Master of Science in Food and Nutrition

Key Knowledge and Skills to be Acquired:

Understanding of macronutrients and micronutrients and their roles in the human body.

Knowledge of food groups, nutrient composition, and how cooking affects nutrients.

Competence in providing nutrition education and counseling for individuals and groups.

Understanding of food safety regulations, HACCP principles, and food inspection.

Skills in designing therapeutic diets for special conditions (HIV/AIDS, diabetes, hypertension).

Competence in managing small-scale food businesses, catering services, or nutrition programs.

Requirements

Masters Degree in Relevant Discipline

Course description

The Master of Science in Food and Nutrition (MSc) is a postgraduate program designed to provide advanced knowledge and research skills in human nutrition, food science, dietetics, and public health nutrition. The program equips students with the ability to critically analyze nutritional issues, design evidence-based interventions, and contribute to policy development in health and nutrition. Students gain expertise in clinical nutrition, community nutrition programs, food safety, therapeutic diets, and nutrition-related research methodologies. Through a combination of coursework, laboratory research, and field-based projects, graduates are prepared for leadership roles in hospitals, research institutions, public health agencies, food industries, and nutrition consultancy services.

Human Nutrition and Dietary Requirements

Food Science and Nutrient Composition

Nutrition Assessment and Counseling Skills

Public Health Nutrition and Community Interventions

Food Safety, Hygiene, and Quality Control

Therapeutic Nutrition and Meal Planning

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