M.Sc. in Food Science and Nutrition is a two-year postgraduate programme that delves deep into the scientific principles of nutrition, food technology, and health management. It integrates theoretical knowledge with hands-on training in food safety, dietetics, nutritional biochemistry, and public health.
Students engage in classroom learning, laboratory work, field assignments, and research projects to gain a holistic understanding of food systems, clinical nutrition, functional foods, and global nutritional challenges.
Graduates of this programme are well-positioned for roles across healthcare, food industries, regulatory bodies, research institutions, and consultancy. Whether as clinical nutritionists, food safety officers, researchers, or wellness coaches, they contribute meaningfully to health and nutrition ecosystems. It also forms a strong foundation for doctoral studies and international certification pathways.