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M-SC in Food Science Nutrition at University of Mysore
Mysuru, Karnataka
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About the Specialization
What is Food Science & Nutrition at University of Mysore Mysuru?
This M.Sc Food Science & Nutrition program at University of Mysore focuses on the scientific study of food from production to consumption, integrating nutritional aspects for human health. It addresses the growing need for skilled professionals in India''''s dynamic food processing and health industries, covering advanced concepts in food chemistry, processing, safety, and dietetics. The program aims to create experts ready for the evolving demands of both industry and public health sectors.
Who Should Apply?
This program is ideal for science graduates from fields like Food Science, Nutrition, Biochemistry, Microbiology, or Home Science, seeking specialized knowledge for a career in the food and nutrition sector. It caters to fresh graduates aspiring for entry-level roles, as well as working professionals looking to upskill or transition into research and development, quality control, or clinical dietetics within the burgeoning Indian market.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths, including roles as Food Scientists, Nutritionists, Quality Assurance Managers, R&D Specialists, and Clinical Dietitians. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience. Opportunities exist in food manufacturing, hospitality, healthcare, and public health, often aligning with certifications like FSSAI food safety auditor or clinical dietitian credentials.
Student Success Practices
Foundation Stage
Master Fundamental Concepts- (Semester 1-2)
Dedicate time to thoroughly understand core principles of Food Science, Human Nutrition, and Food Chemistry. Form study groups to discuss complex topics and clarify doubts, focusing on the interdisciplinary nature of these subjects. Utilize university library resources and recommended textbooks to build a strong theoretical base.
Tools & Resources
University Library, Peer Study Groups, Online educational platforms like NPTEL for foundational courses
Career Connection
A strong foundation is crucial for advanced subjects and cracking technical interviews in food and nutrition companies.
Develop Practical Lab Skills- (Semester 1-2)
Actively participate in all practical sessions, focusing on precise execution of experiments and accurate data recording. Seek opportunities for extra lab hours or assistantships if available. Mastering techniques like proximate analysis, sensory evaluation, and microbial testing is vital.
Tools & Resources
Departmental Labs, Lab Manuals, Mentors/Lab Instructors
Career Connection
Hands-on experience is highly valued by employers in R&D, Quality Control, and Food Analysis labs across India.
Engage with Industry Seminars and Webinars- (Semester 1-2)
Attend guest lectures, workshops, and webinars organized by the department or external industry bodies. These events provide insights into current industry trends, technological advancements, and career opportunities, complementing classroom learning.
Tools & Resources
Department Announcements, Industry Associations (e.g., AFST(I)), LinkedIn Learning
Career Connection
Early exposure helps identify career interests, understand industry expectations, and build initial professional networks.
Intermediate Stage
Pursue Internships and Minor Projects- (Semester 3)
Seek short-term internships or volunteer for minor research projects in food industries, hospitals, or research labs during semester breaks. This provides practical exposure to real-world challenges in food processing, quality control, or clinical dietetics, enhancing your resume.
Tools & Resources
University Placement Cell, Industry Contacts, Online Internship Portals (Internshala, LinkedIn)
Career Connection
Practical industry experience is a major differentiator for placements and helps in networking for future opportunities.
Specialize through Electives and Dissertation Topic- (Semester 3)
Carefully choose your Discipline Specific Electives (DSEs) based on your career interests, whether it''''s clinical nutrition, food processing, or quality management. Select a dissertation topic that aligns with your specialization, allowing for in-depth research and expertise development.
Tools & Resources
Faculty Advisors, Course Brochures, Research Journals
Career Connection
Specialization creates a niche expertise, making you a more attractive candidate for targeted roles in the industry or for higher studies.
Network with Professionals and Alumni- (Semester 3)
Actively participate in professional events, conferences, and alumni meetups. Connect with faculty, industry experts, and former students on platforms like LinkedIn. These connections can lead to mentorship, job referrals, and collaborative opportunities.
Tools & Resources
LinkedIn, Professional Conferences (e.g., AFST(I) conventions), Alumni Association events
Career Connection
A strong professional network is invaluable for career advancement, opening doors to hidden job opportunities and industry insights.
Advanced Stage
Focus on Dissertation and Research Presentation- (Semester 4)
Commit diligently to your dissertation, ensuring rigorous research, data analysis, and scientific writing. Practice presenting your findings clearly and confidently. Aim for publication in peer-reviewed journals if possible, even a conference proceeding will add value.
Tools & Resources
Research Supervisor, Statistical Software, Scientific Writing Guides, Presentation Tools
Career Connection
A well-executed dissertation enhances analytical and research skills, critical for R&D roles, academia, and Ph.D. admissions.
Intensive Placement Preparation- (Semester 4)
Prepare comprehensively for placements by focusing on resume building, mock interviews, and group discussions. Refresh knowledge of core subjects, current food regulations (FSSAI), and industry trends. Attend workshops on soft skills and communication.
Tools & Resources
University Placement Cell, Career Counselors, Online Interview Platforms, Industry News Portals
Career Connection
Targeted preparation significantly improves chances of securing desirable placements in top food, nutrition, and healthcare companies.
Explore Entrepreneurial Avenues or Higher Education- (Semester 4)
If interested in entrepreneurship, develop a detailed business plan focusing on an innovative food product or service, leveraging the ''''Entrepreneurship in Food Business'''' knowledge. Alternatively, research PhD programs or specialized certifications (e.g., Registered Dietitian) if pursuing academia or clinical excellence.
Tools & Resources
Startup India Resources, University Incubation Centers, GRE/TOEFL/NET preparation materials
Career Connection
This path enables either independent ventures in the growing Indian food startup ecosystem or deep specialization and leadership in research/clinical practice.
Program Structure and Curriculum
Eligibility:
- B.Sc. in Food Science & Nutrition/Food Science/Food Technology/Nutrition & Dietetics/Home Science/Biochemistry/Microbiology/Biotechnology/Life Science/Chemistry/Agriculture Science/Medical Lab Technology/Pharmacy or equivalent degree with minimum 45% marks in aggregate (40% for SC/ST/Cat-I candidates).
Duration: 2 years / 4 semesters
Credits: 96 Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN C 101 | Principles of Food Science | Core | 4 | Food Components and Properties, Food Processing Operations, Food Additives and Contaminants, Basic Food Microbiology, Food Quality and Standards, Rheology of Foods |
| FSN C 102 | Human Nutrition and Metabolism | Core | 4 | Macronutrients and Micronutrients, Digestion and Absorption, Energy Metabolism, Nutrient Requirements, Dietary Reference Intakes, Nutritional Biochemistry |
| FSN C 103 | Food Chemistry and Analysis | Core | 4 | Chemical Composition of Food, Carbohydrates, Lipids, Proteins, Vitamins and Minerals, Enzymes in Food, Spectrophotometric Analysis, Chromatographic Techniques |
| FSN P 104 | Practical I - Food Science and Nutrition | Lab | 4 | Proximate Analysis of Food, Sensory Evaluation Techniques, Food Adulteration Detection, Vitamin and Mineral Estimation, pH and Acidity Measurement, Carbohydrate and Protein Analysis |
| FSN OE 105 | Food and Nutrition for Healthy Living | Open Elective | 4 | Principles of Balanced Diet, Lifestyle Diseases Prevention, Food Safety and Hygiene, Functional Foods Concepts, Nutrition Across Lifecycle, Weight Management |
| FSN H 106 | History, Culture and Ethics | Compulsory Humanities | 4 | Historical Evolution of Food, Cultural Food Practices, Food Ethics and Sustainability, Traditional Food Systems, Food Taboos and Beliefs, Food Security Concepts |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN C 201 | Food Processing and Preservation | Core | 4 | Thermal Processing Techniques, Refrigeration and Freezing, Drying and Dehydration, Fermentation Technologies, Non-thermal Processing Methods, Packaging and Storage |
| FSN C 202 | Public Health Nutrition | Core | 4 | Nutritional Epidemiology, Community Nutrition Problems, National Nutrition Programs in India, Nutrition Assessment Methods, Public Health Interventions, Food Security and Policies |
| FSN C 203 | Food Microbiology and Safety | Core | 4 | Microorganisms in Food, Foodborne Pathogens and Toxins, Food Spoilage Microbes, HACCP and GMP, Food Sanitation and Hygiene, Quality Control in Food Industry |
| FSN P 204 | Practical II - Food Processing, Preservation and Microbiology | Lab | 4 | Canning and Jam Making, Dehydration of Foods, Fermented Food Preparation, Microbial Enumeration in Food, Detection of Foodborne Pathogens, Antibiotic Sensitivity Testing |
| FSN OE 205 | Entrepreneurship in Food Business | Open Elective | 4 | Food Business Plan Development, Market Research and Analysis, Regulatory Compliances (FSSAI), Funding and Financial Management, Marketing and Branding Strategies, Innovation in Food Sector |
| FSN H 206 | Computer Application for Research | Compulsory Humanities | 4 | Statistical Software (SPSS/R), Data Analysis Techniques, Scientific Document Preparation, Presentation Tools, Research Ethics and Plagiarism, Online Research Databases |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN C 301 | Food Product Development and Sensory Evaluation | Core | 4 | New Product Conceptualization, Ingredient Functionality, Formulation and Prototyping, Shelf Life Studies, Sensory Evaluation Methods, Consumer Acceptance Testing |
| FSN C 302 | Advanced Nutrition and Dietetics | Core | 4 | Clinical Nutrition Principles, Diet Therapy for Chronic Diseases, Medical Nutrition Therapy, Nutritional Assessment in Clinic, Enteral and Parenteral Nutrition, Dietary Counseling Techniques |
| FSN D 303 | Dissertation | Core | 4 | Research Problem Identification, Literature Review, Experimental Design and Methodology, Data Collection Protocols, Ethical Considerations in Research, Preliminary Data Analysis |
| FSN SE 304 | Food Packaging Technology | Skill Enhancement Course | 4 | Packaging Materials Properties, Food Packaging Systems, Active and Intelligent Packaging, Packaging Design and Shelf Life, Sustainable Packaging, Packaging Regulations |
| FSN E 305 | Nutritional Biochemistry | Discipline Specific Elective | 4 | Metabolic Pathways of Nutrients, Role of Vitamins and Minerals in Metabolism, Nutrient-Gene Interactions, Oxidative Stress and Antioxidants, Biochemical Basis of Diseases, Nutrigenomics and Proteomics |
| FSN P 306 | Practical III - Food Product Development, Sensory Evaluation and Advanced Nutrition | Lab | 4 | Development of Novel Food Products, Conducting Sensory Panels, Dietary Assessment Methods, Planning Therapeutic Diets, Development of Nutritional Education Materials, Food Formulation Optimization |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN C 401 | Food Quality Management and Regulatory Affairs | Core | 4 | Total Quality Management (TQM), ISO Standards (ISO 9001, 22000), FSSAI Regulations and Acts, Food Labeling and Advertising Laws, Export-Import Regulations, Food Traceability and Authenticity |
| FSN C 402 | Institutional Food Service and Management | Core | 4 | Menu Planning and Costing, Food Procurement and Storage, Quantity Food Production, Food Service Equipment, Hygiene and Sanitation in Food Service, Human Resource Management in Food Service |
| FSN D 403 | Dissertation | Core | 4 | Data Analysis and Interpretation, Scientific Writing and Thesis Preparation, Results and Discussion Formulation, Research Presentation Skills, Defense of Research Findings, Publication Ethics |
| FSN SE 404 | Food Additives and Contaminants | Skill Enhancement Course | 4 | Classification of Food Additives, Safety Assessment of Additives, Sources of Food Contaminants, Toxicology of Contaminants, Detection Methods for Contaminants, Regulatory Limits and Control Measures |
| FSN E 405 | Nutraceuticals and Functional Foods | Discipline Specific Elective | 4 | Introduction to Nutraceuticals, Bioactive Compounds in Foods, Health Benefits of Functional Foods, Market Trends and Global Scenario, Regulatory Aspects of Nutraceuticals, Research and Development in Functional Foods |
| FSN P 406 | Practical IV - Food Quality Management, Regulatory Affairs and Institutional Food Service | Lab | 4 | Implementation of Quality Systems, Auditing Food Safety Management Systems, FSSAI Licensing and Compliance, Menu Planning and Cost Control Exercises, Assessment of Food Service Operations, Development of HACCP Plans |
