The Master’ program in Food and Nutrition is offered in three areas of specialization namely Clinical Nutrition, Public Health Nutrition and Food Science and Processing.
The programme trains students to become professionals who can work as public health nutritionists, dieticians and food scientists. After completing this programme the student will be able to:
The objectives of M.Sc. Food and Nutrition programme are: - To impart the understanding of the concepts of biochemistry, food chemistry and food microbiology - To enable the students to learn the methods of assessing human nutritional requirements, nutritional assessment and diet planning - To apply theoretical concepts in laboratory setting as per standard methods in the above mentioned areas - To understand the applications of nutritional sciences in clinical interventions, communication for health promotion, food service management, food science and processing - To improve understanding and develop skills for planning, management and monitoring of public health nutrition programmes implemented by the government. - To acquire skills to undertake systematic research in the area of food science, clinical nutrition and public health nutrition
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