M.Sc Food and Nutritional Sciences at SSSIHL Prasanthi Nilayam Offline Course

For Women candidates only

The M.Sc. in Food and Nutritional Sciences programme equips students with high-level skills in Food Sciences and Nutritional Sciences through a comprehensive curriculum covering fundamental courses in Food and Nutrition, Biochemistry, Research Methodology and Food Microbiology. Advanced courses in Food Sciences delve into Food Product Development, Quality and Safety, Chemistry, and Entrepreneurship. The Nutritional Sciences curriculum emphasizes Dietetics, the growing field of Functional Foods, Molecular Nutrition, Ayurvedic Nutrition, Nutritional Counseling, and Public Health Nutrition. These courses, combined with project work in two specializations—Applied Nutrition and Food Technology— aim to equip students for research and careers in diverse settings such as Health Care Institutions, Food Industries, national and international organizations, and NGOs, with a strong focus on community service. Weekly department colloquium series are held to update subject knowledge and upgrade technical competency