M.Sc. (Foods & Nutrition)

Post Graduate Programmes

APPLY NOW 2019 Admissions

Program Code 10454

Course Overview

  • Campus
  • Noida
  • Institute
  • Amity Institute of Food Technology
  • University
  • Amity University Uttar Pradesh
  • Program Code
  • 10454
  • Eligibility
  • B.Sc-Food Sc. & Nutrition / Nutrition & Dietetics / Home Sc. / Food Tech / Dietetics & Food Services Mgt. / Food Sc. & Quality Control (min 50%) & 10+2 (min 60%). Eligibility will be relaxed by 5% for Sponsored category at 10+2 level.

  • Duration
  • 2 years
  • 1st Year Non Sponsored Semester Fee (Rs. in Lacs)
  • 0.68
  • 1st Year Sponsored Semester Fee (Rs. in Lacs)
  • 1.02
 
  • Fee Structure
  • Program Educational Objectives
  • Program Learning Outcomes
1st Year Non Sponsored Semester Fee (Rs. in Lacs) : 0.68
1st Year Sponsored Semester Fee (Rs. in Lacs) : 1.02
  • Students will acquire a combination of theoretical, conceptual, analytical, computational, and experimental knowledge and skills in the area of Food Science and Nutrition.
  • Students will be able to develop and demonstrate the understanding of global environment and relate scientific issues to the broader social, economic, legal, cultural and environmental contexts.
  • Students will develop and apply understanding to analyze and formulate scientific approach for solving real life problems.
  • Students will analyze the scientific information and infer the results for successful and productive careers or advance studies/research in the field of Food Science & Nutrition.
  • Students will able to compile the skill set to design and develop scientific models and products in the field of Food Science and Nutrition.
  • Students will able to assess and compare the scientific information to enable them to effectively participate and contribute to the society.
  • Students will demonstrate professional attitudes, effective communication and behavioral skills that support and enhance individual’s performance.
  • Students will develop professional ethics and academic integrity and demonstrate these as an individual/ team member/ leader in diverse teams.
  • Students will critically evaluate and reflect learning and development throughout their career in the field of Food Science and Nutrition.
  • The students shall have the ability to reproduce and apply the knowledge of Foods & Nutrition, its fundamentals and specialization to the solution of complex Scientific & Technological problems in Foods & Nutrition
  • The students shall have the ability to identify, define and analyze problems and identify or create processes to solve them Competently use appropriate field and laboratory methods and techniques for the study of advance problems/challenges in Foods & Nutrition
  • The students shall have the ability to demonstrate a confident familiarity with a broad range of appropriate information technology skills in order to communicate effectively using graphical techniques, reports and presentations within a scientific and technical environment. Ablity to use and apply professional softwares for scientific data analysis in the field of Foods & Nutrition
  • The students shall have the ability to use and apply core Foods & Nutrition principles and techniques to facilitate problem solving related fields. Ability to respond effectively to unfamiliar problems in Foods & Nutrition contexts
  • The students shall have the ability to communicate effectively on complex activities with the Foods & Nutrition community and with society at large, such as, being able to comprehend and write effective reports ,research papers and design documentation, make effective presentations, and give and receive clear instructions
  • The students shall have the ability to function effectively as an individual, and as a member or leader in diverse teams in multidisciplinary settings. Ability to maximize one’s potential by utilizing academic excellence and justifiable confidence, underpinned by honest self-awareness and grasp opportunities for self-development.
  • The students shall have the ability to appraise global perspectives, developed through topics or even modules, that relate to Foods & Nutrition issues or contexts . Interact effectively within a global team / learning / professional group, recognise, support or be proactive in research and technical collaboration.
  • The students shall have the ability to apply ethical principles and commit to professional ethics and responsibilities and norms of the Foods & Nutrition practices. Able to work independently and sustainably, in a way that is informed by openness, curiosity and a desire to meet new challenges.
  • The students shall have the ability to recognize the impact of knowledge and understanding of the Foods & Nutrition principles on the responsibilities relevant to the professional practices and apply the fundamental and specialized knowledge to own start ups or professional practice. Ability to make decisions on the basis of rigorous and independent thought, taking into account ethical and professional issues.
  • The students shall have the ability to develop a lifelong thirst for knowledge and learning and encourage a pioneering, innovative and independent attitude. Have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.
  • The students shall have the ability to demonstrate knowledge and understanding of the Foods & Nutrition principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
  • The students shall have the ability to identify the impact of the Foods & Nutrition solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.

Course Structure

  • 1st Year

Semester 1

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Food Science (PG) Core Courses 4 0 2 0 5.00 View
Public Health and Nutrition (PG) Core Courses 3 0 0 0 3.00 View
Food Standards and Regulations (PG) Core Courses 2 0 0 0 2.00 View
Statistical Methods of Analysis (PG) Allied Courses 2 1 0 0 3.00 View
Food Microbiology (PG) Core Courses 4 0 2 0 5.00 View
Therapeutic Nutrition - I (PG) Core Courses 4 0 2 0 5.00 View

Semester 2

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Therapeutic Nutrition - II (PG) Core Courses 3 0 2 0 4.00 View
Nutritional Biochemistry (PG) Core Courses 3 0 2 0 4.00 View
Nutrition Through Life Cycle (PG) Core Courses 3 0 0 0 3.00 View
Advanced Nutrition (PG) Core Courses 4 0 2 0 5.00 View
Instrumentation for Food Analysis (PG) Specialisation Elective Courses 3 0 0 0 3.00 View
Food Quality Assurance (PG) Specialisation Elective Courses 3 0 2 0 4.00 View
Food Preservation and Processing (PG) Specialisation Elective Courses 3 0 2 0 4.00 View
Institutional Food Management (PG) Specialisation Elective Courses 3 0 0 0 3.00 View
Nutrition for Health and Fitness (PG) Specialisation Elective Courses 4 0 0 0 4.00 View
FOOD SAFETY (PG) Specialisation Elective Courses 0 0 0 0 0.00 View