MSc Food and Nutrition Sciences
Eligibility Conditions (Graduates from recognized University)
- B.Sc., Home Science (Food science and Nutrition as one Option)/
- B.Sc/B.Tech-Food Science and Nutrition/ Human Nutrition and Dietetics/ Clinical Nutrition and Dietetics/ Food Science & Quality Control/ Food Technology.
Duration: 2 Years
Scheme: Semester ( CBCS)
Credits: 82
Course Matrix
Sem | Course Code | Course Title | Credits | Counseling/PCP Hours | Max. Marks | Min. Passing Marks | Duration of Exam | |||
Internal Assessment | Term end exam | Total Marks | Internal Assessment | Term end exam | ||||||
I | MFNSDSC- 1.1 | Advanced Nutrition-I | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 |
MFNSDSC -1.2 | Food Science | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
MFNSDSC- 1.3 | PRACTICALS – A | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |
MFNSDSC- 1.4 | PRACTICALS – B | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |
MFNSDSE -1.5 | Applied Physiology | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
MFNSDSE -1.6 | Research Methodology and Statistics | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
MFNSDSE- 1.7 | Food Chemistry | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
MFNSDSE- 1.8 | Nutritional Epidemiology | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
ELMFNS –01 | Interdisciplinary Elective-1 | 2 | 06 | 10 | 40 | 50 | 04 | 16 | 1½ | |
Total | 20 | 174 | 110 | 440 | 550 | 44 | 176 | – | ||
Sem | Course Code | Course Title | Credits | Counseling/PCP Hours | Max. Marks | Min. Passing Marks | Duration of Exam | |||||
Internal Assessment | Term end exam | Total Marks | Internal Assessment | Term end exam | ||||||||
II | MFNSDSC 2.1 | Advanced Nutrition -II | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | ||
MFNSDSC 2.2 | Community Nutrition | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSC 2.3 | PRACTICALS – A | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |||
MFNSDSC 2.4 | PRACTICALS – B | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |||
MFNSDSE 2.5 | Food Analysis and Techniques | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSE 2.6 | Functional properties of foods | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSE 2.7 | Food laws and standards | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSE 2.8 | Nutraceuticals and Functional Foods | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
ELMFNS –02 | Interdisciplinary Elective-2 | 2 | 06 | 10 | 40 | 50 | 04 | 16 | 1½ | |||
Total | 20 | 174 | 110 | 440 | 550 | 44 | 176 | – | ||||
Sem | Course Code | Course Title | Credits | Counseling/PCP Hours | Max. Marks | Min. Passing Marks | Duration of Exam | |||||
Internal Assessment | Term end exam | Total Marks | Internal Assessment | Term end exam | ||||||||
III | MFNSDSC 3.1 | Food preservation | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | ||
MFNSDSC 3.2 | Product Development and sensory evaluation | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSC 3.3 | PRACTICALS – A | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |||
MFNSDSC 3.4 | PRACTICALS – B | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |||
MFNSDSE 3.5 | Food Hygiene and food safety | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSE 3.6 | Storage and handling of foods | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSE 3.7 | Food packaging technology | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSDSE 3.8 | Food Biotechnology | 3 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |||
MFNSSEC-1 | Food Processing Technology | 2 | 06 | 10 | 40 | 50 | 04 | 16 | 1½ | |||
Total | 20 | 174 | 110 | 440 | 550 | 44 | 176 | – | ||||
Sem | Course Code | Course Title | Credits | Counseling/PCP Hours | Max. Marks | Min. Passing Marks | Duration of Exam | |||
Internal Assessment | Term end exam | Total Marks | Internal Assessment | Term end exam | ||||||
IV | MFNSDSC 4.1 | Food Service Management in Institution | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 |
MFNSDSC 4.2 | Entrepreneurship and marketing | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
MFNSDSC 4.3 | PRACTICALS – A | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |
MFNSDSC 4.4 | PRACTICALS – B | 2 | 60 | 10 | 40 | 50 | 04 | 16 | 3 | |
MFNSDSE 4.5 | Diet and health | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
MFNSDSE 4.6 | Quality control in food industry | 4 | 12 | 20 | 80 | 100 | 08 | 32 | 3 | |
MFNSDSE 4.7 | Dissertation | 8 | 24 | 40 | 160 | 200 | 16 | 64 | – | |
MFNSSEC-2 | Food Processing Technology – P | 2 | 06 | 10 | 40 | 50 | 04 | 16 | 1½ | |
Total | 22 | 174 | 110 | 440 | 550 | 44 | 176 | – | ||