MSc Nutrition and Dietetics

Short Description
Two-year postgraduate program combining human physiology, biochemistry, nutrition science, dietetics, food safety, research, and clinical/community practice to produce competent nutritionists and dietitians.

Description
Program delivers advanced scientific grounding in nutrient functions, dietary assessment, therapeutic nutrition, food science, toxicology, microbiology and applied nutrition. It strengthens analytical skills, research capacity and clinical competence required for professional practice. Practical credits in every semester ensure real exposure to hospital, community and laboratory environments. Final semester focuses on internship, research and project work to reach professional dietetics competency.

Curricular Structure (Table)

Features
• Strong integration of clinical, biochemical, and public-health nutrition.
• Heavy practical workload for laboratory skills, diet planning, and field experience.
• Research-focused final semester with supervised nutritional research.
• Comprehensive preparation for hospital, community and public-health nutrition roles.
• Builds expertise in food safety, toxicology, microbiology, epidemiology and nutritional assessment.
• Designed to address national shortage of dietetics professionals.

Eligibility
• Four-year bachelor’s degree in science or technology disciplines (Food/Dairy, Nutrition, Nursing, Public Health, Agriculture, Veterinary, Biochemistry, Biotechnology, Pharmacy, MBBS or equivalent).
• Minimum 50% or CGPA 2.40 (C+).
• Foreign degree holders must provide equivalency documentation

Prospect Careers
• Dietitian
• Clinical nutritionist
• Public-health nutritionist
• Food and nutrition researcher
• Community nutrition specialist
• Nutrition educator or consultant