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M-SC in Home Science Various Specializations at University of Delhi
Delhi, Delhi
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About the Specialization
What is Home Science (various specializations) at University of Delhi Delhi?
This M.Sc. Food and Nutrition program at Lady Irwin College, University of Delhi, focuses on advanced studies in human nutrition, food science, and their applications. It integrates scientific principles with practical skills crucial for addressing nutritional challenges in India. The program emphasizes evidence-based practices, food quality, public health, and therapeutic dietetics, preparing students for dynamic roles in a rapidly evolving food and health sector.
Who Should Apply?
This program is ideal for science graduates, particularly those with a B.Sc. in Home Science, Food Technology, or Clinical Nutrition, aspiring to specialize in advanced nutrition and dietetics. It suits fresh graduates seeking entry into the food industry, public health, or clinical dietetics. Working professionals aiming to upskill in specialized nutritional areas or career changers transitioning into health and wellness roles will also find it beneficial due to its comprehensive and practical curriculum.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths in clinical dietetics, public health nutrition, food industry product development, and research. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience. Growth trajectories include becoming chief dietitians, nutrition consultants, R&D scientists, or public health managers in leading Indian hospitals, food companies, and government organizations. The program also aligns with certifications for registered dietitians.
Student Success Practices
Foundation Stage
Master Core Nutritional Sciences- (Semester 1-2)
Focus on deeply understanding advanced human nutrition, food science, and research methodologies. Utilize textbooks, research papers, and online resources like PubMed for thorough comprehension. Actively participate in practical sessions to solidify theoretical knowledge in lab settings.
Tools & Resources
Standard textbooks (e.g., Shils'''' Modern Nutrition in Health and Disease), Research databases (PubMed, Google Scholar), Lab manuals
Career Connection
A strong foundation is critical for effective clinical dietetics, food product development, and evidence-based research, enabling accurate diagnoses and innovative solutions.
Develop Data Analysis Skills- (Semester 1-2)
Pay close attention to the Biostatistics component, practicing data collection, analysis, and interpretation using statistical software. Form study groups to work on problem sets and discuss research designs. Seek guidance from faculty on statistical challenges.
Tools & Resources
SPSS, R, Microsoft Excel for data analysis, Biostatistics textbooks, University statistical workshops
Career Connection
Essential for conducting sound research, evaluating public health interventions, and interpreting scientific literature, highly valued in research and public health roles.
Engage in Early Field Exposure- (Semester 1-2)
Volunteer or seek short observational opportunities in local hospitals, community health centers, or food labs during breaks. This provides early exposure to real-world applications of public health nutrition and clinical settings. Document observations and discuss them with mentors.
Tools & Resources
Local hospitals, NGOs, Community nutrition programs, Food testing labs
Career Connection
Helps in understanding practical challenges and career avenues, building early professional contacts, and identifying areas of interest for future specialization.
Intermediate Stage
Advanced Stage
Program Structure and Curriculum
Eligibility:
- B.Sc. Home Science / B.Sc. Food Technology / B.Sc. Clinical Nutrition and Dietetics from a recognized University with minimum 50% marks (as per DU PG Admissions Bulletin 2024-25).
Duration: 4 semesters / 2 years
Credits: 90 Credits
Assessment: Internal: 25%, External: 75%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FND 101 | Advanced Human Nutrition | Core | 4 | Macronutrients, Micronutrients (Vitamins & Minerals), Water and Electrolytes, Energy Metabolism, Nutrient Requirements and Dietary Guidelines |
| FND 102 | Food Science and Quality Control | Core | 4 | Food Composition, Food Additives, Food Spoilage, Food Preservation Techniques, Food Quality and Safety Standards |
| FND 103 | Research Methods and Biostatistics | Core | 4 | Research Design, Data Collection Methods, Sampling Techniques, Statistical Analysis, Interpretation and Report Writing |
| FND 104 | Advanced Human Nutrition - Practical | Practical | 2 | Dietary Assessment, Nutritional Status Assessment, Biochemical Evaluation, Menu Planning, Food Composition Analysis |
| FND 105 | Food Science and Quality Control - Practical | Practical | 2 | Proximate Analysis of Foods, Sensory Evaluation, Food Adulteration Tests, Microbiological Analysis, Quality Control Techniques |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FND 201 | Public Health Nutrition | Core | 4 | Nutritional Problems in Public Health, National Nutrition Programs, Food Security, Community Nutrition Assessment, Nutrition Education |
| FND 202 | Clinical and Therapeutic Nutrition | Core | 4 | Diet in Illness, Medical Nutrition Therapy, Nutrient-Drug Interactions, Enteral and Parenteral Nutrition, Nutritional Support in Critical Care |
| FND 203 | Food Product Development and Sensory Evaluation | Core | 4 | Principles of Product Development, Ingredient Selection, Processing Techniques, Sensory Evaluation Methods, Marketing of Food Products |
| FND 204 | Public Health Nutrition - Practical | Practical | 2 | Community Surveys, Nutrition Program Planning, Dietary Intervention Strategies, Data Collection for Public Health, Nutritional Status Monitoring |
| FND 205 | Clinical and Therapeutic Nutrition - Practical | Practical | 2 | Diet Planning for Diseases, Case Study Analysis, Nutritional Assessment Tools, Patient Counseling, Hospital Dietetics |
| FND 206 | Food Product Development and Sensory Evaluation - Practical | Practical | 2 | Product Formulation, Process Optimization, Shelf-Life Studies, Sensory Panel Training, Data Analysis of Sensory Attributes |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FND 301 | Food Biotechnology and Functional Foods | Core | 4 | Genetic Engineering in Foods, Fermentation Technology, Probiotics and Prebiotics, Nutraceuticals, Functional Food Development |
| FND 302 | Dietetics and Food Service Management | Core | 4 | Principles of Dietetics, Hospital Food Service, Quantity Food Production, Menu Management, Financial Management in Food Service |
| FND 303 | Entrepreneurship Development and Nutrition Communication | Core | 4 | Business Plan Development, Marketing Strategies, Communication Theories, Media in Nutrition, Health Promotion |
| FND 304 | Dietetics and Food Service Management - Practical | Practical | 2 | Food Costing, Inventory Control, Equipment Management, Recipe Standardization, Food Safety Practices |
| FND 305 | Dissertation / Internship (Part 1) | Project/Internship | 4 | Literature Review, Research Proposal, Data Collection Planning, Research Ethics, Internship Report |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FND 401 | Advanced Dietetics and Counseling | Core | 4 | Specialized Therapeutic Diets, Pediatric and Geriatric Nutrition, Sports Nutrition, Nutrition Counseling Techniques, Behavioral Change Theories |
| FND 402 | Food Laws and Regulations | Core | 4 | FSSAI Regulations, International Food Standards (Codex Alimentarius), Food Labeling, Intellectual Property Rights in Food, Food Safety Management Systems |
| FND 403 | Dissertation / Internship (Part 2) | Project/Internship | 10 | Data Analysis, Thesis Writing, Presentation of Findings, Research Publication, Practical Application of Knowledge |
