M.Sc. Food Service Mgmt & Dietetics

DEPARTMENT OF NUTRITION AND DIETETICS

The Mission of the Department of Nutrition and Dietetics is to improve the human health by:

The vision of the Department of Nutrition and Dietetics.

Is to disseminate knowledge to the students; to conduct research activities in various dimensions of health and nutrition; and to develop young entrepreneurs to serve the community in order to combat diseases and to protect the health of the public.

The Mission of the Department of Nutrition and Dietetics is to improve the human health by:

Contributing to the fundamental knowledge of how nutrients and food components function at cellular, systematic, and whole body levels and impact human health and disease.
Delivering innovative, research-based interventions and service programs which alter meal patterns and food choices with the goal of improved health of individuals, families, and communities.
Contributing to the knowledge-base of nutrition undergraduate and graduate students through high quality teaching, training, and research mentorship, and
Providing service to Professional, Governmental, and local Community based organizations.

SEMESTER I

SEMESTER II

SEMESTER III

SEMESTER IV

SEMESTER I

SEMESTER II

SEMESTER III

SEMESTER IV

COURSE	SUBJECT	SEM	INST
COMPONENT	SUBJECT	SEM	HOURS
CORE -1	PAPER I	1	6
	Advances in Food Service
	Management
CORE- 2	PAPER II	1	6
CORE- 2	Food Science	1	(4+2)*
CORE- 3	PAPER III	1	6
CORE- 3	Human Physiology	1	6
CORE- 4	PAPER IV	1	5
	Food Microbiology, Safety and
	Quality Control
CORE -5	PAPER V	1	5
CORE -5	Nutrition Through Life Cycle	1	5
Soft skill – I		1	2
Total			30

COURSE	SUBJECT	SEM	INST
COMPONENT	SUBJECT	SEM	HOURS
CORE -6	PAPER VI	2
	Quantity Food Production and		6
	Service		(4+2)*
CORE- 7	PAPER VII	2	6
CORE- 7	Therapeutic Dietetics	2	6
CORE- 8	PAPER VIII	2	6
	Therapeutic Dietetics-
	Practical
ELECTIVE – 1	PAPER IX	2	5
INTERDISCIPLINARY	Sports Nutrition	2	5
ELECTIVE – 2	PAPER X	2	5
EXTRA	Functional Foods and Health
DISCIPLINARY
Soft skill II		2	2
Total			30

COURSE	SUBJECT	SEM	INST
COMPONENT	SUBJECT	SEM	HOURS
CORE -9	PAPER XI	3
	Community Nutrition		6
			(4+2)*
CORE -10	PAPER XII	3	6
	Operations Management in Food
	Services
CORE- 11	PAPER XIII	3	6
CORE- 11	Food Product Development	3	6
CORE- 12	PAPER XIV	3	–
CORE- 12	Dietetic Internship**	3	–
ELECTIVE – 3	PAPER XV	3	5
INTERDISCIPLINARY	Research Methodology and
	Statistics
ELECTIVE – 4	PAPER XVI	3	5
EXTRA	Life Style Management
DISCIPLINARY
Soft skill III		3	2
Total			30

COURSE	SUBJECT	SEM	INST
COMPONENT	SUBJECT	SEM	HOURS
CORE-13	PAPER XVII	4	6
CORE-13	Entrepreneurial Development	4	6
CORE – 14	PAPER XVIII	4	7
CORE – 14	Dissertation	4	7
ELECTIVE – 5	PAPER XX	4	5
INTERDISCIPLINARY	Hospital Administration	4	5
ELECTIVE – 6	PAPER XIX	4	5
INTERDISCIPLINARY	Food Preservation	4	5
ELECTIVE – 7	PAPER XXI	4	5
INTERDISCIPLINARY	Perspectives of Home Science	4	5
	Soft skill 4	4	2
Internship **	Catering Internship
Total			30