MA Home Science (Food and Nutrition Specialization)

• Two-year, four-semester master’s program focused on food science, nutritional biochemistry, dietetics, community nutrition, public health, and nutrition research.
• Designed to produce specialists who understand food science, human nutrition, dietetics, and public-health nutrition.
• Covers advanced nutritional biochemistry, clinical dietetics, nutritional assessment, community nutrition, food microbiology, and life-cycle nutrition.
• Integrates practical components every semester including lab work, analysis, and field exposure.
• Final semester includes a mandatory thesis and internship for applied research and hands-on dietetics experience.
• Suitable for students targeting clinical nutrition, community health, food-industry roles, and research careers.

Semester-Wise Curriculum

First Semester

Second Semester

Third Semester

Fourth Semester

Features

• Strong integration of practical work across all semesters.
• Specialization-focused curriculum centered on advanced food and nutrition science.
• Emphasis on community nutrition, public health, and clinical dietetics.
• Mandatory thesis and internship for experiential learning.
• Suitable foundation for PhD or research-intensive careers.

Admission Process

• Bachelor’s degree in Home Science or related field (as per campus criteria).
• Application through the offering campus.
• Entrance exam as required by TU or campus-level admission rules.
• Merit-based selection.

Job Prospects

• Clinical dietitian in hospitals and medical centers.
• Nutrition officer in government health programs.
• Community nutrition specialist in NGOs/INGOs.
• Food quality controller in food industries.
• Public-health nutrition researcher.
• Diet counselor for clinics, gyms, wellness centers.
• Nutrition educator in schools, colleges, training centers.
• Research assistant in food science, nutrition, and public-health projects.