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M-SC in Nutrition And Dietetics at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Nutrition and Dietetics at SRM Institute of Science and Technology Chengalpattu?
This Clinical Nutrition and Dietetics program at SRM Institute of Science and Technology focuses on equipping students with advanced knowledge and practical skills in nutritional science. It emphasizes evidence-based medical nutrition therapy and public health nutrition, vital for addressing India''''s diverse dietary challenges. The program distinguishes itself through a comprehensive curriculum, strong clinical focus, and integration of food science and technology, catering to the growing demand for qualified nutrition professionals in the Indian healthcare and food industries.
Who Should Apply?
This program is ideal for science graduates with a background in nutrition, life sciences, or allied health fields seeking entry into the specialized world of dietetics. It also benefits working professionals like hospital dietitians or community health workers looking to upskill and adopt advanced clinical practices. Career changers transitioning from general science roles to a impactful field in healthcare will find this program''''s blend of theory and practical exposure highly relevant.
Why Choose This Course?
Graduates of this program can expect to pursue rewarding career paths as clinical dietitians, public health nutritionists, food safety officers, or research scientists across India. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience to INR 8-15+ LPA in leading hospitals, food companies, and NGOs. The program aligns with national health initiatives and prepares students for professional certifications, enabling them to contribute meaningfully to improving public health and well-being.
Student Success Practices
Foundation Stage
Master Core Nutritional Sciences- (Semester 1-2)
Deeply understand advanced physiology, human nutrition, and food science fundamentals. Focus on comprehending metabolic pathways and nutrient functions, which are critical building blocks for therapeutic applications. Actively participate in practical sessions for clinical biochemistry and food analysis.
Tools & Resources
Textbooks, Academic journals, SRM IST''''s biochemistry and food science labs, Online anatomy and physiology resources (e.g., Coursera courses)
Career Connection
Strong foundational knowledge is essential for accurate nutritional assessment and effective diet planning in clinical and public health settings.
Develop Research and Analytical Skills- (Semester 1-2)
Engage thoroughly with the Research Methodology and Biostatistics course. Learn to critically evaluate scientific literature, design small research projects, and apply statistical software for data analysis. Form study groups to discuss complex research concepts and practice problem-solving.
Tools & Resources
SPSS/R software, PubMed, Google Scholar, University library databases, Research paper discussion forums
Career Connection
This skill is vital for evidence-based practice, contributing to nutritional research, and interpreting scientific data in any professional role.
Proactive Lab Engagement and Peer Learning- (Semester 1-2)
Maximize learning from practical sessions (Clinical & Nutritional Biochemistry, Food Science & Sensory Evaluation). Go beyond mandatory experiments by discussing results with faculty and peers. Initiate peer-to-peer teaching sessions to reinforce concepts and clarify doubts.
Tools & Resources
Lab manuals, Faculty consultation hours, Online simulations for lab procedures, Peer study groups
Career Connection
Hands-on lab experience builds confidence and proficiency, directly translating to competencies required for clinical assessment and food quality roles.
Intermediate Stage
Specialization and Therapeutic Application- (Semester 3)
Focus deeply on Therapeutic Nutrition II and Medical Nutrition Therapy. Actively seek case studies, participate in hospital visits (if organized by department), and engage in discussions about complex disease management. Start exploring specific elective areas like Sports Nutrition or Nutrigenomics based on career interest.
Tools & Resources
Clinical case study books, MNT guidelines (e.g., ESPEN, ASPEN), Departmental seminars, Guest lectures by clinical dietitians
Career Connection
Direct application of knowledge to patient care, developing expertise in specific therapeutic areas, and clarifying specialization interests.
Project-Based Learning and Critical Thinking- (Semester 3)
Begin your Project Work early by identifying a research area that aligns with your interests and potential career path. Work closely with your mentor to formulate a robust research question, conduct thorough literature reviews, and develop strong analytical skills for data interpretation.
Tools & Resources
Research mentors, Statistical software, Academic databases, University research support services
Career Connection
Project work enhances problem-solving, independent thinking, and presentation skills, crucial for both research and clinical roles, and future academic pursuits.
Network with Industry Professionals- (Semester 3)
Attend webinars, conferences, and workshops related to hospital management and food service management. Reach out to guest lecturers or alumni working in the field. Build professional connections on platforms like LinkedIn to understand industry trends and job opportunities.
Tools & Resources
LinkedIn, Professional nutrition associations (e.g., IDA - Indian Dietetic Association), Career fairs, Alumni network
Career Connection
Opens doors to internship and placement opportunities, provides mentorship, and offers insights into the realities of the professional world.
Advanced Stage
Maximize Clinical Internship Experience- (Semester 4)
Treat the internship as a mock job. Be proactive in learning, ask questions, take initiative in patient counseling, and observe different aspects of hospital dietetics and food service. Maintain a detailed logbook of activities and case studies.
Tools & Resources
Internship logbook, Patient charts, Dietetics guidelines, Mentorship from hospital dietitians
Career Connection
This is the most crucial step for practical skill development and direct exposure to the profession, often leading to pre-placement offers or strong recommendations.
Professional Development & Certification Preparation- (Semester 4)
Alongside internship, focus on preparing for any relevant professional certifications (e.g., registered dietitian exam if applicable in India). Refine resume and interview skills. Practice presenting case studies and research findings professionally.
Tools & Resources
Certification exam guides, Mock interview sessions, Career services workshops, Online communication courses
Career Connection
Enhances employability, validates expertise, and boosts confidence for job interviews and career progression.
Portfolio Development and Career Planning- (Semester 4)
Compile a portfolio of your project work, internship reports, case studies, and any certifications. Network intensively for placement opportunities, attend campus recruitment drives, and actively apply for roles that match your specialization and career aspirations.
Tools & Resources
Digital portfolio platforms, SRM IST''''s placement cell, Job portals (Naukri, LinkedIn), Career counselors
Career Connection
A strong portfolio and active job search strategy directly lead to successful placements and a well-defined career trajectory in the nutrition and dietetics field.
Program Structure and Curriculum
Eligibility:
- Candidates should have passed B.Sc. in Clinical Nutrition & Dietetics/Food Science & Nutrition/Home Science/Food Science & Quality Control/Applied Nutrition/Life Sciences (Botany, Zoology, Biochemistry, Microbiology, Biotechnology)/B.Voc. in Food Processing & Safety/Food Science & Quality Control/M.B.B.S./B.D.S./B. Pharm. from a recognized University with a minimum of 50% aggregate marks.
Duration: 2 years
Credits: 86 Credits
Assessment: Internal: 40% for Theory, 50% for Practical, External: 60% for Theory, 50% for Practical
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PCDN21101 | Advanced Physiology | Core | 4 | Cell physiology, Digestive system, Cardiovascular system, Respiratory system, Renal system, Endocrine system |
| PCDN21102 | Advanced Human Nutrition | Core | 4 | Macro and micronutrients, Energy metabolism, Digestion and absorption, Nutrient interactions, Dietary reference intakes, Nutritional assessment |
| PCDN21103 | Research Methodology & Biostatistics | Core | 4 | Research design, Sampling methods, Data collection, Statistical measures, Hypothesis testing, Software applications |
| PCDN21104 | Food Science & Technology | Core | 4 | Food composition, Food processing, Food additives, Food quality control, Food preservation, Functional foods |
| PCDN21105 | Practical – I (Clinical & Nutritional Biochemistry) | Practical | 3 | Estimation of blood glucose, Lipid profile, Renal function tests, Liver function tests, Urine analysis, Micronutrient analysis |
| PCDN21106 | Practical – II (Food Science & Sensory Evaluation) | Practical | 4 | Food adulteration detection, Food preparation techniques, Sensory evaluation methods, Food quality assessment, Food analysis, Product development |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PCDN21201 | Therapeutic Nutrition I | Core | 4 | Principles of MNT, Diet modifications, GI disorders, Liver diseases, Pancreatic diseases, Renal diseases |
| PCDN21202 | Public Health Nutrition | Core | 4 | Nutritional epidemiology, Community nutrition programs, Food security, Malnutrition, Maternal and child nutrition, Nutrition policies |
| PCDN21203 | Food Microbiology & Food Safety | Core | 4 | Microbial spoilage, Foodborne pathogens, Food preservation microbiology, HACCP, Food hygiene, Food safety regulations |
| PCDN21204 | Nutrition through Life Cycle | Core | 4 | Pregnancy and lactation nutrition, Infant and child nutrition, Adolescent nutrition, Adult nutrition, Geriatric nutrition, Special needs |
| PCDN21205 | Practical – III (Nutritional Assessment & Diet Planning) | Practical | 3 | Anthropometric measurements, Dietary intake assessment, Clinical signs assessment, Biochemical assessment, Individual diet planning, Group diet planning |
| PCDN21206 | Practical – IV (Therapeutic Nutrition) | Practical | 4 | Diet counseling, Therapeutic diet preparation, Enteral and parenteral nutrition, Case study analysis, Patient education, Diet chart development |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PCDN21301 | Therapeutic Nutrition II | Core | 4 | Cardiovascular diseases, Diabetes mellitus, Cancer, Critical care nutrition, Eating disorders, Weight management |
| PCDN21302 | Medical Nutrition Therapy (MNT) | Core | 4 | MNT for various diseases, Nutritional support, Drug-nutrient interactions, Ethical considerations, Evidence-based practice, Advanced counseling |
| PCDN21303 | Hospital Management & Food Service Management | Core | 4 | Hospital organization, Food service systems, Menu planning, Quality control, Cost management, Legal aspects |
| PCDN21E01 | Elective – I (Sports Nutrition) | Elective | 3 | Energy systems, Macronutrient timing, Hydration, Supplements, Athlete assessment, Specific sports needs |
| PCDN21E02 | Elective – I (Nutrigenomics) | Elective | 3 | Gene-nutrient interactions, Epigenetics, Personalized nutrition, Biomarkers, Disease susceptibility, Genetic testing |
| PCDN21E03 | Elective – I (Nutrition for Fitness) | Elective | 3 | Exercise physiology, Weight management, Muscle building, Endurance nutrition, Recovery strategies, Body composition |
| PCDN21E04 | Elective – I (Food Product Development) | Elective | 3 | Product concept, Ingredient selection, Formulation, Process design, Packaging, Market testing |
| PCDN21E05 | Elective – I (Entrepreneurship in Nutrition) | Elective | 3 | Business plan, Marketing, Legal aspects, Funding, Nutrition counseling business, Food startups |
| PCDN21E06 | Elective – I (Food Quality & Assurance) | Elective | 3 | Quality management systems, ISO standards, Food safety audits, Hazard analysis, Statistical quality control, Regulatory compliance |
| PCDN21P01 | Project Work | Project | 5 | Research problem identification, Literature review, Data collection, Data analysis, Thesis writing, Presentation skills |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PCDN21401 | Internship | Internship | 20 | Clinical dietetics practice, Community nutrition programs, Food service management, Patient counseling, Case presentations, Professional development |
