M.Sc. Food Service Mgmt & Dietetics
June 23, 2021 2023-05-20 19:11M.Sc. Food Service Mgmt & Dietetics
DEPARTMENT OF NUTRITION AND DIETETICS
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The Mission of the Department of Nutrition and Dietetics is to improve the human health by:
VISION
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.
MISSION
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.
Syllabus for each year
SEMESTER I
SEMESTER II
SEMESTER III
SEMESTER IV
SEMESTER I
|
COURSE |
SUBJECT |
|
SEM |
INST |
|
|
|
COMPONENT |
|
HOURS |
|
|
||
|
CORE -1 |
PAPER I |
|
1 |
6 |
|
|
|
Advances in Food Service |
|
|
|
|||
|
Management |
|
|
|
|||
|
CORE- 2 |
PAPER II |
|
1 |
6 |
|
|
|
Food Science |
|
(4+2)* |
|
|
||
|
CORE- 3 |
PAPER III |
|
1 |
6 |
|
|
|
Human Physiology |
|
|
|
|||
|
CORE- 4 |
PAPER IV |
|
1 |
5 |
|
|
|
Food Microbiology, Safety and |
|
|
|
|||
|
Quality Control |
|
|
|
|||
|
CORE -5 |
PAPER V |
|
1 |
5 |
|
|
|
Nutrition Through Life Cycle |
|
|
|
|||
|
Soft skill – I |
|
|
1 |
2 |
|
|
|
Total |
|
|
|
30 |
|
|
SEMESTER II
|
COURSE |
SUBJECT |
SEM |
INST |
|
|
|
COMPONENT |
HOURS |
|
|
||
|
CORE -6 |
PAPER VI |
2 |
|
|
|
|
Quantity Food Production and |
6 |
|
|
||
|
Service |
(4+2)* |
|
|
||
|
CORE- 7 |
PAPER VII |
2 |
6 |
|
|
|
Therapeutic Dietetics |
|
|
|||
|
CORE- 8 |
PAPER VIII |
2 |
6 |
|
|
|
Therapeutic Dietetics- |
|
|
|||
|
Practical |
|
|
|||
|
ELECTIVE – 1 |
PAPER IX |
2 |
5 |
|
|
|
INTERDISCIPLINARY |
Sports Nutrition |
|
|
||
|
ELECTIVE – 2 |
PAPER X |
2 |
5 |
|
|
|
EXTRA |
Functional Foods and Health |
|
|
||
|
DISCIPLINARY |
|
|
|
||
|
Soft skill II |
|
2 |
2 |
|
|
|
Total |
|
|
30 |
|
|
SEMESTER III
|
COURSE |
SUBJECT |
|
SEM |
INST |
|
|
COMPONENT |
|
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 |
|
|
Food Product Development |
|
|
|||
|
CORE- 12 |
PAPER XIV |
|
3 |
– |
|
|
Dietetic Internship** |
|
|
|||
|
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 |
|
SEMESTER IV
|
COURSE |
SUBJECT |
SEM |
INST |
|
|
|
COMPONENT |
HOURS |
|
|
||
|
CORE-13 |
PAPER XVII |
4 |
6 |
|
|
|
Entrepreneurial Development |
|
|
|||
|
CORE – 14 |
PAPER XVIII |
4 |
7 |
|
|
|
Dissertation |
|
|
|||
|
ELECTIVE – 5 |
PAPER XX |
4 |
5 |
|
|
|
INTERDISCIPLINARY |
Hospital Administration |
|
|
||
|
ELECTIVE – 6 |
PAPER XIX |
4 |
5 |
|
|
|
INTERDISCIPLINARY |
Food Preservation |
|
|
||
|
ELECTIVE – 7 |
PAPER XXI |
4 |
5 |
|
|
|
INTERDISCIPLINARY |
Perspectives of Home Science |
|
|
||
|
|
Soft skill 4 |
4 |
2 |
|
|
|
Internship ** |
Catering Internship |
|
|
|
|
|
Total |
|
|
30 |
|
|