M.Sc. (Community Science) in Food and Nutrition


The Post Graduate degree programmes in Food and Nutrition will provide for purpose-driven education, research and outreach in terms of developing competency among the graduates to face the challenges of the competitive food processing sector. The present food market demand drivers include the need to supply both globally and locally adequate quantities of safe, healthy and diversified food from production to consumption, which calls for skilled, knowledgeable and practice-ready food scientists. The fast paced growth of the food processing sector throws immense challenges in terms of nutrition, health and wellbeing of the increasing population groups who demand for novel foods in terms of quality, shelf life and functionality. Towards this end, competency in food and nutrition at the post graduate level is an important contributor to building the capacity of individuals to think and act effectively when developing and implementing strategies for combating malnutrition and other degenerative diseases.

Why this programme?

Study Programme

The Masters in Food and Nutrition has been designed based on the ICAR – BSMA guidelines. The course in Food and Nutrition provides comprehensive theoretical and practical skills required to carry out independent research in the discipline of food science and nutritional studies. The course aims towards

More details on the list of courses and research work experience to be gained is listed

PG Courses Offered

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SI. No.

Course No.

Course Title

Credit Hours


FSN 501*

Macro and Micro Nutrients in Human Nutrition



FSN 502*

Public Health and Nutrition



FSN 503*

Techniques in Food Analysis



FSN 504*

Diet Therapy



FSN 505

Nutrition and Physical Fitness



FSN 506

Developments in Nutrition and Immunity



FSN 507

Clinical Nutrition



FSN 508

Nutrition Counselling



FSN 509

Food Safety and Standards



FSN 510

Nutritional Challenges in Life Cycle



FSN 511

Food Science



FSN 512

Food Processing Technology



FSN 513

Human Physiology



FSN 514

Institutional Food Service Management



FSN 515

Grain Processing Technology



AGM 505

Food Microbiology



BIC 502

Nutritional Biochemistry



FSN 591

Master’s Seminar




Master’s Thesis Research


Colleges offering M.Sc. (Community Science) in Food and Nutrition

The master programme in M.Sc. (Community Science) in Food and Nutrition is offered by the Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai  – 625 104, Tamil Nadu

Application and Admission

For those students who are interested in taking part in the M.Sc. (Community Science) in Food and Nutrition degree programme, details on the specific Admission requirements and the application procedures are available at University website.

Future Career

In recent times, Food Science and Nutrition is an emerging developing field, where food insecurities are mounting both within the country and globally leading to increasing prevalence of protein energy malnutrition, micronutrient deficiencies and non communicable diseases. As a result, the demand for professionals in this field is ever increasing. Hence, specialized candidates in this field can find employment opportunities in diverse sectors which cater to food and nutrition.

Want to know about the job opportunities after completing the Masters programme in Food and Nutrition Course. See where our alumni are placed

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Master’s in Food and Nutrition course

Master Courses

After admission, the students undergo a set of courses (Major, Minor, supporting and Non-Credit Compulsory Courses) that help them to understand the advances in the field of Food Science and Nutrition. The study programmes based on Choice Based Credit System (CBCS) with a total credit load of 70 credits, of which 30 credits are exclusively earmarked for Thesis Research.

Master’s thesis research

After completing the courses in the first year, the students start their thesis research. Each student is assigned to an experienced faculty, approved by the Dean of School of Post-Graduate Studies, who would guide the student on his/ her choice of research topic

Research internship

The students are encouraged to participate and present their in scientific events like symposia and conferences. Als, students are motivated for internship training at other institutes either in India or abroad.


Online courses

As per the ICAR guidelines maximum of 20% credits per semester may be allotted for online courses. The Master’s students may registered Online courses / Massive Online Open Courses (MOOC) related to Food and Nutrition offered by MHRD, GOI through SWAYAM – NPTEL project / ICAR institutes such as NIPHM, MANAGE, NAARM and other reputable National and International institutions.

Student Experiences

The course in M.Sc. (Community Science) in Food and Nutrition provides all the learning skills required for research in food processing and preservation with maximum retention nutrients in food and nutrient bioavailability. This degree covers important subjects including Advances in Macro and Micronutrients, Nutritional Status Assessment, Food Preservation Technology, Food Microbiology, Food Science, Nutrition and Diet in Diseases, Nutrition for Physical Fitness, Nutrition in Weight Management, Diet management for various metabolic disorders and the like. The course curriculum offers wide scope for industry application and opportunities for developing relevant skills for career in Food and Nutrition including medicine, sports and fitness, science and research, food processing industries. 

The course syllabus holds an in-depth coverage of food science, food processing, technology, nutrition and dietetics. The contents covered in each subject has been designed in order to enable scholars avail career opportunities in public and private sectors. In addition, food microbiology, food biochemistry and mathematics courses have been added as supporting courses to facilitate competency for conducting intensive research in food product development and analysis. The course delivery presented clarity and recent technological advances which were taught by competent faculty with the aid of AV aids, demonstrations and hands on experiential learning opportunities so that students have maximum understanding and retention of knowledge. The hands-on practical classes were most helpful for gaining the necessary skills to become a food entrepreneur. Doubts and questions were clearly explained by the course teachers. Students were encouraged to take seminars to improve their presentation skills, become self confident and also to gain in-depth knowledge in the subject. The college environment was pleasant and the Professors were sociable and most supportive in students’ academic activities.

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