.png&w=1920&q=75)
MASTER-OF-SCIENCE in Food Science And Nutrition at Besant Women's College
Dakshina Kannada, Karnataka
.png&w=1920&q=75)
About the Specialization
What is Food Science and Nutrition at Besant Women's College Dakshina Kannada?
This M.Sc. Food Science and Nutrition program at Besant Women''''s College, affiliated with Mangalore University, focuses on equipping students with advanced knowledge and practical skills in food chemistry, processing, safety, and human nutrition. It addresses the growing demand in India for professionals who can contribute to ensuring food security, developing nutritious products, and managing dietary health. The program distinguishes itself by combining core scientific principles with applied aspects relevant to both industry and public health sectors.
Who Should Apply?
This program is ideal for science graduates, particularly those with a B.Sc. in Food Science, Nutrition, Biochemistry, Biotechnology, or Home Science, who are passionate about food''''s impact on health and industry. It caters to fresh graduates seeking entry into the food processing, healthcare, or research sectors, as well as working professionals aiming to upskill for advanced roles in quality assurance, product development, or dietetics. Individuals aspiring to contribute to public health initiatives also find the curriculum highly relevant.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Food Scientists, Nutritionists, Dietitians, Quality Control Managers, Product Development Specialists, or Public Health Nutritionists. Entry-level salaries typically range from INR 3-5 lakhs per annum, with experienced professionals earning INR 7-15 lakhs or more in leading food companies, hospitals, and NGOs. The program aligns with national health goals and prepares students for certifications like Registered Dietitian (RD) eligibility after fulfilling further requirements.
Student Success Practices
Foundation Stage
Build Strong Scientific Fundamentals- (Semester 1-2)
Focus rigorously on understanding the core concepts of food chemistry, human physiology, microbiology, and nutrient metabolism. Utilize textbooks, online lectures (e.g., NPTEL courses on biochemistry or food science), and peer study groups to solidify knowledge.
Tools & Resources
NPTEL, Khan Academy (biology/chemistry), University library resources, Peer study groups
Career Connection
A strong foundation is crucial for advanced subjects and for understanding industrial processes, quality control, and clinical applications, enhancing analytical skills demanded by employers.
Excel in Laboratory Skills- (Semester 1-2)
Actively participate in all practical sessions, meticulously follow protocols, and strive for precision in experiments related to food analysis and microbiology. Document observations thoroughly in lab notebooks and discuss results with faculty to improve experimental understanding.
Tools & Resources
Laboratory manuals, Standard operating procedures, Scientific calculators, Analytical software (if introduced)
Career Connection
Practical proficiency is highly valued in quality assurance, research, and product development roles, ensuring readiness for industry lab environments.
Engage with Nutrition Case Studies- (Semester 1-2)
Begin exploring real-world case studies in public health and clinical nutrition. Analyze dietary plans, nutritional deficiencies, and intervention strategies from credible sources like WHO reports or medical journals. Participate in college seminars or workshops related to dietetics.
Tools & Resources
WHO reports, ICMR guidelines, Reputable nutrition journals, Institutional seminars
Career Connection
Develops critical thinking and problem-solving skills for future roles as dietitians, clinical nutritionists, or public health professionals, fostering an early understanding of patient/community needs.
Intermediate Stage
Pursue Industry-Relevant Internships- (Semester 3)
Actively seek and complete short-term internships during semester breaks or as part of the curriculum in food processing units, quality control labs, or hospitals. Gain hands-on experience in manufacturing, product development, or therapeutic diet planning.
Tools & Resources
College placement cell, LinkedIn, Industry contacts, Networking events
Career Connection
Provides invaluable real-world exposure, builds professional networks, and significantly enhances resume, making students job-ready and competitive for placements.
Specialize through Electives and Projects- (Semester 3)
Strategically choose elective subjects (e.g., Food Product Development or Nutritional Biochemistry) that align with long-term career goals. Undertake mini-projects or term papers within these specialized areas to deepen expertise and develop research capabilities.
Tools & Resources
Academic mentors, Research databases (PubMed, Google Scholar), Specialized software (e.g., for sensory analysis or statistical modeling)
Career Connection
Allows for focused skill development in a niche area, making graduates highly suitable for specialized roles in R&D, advanced clinical nutrition, or food entrepreneurship.
Develop Research & Statistical Skills- (Semester 3)
Master research methodology and biostatistics, critical for analyzing scientific data. Practice using statistical software (e.g., SPSS, R, or even advanced Excel) to interpret research findings. Actively engage in discussions regarding study design and data interpretation.
Tools & Resources
SPSS, R programming (basics), Advanced Excel, Research methodology textbooks, University statistical support
Career Connection
Essential for roles in R&D, academic research, public health program evaluation, and data-driven decision making in the food industry.
Advanced Stage
Execute a High-Impact Project Work- (Semester 4)
Dedicate significant effort to the final semester project or dissertation. Choose a topic with practical relevance, execute experiments meticulously, and write a comprehensive thesis. Seek regular feedback from your supervisor and present findings confidently.
Tools & Resources
Research labs, Statistical software, Thesis writing guides, Presentation software
Career Connection
This is often a direct showcase of your abilities to potential employers, demonstrating problem-solving, research, and technical writing skills crucial for R&D and scientific roles.
Focus on Placement Preparation and Networking- (Semester 4)
Actively participate in campus placement drives, prepare a compelling resume tailored to food and nutrition industry roles, and practice interview skills. Network with alumni and industry professionals through conferences, webinars, and professional associations like the Indian Dietetic Association.
Tools & Resources
College placement cell, Resume builders, Mock interview sessions, LinkedIn, Professional association memberships
Career Connection
Directly leads to successful job placements in reputed companies, hospitals, and organizations, ensuring a smooth transition from academics to professional life.
Develop Entrepreneurial or Specialization Portfolio- (Semester 4)
If aspiring for entrepreneurship, develop a detailed business plan for a food product or service, leveraging knowledge from electives. For other career paths, build a portfolio showcasing case studies, research papers, or certifications obtained (e.g., HACCP certification if applicable).
Tools & Resources
Business plan templates, Food incubation centers (if available), Online certification platforms, Portfolio websites
Career Connection
This step differentiates graduates, enabling them to launch their ventures or secure specialized roles by demonstrating initiative, innovation, and expertise beyond the core curriculum.
Program Structure and Curriculum
Eligibility:
- B.Sc. in Food Science and Nutrition / Food Technology / Biochemistry / Biotechnology / Home Science / Chemistry / Botany / Zoology / Microbiology / Industrial Microbiology / General Science with Chemistry or any equivalent degree with a minimum of 45% marks in aggregate (40% for SC/ST/Category-I candidates) including languages.
Duration: 2 years (4 semesters)
Credits: 84 Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSC 401 | Food Chemistry | Core Theory | 4 | Water activity in foods, Carbohydrates and their properties, Lipids and fatty acid profiles, Proteins, amino acids and denaturation, Enzymes in food systems, Vitamins, minerals and antioxidants |
| FSC 402 | Human Physiology | Core Theory | 4 | Cell and tissue organization, Digestive system and absorption, Circulatory and respiratory systems, Excretory and nervous systems, Endocrine system and hormones, Reproductive system functions |
| FSC 403 | Macronutrients and Micronutrients | Core Theory | 4 | Energy metabolism and basal metabolic rate, Carbohydrates: digestion, absorption, and metabolism, Lipids: classification, essential fatty acids, functions, Proteins: amino acid pool, protein quality, requirements, Fat-soluble vitamins: A, D, E, K, Water-soluble vitamins and major minerals |
| FSC 404 | Food Microbiology | Core Theory | 4 | Microorganisms in food (bacteria, yeasts, molds), Factors influencing microbial growth in food, Food spoilage and preservation principles, Foodborne diseases and intoxications, Fermented foods and probiotics, Microbiological quality control |
| FSC 405 | Practicals based on FSC 401 & 403 | Core Practical | 2 | Proximate analysis of food components, Estimation of carbohydrates and lipids, Determination of proteins and amino acids, Vitamin and mineral assays, Enzymatic analysis in food, Sensory evaluation techniques |
| FSC 406 | Practicals based on FSC 402 & 404 | Core Practical | 2 | Blood group testing and hemoglobin estimation, Urine analysis and kidney function tests, Microscopic examination of food samples, Isolation and identification of food pathogens, Enumeration of microbial load in food, Sterilization and aseptic techniques |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSC 451 | Food Processing and Preservation Technology | Core Theory | 4 | Principles of food processing operations, Thermal processing: canning, pasteurization, Low-temperature preservation: refrigeration, freezing, Dehydration methods: drying, concentration, Food irradiation and packaging technologies, Novel food processing techniques |
| FSC 452 | Public Health and Nutrition | Core Theory | 4 | Nutritional problems in India (PEM, micronutrient deficiencies), Assessment of nutritional status (anthropometry, biochemical), National nutrition programs and policies, Nutrition education and communication, Food security and sustainable food systems, Epidemiology of diet-related diseases |
| FSC 453 | Clinical and Therapeutic Nutrition | Core Theory | 4 | Nutritional assessment and dietary counseling, Diet in fevers, infections, and burns, Gastrointestinal disorders: ulcers, malabsorption, Liver diseases: hepatitis, cirrhosis, Kidney diseases: renal failure, dialysis, Diabetes mellitus and cardiovascular diseases |
| FSC 454 | Food Quality Control and Safety Management | Core Theory | 4 | Food standards and regulations (FSSAI, Codex Alimentarius), Quality control systems: HACCP, ISO series, Food additives and contaminants, Food adulteration detection methods, Pesticide residues and heavy metals in food, Traceability and recall systems |
| FSC 455 | Practicals based on FSC 451 & 453 | Core Practical | 2 | Demonstration of food preservation techniques, Formulation and development of food products, Dietary assessment and diet planning, Therapeutic diet formulation for various conditions, Preparation of nutritional supplements, Packaging material selection and testing |
| FSC 456 | Practicals based on FSC 452 & 454 | Core Practical | 2 | Community nutrition survey methods, Anthropometric measurements and interpretation, Food sampling and sample preparation, Detection of common food adulterants, Water quality analysis for potability, HACCP plan development exercise |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSC 501 | Nutraceuticals and Functional Foods | Core Theory | 4 | Introduction to nutraceuticals and functional foods, Sources and extraction of phytochemicals, Probiotics, prebiotics and synbiotics, Functional foods for specific health conditions, Regulatory aspects of nutraceuticals in India, Market trends and consumer acceptance |
| FSC 502 | Advanced Food Science and Biotechnology | Core Theory | 4 | Enzyme technology in food processing, Genetic engineering and GMOs in food, Food fermentation and starter cultures, Biosensors and nanotechnology in food, Food allergens and allergy management, Food toxicology and risk assessment |
| FSC 503 | Research Methodology and Biostatistics | Core Theory | 4 | Research design and formulation of hypothesis, Sampling methods and data collection techniques, Descriptive and inferential statistics, Parametric and non-parametric tests, Analysis of variance (ANOVA), correlation, regression, Scientific report writing and presentation |
| FSC 504 | Elective I | Elective Theory | 4 | Key topics depend on the chosen elective from: Food Product Development or Food Packaging Technology. |
| FSC 505 | Practicals based on FSC 501 & Elective I | Core Practical | 2 | Extraction and characterization of nutraceuticals, Development of functional food prototypes, Sensory evaluation of new products, Shelf life studies of packaged foods, Packaging material performance testing, Innovation in food product formulation |
| FSC 506 | Practical based on FSC 502 & 503 | Core Practical | 2 | Enzymatic assays in food analysis, Molecular biology techniques (PCR, electrophoresis), Data entry and management using software, Statistical analysis of research data, Interpretation of statistical results, Preparation of research proposals |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSC 551 | Food Service Management | Core Theory | 4 | Types of food service systems, Menu planning and engineering, Quantity food production and standardization, Food procurement, storage, and inventory control, Layout and design of food service facilities, Food cost control and financial management |
| FSC 552 | Institutional Food Management & Dietetics | Core Theory | 4 | Role of dietitians in institutional settings, Hospital dietetics and patient counseling, Community nutrition programs and interventions, Sports nutrition and ergogenic aids, Geriatric and pediatric nutrition, Ethical considerations in dietetic practice |
| FSC 553 | Project Work & Dissertation | Project | 8 | Problem identification and literature review, Hypothesis formulation and experimental design, Data collection, analysis, and interpretation, Thesis writing and scientific documentation, Oral presentation of research findings, Independent research execution |
| FSC 554 | Viva Voce & Comprehensive Exam | Viva Voce | 4 | Overall subject knowledge in Food Science and Nutrition, Understanding of research methodology, Clarity in project work and findings, Communication and presentation skills, Application of theoretical concepts, Critical thinking and problem-solving abilities |
| FSC 555 | Elective II | Elective Theory | 4 | Key topics depend on the chosen elective from: Nutritional Biochemistry or Food Entrepreneurship. |
