M.Sc. Nutrition & Food Processing

Objectives of the Course: 

The course enables the students to

  • impart knowledge and develop capacities of the students through state of the art higher education in the areas of Human Nutrition and Food Science, Food Safety and Quality, Food Processing and Food Product Development
  • develop students to become professionals in these and related areas who can work effectively and efficiently in academics, research, food industry, training, extension and community service
  • develop capacities and abilities and enable them to pursue higher education and research in Food Science, Nutrition and Food Processing.

Course Offered:

Semester I

  • Nutritional Biochemistry
  • Advanced Nutrition I
  • Analytical Instrumentation
  • Food Microbiology and Safety – Th
  • Food Microbiology and Safety –  Pr
  • Sensory Evaluation

Semester II

  • Research Methodology
  • Food Science and Chemistry
  • Advanced Nutrition II
  • Food Science Pr
  • Principles of Food Preservation and Processing
  • Elective I(Elective within Home Science )

Semester III

  • Research and Statistical Applications
  • Food Analysis and Quality Control
  • Food Processing
  • Food Product Development and Packaging
  • Functional Foods and Nutraceuticals
  • Elective II(Elective outside Home Science )

Semester IV

  • Dissertation
  • Internship
  • Research Applications in Nutrition and Food Processing
  • Recent Methods in Food Processing, Preservation and Packaging


  • Smt. Anuja Kinikar,   Head of the Department


Program Outcomes (PO’s) and Course Outcomes (CO’s)