The MSc Nutritional Food Technology program is a two-year postgraduate course designed to provide in-depth knowledge of nutrition science, food processing, food safety, and quality management.
Updated for 2026, the syllabus integrates theoretical learning, laboratory work, research methodology, and industry exposure to prepare students for careers in nutrition, healthcare, food industries, and research organizations.
Aligned with NEP 2020, the syllabus promotes interdisciplinary learning, public health awareness, and innovation in functional foods, nutraceuticals, and sustainable food systems.
MSc Nutritional Food Technology Course Structure (2026)
- Duration: 2 Years (4 Semesters)
- Credit System: CBCS / NEP-aligned
- Evaluation: Internal + External Assessment
- Teaching Methods: Lectures, Labs, Seminars, Case Studies
- Assessment: Written Exams, Practical Tests, Viva-Voce, Project/Dissertation
- Final Component: Major Dissertation / Project & Internship / Field Training
Semester 1: Fundamentals & Scientific Foundation
- Advanced Nutrition Science: Macronutrients, micronutrients, metabolism
- Food Chemistry: Proteins, fats, carbohydrates, additives
- Food Microbiology: Microbial analysis, foodborne pathogens
- Biochemistry of Nutrition: Biochemical pathways relevant to nutrition
- Laboratory: Nutrition & Food Analysis: Practical experiments on nutrient analysis
Semester 2: Food Processing & Safety
- Food Processing & Preservation: Thermal & non-thermal methods
- Human Physiology & Nutrition: Body systems and their nutritional requirements
- Research Methodology & Biostatistics: Study design, data analysis, ethics
- Food Safety & Quality Assurance: FSSAI, HACCP, ISO standards
- Minor Project / Case Study: Application of theoretical knowledge in practical scenarios
Semester 3: Applied Nutrition & Functional Foods
- Clinical & Therapeutic Nutrition: Diet planning, therapeutic interventions
- Functional Foods & Nutraceuticals: Development, health benefits, and applications
- Food Packaging & Shelf-Life Studies: Techniques to enhance stability and quality
- Elective Subject: Student-chosen specialized topic
- Seminar & Industrial Training: Field exposure and practical learning
Semester 4: Advanced Electives, Research & Internship
- Advanced Elective: Specialized study in nutrition or food technology
- Dissertation / Major Project: Research project with data collection, analysis, and report submission
- Internship / Field Training: Hands-on experience in food industries, hospitals, or research centers
Electives & Specializations (2026)
- Clinical Nutrition: Sports nutrition, medical nutrition therapy
- Food Technology: Product development, food fortification
- Public Health: Community nutrition, nutrition programs
- Quality Management: Food auditing, safety compliance
- Functional Foods: Probiotics, herbal & nutraceutical foods
Recommended Books & Study Resources (2026)
- Nutrition Science: Human Nutrition – M. Swaminathan
- Food Chemistry: Food Chemistry – Belitz, Grosch & Schieberle
- Food Microbiology: Food Microbiology – Frazier & Westhoff
- Clinical Nutrition: Clinical Nutrition – Srilakshmi
- Food Processing: Food Processing Technology – P.J. Fellows
- Research Methods: Research Methodology – C.R. Kothari
- Additional journals, online databases, and case studies for practical and research applications
FAQs on MSc Nutritional Food Technology Syllabus 2026
Q1. What is the duration of the MSc Nutritional Food Technology course?
The program is a two-year postgraduate course divided into four semesters. It includes theory classes, laboratory practicals, internships, and a final dissertation project.
Q2. Are internships mandatory in this course?
Yes, most universities include internships or field training in the final year to provide exposure to food industries, hospitals, nutrition labs, or research centers.
Q3. When can students choose elective subjects?
Electives are usually offered in the second year. Students can specialize in clinical nutrition, functional foods, public health nutrition, or quality management.
Q4. Does the syllabus include practical and laboratory work?
Yes, laboratory sessions are an integral part of each semester. Practical training includes food analysis, nutrition assessment, and product development exercises.
