Food and Nutrition
The PG programme in food and nutrition offers an interdisciplinary study of Biochemistry, Biotechnology, Biophysics and Instrumentation along with core subjects like Normal Nutrition, Public Health Nutrition, Physiology, Clinical Nutrition and Dietetics, Food Technology and Food Service Management.
Eligibility:
A pass in the B.Sc. programme, with specialization in Food & Nutrition, Food Science & Quality Control, Clinical Nutrition & Dietetics, Food Technology or Home Science/Family and Community Science MODEL I & II with not less than 55% marks in part II. Graduates in Biochemistry or Zoology with PG Diploma in Nutrition & Dietetics of any statutory university recognized by Mahatma Gandhi University are also eligible. Provided that such candidates should have not less than 55% of marks in part III at the graduation level.
Subjects: (20 papers)
Semester I
-Advanced Food Science
-Advanced Nutrition-I
-Principles of Nutrition
-Applied Physiology
-Food Analysis And Experimental Cookery-Practicals
Semester II
-Research Methods And Statistics
-Advanced Nutrition-II
-Nutritional Biochemistry
-Clinical Nutrition and Dietetics
-Therapeutic Nutrition-Practicals
Semester III
-Computer Applications
-Food Technology
-Biophysical Techniques and Enzymes
-Food Service Management and Organization
-Food Service Management-Practicals
Semester IV
-Entrepreneurship Development
-Food Biotechnology
-Food Microbiology
-Public Health Nutrition
-Public Health Nutrition-Practicals | 
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