The specialists in Food and Nutrition play a vital role in promoting the quality of life of individuals and communities, which contributes significantly to the economic and overall development of the nation. This is achieved through a blend of academics, research training, and extension as well as industrial applications. The post-graduate programme in this discipline has been designed to provide the students with intensive and extensive theoretical and experiential learning. The programme allows flexibility in the choice of thrust areas, which students can select, based on their career goals. It is envisaged that the current scenario at the regional and national level require trained professionals in areas such Food processing and Technology, Food analysis, Clinical and Therapeutic Nutrition, Institutional Food Administration, Food Science, Food Safety, Food Toxicology, and Quality Control.

Aim of the Programme

The curriculum integrating several elective courses, besides the core, has been formulated to provide professionally competent manpower for

  • a. Academic and research activities
  • b. Hospitals, food service institutions, and industries
  • c. Managerial roles in agencies and institutions both Government and NGO sector.
  • d. Planning, monitoring, and evaluation of nutrition and health programmes
  • e. Training and IEC activities of regional and national programmes
  • f. Ensuring food safety and quality for consumers
  • g. Entrepreneurial ventures
  • h. Advocacy and consultancy

Eligibility Criteria

Examination & Evaluation

Programme outcome

Programme Special Outcome

Course Outcome 

Conceptual framework of the curriculum through CBCS




Download M.Sc. (Home Science Foods & Nutrition) (w.e.f. 2016-17)



Program Duration: 2 Year (Four Semester)