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M-SC-FOOD-AND-NUTRITION in Food And Nutrition at Institute of Home Economics
Delhi, Delhi
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About the Specialization
What is Food and Nutrition at Institute of Home Economics Delhi?
This Food and Nutrition program at Institute of Home Economics focuses on advanced principles of nutritional science, food technology, public health, and clinical dietetics. The curriculum is designed to meet the growing demand for skilled professionals in India''''s dynamic food and healthcare sectors, emphasizing both theoretical knowledge and practical application, a key differentiator in the Indian market.
Who Should Apply?
This program is ideal for fresh science graduates (B.Sc. Home Science, Food Tech, Life Sciences) seeking entry into nutrition and food industries, or working professionals looking to upskill in specialized areas like dietetics or food safety. It also caters to career changers transitioning into public health or food innovation, providing a strong foundation for those with prerequisite backgrounds in biochemistry or biology.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including clinical dietitians, public health nutritionists, food quality managers, and research scientists. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning INR 8-15+ LPA in hospitals, food companies, NGOs, and government bodies. The program aligns with FSSAI regulations and global nutrition standards.
Student Success Practices
Foundation Stage
Build a Strong Scientific Core- (Semester 1-2)
Dedicate significant time to mastering foundational subjects like Nutritional Biochemistry, Food Science, and Human Physiology. Form study groups to discuss complex concepts, create detailed notes, and utilize online resources like NPTEL courses for supplementary learning. Focus on understanding the why behind processes.
Tools & Resources
NPTEL, Khan Academy, Institutional library resources, Peer study groups, Textbooks
Career Connection
A solid scientific base is critical for problem-solving in clinical and food industry roles, enabling you to understand disease mechanisms and food interactions deeply, which is highly valued by Indian healthcare and food companies.
Develop Strong Laboratory Skills- (Semester 1-2)
Actively participate in all practical sessions, paying close attention to techniques in nutritional biochemistry and food quality assessment. Document all experiments meticulously, understand the principles behind each procedure, and seek opportunities for extra lab time if available. Practice data analysis and report writing.
Tools & Resources
College laboratories, Lab manuals, Scientific journals for understanding experimental design
Career Connection
Proficiency in lab techniques is essential for roles in food R&D, quality control, and clinical diagnostics in India, making you a more valuable candidate for industry and research positions.
Cultivate Research Acumen Early- (Semester 1-2)
Begin reading scientific literature, especially review articles, related to current trends in food and nutrition in India. Attend department seminars and workshops to understand ongoing research. Start identifying areas of interest for potential future projects and learn to critically evaluate scientific claims.
Tools & Resources
PubMed, Google Scholar, Institutional library databases, Departmental seminar series
Career Connection
Early exposure to research helps in developing critical thinking and analytical skills, which are crucial for higher studies, research roles, and even evidence-based practice in dietetics and public health in India.
Intermediate Stage
Engage in Intensive Internships/Fieldwork- (During and after Semester 3, Summer break)
Actively seek and participate in mandatory internships in hospitals, community health centers, or food processing units. Focus on gaining hands-on experience in diet counseling, public health program implementation, or food product development. Maintain a detailed logbook and seek feedback from supervisors.
Tools & Resources
College placement cell, Professional networks, Internship platforms, Industry contacts
Career Connection
Practical experience through internships is often a prerequisite for employment in India, providing real-world exposure, professional networking opportunities, and making you job-ready for roles as a nutritionist or food scientist.
Specialize through Electives and Certifications- (Semester 3-4)
Carefully choose elective subjects that align with your career aspirations (e.g., Advanced Clinical Nutrition or Food Product Development). Complement your academic learning with relevant online certifications in areas like HACCP, FSSAI regulations, or specific diet therapy modules, to gain a competitive edge in the Indian job market.
Tools & Resources
NPTEL, Coursera, Udemy, FSSAI official website for certification courses, Professional dietetic associations
Career Connection
Specialization makes you a more targeted candidate for specific roles and industries, while certifications demonstrate commitment and practical knowledge, increasing your employability and potential salary in India.
Master Research Methodology and Data Analysis- (Semester 3-4)
Apply the knowledge gained in Research Methodology and Biostatistics to real-world datasets or your own small-scale projects. Learn to use statistical software (e.g., SPSS, R, Excel for basic analysis) effectively for data interpretation. Focus on formulating research questions relevant to Indian health challenges.
Tools & Resources
SPSS, R/Python (basic), Microsoft Excel, Statistical textbooks, Faculty mentorship
Career Connection
Strong analytical and research skills are highly valued in research institutions, public health organizations, and even corporate settings for market analysis and product development in India.
Advanced Stage
Excel in Dissertation and Project Work- (Semester 4)
Choose a dissertation topic that is both academically challenging and relevant to current Indian industry or health issues. Work closely with your supervisor, consistently meet deadlines, and present your findings effectively. Consider publishing your work in a peer-reviewed journal or presenting at a conference.
Tools & Resources
Faculty supervisors, Institutional library, Research databases, Academic writing tools, Conference opportunities
Career Connection
A well-executed dissertation showcases your ability to conduct independent research, critical thinking, and problem-solving, opening doors to research and academic roles, and impressing potential employers in India.
Network Actively and Seek Mentorship- (Semester 4)
Attend national and international conferences, workshops, and webinars focused on food and nutrition, especially those hosted in India. Connect with professionals, alumni, and faculty. Seek out mentors who can provide career guidance, industry insights, and potential job leads within the Indian context.
Tools & Resources
LinkedIn, Professional associations (e.g., IDA), Conference platforms, Alumni networks, Faculty connections
Career Connection
Networking is crucial for job opportunities, mentorship, and staying updated with industry trends in India, leading to better career prospects and professional growth.
Prepare for Placements and Professional Interviews- (Semester 4)
Begin preparing for job applications, resume building, and interview skills well in advance. Practice mock interviews, focusing on subject-specific questions, case studies, and behavioral aspects relevant to the food and nutrition industry in India. Understand current hiring trends and company expectations.
Tools & Resources
College placement cell, Career counseling services, Online interview preparation platforms, Company websites, Professional HR contacts
Career Connection
Effective placement preparation significantly increases your chances of securing a desirable job right after graduation, setting a strong foundation for your career in India.
Program Structure and Curriculum
Eligibility:
- B.Sc. Home Science/B.Sc. Food Technology/B.Sc. Clinical Nutrition and Dietetics/B.Sc. with any two subjects from Biochemistry, Home Science, Food Technology, Food Science, Clinical Nutrition & Dietetics, Public Health Nutrition, Dietetics, Food Science and Quality Control, Microbiology, Zoology, Botany, Industrial Microbiology, Life Sciences, Biomedical Science, Biotechnology, or B.Sc. (Pass) Home Science with Food & Nutrition as a subject for three years/B.Sc. Life Sciences/Biomedical Science/B.Voc. Clinical Nutrition & Dietetics/Food Processing & Technology. Minimum 50% marks in aggregate or equivalent grade. Admissions are based on CUET PG entrance examination.
Duration: 4 semesters / 2 years
Credits: 80 Credits
Assessment: Internal: 30% for Theory papers, 50% for Practical papers, 50% for Project/Dissertation, External: 70% for Theory papers, 50% for Practical papers, 50% for Project/Dissertation
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-CC-101 | Advanced Nutritional Biochemistry | Core | 5 | Macronutrient metabolism, Micronutrient metabolism, Enzyme kinetics, Genetic basis of nutrition, Biochemical pathways |
| FNT-CC-102 | Food Science and Processing | Core | 5 | Food composition, Food rheology, Food processing technologies, Food additives, Packaging and storage |
| FNT-CC-103 | Advanced Human Physiology | Core | 5 | Digestive system, Endocrine system, Immune system, Renal system, Nervous system |
| FNT-PC-104 | Practical on Nutritional Biochemistry and Food Science | Practical | 5 | Biochemical analysis methods, Food quality assessment, Food preservation techniques, Laboratory safety, Instrument handling |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-CC-201 | Public Health Nutrition | Core | 5 | Nutritional epidemiology, Public health programs, Community nutrition assessment, Micronutrient deficiencies, Food security |
| FNT-CC-202 | Clinical Nutrition and Dietetics - I | Core | 5 | Principles of diet therapy, Nutritional assessment, Therapeutic diets, Nutrition in disease, Clinical case studies |
| FNT-CC-203 | Food Quality and Safety Management | Core | 5 | Foodborne illnesses, HACCP, Food regulations, Quality control systems, Food microbiology |
| FNT-PC-204 | Practical on Public Health Nutrition and Clinical Nutrition | Practical | 5 | Community survey methods, Diet planning software, Clinical diet calculation, Food safety audits, Data interpretation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-CC-301 | Research Methodology and Biostatistics | Core | 5 | Research design, Data collection methods, Statistical analysis, Hypothesis testing, Scientific writing |
| FNT-CC-302 | Clinical Nutrition and Dietetics - II | Core | 5 | Nutrition in critical care, Oncology nutrition, Pediatric nutrition, Geriatric nutrition, Nutrition support |
| FNT-DC-303A | Dietetics and Therapeutic Nutrition | Discipline Specific Elective | 5 | Diet counseling, Medical nutrition therapy, Dietary guidelines, Patient education, Nutritional intervention strategies |
| FNT-DC-303B | Food Product Development and Sensory Evaluation | Discipline Specific Elective | 5 | Product development stages, Ingredient functionality, Sensory analysis methods, Consumer acceptance testing, Market research |
| FNT-PC-304 | Practical on Research Methodology and Clinical Nutrition | Practical | 5 | Statistical software application, Data analysis, Case study presentation, Literature review, Experimental design |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-CC-401 | Food Biotechnology and Nutrigenomics | Core | 5 | Genetic engineering in food, Probiotics and prebiotics, Nutraceuticals, Gene-nutrient interactions, Personalized nutrition |
| FNT-DC-402A | Advanced Food Science and Technology | Discipline Specific Elective | 5 | Novel food processing, Functional foods, Food packaging innovations, Nanotechnology in food, Food waste utilization |
| FNT-DC-402B | Advanced Clinical Nutrition | Discipline Specific Elective | 5 | Critical care nutrition, Organ specific diseases, Metabolic disorders, Drug-nutrient interactions, Advanced nutritional therapies |
| FNT-PC-403 | Practical on Food Biotechnology & Elective | Practical | 5 | Molecular techniques in food, Bioactive compound analysis, Specialized food analysis, Product formulation, Sensory panel organization |
| FNT-DIS-404 | Dissertation and Viva-Voce | Dissertation | 5 | Research proposal development, Data collection and analysis, Thesis writing, Presentation skills, Defense of research |
