About the Course

The M.Sc. Food Service Management & Dietetics programme is designed to provide advanced knowledge in nutrition science, diet therapy, food service operations, and institutional food management. The course blends clinical nutrition, public health, and managerial principles to address contemporary challenges in food and nutrition services.

The programme prepares graduates for professional practice, research, and leadership roles in hospitals, institutions, and the food service industry.

About the Curriculum

The curriculum is structured under the autonomous academic framework and is periodically updated to align with advancements in nutrition science, healthcare practices, and food service management. It combines theoretical depth with extensive practical and research components.

Key areas of study include:

• Advanced Human Nutrition
• Clinical Nutrition and Diet Therapy
• Food Service Management and Operations
• Institutional and Hospital Food Services
• Food Safety, Quality Control, and Hygiene
• Nutritional Biochemistry
• Community and Public Health Nutrition
• Research Methodology and Biostatistics
• Internship, Seminar, and Dissertation

Practical training, case studies, fieldwork, and a major dissertation form integral parts of the curriculum, ensuring applied learning and research competence.

Vision of the Department

To develop highly skilled food service and dietetics professionals who promote nutrition, health, and quality food management through scientific knowledge and ethical practice.

Mission of the Department

• To impart advanced knowledge in nutrition, dietetics, and food service management
• To promote evidence-based clinical and community nutrition practices
• To develop managerial and leadership skills in food service operations
• To prepare students for professional careers, research, and higher education
• To instill ethical responsibility, hygiene awareness, and public health commitment

Laboratory & Practical Facilities

The Department of Food Service Management & Dietetics is supported by specialized laboratories designed for postgraduate-level training and research.

Food Service & Dietetics Laboratory

• Facilities for meal planning, food preparation, and service management
• Equipment for nutritional analysis and diet planning
• Tools for food safety assessment and quality control
• Practice setups simulating institutional and hospital food services

These facilities enable students to gain real-world exposure to food service systems and dietetic practices.

Eligibility Criteria

Candidates seeking admission to the M.Sc. Food Service Management & Dietetics programme must have:

• A Bachelor’s degree in Nutrition, Dietetics, Food Science, Home Science, or a related discipline
• Fulfilled eligibility norms prescribed by the institution and university

Admissions are based on merit and institutional admission guidelines.

Learning Outcomes

Upon completion of the programme, students will be able to:

• Plan and manage food services in healthcare and institutional settings
• Apply advanced diet therapy principles for health and disease management
• Ensure food safety, hygiene, and quality standards
• Conduct nutrition-related research and documentation
• Demonstrate leadership, ethical practice, and professional competence

Career Opportunities

Graduates of M.Sc. Food Service Management & Dietetics can pursue careers in:

• Clinical Dietitian
• Food Service Manager
• Hospital Nutrition Manager
• Community Nutrition Specialist
• Quality Assurance Executive (Food Services)
• Nutrition Consultant
• Research Associate

Higher Education & Research Opportunities

• Ph.D. in Nutrition / Dietetics / Food Science
• Advanced research fellowships and healthcare-oriented programmes
• Academic and teaching careers in nutrition sciences

The programme offers strong prospects in healthcare, institutional food services, public health, and research.