School of Allied Healthcare & SciencesMaster of Nutrition & Dietetics
Programme Overview
Master in Nutrition and Dietetics promises a profound exploration of the multifaceted realms of food and nutrition science, seamlessly integrating the quintessential aspects of a comprehensive nutrition and dietetics course. This master's programme is meticulously designed to equip students with a holistic understanding of the intricate interplay between dietary choices and human health. Masters in Nutrition and Die.
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Program code
0000
Duration
02 Years
Study Campus
JAIN University, Kochi Campus
Curriculum Structure
The Master of Nutrition & Dietetics course syllabus integrates both theoretical concepts and hands-on experiences, allowing students to apply their knowledge in real-world scenarios. Practical training includes clinical nutrition, community nutrition, and food service management, preparing students for diverse career paths such as clinical dietetics, public health nutrition, and research.
Clinical Nutrition I
Nutritional Biochemistry
Food Toxicology and Sanitation
Statistics
Functional Food
Nutritional Biochemistry
Advanced Physiology
Clinical Nutrition II
Advanced Food Microbiology
Nutritional Epidemiology and Public Health
Advanced Food Microbiology
Food Product Development and Marketing
Institutional Food Service Management
Geriatric And Paediatric Nutrition
Food Processing and Technology
Sports Nutrition
Food Product Development and Quality analysis
Research Methodology
Dissertation
Course Highlights
Translational Nutrition Science
Bridge the gap between cutting-edge nutrition research and real-world applications in clinical, community, and industrial settings.
Personalized & Preventive Nutrition
Learn advanced approaches to design diet plans tailored for lifestyle disorders, sports performance, and public health challenges.
Food Innovation & Entrepreneurship
Gain skills to develop functional foods, nutraceuticals, and wellness products, opening pathways to research, consultancy, and start-up ventures.
Career Outcomes
Graduates of this programme are equipped with advanced expertise in nutrition science, clinical dietetics, food technology, and public health nutrition, preparing them for diverse and impactful career opportunities. They can establish careers as clinical dietitians, therapeutic nutritionists, public health nutrition experts, sports nutritionists, and food technologists in hospitals, wellness centers, fitness institutions, NGOs, and government health missions. The programme also opens avenues in food research, product development, nutraceuticals, and the functional food industry, enabling graduates to contribute to innovation in health-focused food solutions. With a strong foundation in research and evidence-based practice, students are well-prepared for roles in academia, research organizations, and international health agencies.
Clinical Nutritionist/Dietitian
Public Health Nutritionist
Food Service Manager
Researcher in Nutrition Sciences
Sports Nutritionist
Corporate Wellness Consultant
Nutrition Educator
Consultant for Food Industry
Entrepreneur in Health and Nutrition
Government Health Agencies
FAQs
Apart from working as clinical dietitians, graduates can pursue roles such as public health nutritionists, institutional food service managers, sports nutrition specialists, food product developers, corporate wellness consultants, nutrition educators, and researchers, thanks to the curriculum’s blend of clinical, community, and industry-oriented training.
Yes, the programme includes research methodology and a dissertation project in the final semester, enabling students to conduct an in-depth study, apply evidence-based practices, and contribute to the scientific understanding of nutrition and dietetics.
Students receive hands-on experience in clinical nutrition, community nutrition assessments, and food service management, applying theoretical knowledge to real-world scenarios (e.g., dietary planning, food safety, sanitation, and functional food assessment)
The syllabus integrates modules such as Clinical Nutrition I & II, Nutritional Epidemiology and Public Health, Geriatric & Paediatric Nutrition, Institutional Food Service Management, and Sports Nutrition, enabling students to gain both therapeutic and population-based nutrition skills.
