Master of Science in Food Nutrition Top Colleges, Syllabus, Jobs and Salary

M.Sc. in Food Nutrition is a 2-year full-time postgraduate course divided into 4 semesters. The course aims offers to eligible candidates the opportunity to acquire the requisite skills for functioning in various technical roles in the food industry, health sector, and food regulatory agencies. Food Nutrition postgraduates work in areas such as Product Innovation, Technical Sales, and Product Quality Enhancement, with the distinct advantage of bringing a nutrition-based perspective to all aspects of the food industry, including product development and sales.

Within public health and regulatory agencies, graduates work in the areas of nutrition and health promotion or food labelling regulation. Providing nutritious food to the public is any government’s key target, which is why, skilled industry and academic experts are needed to work towards improving food standards. Politics of food in the society, among consumers and health professionals, retailers, and manufacturers, are complex and continually evolving.

TOP M.SC Colleges In Tamil Nadu

TOP M.SC Colleges In Uttar Pradesh

TOP M.SC Colleges In Maharashtra

TOP M.SC Colleges In Rajasthan

Through the length of the program, enrolled students investigate the scientific aspects of food nutrition and the wider implications of diet on our health and wellbeing. The course strikes a fine balance between the scientific study of food nutrition and related health aspects. The program involves components of study such as key positions of food and health, food composition, and the manufacture of foods.

At the interface between food and nutrition, students are familiarized on an advanced level with the development of new healthy eating trends. They are trained to tackle issues such as the nutritional significance of processed food in diet, functional food items, the main effects of nutrition labelling and nutrition claims, and catering technology and nutritional quality.

Alongside developing current techniques in food analysis, food structure and food processing, they are imparted advanced lessons in current health topics such as heart disease, antioxidants and their health benefits, functions of food and nutrients, and their relationship to health and disease.

The course offers a comprehensive multidisciplinary study of the nature and quality of food supply and the nutritional requirements for health in people. It includes coursework in areas of Nutrition, Food Management, And Food Science, Basic Chemistry, Biochemistry, Biology, Physiology, and Behavioural Management.

M.Sc. in Food Nutrition: Course Highlights

Tabulated below are some of the major highlights of the course.

M.Sc. in Food Nutrition: What is it About?

Nutrition is the science of the relationship between diet and health. The purpose of the discipline of Nutrition Science is to explain metabolic and physiological responses of the body to diet. Nutritionists are health professionals who specialize in this area of study, and students are trained to provide safe and evidence-based dietary advice and interventions. 

Solving deficiencies, excesses, and imbalances in diet can produce negative impacts on health. This may lead to diseases such as cardiovascular disease, diabetes, obesity, and scurvy, or osteoporosis, besides psychological and behavioural problems. Nutrition is essential for good health, and is essential for a person to grow and develop normally, and to remain healthy throughout life.

The course is an advanced study of the processes whereby the food that is consumed is used for nourishing the body. The practical coursework is aimed at enhancing candidates’ communication and team work skills, sharpening their attention-to-detail and the ability to accurately record results.

Food manufacturers, producers and retailers are common employers in the field, as also food technical service providers and government departments which develop food policy and enforcement processes. Food Nutrition postgraduates also work in a range of areas in the land-based sector, agriculture, animal-related areas, as well as fresh produce, retail, and food service.

The average annual course fee charged in India ranges anywhere between INR 20,000 and 3 lacs, depending upon the institute offering the course. The average annual salary offered in India to successful postgraduates of the course ranges between INR 2 and 10 lacs, depending upon the candidate’s expertise in the field.

Top Institutes offering M.Sc. in Food Nutrition

Some of the top institutes offering the course in the country are listed below with the corresponding locations and fees charged by the respective colleges.

Eligibility for M.Sc. in Food Nutrition

Candidates wishing to pursue the course are required to fulfil the below-mentioned minimum eligibility criteria.

• Graduation completed from a recognized university in any of:

1. B.Sc. in Food Science and Nutrition
2. B.Sc. Foods and Nutrition
3. B.Sc. Clinical Nutrition and Dietetics
4. Nutrition and Dietetics
5. Applied Nutrition
6. Food Science and Quality Control
7. Public Health and Nutrition
8. Food Technology.

• A minimum aggregate score of 50% at the level of graduation.

M.Sc. in Food Nutrition: Admission Process

Admission to the course is based on the candidate’s performance in a relevant institutional/ State/ national-level entrance exam, such as the national-level GATE, with a minimum aggregate score of 60%. Students qualifying the exam with the set minimum eligible cut-off score are invited for the subsequent round of counselling, based on which, the final selection is made.

The counselling process (if involved) consists of rounds of Group Discussion and Personal Interview, wherein the candidate’s general aptitude for the course is examined, and a merit list is made, allotting seats to the qualifying candidates.

Some institutes in India also provide admission to eligible candidates based on their obtained merit at the level of graduation. Some of the major entrance exams conducted in the country for admission to the course are listed below.

M.Sc. in Food Nutrition: Syllabus and Course Description

A semester - wise breakup of the course’s syllabus is tabulated below.

M.Sc. in Food Nutrition: Career Prospects

Careers in research in the food industry abound in regulatory and public bodies across the country, ranging from jobs in nutrition and new product development to roles in areas of purchasing, supply chain, logistics, and distribution. They may pursue job roles such as Development Scientist, working on new foodstuffs and food production which is safe and nutritious, along with having consistent flavour and texture. Career opportunities can also be found in the industry, and within government and local food inspection departments. Some other job roles include Industrial Buyer, Production Manager Retail Buyer, and Quality Assurance Manager.

Industrial and scientific sectors also employ such postgraduates, such as in the NHS and private healthcare, for roles such as a Nutritional Therapist. Such roles require a mix of subject-specific and technical skills, transferable core skills such as analytical and problem-solving, and also the ability to interpret data critically.

Some of the top professional avenues open to such postgraduates are listed below with the corresponding salaries offered for the respective positions.

Master of Science in Food Nutrition Top Colleges, Syllabus, Jobs and Salary

M.Sc. in Food Nutrition is a 2-year full-time postgraduate course divided into 4 semesters. The course aims offers to eligible candidates the opportunity to acquire the requisite skills for functioning in various technical roles in the food industry, health sector, and food regulatory agencies. Food Nutrition postgraduates work in areas such as Product Innovation, Technical Sales, and Product Quality Enhancement, with the distinct advantage of bringing a nutrition-based perspective to all aspects of the food industry, including product development and sales.

Within public health and regulatory agencies, graduates work in the areas of nutrition and health promotion or food labelling regulation. Providing nutritious food to the public is any government’s key target, which is why, skilled industry and academic experts are needed to work towards improving food standards. Politics of food in the society, among consumers and health professionals, retailers, and manufacturers, are complex and continually evolving.

TOP M.SC Colleges In Tamil Nadu

TOP M.SC Colleges In Uttar Pradesh

TOP M.SC Colleges In Maharashtra

TOP M.SC Colleges In Rajasthan

Through the length of the program, enrolled students investigate the scientific aspects of food nutrition and the wider implications of diet on our health and wellbeing. The course strikes a fine balance between the scientific study of food nutrition and related health aspects. The program involves components of study such as key positions of food and health, food composition, and the manufacture of foods.

At the interface between food and nutrition, students are familiarized on an advanced level with the development of new healthy eating trends. They are trained to tackle issues such as the nutritional significance of processed food in diet, functional food items, the main effects of nutrition labelling and nutrition claims, and catering technology and nutritional quality.

Alongside developing current techniques in food analysis, food structure and food processing, they are imparted advanced lessons in current health topics such as heart disease, antioxidants and their health benefits, functions of food and nutrients, and their relationship to health and disease.

The course offers a comprehensive multidisciplinary study of the nature and quality of food supply and the nutritional requirements for health in people. It includes coursework in areas of Nutrition, Food Management, And Food Science, Basic Chemistry, Biochemistry, Biology, Physiology, and Behavioural Management.

M.Sc. in Food Nutrition: Course Highlights

Tabulated below are some of the major highlights of the course.

M.Sc. in Food Nutrition: What is it About?

Nutrition is the science of the relationship between diet and health. The purpose of the discipline of Nutrition Science is to explain metabolic and physiological responses of the body to diet. Nutritionists are health professionals who specialize in this area of study, and students are trained to provide safe and evidence-based dietary advice and interventions. 

Solving deficiencies, excesses, and imbalances in diet can produce negative impacts on health. This may lead to diseases such as cardiovascular disease, diabetes, obesity, and scurvy, or osteoporosis, besides psychological and behavioural problems. Nutrition is essential for good health, and is essential for a person to grow and develop normally, and to remain healthy throughout life.

The course is an advanced study of the processes whereby the food that is consumed is used for nourishing the body. The practical coursework is aimed at enhancing candidates’ communication and team work skills, sharpening their attention-to-detail and the ability to accurately record results.

Food manufacturers, producers and retailers are common employers in the field, as also food technical service providers and government departments which develop food policy and enforcement processes. Food Nutrition postgraduates also work in a range of areas in the land-based sector, agriculture, animal-related areas, as well as fresh produce, retail, and food service.

The average annual course fee charged in India ranges anywhere between INR 20,000 and 3 lacs, depending upon the institute offering the course. The average annual salary offered in India to successful postgraduates of the course ranges between INR 2 and 10 lacs, depending upon the candidate’s expertise in the field.

Top Institutes offering M.Sc. in Food Nutrition

Some of the top institutes offering the course in the country are listed below with the corresponding locations and fees charged by the respective colleges.

Eligibility for M.Sc. in Food Nutrition

Candidates wishing to pursue the course are required to fulfil the below-mentioned minimum eligibility criteria.

• Graduation completed from a recognized university in any of:

1. B.Sc. in Food Science and Nutrition
2. B.Sc. Foods and Nutrition
3. B.Sc. Clinical Nutrition and Dietetics
4. Nutrition and Dietetics
5. Applied Nutrition
6. Food Science and Quality Control
7. Public Health and Nutrition
8. Food Technology.

• A minimum aggregate score of 50% at the level of graduation.

M.Sc. in Food Nutrition: Admission Process

Admission to the course is based on the candidate’s performance in a relevant institutional/ State/ national-level entrance exam, such as the national-level GATE, with a minimum aggregate score of 60%. Students qualifying the exam with the set minimum eligible cut-off score are invited for the subsequent round of counselling, based on which, the final selection is made.

The counselling process (if involved) consists of rounds of Group Discussion and Personal Interview, wherein the candidate’s general aptitude for the course is examined, and a merit list is made, allotting seats to the qualifying candidates.

Some institutes in India also provide admission to eligible candidates based on their obtained merit at the level of graduation. Some of the major entrance exams conducted in the country for admission to the course are listed below.

M.Sc. in Food Nutrition: Syllabus and Course Description

A semester - wise breakup of the course’s syllabus is tabulated below.

M.Sc. in Food Nutrition: Career Prospects

Careers in research in the food industry abound in regulatory and public bodies across the country, ranging from jobs in nutrition and new product development to roles in areas of purchasing, supply chain, logistics, and distribution. They may pursue job roles such as Development Scientist, working on new foodstuffs and food production which is safe and nutritious, along with having consistent flavour and texture. Career opportunities can also be found in the industry, and within government and local food inspection departments. Some other job roles include Industrial Buyer, Production Manager Retail Buyer, and Quality Assurance Manager.

Industrial and scientific sectors also employ such postgraduates, such as in the NHS and private healthcare, for roles such as a Nutritional Therapist. Such roles require a mix of subject-specific and technical skills, transferable core skills such as analytical and problem-solving, and also the ability to interpret data critically.

Some of the top professional avenues open to such postgraduates are listed below with the corresponding salaries offered for the respective positions.

Aspirants seeking admission to 2 year Full-time M.Sc Program should meet the following criteria as specified by the institute.

Academic Requirement:

Candidate must be passed The minimum qualifications for admission to all Masters’ programmes of Home Science (other than inservice candidates) shall be B.Sc. (Hons) H.Sc/B.Sc. (H.Sc.) with an OCPA of 6.00 or 60% marks or equivalent. The candidates having an OCPA of 6.00 or 60% marks or equivalent in B.Sc. degree in Nutrition and Dietetics will also be eligible for admission to Master’s programme in the subject of Food and Nutrition. 

Note 

Candidate shall appear in METCommunity Science