Master of Science (M.Sc.) Food Science And Nutrition Course Syllabus - Shreemati Nathibai Damodar Thackersey Women's University (SNDT Women's University), Mumbai
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2 Years
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Post Graduate
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Science
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2 Years
Post Graduate
Science
The Master of Science (M.Sc.) in Food Science and Nutrition program typically offers a comprehensive syllabus that encompasses various aspects of food science, nutrition, and related disciplines. Core subjects often include food chemistry, food microbiology, food engineering, and nutritional biochemistry. Students delve into subjects such as food quality control, food product development, and clinical nutrition. Advanced coursework may explore specialized areas such as food safety and regulatory affairs, functional foods, and nutritional epidemiology. Practical components often involve laboratory work, sensory analysis of food products, and nutritional assessment. Additionally, students may conduct research projects or work on real-world food science and nutrition challenges. This program equips graduates with the knowledge and skills needed for careers in the food industry, healthcare, nutrition consulting, or to pursue further studies and research in food science, nutrition, or related fields. Specific topics and course offerings may vary among institutions offering the program.
1st Year OR 1st & 2nd Semester Syllabus of Master of Science (M.Sc.) Food Science And Nutrition
| S.no | Subjects |
| 1 | Applied physiology |
| 2 | Advanced Food Science |
| 3 | Advanced Nutrition |
| 4 | Food Microbiology |
| 5 | Nutritional Biochemistry |
| 6 | Applied Statistics |
| 7 | Food Product Development
and Marketing |
| 8 | Practical |
2nd Year OR 3rd & 4th Semester Syllabus of Master of Science (M.Sc.) Food Science And Nutrition
| S.No | Subjects |
| 1 | Therapeutic Nutrition |
| 2 | Nutrition Through Lifecycle |
| 3 | Nutrition in Critical Care |
| 4 | Community Nutrition |
| 5 | Food Safety and Quality
Control |
| 6 | Dissertation |
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