This research base program focuses on applying the knowledge of Food Science in the development of innovative food products along with its application in prevention and treatment of disease: enabling the students to work in various fields ranging from research in the food science laboratory – to working with the deprived population in the community.
The program also provides an opportunity for individuals already working in related fields to enhance their nutritional knowledge and practically apply it to their field of specialization.
|Sr. No.||Course Type||Course Title||Cr. Hrs.|
|2||Major||Food Analysis I||3|
|4||Major||Functional Foods & Nutraceuticals||3|
|1||Major||Food Analysis II||3|
|2||Major||Food Service & Management||3|
|3||Major||Research and Bio-statistics||3|
|4||Major||Advance Nutrition in Health and Disease||3|
|Semester III & IV|
|Total Degree Credit Hours||30|
|Sr. No.||Course Name||Credit Hrs.|
|3||Food Security and Nutrition in Emergencies||3|
|4||Exercise and Integrative Nutrition||3|
|5||Community Nutrition & Research||3|
An M.Phil candidate who has completed her course work with a minimum CGPA of 3.00 must present and pass the oral proposal defense examination before she is allowed to carry out her Masters research. On passing the thesis proposal defense the student must carry out a research study which is described in a thesis. She must successfully defend the completed work in an oral examination involving a presentation and question answer session in the presence of an external examiner.