M.Sc. (Foods & Nutrition)

Program Code 10454

Campus Noida

Institute Amity Institute of Food Technology

University Amity University Uttar Pradesh

Eligibility B.Sc-Food Sc. & Nutrition / ...

Duration 2 Years

Selection Process For the time being Selection Process is ...

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 0.75
  • 1st Year Sponsored Semester Fee 1.125
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Course Structure

1st Year

Semester 1

  • Food Microbiology [Core Courses]
  • Food Science [Core Courses]
  • Food Standards and Regulations [Core Courses]
  • Public Health and Nutrition [Core Courses]
  • Therapeutic Nutrition - I [Core Courses]
  • Statistical Methods of Analysis [Allied Courses]
  • Professional & Business Communication [Communication Skills]
  • Foreign Business Language
  • Open Elective Courses
  • Outdoor Activity Based Courses

Semester 2

  • Food Preservation and Processing [Specialisation Elective Courses]
  • Food Quality Assurance [Specialisation Elective Courses]
  • Institutional Food Management [Specialisation Elective Courses]
  • Instrumentation for Food Analysis [Specialisation Elective Courses]
  • Nutrition for Health and Fitness [Specialisation Elective Courses]
  • Advanced Nutrition [Core Courses]
  • Nutrition Through Life Cycle [Core Courses]
  • Nutritional Biochemistry [Core Courses]
  • Therapeutic Nutrition - II [Core Courses]
  • Cognitive Analytics & Social Skills for Professional Development [Behavioural Science]
  • Foreign Business Language
  • Open Elective Courses
  • Outdoor Activity Based Courses

2nd Year

Semester 3

  • Culinary Techniques [Specialisation Elective Courses]
  • Food Biotechnology [Specialisation Elective Courses]
  • Food Product Development [Specialisation Elective Courses]
  • Food Sensory Evaluation [Specialisation Elective Courses]
  • Nutrition in Emergency and Disaster [Specialisation Elective Courses]
  • Technology of Traditional and Convenience Food [Specialisation Elective Courses]
  • Summer Internship - I [Non Teaching Credit Courses]
  • Advanced Food Packaging Technology [Core Courses]
  • Functional Foods and Nutraceuticals [Core Courses]
  • Professional Ethics and Social Responsibility for Sustainability [Professional Ethics]
  • Professional Communication Skills [Communication Skills]
  • Professional Competencies and Career Development [Behavioural Science]
  • Foreign Business Language
  • Open Elective Courses
  • Outdoor Activity Based Courses

Semester 4

  • Dissertation [Non Teaching Credit Courses]
  • Foreign Business Language
  • Open Elective Courses
  • Outdoor Activity Based Courses