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M-SC in Nutrition And Dietetics at Alagappa University
Sivaganga, Tamil Nadu
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About the Specialization
What is Nutrition and Dietetics at Alagappa University Sivaganga?
This M.Sc. Food Science and Nutrition program at Alagappa University focuses on a comprehensive understanding of food chemistry, processing, human nutrition, and dietetics. It is designed to meet the growing demand for qualified professionals in the food industry, healthcare sector, and public health, with a strong emphasis on Indian dietary patterns and health challenges. The program integrates scientific principles with practical applications.
Who Should Apply?
This program is ideal for science graduates, particularly those with backgrounds in Food Science, Nutrition, Home Science, Biochemistry, or Biotechnology, seeking entry into the diverse fields of nutrition and dietetics. It also suits working professionals aiming to upgrade their skills for roles in food R&D, quality assurance, clinical dietetics, or public health nutrition in India. Career changers looking to transition into the rapidly expanding health and wellness sector will also benefit.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Clinical Dietitians in hospitals, Nutritionists in public health, Food Scientists in FMCG companies, Quality Assurance Managers, or Entrepreneurs in health food startups. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience. The program aligns with FSSAI regulations and opens avenues for further research or professional certifications like Registered Dietitian.
Student Success Practices
Foundation Stage
Master Core Nutritional Sciences- (Semester 1-2)
Focus on building a strong foundation in Food Chemistry, Advanced Human Nutrition, and Nutritional Biochemistry. Utilize textbooks, online resources like NPTEL courses for biochemistry, and departmental lab facilities to solidify theoretical knowledge and practical understanding. Form study groups to discuss complex metabolic pathways and food component interactions.
Tools & Resources
Standard textbooks for Food Science and Nutrition, NPTEL online courses, Departmental lab manuals, Study groups
Career Connection
A robust understanding of fundamentals is crucial for advanced dietetics and food R&D, enabling effective problem-solving in clinical and industrial settings for future placements.
Develop Research Acumen Early- (Semester 1-2)
Engage deeply with the Research Methodology and Biostatistics course. Participate actively in statistical software workshops (e.g., SPSS, R) if offered. Start identifying potential research interests and reading relevant Indian and international journals in food science and nutrition to prepare for your final project and future research roles.
Tools & Resources
Biostatistics software tutorials, Research papers on PubMed/Google Scholar, Library resources
Career Connection
Strong research skills are vital for roles in product development, public health research, and academia, enhancing your profile for both industry and research positions.
Enhance Soft Skills & Communication- (Semester 1-2)
Actively participate in soft skills training, focusing on presentation, group discussion, and interpersonal communication. Join college clubs or volunteer for events to practice public speaking and teamwork. This is crucial for client interaction in dietetics and corporate communication in the food industry.
Tools & Resources
Toastmasters International (if local chapter exists), College communication workshops, Online communication courses
Career Connection
Effective communication is paramount for dietitians counselling patients and for professionals collaborating in interdisciplinary food industry teams, directly impacting interview performance and career progression.
Intermediate Stage
Gain Practical Exposure in Food & Health Settings- (Semester 2-3 breaks, during semester 3)
Seek mini-internships or observational stints in local food processing units, hospital dietetics departments, or NGOs working in public health nutrition during semester breaks. This hands-on experience in Food Microbiology, Public Health Nutrition, and Food Service Management will bridge theoretical knowledge with real-world applications and build a professional network.
Tools & Resources
Local hospitals, Food manufacturing units, NGOs focused on health/nutrition, Departmental faculty for connections
Career Connection
Early practical exposure strengthens your resume, helps identify career interests, and provides valuable networking opportunities for future internships and job placements.
Specialise through Electives & Projects- (Semester 2-3)
Carefully choose electives like Food Product Development, Sports Nutrition, or Nutrigenomics based on your career interests. Initiate preliminary work for your final project in Semester 3, aligning it with your chosen specialization. Attend industry webinars and workshops on your chosen niche to deepen expertise.
Tools & Resources
Specialized journals, Industry association events, Online courses specific to electives
Career Connection
Specialization makes you a more competitive candidate for specific roles and industries, demonstrating focused expertise to potential employers.
Master Dietetics and Counselling Skills- (Semester 3)
Practice nutrition counselling techniques taught in Clinical & Therapeutic Nutrition and Dietetics & Nutrition Counselling. Engage in role-playing, volunteer for health camps to practice patient interaction, and work on case studies diligently. Develop a portfolio of diet plans for various conditions.
Tools & Resources
Mock counselling sessions, Volunteer opportunities at health clinics, Case study books
Career Connection
Proficiency in dietetics and counselling is essential for clinical roles, making you highly employable in hospitals, clinics, and wellness centers.
Advanced Stage
Excel in Internship for Real-world Experience- (Semester 4)
Approach your compulsory internship in Semester 4 with utmost seriousness. Select an internship in a hospital, food industry, or research institute that aligns with your career goals. Take initiative, seek mentorship, and contribute meaningfully to projects. Document your experiences and learnings comprehensively.
Tools & Resources
Industry contacts via faculty, University placement cell, Professional networking platforms
Career Connection
A strong internship experience is often a direct pathway to placement or provides crucial practical skills and references for future job applications, demonstrating industry readiness.
Develop a Strong Project and Presentation- (Semester 4)
Dedicate significant effort to your Project work in Semester 4. Ensure your research question is relevant, methodology sound, and findings insightful. Practice presenting your work clearly and confidently for your Viva Voce. Seek feedback from professors and peers to refine your report and presentation skills.
Tools & Resources
Research labs, Statistical software, Presentation tools (PowerPoint, Prezi), Faculty mentors
Career Connection
A well-executed project showcases your research capabilities, critical thinking, and problem-solving skills, which are highly valued by employers and for academic pursuits.
Prepare for Placements & Career Launch- (Semester 4)
Actively participate in placement drives. Refine your resume and cover letter to highlight your skills, internship experience, and project work. Prepare for technical interviews focusing on clinical nutrition, food safety, and processing. Network with alumni and industry professionals through LinkedIn or professional associations.
Tools & Resources
University placement cell, LinkedIn, Resume builders, Mock interview sessions
Career Connection
Strategic placement preparation ensures a smooth transition from academics to a professional career, securing desirable roles in your chosen field immediately after graduation.
Program Structure and Curriculum
Eligibility:
- Bachelor''''s Degree in Food Science and Nutrition / Home Science / Clinical Nutrition and Dietetics / Biochemistry / Biotechnology / Zoology / Botany / Microbiology with Chemistry as an ancillary subject.
Duration: 2 years (4 semesters)
Credits: 90 Credits
Assessment: Internal: 25%, External: 75%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 84111 | Food Chemistry | Core | 4 | Water and its properties, Carbohydrates, Lipids, Proteins and Enzymes, Vitamins and Minerals, Food Additives and Pigments |
| 84112 | Advanced Human Nutrition | Core | 4 | Energy Metabolism, Carbohydrate Metabolism, Protein Metabolism, Lipid Metabolism, Nutritional Genomics, Micronutrients |
| 84113 | Principles of Food Processing & Preservation | Core | 4 | Causes of Food Spoilage, Heat Processing Techniques, Low Temperature Processing, Dehydration Methods, Irradiation of Food, Food Packaging Technologies |
| 84114 | Research Methodology and Biostatistics | Core | 4 | Research Design and Types, Data Collection Methods, Sampling Techniques, Measures of Central Tendency, Hypothesis Testing, Correlation and Regression |
| 84115 | Practical - I (Food Chemistry & Nutrition) | Lab | 4 | Qualitative tests for food components, Quantitative estimation of Carbohydrates, Protein estimation, Lipid analysis, Vitamin C estimation, Iron and Calcium estimation |
| 84116 | Soft Skills | Ability Enhancement | 2 | Communication Skills, Presentation Skills, Group Discussion, Interview Skills, Time Management, Interpersonal Skills |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 84121 | Food Microbiology & Fermentation Technology | Core | 4 | Microorganisms in Food, Foodborne Illnesses, Food Spoilage Microbes, Fermented Foods, Probiotics and Prebiotics, Food Safety and Hygiene |
| 84122 | Nutritional Biochemistry | Core | 4 | Enzymes and Coenzymes, Digestion and Absorption, Hormonal Regulation of Metabolism, Antioxidants and Free Radicals, Detoxification Mechanisms, Clinical Biochemistry |
| 84123 | Institutional Food Service Management | Core | 4 | Types of Food Service Systems, Menu Planning and Design, Food Procurement and Storage, Quality Control in Food Service, Sanitation and Safety, Cost Control and Budgeting |
| 84124 | Public Health Nutrition | Core | 4 | Nutritional Problems in India, Assessment of Nutritional Status, National Nutritional Programs, Food Security and Poverty, Community Nutrition Education, Epidemiology of Malnutrition |
| 84125 | Practical - II (Food Microbiology & Public Health Nutrition) | Lab | 4 | Microbial counts in food, Isolation of common food pathogens, Water quality analysis, Dietary assessment methods, Anthropometric measurements, Conducting nutrition surveys |
| 8412E | Elective - I (e.g., Food Product Development) | Elective | 4 | Concept to Commercialization, Ingredient Functionality, Sensory Evaluation, Packaging Requirements, Marketing Strategies, Legal Aspects of Food Products |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 84131 | Clinical & Therapeutic Nutrition | Core | 4 | Principles of Diet Therapy, Nutritional Care Process, Diet in Fevers and Infections, Diet for Diabetes Mellitus, Cardiovascular Diseases, Renal and Liver Diseases |
| 84132 | Food Quality and Safety Management | Core | 4 | HACCP Principles, ISO Standards for Food Industry, Indian Food Laws (FSSAI), Food Adulteration Detection, Quality Assurance Systems, Traceability in Food Supply Chain |
| 84133 | Food Engineering & Technology | Core | 4 | Unit Operations in Food Processing, Heat and Mass Transfer, Fluid Flow and Rheology, Drying and Evaporation, Extraction Technologies, Membrane Separation Processes |
| 84134 | Dietetics & Nutrition Counselling | Core | 4 | Principles of Nutritional Counselling, Effective Communication Skills, Motivational Interviewing, Diet Prescription and Planning, Ethics in Dietetics Practice, Case Study Analysis |
| 84135 | Practical - III (Clinical Nutrition & Dietetics) | Lab | 4 | Assessment of nutritional status, Meal planning for various conditions, Enteral and Parenteral Nutrition, Medical Nutrition Therapy, Dietary modifications, Patient counselling practice |
| 8413E | Elective - II (e.g., Sports Nutrition) | Elective | 4 | Energy Systems in Exercise, Macronutrient Needs for Athletes, Hydration Strategies, Nutritional Supplements, Weight Management in Sports, Ergogenic Aids |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 84141 | Nutraceuticals & Functional Foods | Core | 4 | Concept of Nutraceuticals, Bioactive Compounds, Antioxidants and Phytonutrients, Dietary Fiber and its Role, Prebiotics and Probiotics, Herbal Medicines and Extracts |
| 84142 | Food Sensory Evaluation & Consumer Behavior | Core | 4 | Sensory Organs and Perception, Sensory Attributes of Food, Hedonic and Descriptive Scales, Consumer Acceptance Testing, Factors Affecting Food Choice, Market Research for Food Products |
| 84143 | Internship | Internship | 4 | Practical exposure in hospitals, Food industries operations, Public health organizations, Dietetic clinics, Research and development, Community outreach programs |
| 84144 | Project & Viva Voce | Project | 6 | Problem identification, Literature review, Experimental design, Data collection and analysis, Report writing, Presentation and defense |
| 8414P | Practical - IV (Food Product Development & Quality Control) | Lab | 4 | Development of novel food products, Shelf life determination, Physical and chemical quality tests, Microbiological quality analysis, Food labeling regulations, Nutritional value analysis |
