oriented skills in the field of nutrition and Dietetics

Students who are looking for...

A career which promotes health among people by instilling healthy eating habits and managing different lifestyle disorders by imparting good dietary practices

Course Fee
For National Students
1st Year 140000 2nd Year 144200
For International Students
Fee Per Semester Fee Per Year
2550 5000
Programme Structure

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Core/Elective

Pre-Requisite/

Co Requisite

 

Type of Course:

  1. CC
  2. AECC
  3. SEC
  4. DSE

 

L

T

P

 

THEORY SUBJECTS

 

 

1

MFN 101

Applied Human Physiology

4

0

-

4

Core

CC

 

2

MFN 111

Advanced Nutritional Biochemistry and Instrumentation-I

3

0

-

3

Core

CC

 

3

MFN 103

Advanced Nutrition Science

4

0

-

4

Core

CC

 

4

MFN 104

Advanced Food Chemistry

4

0

-

4

Core

CC

 

5

RMS 002

Research Methodology and Biostatistics

3

1

-

4

AECC

AECC

 

6

 

Value added course (VAC)

 

 

 

 

 

 

 

Practical/Viva-Voce/Jury

 

 

1.

MFN 152

Advanced Food Chemistry (Lab)

-

-

2

1

Core

SEC

 

2.

MFN 153

Advance Nutritional Biochemistry and Instrumentation -I(Lab)

-

-

2

1

Core

SEC

 

3.

MFN 154

Research based Learning (RBL 1)

0

0

4

0

Audit

Project

 

TOTAL CREDITS                                                                                                                                                                                                        21

 

 

 

 

 

 

 

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Core/Elective

Pre-Requisite/

Co Requisite

 

Type of Course:

  1. CC
  2. AECC
  3. SEC
  4. DSE

L

T

P

THEORY SUBJECTS

 

1

MFN 106

Food Microbiology and safety

3

1

-

4

Core

CC

2

MFN 112

Advance Nutritional Biochemistry and Instrumentation-II

3

0

-

3

Core

CC

3

MFN 108

Clinical Nutrition-I

3

1

-

4

Core

CC

4

MFN 109

Nutrition in Emergency and Disaster Management

3

0

-

3

Core

CC

5

MFN 110

Public Health and Nutrition

3

0

-

3

Core

CC

 

 

Open Elective (OPE)

2

-

-

2

OE

OE

Practical/Viva-Voce/Jury

 

1

MFN 154

Advance Nutritional Biochemistry and Instrumentation-II (Lab)

-

-

2

1

SEC

SEC

2

MFN 155

Clinical Nutrition-I (Lab)

-

-

2

1

SEC

SEC

3

MFN 156

Food Microbiology and Safety (Lab)

-

-

2

1

SEC

SEC

 

MFN 159

Research based Learning (RBL 2)

0

0

4

0

Audit Course

Project

 

MFN160

Community Connect

0

0

4

2

Project

Project

 

 

 

 

 

 

 

 

 

 

Total Credits

24

 

 

 

 

Specialization Clinical Nutrition

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Core/Elective

Pre-Requisite/

Co Requisite

 

Type of Course:

  1. CC
  2. AECC
  3. SEC
  4. DSE

 

L

T

P

 

THEORY SUBJECTS

 

 

1

MFN 206

Traditional and Convenience Food

3

0

-

3

Core

CC

 

3

MFN 202C

Nutrition for Maternal and Child Health

3

1

-

4

DSE

DSE

 

4

MFN 203C

Clinical Nutrition –II

3

1

-

4

DSE

DSE

 

5

MFN 204 C

Sports and Fitness Nutrition

3

1

 

4

DSE

DSE

 

 

 

Value added course (VAD)

 

 

 

 

 

 

 

 

 

 

5

MFN 256C

Clinical Nutrition-II (Lab)

-

-

4

2

DSE

DSE

 

 

6

MFN 261

Internship/ Summer Training

-

-

6

3

SEC

            SEC

 

7.

MFN 262

Research based Learning (RBL 3)

0

0

4

2

Project

Project

 

 

MFN 263

FSIC (Faculty Students Industry Connect)

0

0

4

2

SEC

            SEC

 

TOTAL CREDITS

24

 

 

 

 

 

27

24

 

Specialization Public Health Nutrition

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Core/Elective

Pre-Requisite/

Co Requisite

 

Type of Course:

  1. CC
  2. AECC
  3. SEC
  4. DSE

 

L

T

P

 

THEORY SUBJECTS

 

 

1

MFN 206

Traditional and Convenience food

3

0

-

3

Core

CC

 

2

MFN 202P

Nutrition Epidemiology

3

1

 

4

DSE

DSE

 

3

MFN 203P

Program Planning in Public Health Nutrition

3

1

-

4

DSE

DSE

 

4

MFN 204P

Perspective of community nutrition and assessment

3

1

-

4

DSE

DSE

 

 

 

Value added course (VAD)

 

 

 

 

 

 

 

 

 

 

5

MFN 256P

Program Planning in Public Health Nutrition (LAB)

-

-

4

2

DSE

DSE

 

 

6

MFN 261

Internship/ Summer Training

-

-

6

3

SEC

            SEC

 

 

MFN 262

Research based Learning (RBL 3)

0

0

4

2

Project

Project

 

7.

MFN 263

FSIC (Faculty Students Industry Connect)

0

0

4

2

SEC

SEC

 

TOTAL CREDITS

24

 

 

 

 

 

27

24

 

Specialization Food Science and Nutrition

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Core/Elective

Pre-Requisite/

Co Requisite

 

Type of Course

  1. CC
  2. AECC
  3. SEC
  4. DSE

 

L

T

P

 

THEORY SUBJECTS

 

 

1

MFN 206

Traditional and convenience food

3

0

-

3

Core

CC

 

2

MFN 202F

Food Preservation and Processing

3

1

 

4

DSE

DSE

 

3

MFN 203F

Food Quality Assurance

3

1

-

4

DSE

DSE

 

4

MFN 204F

Food Product Development and Sensory Evaluation

3

1

-

4

DSE

DSE

 

 

 

Value added course (VAD)

 

 

 

 

 

 

 

 

 

 

5

MFN 256F

Food Processing (Lab)

-

-

4

2

DSE

DSE

 

 

6

MFN 261

Internship/ Summer Training

-

-

6

3

SEC

            SEC

 

7.

MFN 262

Research based Learning (RBL 3)

0

0

4

2

Project

Project

 

8.

MFN 263

FSIC (Faculty Students Industry Connect)

0

0

4

2

SEC

SEC

 

TOTAL CREDITS

24

 

 

 

 

 

27

24

 

S.

No.

Subject Code

Subjects

Teaching Load

Credits

Core/Elective

Pre-Requisite/

Co Requisite

 

Type of Course

  1. CC
  2. AECC
  3. SEC
  4. DSE

L

T

P

THEORY SUBJECTS

 

1

MFN 204

Dissertation

-

-

40

20

Core

CC

 

MFN264

RBL (4)

0

0

4

2

Project

Project

1

MFN 207

Functional Food and Nutraceuticals

4

0

-

4

AECC

AECC

 

 

Open Elective (OPE)

2

-

-

2

OE

OE

 

 

 

 

 

Topic

28

 

 

 
Eligibility Criteria
For National Students
  • Graduation with minimum 55% marks in Home Science/Nutrition & Dietetics/Food Science/Microbiology/Biochemistry/Life Science/ BNYS (Naturopathy)/BAMS (Ayurveda)
For International Students The eligibility criterion for all programs for international applicants is minimum 50% in the qualifying examination and having studied the pre-requisite subjects for admission in to the desired program.
Career path you can choose after the course
  • Popular areas of employment for such Nutritionists and Dietetics include:
  • Colleges, Schools, Research institutes
  • Private or Government Hospitals
  • Cafeterias
  • Maternity, Yoga centres
  • Health maintenance organizations
  • Public Health Clinics
  • Athlete camps, etc.

Take the next step towards a career in allied health sciences.

Apply Now