Master of Science [M.Sc] (Food Science and Nutrition) From SGBAU, Amravati

Amravati, MaharashtraState UniversityEstd 1983

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Master of Science [M.Sc] (Food Science and Nutrition)

first year fees: ₹1,910

2 YearsFull Time

Year	1	2
Total Year Wise fees	₹1,910	₹1,910
Tuition fees	₹1000	₹1000
Other fees	₹910	₹910

Course Description

Master of Science in Food Science and Nutrition Top Colleges, Syllabus and Scope
M.Sc. in Food Science and Nutrition is a 2-year postgraduate course in the field of food production and development. The course offers an advanced learning in the discipline of food science to familiarize eligible candidates in the science of food safety and nutrition.
Students enrolled to the course are taught on an advanced level about the importance of health, food quality and safety, and mechanisms to tackle growing food production and management. It involves components of study designed to familiarize students with the intricacies involved in food production and processing, starting from growing, harvesting and up to cooking and consuming. The course includes fundamental and related lessons in Chemistry, Biology, Nutrition, and also Chemical Engineering. Students are taught about:

the ways whereby food gets its flavor and relevance in terms of health benefits

the processes that are common to all food production plants

the means of improving and maintaining food quality.

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Successful postgraduates of the course can work in food production units as Managers or Food Analysts. They are employed in sectors of product development where they are required to design and create sustainable food products. Another important aspect of their job is managing food quality control, which is a mandatory department across almost all food production chains whereby the standards of quality set by the concerned authority are strictly complied with.
Professionally, such postgraduates work to improve and accelerate growth or production processes of developing new foods. They oversee and monitor those processes to prevent and treat contamination or other food adulteration issues. As Food Scientists, they work for large corporations and government agencies.

The course is also offered in the distance education mode in India.
The average course fee in India ranges between INR 10,000 and 90,000 for the total duration. The average annual salary offered to successful postgraduates of the course in India ranges between INR 5 and 8 lacs.

M.Sc. in Food Science and Nutrition: Course Highlights

Listed below are some of the major highlights of the course

Course Level	Post-graduate
Duration	3 years
Examination Type	Semester System
Eligibility	Graduation from a recognized university
Admission Process	Direct admission to colleges. Entrance test in some cases.
Course Fee	INR 10,000 - 90,000
Average Starting Salary	INR 5- 8 lacs
Top Recruiting Fields/Areas	Leading food brands such as Nestle, Minute Maid, Britannia, Cadbury, and other such leading national and international companies.
Job Titles	Food Scientist, Food Technologist, Quality Control Manager, Food Production Manager, etc.

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

With an increase in the global concern regarding sustainable food quality and healthy living, and in advancements in technology, people today view health as the most important aspect of their lives.

Nutrition is linked to food science and covers dietetics under its regime. Healthy nutrition is a prerequisite for not only old agers, toddlers, adolescents, pregnant women, but everyone on a whole. A balanced and nutrient-rich diet plays a major role in promoting sound health and overall well-being of individuals. The habit of good diet improves the quality of life while languid and poor diet invites morbidity and diseases.

Recent changes in the lifestyle of the urban population has caused an increasing need for trained Nutritionists and Dieticians to align the going erratic food habits. Nutritionist and Dieticians are required as counsellors in nursing homes, community health programs, and formal health care agencies, among others.

With an overwhelming uptick in the number of food production plants in the country and beyond, the discipline is gaining more and more relevance, in terms of food sustainably and consumption. Consequently, the need for skilled professionals who can keep a watchful eye on healthy food production is also increasing, so that a mass-scale healthy and eco-friendly production of food can be effected.

M.Sc. in Food Science and Nutrition: Who should opt?

Ideal candidates for the course would possess the following skills:

Knowledge of a range of sciences and their applications to food
Good business, IT, analytical and numerical abilities
Meticulous attention to detail, particularly in areas of health, safety and hygiene.
Good communication skills.

Top Institutes offering M.Sc. in Food Science and Nutrition

Listed below are some of the top institutes offering the course in the country with the corresponding locations and fees charged by each.

Name of Institute	City	Average Fees per annum in INR
Shoolini University	Solan	75,000
Maharaja Sayajirao University of Baroda	Baroda	6,250
Queen Mary's College	Chennai	6,020
DGM MES Mampad College	Malappuram	11,050
Pondicherry University	Pudducherry	15,750
Avinashilingam University for Women	Coimbatore	12,340
Lady Irwin College, Delhi University	Delhi	18,000
Lovely Professional University	Jalandhar	90,000
BFIT Group of Institutions	Dehradun	65,000
Manav Rachna International University	Faridabad	46,500

Eligibility for M.Sc. in Food Science and 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:

Home Science
Nutrition
Dietetics
Food Science
Biology
Chemistry
Biochemistry
Microbiology
Clinical Biochemistry
Life Sciences
Home Sciences
Biotechnology
BNYS (Naturopathy)
BAMS (Ayurveda)
A minimum aggregate score of 50% at the level of graduation.

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M.Sc. in Food Science and Nutrition: Admission Process

Admission to the course is based on the candidate’s performance in a relevant institutional/ State/ national-level entrance exam. 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.

GATE- Food Technology Entrance Exam
AIJEE- All India Joint Entrance Exams
IIS- The Indian Institute of Science entrance exams
IIT- Indian Institute of Technology Entrance Exam
IICPT- Indian Institute of Crop Processing Technology Entrance Exam
AIJEE- All India Joint Entrance Exams
CFTRI- Central Food Technology Research Institute
Allahabad University Entrance Exam
University of Madras Entrance Test

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

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

Semester 1	Semester 2
Introduction to Computers	Advanced Food Science
Statistical Methods in Food Science & Nutrition	Biochemistry –I - Biomolecules and Energetics
Research Methods in Food Science & Nutrition	Human Physiology
Nutrition Epidemiology, Pediatric and Geriatric Nutrition	Problems in Human Nutrition
Semester 3	Semester 4
Scientific Writing & Nutrition Communication	Advanced Nutrition
Food Microbiology	Nutrition for Health & Fitness
Biochemistry II - Metabolism and Diagnostic Biochemistry	Applied and Community Nutrition
Techniques and Instrumentation in Nutrition Research	Project work
Specialization I: Food Processing Nutrition in Diseases and Disorders	Specialization II: Therapeutic Nutrition
Food Processing and Technology	Clinical Nutrition and Dietetics
Institutional Food Administration (IFA) and Country & Continental Cuisines	Nutrition and Critical Care
Food Product - Development Safety and Quality Control	Common practical for papers

M.Sc. in Food Science and Nutrition: Career Prospects

Some of the popular professional avenues open to successful postgraduates of M.Sc. in Food Science and Nutrition are listed below with the corresponding salaries offered for the respective positions.

Job Position	Job Description	Average Annual Salary in INR
Food Scientist	The job of a Food Scientist is to study and interpret the microbiological, physical and chemical properties of food and their usage in various final products. They make sure that the food is made safe for consumption. Their job responsibilities include evaluating the nutritional value of an array of food products, and determining the color, flavor, texture and longevity of food. They also test test food samples to calculate its yeast and bacteria count and alleviate components that may be harmful.	3-7 lacs
Food Technologist	Food Technologists are responsible for planning the manufacture of food and drink products. They work in a wide range of settings that include kitchens, pantries, factories, labs, and offices. Their job includes generating new ideas and recipes for food products to be re-sold in the market. They also modify and improve existing recipes according to user feedback. They design processes for machinery in the production of food products on a large scale. They work closely with marketing staff to ensure that hygiene and food safety standards are not compromised. also, they monitor and choose raw materials from suppliers.	4-8 lacs
Quality Control Manager	Quality Control Managers ensure that the finished food products meet the quality and efficiency standards set by the government or the authorized private organization for which they work.	5-7 lacs