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

This program builds on the foundational knowledge gained at the undergraduate level and equips students with advanced theoretical and practical expertise required to address today’s nutritional challenges. The curriculum includes a robust combination of clinical nutrition, biochemistry, metabolic physiology, food safety, community health, and research methodology. Students learn to assess nutritional needs, plan evidence-based therapeutic diets, manage community nutrition programs, and understand food regulations and policies.

Students are trained in medical nutrition therapy (MNT) for managing diseases such as diabetes, cardiovascular disorders, kidney ailments, and obesity. The course also emphasizes life cycle nutrition, covering nutritional care from infancy to old age, and includes modules on the nutritional needs of special populations such as athletes, pregnant women, and individuals with metabolic disorders.

To provide real-world exposure, the program includes mandatory internships in hospitals, health centers, NGOs, or the food industry during the final semester. Students also engage in seminars, workshops, case studies, research projects, and interactive sessions with professionals in the field.

What makes this program distinct is its integration of emerging areas like nutrigenomics, food nanotechnology, and functional foods, giving students an edge in cutting-edge nutritional science. Furthermore, the program promotes soft skills such as leadership, communication, teamwork, and ethical decision-making, essential for professional success.

By the end of the program, graduates are well-prepared for a wide range of careers, including clinical practice, food and nutrition industries, public health agencies, academic institutions, and research organizations. They are also equipped to pursue doctoral studies or entrepreneurial ventures in the 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.