M.Sc. (Nutritional Science & Dietetics)
As per recent trends in public health, clinical nutrition, lifestyle and metabolic disorders, sports performance and preventive healthcare, the demand for advanced and specialised nutrition professionals in India is growing rapidly.
Students can download brochure to know more about the programme and apply for admissions 2026.
Program Brochure
This growth is driven by the increasing prevalence of non-communicable diseases, ageing population, expanding healthcare systems, public health initiatives and the rising focus on evidence-based nutrition and wellness interventions. In this context, the M.Sc. Nutritional Sciences and Dietetics programme is designed to prepare graduates for advanced professional practice, research and leadership roles in nutrition and dietetics.
The School of Nutrition and Dietetics ensures that postgraduate students are professionally and academically equipped to meet the expectations of healthcare institutions, public health organisations, research bodies and the food and nutraceutical industry. The programme places strong emphasis on advanced theoretical understanding, critical thinking, research competence and applied clinical and community skills, enabling students to translate scientific evidence into effective nutrition interventions.
The M.Sc. Nutritional Sciences and Dietetics programme offers advanced and specialised coursework, covering areas such as Advanced Human Nutrition, Clinical Nutrition and Medical Nutrition Therapy, Public Health and Community Nutrition, Nutritional Epidemiology, Food Science and Food Safety, Nutraceuticals and Functional Foods, Research Methodology and Dissertation work. The curriculum is designed in consultation with academic experts, clinicians, public health professionals and industry stakeholders and is aligned with current national and global practices, emerging research and professional standards in nutrition and dietetics. Through advanced laboratory training, clinical postings, community fieldwork, internships, research projects and dissertation-based learning, students develop the competencies required for clinical decision-making, programme planning, research analysis and professional leadership. Graduates of the programme are prepared to contribute effectively in hospitals, public health organisations, research institutions, academic settings, wellness and sports nutrition centres, NGOs, food and nutraceutical industries and policy-driven health programmes. Overall, the programme aims to develop highly skilled, ethical and research-oriented nutrition professionals capable of making meaningful contributions to individual health outcomes, population nutrition and the evolving healthcare and food systems.
Eligibility Criteria
- Graduate with Home Science / Family and Community Science / Nutrition & Dietetics / Food Science & Nutrition / Food Technology / Food Service Management and Dietetics / Food Quality Control / Clinical Nutrition & Dietetics / Life sciences (Botany, Zoology, Biochemistry, Biotechnology, Microbiology and Chemistry) / Beauty and Wellness / Pharmacy / MBBS – BDS – BAMS – BHMS / Nursing / Naturopaths / and any other Biological sciences from any recognized University / Institution of National Importance with minimum 50% marks or equivalent grade (at least 45% marks, in case of reserved categories, EWS & PWD Students belonging to Maharashtra state only).
- The final Merit list shall be prepared on the basis of marks obtained by the candidate at graduation and the Personal Interview conducted by SSPU.
- Graduate with Home Science / Family and Community Science / Nutrition & Dietetics / Food Science & Nutrition / Food Technology / Food Service Management and Dietetics / Food Quality Control / Clinical Nutrition & Dietetics / Life sciences (Botany, Zoology, Biochemistry, Biotechnology, Microbiology and Chemistry) / Beauty and Wellness / Pharmacy / MBBS – BDS – BAMS – BHMS / Nursing / Naturopaths / and any other Biological sciences from any recognized University / Institution of National Importance with minimum 50% marks or equivalent grade.
- Must obtain an equivalent certificate from the Association of Indian Universities (AIU). All foreign qualifications need to be verified from the Association of Indian Universities (AIU) by the candidate before seeking provisional admission.
- The final Merit list shall be prepared on the basis of marks obtained by the candidate at graduation and the Personal Interview conducted by SSPU.
- A student can exit the M.Sc. Nutritional Sciences and Dietetics programme with a PG Diploma in Dietetics after one year.
- Students aspiring to enroll for PG Diploma in Dietetics from a non Life Sciences background should apply for a Bridge Course in Nutrition and Dietetics from SSPU to get acquainted with the basics of dietetics. These students will not be eligible for the M.Sc. programme and will be required to exit after one year.
- Life Science graduates with PG Diploma in Dietetics / Nutrition / Sports Nutrition / Public Health Nutrition can apply for second year entry.
Fee Details
1st Year (New Admission)
| Caution Money | Academic Fees | Total Fees | 1st Installments | 2nd Installments |
|---|---|---|---|---|
| At the time of Admission | Due Date – 31-10-2026 | |||
| ₹10,000 | ₹90,000 | ₹1,00,000 | ₹55,000 | ₹45,000 |
2nd Year Onwards (Existing Students)
| Academic Fees | 1st Installments | 2nd Installments |
|---|---|---|
| Due Date – 31-07-2026 | Due Date – 31-10-2026 | |
| ₹90,000 | ₹45,000 | ₹45,000 |
Hostel Charges
| 1 | 2 Seater Non-AC Rooms | 2,05,000 |
| 2 | Hostel Caution Money (Refundable) | 15,000 |
1st Year (New Admission)
| Caution Money | Academic Fees | Total Fees | 1st Installments | 2nd Installments |
|---|---|---|---|---|
| At the time of Admission | Due Date – 31-10-2026 | |||
| ₹10,000 | ₹1,10,000 | ₹1,20,000 | ₹65,000 | ₹55,000 |
2nd Year Onwards (Existing Students)
| Academic Fees | 1st Installments | 2nd Installments |
| Due Date – 31-07-2026 | Due Date – 31-10-2026 | |
| ₹1,10,000 | ₹55,000 | ₹55,000 |
Hostel Charges
| 1 | 2 Seater Non-AC Rooms | 2,05,000 |
| 2 | Hostel Caution Money (Refundable) | 15,000 |
Note 1 : The University shall remit the NSDC Certification Fees to NSDC and Ethnotech
Note 2 : The academic fee may be increased up to 10% each year, as per the University policy and at the discretion of the Management.
Curriculum
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | ND 101 | Advanced Nutritional Biochemistry |
| 2 | ND 102 | Medical Nutrition Therapy- I |
| 3 | ND 103 | Advanced Human Physiology |
| 4 | ND 104 | Digital Techniques for Public Outreach |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | ND 105 | Food Service Management and Food Microbiology |
| 2 | ND 106 | Medical Nutrition Therapy- II |
| 3 | ND 107 | Diet Management for Sports and Fitness |
| 4 | ND 108 | Professional Ethics of Diet Counselling |
| 5 | ND 111 | Advance Food Science |
| 6 | ND 09 | Internship for Dietitian |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | ND 110 | Nutraceuticals and Gut Health- I |
| 2 | ND 116 | Advances in Community Nutrition and Public Health |
| 3 | ND 112 | Research Methodology and Statistics |
| 4 | ND 113 | Nutrigenomics I |
| 5 | IDSCPG01 | Innovation, Leadership and Design Thinking |
| 6 | ND 117 | Nutrition in Critical Care |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | ND 114 | Nutraceuticals and Gut Health- II |
| 2 | ND 115 | Nutrigenomics II |
| 3 | ND 118 | Dissertation |
| 4 | ND 119 | Internship |
Program Educational Objectives (PEOs)
PEO 1
Build a strong foundation of scientific knowledge in food science, nutrition and related disciplines to develop competent professionals capable of applying concepts in real-world settings.
PEO 2
Develop professional competencies in menu planning and the preparation of normal and therapeutic diets for diverse population groups across health conditions.
PEO 3
Nurture ethical behaviour, professional values, and social accountability to deliver nutrition services with integrity, empathy and respect for equity and diversity.
PEO 4
Prepare graduates to adapt to emerging trends, technological advancements and multidisciplinary career pathways in the global nutrition and health sector.
PEO 5
Foster critical thinking, innovation, and a research-oriented mindset for evidence-based problem solving and lifelong learning.
PEO 6
Provide a learner-centric and encouraging environment that promotes creativity, leadership skills and holistic personal and professional growth.
PEO 7
Equip learners with practical skills in food handling, processing, quality control and assurance to meet national and global standards of the food industry.
PEO 8
Instill a commitment to sustainability, public health and national development through responsible professional practice.
Program Outcomes (POs) as per National Board of Accreditation
PO1
Knowledge & Understanding
Demonstrate comprehensive knowledge of food and nutritional science, biochemistry, human physiology and food microbiology.
PO2
Analytical & Scientific Skills
Apply analytical and laboratory skills to assess the quality and safety of foods in compliance with national and international food laws and standards.
PO3
Nutrition Assessment & Diet Planning
Assess nutritional requirements and develop appropriate diet plans for individuals across age groups, health conditions and emergency/critical care settings.
PO4
Clinical & Applied Nutrition Practice
Integrate evidence-based nutritional sciences into clinical interventions, food service management, health promotion and community nutrition programmes.
PO5
Communication & Extension Skills
Effectively disseminate food, nutrition and health information to diverse populations through counselling, IEC material, training and outreach.
PO6
Industry and Entrepreneurship Readiness
Demonstrate professional competencies required for internships, industrial training, project work and entrepreneurship in nutrition, dietetics and food sector industries.
PO7
Social & Public Health Responsibility
Plan, implement and evaluate community awareness initiatives aimed at preventing nutrition-related disorders and promoting public health.
PO8
Sustainable & Ethical Practice
Uphold ethical values, ensure gender equity, environmental sustainability and demonstrate social responsibility as a nutrition professional.
Program Specific Outcomes (PSOs)
01
Apply the principles of food and nutrition sciences to promote individual and community health and well-being.
02
Critically analyze nutritional, clinical and food industry challenges and propose evidence-based, sustainable solutions.
03
Use domain knowledge in food processing, dietetics and nutrition to develop and evaluate therapeutic and functional food products.
04
Assess nutritional status using standardized tools and recommend appropriate nutrition support and therapeutic care for disease prevention and management.
05
Correlate physiological, biochemical and microbiological parameters to understand health–disease relationships for effective clinical decision making.
06
Demonstrate managerial, technical and interpersonal skills for food service operations, hospital dietetics and hospitality nutrition services.
07
Utilize problem-solving and critical thinking skills during internships and field-based experiential learning to address real-world nutrition challenges.
08
Develop entrepreneurial competencies to establish start-ups such as diet clinics, health kitchens, food product ventures or nutrition consultancy services.
FAQs
The programme includes advanced subjects such as:
- Advanced Human Nutrition
- Clinical Nutrition and Medical Nutrition Therapy
- Public Health and Community Nutrition
- Nutritional Epidemiology
- Food Science, Food Safety and Quality Management
- Nutraceuticals and Functional Foods
- Research Methodology and Dissertation
The M.Sc. Nutritional Sciences and Dietetics is a full-time postgraduate programme offered by Symbiosis Skills & Professional University. The programme is designed to provide advanced theoretical knowledge and applied skills in nutrition, dietetics, public health and research, preparing graduates for professional, academic and research-oriented roles.
Yes. The programme has a strong research orientation and prepares students for doctoral studies (Ph.D.), academic careers, and research roles. Students undertake dissertation work and applied research projects as part of the curriculum.
The programme is of two years duration, divided into four semesters. The curriculum is structured to provide advanced and specialized knowledge, progressing from core concepts to clinical application, public health interventions, research and dissertation work.
Graduates can pursue careers as:
- Clinical Dietitian / Nutrition Specialist
- Public Health Nutritionist
- Sports and Wellness Nutrition Consultant
- Food and Nutraceutical Industry Professional
- Academic or Research Associate
- Consultant with health and development organisations
Candidates must have completed a Bachelor’s degree in Nutrition, Dietetics, Home Science, Food Science or a related discipline from a recognized university with the minimum qualifying marks as prescribed by SSPU.
The final merit list is prepared based on graduation marks and the personal interview conducted by SSPU, as per university norms.
Candidates can apply through the official SSPU admissions portal. The admission process generally includes:
- Online application submission
- Verification of eligibility criteria
- Personal interview conducted by SSPU
- Preparation of final merit list and confirmation of admission
Yes. The programme places strong emphasis on practical and clinical training, including:
- Advanced nutrition assessment and counselling
- Hospital-based clinical exposure
- Community and public health fieldwork
- Laboratory work, case studies and project-based learning
The objective of the programme is to develop competent nutrition professionals with a strong foundation in nutritional sciences and applied dietetics. The curriculum focuses on skill development, practical training, and industry relevance, enabling graduates to meet current professional requirements.
SSPU emphasizes skill-based postgraduate training, ethical practice and industry relevance. Students receive support through:
- Advanced practical exposure
- Research mentorship
- Internship facilitation
- Career guidance and academic mentoring
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School of Nutrition and Dietetics
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