- Faculty
Faculty of Life and Allied Health Sciences
- Department
Department of Food Technology
- Campus
Gnanagangothri Campus
- Engagement Mode
Full Time
- Study
Two years
Overview
According to a report from Precedence Research, the global human nutrition market size is projected to touch $719.69 Bn by 2032 from $383.4 billion in 2022, at a compound annual growth rate (CAGR) of 6.50% during the forecasted period. The prevalence of chronic and lifestyle diseases, increased health awareness, an ageing population, and a rising focus on nutritional supplements are some factors driving the growth of the food nutrition and dietetics market.
The MSc Food Nutrition and Dietetics is an advanced academic programme designed to explore the intricate relationship between food, nutrition, and overall well-being. Graduates of this course emerge equipped with the expertise to design personalised dietary plans, contributing to the promotion of health and the prevention of nutritional disorders. The programme's multidisciplinary approach combines theoretical knowledge with practical applications, ensuring a holistic understanding of the complex interplay between nutrition and disease prevention.
The MSc Food Nutrition and Dietetics syllabus offer a comprehensive curriculum that covers key subjects such as clinical nutrition, community nutrition, and therapeutic dietetics. Students enrolled in M.Sc. Food Nutrition and Dietetics course delve into evidence-based practices, gaining insights into the impact of dietary choices on health. M.Sc. Food Nutrition and Dietetics opens avenues for diverse career paths, from clinical nutritionist roles to research positions in the ever-evolving field of nutritional science.
Program Objectives
- A renowned establishment with a 62-year history
- NIRF Ranked and NAAC A+ Accredited institution
- Two hospitals on campus for in-depth learning and research
- PhD faculty comprising experts from prominent institutions
- Group projects, workshops, industry visits, and expert guest lectures
- Advanced facilities and well-equipped labs for immersive, application-based learning
Curriculum Details
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FNC501A | Principles of Food Science | 3 | 3 | 100 | ||
| 2 | FNC502A | Food Biochemistry | 3 | 2 | 4 | 100 | |
| 3 | FNC503A | Advanced nutrition | 3 | 2 | 4 | 100 | |
| 4 | FNC504A | Nutrition during lifecycle and diet management | 3 | 2 | 4 | 100 | |
| 5 | FNC505A | Human physiology, anatomy | 3 | 3 | 100 | ||
| 6 | FNC506A | Medical nutrition therapy - I | 3 | 2 | 4 | 100 | |
| Total | 18 | 8 | 22 | 600 | |||
| Total number of contact hours per Week | 26 hours | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FNC507A | Medical nutrition therapy – II | 3 | 2 | 4 | 100 | |
| 2 | FNC508A | Public health nutrition and epidemiology | 3 | 2 | 4 | 100 | |
| 3 | FNC510A | Applied food science and Functional food development | 1 | 4 | 3 | 100 | |
| 4 | FNC511A | Applied food microbiology | 3 | 2 | 4 | 100 | |
| 5 | FNC512A | Research Methodology and Biostatistics | 3 | 2 | 4 | 100 | |
| 6 | FNEXXXA | Refer Elective table 1 | 3 | 3 | 100 | ||
| Total | 16 | 12 | 22 | 600 | |||
| Total number of contact hours per week | 28 hours | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial s (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FNC601A | Nutrition counseling and entrepreneurship | 3 | 2 | 4 | 100 | |
| 2 | FNC5XXA | Refer Elective Table 2 | 3 | 3 | 100 | ||
| 3 | FNP601A | Group Project | 20 | 10 | 100 | ||
| Total | 6 | 22 | 17 | 300 | |||
| Total number of contact hours per week | 28 hours | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FNP602A | Dissertation & Publication | 25 | 300 | |||
| Total | 25 | 300 | |||||
| Total Number of Credits in M.Sc. Programme | 86 | Total Marks | 1800 | ||||
Eligibility Criteria
Candidates should have passed with a B.Sc. or B.Sc. (Hons.) in any subject within the Home Science / Food and Nutrition / Food Technology / Food Science and Quality Control / Clinical Nutrition and Dietetics / Sports Nutrition / Biochemistry / Biotechnology / Chemistry / Microbiology / Agriculture or any other allied science subjects under nutrition and life sciences, M.B.B.S., B. Pharma graduates as a general subject at the undergraduate level. Candidates must have at least 50% marks in aggregate or equivalent CGPA from a recognised University.
Candidates should have the equivalent qualification approved by Association of Indian Universities.
Should have proof of proficiency in English with a minimum TOEFL score of 8
Highlights
International Competitions
Students can also earn 3 or 4 credits by participating in international competitions like technical presentations, conferences and publications in journals and winning awards. Students who achieve this can be exempted from one of the elective courses in the program
Project
Students are required to do an individual research project. Students are required to submit a report for assessment and need to demonstrate the working of research findings. The dissertation report has to be submitted along with the plagiarism report. The IPR rights of all such work lies with the University only
- Industrial application-based learning programme.
- Internship, training and placement support with various worldwide universities and food industries.
- Well established clinical nutrition and dietetics dept. and OPD centre at Ramaiah Medical College (RMC) to support hands on training and facilitate students with clinical internships.
- Includes expert guest lectures from various institutions and food industries.
- Includes workshops, industry visits and discussions and debates.
- Ensures small batches to encourage in-depth learning.
- Includes group projects and dissertation on a research problem.
- We offer accommodation in student hostels on our campus, and even offer third-party off-campus hotels where necessary to ensure students can focus on what matters the most.
- Our on-campus facilities include WiFi any time of the day, 24/7.
- From a host of eateries and laundry facilities, we ensure that students have access to all facilities.
- We encourage students to participate in co-curricular activities on campus which include sports and cultural events, both at a university level and a faculty level.
- We help students focus on independent and sponsored research with projects and a dissertation.
Structure
Fee Structure
For Indian Students
INR 164000/- Per Anum
For NRI/Foreign Students
USD 2000 + Other Fee
Intake
30 total seats
Career Path
Contact
Start your journey with MSRUAS
Department of Food Technology
Faculty of Life and Allied Health Sciences
Ramaiah University of Applied Sciences
ADDRESS