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The Department offers M.Sc. Food and Nutrition programme in three areas of specialization namely, Clinical Nutrition, Public Health Nutrition, and Food Science and Processing. It is a 100 credit programme split into 4 semesters. The programme endeavors to train a cadre of professionals who can create nutrition awareness for the promotion of a healthy lifestyle among the population. The courses of this programme have been designed to enhance the core competency of students in the fields of public health nutrition, dietetics, and food science. The curriculum provides a strong theoretical base and also includes experiential learning through field placements and practicals. The programme aims to strengthen the research acumen of students to enable them to develop into academicians and researchers in the field of food science and nutrition.
The courses and credits for the different courses semester-wise are given here.
| Semester I | ||||
| Core courses | Credits in each core course | |||
| Theory | Practical | Tutorial | Credits | |
| Core course 1
FNCC 101 Research Methods |
4 | 4 | ||
| Core course 2
FNCC 102 Advanced Nutritional Biochemistry and Techniques-I |
4 | 2 | 6 | |
| Core course 3
FNCC 103 Principles of Food Science |
4 | 2 | 6 | |
| Core course 4
FNCC 104 Human Physiology |
4 | 4 | ||
| Total credits in core courses | 20 | |||
| Total credits in Semester I 20 | ||||
| Semester II | ||||
| Core courses
|
Credits in each core course | |||
| Theory | Practical | Tutorial | Credits | |
| Core course 5
FNCC 205 Statistics and Computer Application |
4 | 2 | 6 | |
| Core course 6
FNCC 206 Food Microbiology and Food Safety |
4 | 2 | 6 | |
| Core course 7
FNCC 207 Advanced Human Nutrition – I |
4 | 4 | ||
| Core course8
FNCC 208 Advanced Nutritional Biochemistry and Techniques –II |
4 | 4 | ||
| Core course 9
FNCC 209 Integrated Nutrition Practical |
4 | 4 | ||
| Total credits in the core course | 24 | |||
| Total credits in Semester II 24 | ||||
| Semester III | |||||
| Core courses | Credits in each core course | ||||
| Theory | Practical | Tutorial | Credits | ||
| Core course 10
FNCC 310 Advanced Human Nutrition- II |
4 | 4 | |||
| Core course 11
FNCC 311 Clinical Nutrition |
4 | 4 | |||
| Core course 12
FNCC 312 Integrated practical |
4 | 4 | |||
| Core course13
FNCC 313 Internship |
2 | 2 | |||
| Core course 14
FNCC 314 – Dissertation-I: Technical Writing and Seminar |
2 | 2 | |||
| Total credits in the core courses | 16 | ||||
| Elective courses* | Credits in each Elective course | ||||
| Theory | Practical | Tutorial | Credits | ||
|
Group A
|
Elective course 1 | 4 | 2 | 6 | |
| Elective course 2 | 4 | 2 | 6 | ||
| Group B | Elective course 1 | 4 | 2 | 6 | |
| Elective course 2 | 4 | 2 | 6 | ||
| Group C
|
Elective course 1 | 4 | 2 | 6 | |
| Elective course 2 | 4 | 2 | 6 | ||
| Total credits in elective courses | 12 | ||||
| Number of Open Electives | Credits in each open elective | ||||
| Theory | Credits | ||||
| Open Elective
|
4 | 4 | |||
| Total credits in open elective | 4 | ||||
| Total credits in Semester III 32 | |||||
*Elective courses for Semester III (Choose two elective papers of one specialization)
Specialization A: Clinical Nutrition
Elective Course 1: FNEC 31 A: Public Health Aspects of Malnutrition
Elective Course 2: FNEC 32 A: Institutional Food Management
Specialization B: Public Health Nutrition
Elective Course 1: FNEC 31 B: Public Health Nutrition
Elective Course 2: FNEC 32 B: Programme Planning in Public Health Nutrition
Specialization C: Food Science and Processing
Elective Course 1: FNEC 31 C: Principles of Food Processing
Elective Course 2: FNEC 32 C: Food Processing Technology -I
Open Elective Courses for Semester III – Select any one of the following:
FNOE21: Community Nutrition Assessment
HDCSOE21: Parenting & High Risk Infants
DCEOE21: Communication Processes and Techniques
RMDAOE21: Entrepreneurship & Innovation
FASOE21 Fabric Study
| Semester IV | |||||
| Core courses | Credits in each core course | ||||
| Theory | Practical | Tutorial | Credits | ||
| Core course 15 FNCC 415 Dissertation-II /Experiential Learning Project | 6 | 6 | |||
| Total credits in core course | 6 | ||||
| Elective courses** | Credits in each Elective course | ||||
| Theory | Practical | Tutorial | Credits | ||
| Group A | Elective Course 3 | 4 | 2 | 6 | |
| Elective Course 4 | 4 | 2 | 6 | ||
| Elective Course 5 | 4 | 2 | 6 | ||
| Group B | Elective Course 3 | 4 | 2 | 6 | |
| Elective Course 4 | 4 | 2 | 6 | ||
| Elective Course 5 | 4 | 2 | 6 | ||
| Group C | Elective Course 3 | 4 | 2 | 6 | |
| Elective Course 4 | 4 | 2 | 6 | ||
| Elective Course 5 | 4 | 2 | 6 | ||
| Total credits in elective courses | 18 | ||||
| Total credits in Semester IV 24 | |||||
| TOTAL CREDITS IN SEMESTER I/II/III/IV : 100 | |||||
**Elective courses for Semester IV (Choose three elective papers of one specialization)
Specialization A: Clinical Nutrition
Elective Course 3: FNEC 43 A: Advanced Clinical Nutrition
Elective Course 4: FNEC 44 A: Nutrition Communication and Diet Counselling
Elective Course 5: FNEC 45 A: Nutrition for Fitness and Sports
Specialization B: Public Health Nutrition
Elective Course 3: FNEC 43 B: Problems, Policies and Programmes in Public Health Nutrition
Elective Course 4: FNEC 44 B: Nutritional Epidemiology
Elective Course 5: FNEC 45 B: Nutrition Communication for Health Promotion
Specialization C: Food Science and Processing
Elective Course 3: FNEC 43 C: Food Processing Technology -II
Elective Course 4: FNEC 44 C: Advanced Food Science
Elective Course 5: FNEC 45 C: Applied Food Microbiology
The PhD program has course work in the first year followed by research work as per University of Delhi guidelines. PhD scholars work in different areas of research in the field of food science and nutrition.
Research Focus
- Assessment of nutritional status of various population groups
- Assessment and management of nutritional concerns of children with special needs
- Assessment of household food security in urban slums
- Assessing diet quality and diet diversity
- Situational analysis of programs/schemes
- Assessment of maternal diets and its relation to pregnancy outcome
- Energy requirements for various groups
- E-learning materials for nutrition care process
- Development of rapid diet assessment tools
- Development of behaviour change communication strategies, modules and materials
- Development of nutrition counselling methods and materials
- Management of malnutrition across the life cycle
- Management of diet related diseases and disorders
- Relationship between psychophysiology, nutrition and sports performance
- Technology development for indigenous foods
- Development of edible packaging
- New Food Product development
- Risk analysis of food additives, food adulterants and contaminants
- Assessment of sanitation and hygiene of food service establishments