IIMT University Meerut offers the Master of Science (M.Sc.) in Community Science – Food, Nutrition and Dietetics, a specialized two-year postgraduate program under the School of Hotel Management, Catering & Tourism. This msc nutrition and dietetics program is designed to develop highly skilled professionals in human nutrition, therapeutic dietetics, public health, and food science.

The program builds on foundational undergraduate knowledge and equips students with advanced theoretical and practical expertise to address modern nutritional challenges. The curriculum integrates clinical nutrition, biochemistry, metabolic physiology, food safety, community health, and research methodology. Students are trained to assess nutritional needs, design evidence-based therapeutic diets, manage community nutrition programs, and understand food regulations and policies, making it a comprehensive msc food and nutrition course.

A strong focus is placed on medical nutrition therapy (MNT), enabling students to manage conditions such as diabetes, cardiovascular diseases, kidney disorders, and obesity. The course also emphasizes life cycle nutrition, covering dietary needs from infancy to old age, including specialized nutrition for athletes, pregnant women, and individuals with metabolic disorders.

To ensure practical exposure, students undergo mandatory internships in hospitals, health centers, NGOs, or the food industry during the final semester. The program also includes seminars, workshops, case studies, research projects, and expert interactions to enhance real-world learning.

What sets this program apart is its focus on emerging areas such as nutrigenomics, food nanotechnology, and functional foods, along with the development of essential soft skills like leadership, communication, teamwork, and ethical decision-making.

Graduates are well-prepared for careers in clinical practice, food and nutrition industries, public health organizations, academia, and research institutions. They can also pursue doctoral studies or entrepreneurial ventures in the growing health and wellness sector.

Highlight

• Open to both male and female candidates from diverse life science or allied backgrounds.
• Focus on advanced topics such as:
  • Therapeutic and clinical nutrition
  • Biochemical and metabolic roles of nutrients
  • Food safety, quality control, and nutrition policy
  • Public health and global nutrition trends
• Specialized training in medical nutrition therapy for conditions like obesity, diabetes, cardiovascular and renal disorders.
• Study of life cycle nutrition including dietary needs for infants, adolescents, pregnant/lactating women, and the elderly.
• Hands-on experience in therapeutic meal planning, diet analysis, and client counseling using modern tools.
• Internships in hospitals, healthcare institutions, NGOs, and food industries during the final semester.
• Exposure to emerging topics such as nutrigenomics, functional foods, and food nanotechnology.
• Development of essential soft skills such as leadership, decision-making, communication, and problem-solving.

Career Prospects

Graduates of the M.Sc. (Community Science – Food, Nutrition and Dietetics) program can pursue rewarding careers in diverse sectors, including healthcare, research, education, public policy, and entrepreneurship.

• Clinical Dietician in hospitals or private practice
• Nutrition Consultant and Wellness Coach
• Public Health Nutritionist in government and NGO programs
• Food Safety Officer or Quality Control Analyst in food industries
• Pediatric or Geriatric Nutrition Specialist
• Department Coordinator or Manager in dietetics and wellness centers
• Researcher in nutritional sciences, dietetics, or functional foods
• Lecturer or Assistant Professor in academic institutions
• Program Officer in NGOs and government nutrition missions
• Entrepreneur in diet planning, health foods, or nutrition counseling services

1. Candidates must possess a Bachelor’s degree in Home Science, Food Science/ Technology, Food/Clinical Nutrition, Dietetics, Community Nutrition, Public
2. Health Nutrition or any related Life Science discipline from a recognized university.
3. A minimum of 50–55% marks is required in the qualifying degree (relaxation may apply for reserved categories as per university norms).

Duration: 2 Years

Programme Educational Objectives (PEO)

• PEO-1 Equip and inculcate an interest in Research in the field of Nutrition.
• PEO-2 To develop the ability for a feasible solution against major nutrition-related health issues in the country.
• PEO-3 Proficiency in Lifestyle Diseases Management.
• PEO-4 To develop an ability to function effectively with Leadership, establish goals, plan tasks and meet objectives.
• PEO-5 Develop deep knowledge about the role of Therapeutic Nutrition in the disease condition of Vulnerable groups.

Program Outcomes (PO’s)

• PO1:  Disciplinary knowledge and skills to be capable of demonstrating Basic Theoretical and practical knowledge and understanding of subjects like Therapeutic Nutrition, Biochemistry, Nutrition, and Dietetics.
• PO2:  Critical thinking reasoning and Problem-Solving in the field of Nutrition and Dietetics.
• PO3:  To learn about the ability to practice empathy and objectivity in dealing with Community interaction and Industrial Visits.
• PO4:  Self Directing learning (To have the potential to complete the assigned projects successfully).
• PO5:  To understand skills in the field of Research and Scientific reasoning.
• PO6:  To understand various processes involved in Program planning.
• PO7:  To excel as an academician and research personnel
• PO8:  To know the effect of various diseases on nutritional status and dietary requirements.

Programme Specific Outcome (PSO's)

• PSO1:  To use theoretical knowledge in various applications of Food Preparations.
• PSO2:  To understand different types of technologies used in the field of Food and Nutrition.
• PSO3:  To understand causative factors and metabolic changes in various diseases//disorders.
• PSO4:  To understand the different consequences of the behavior of an individual on his Health
• PSO5:  To have coherent and systemic knowledge and understanding chemistry of Food Components.