M.Sc. - Food Science and Nutrition - Alva's College, Moodubidire, Affiliated to Mangalore University

Introduction

The Department of Food Science and Nutrition at Alva’s College has a strong academic legacy, having successfully graduated 11 batches of postgraduate students who are contributing significantly to the fields of nutrition, health, and wellness.

Over the years, many of our alumni have been successfully placed in leading hospitals, institutions, and organizations across metro cities, various states in India, and at the international level. The department has also consistently demonstrated academic excellence, with multiple university rank holders, including three consecutive first ranks, reflecting the quality of education and mentorship provided.

In line with the evolving demands of healthcare and professional standards, the program has now been upgraded to Maters’s in Nutrition and Dietetics (MND) as per the guidelines of the National Commission for Allied and Healthcare Professions (NCAHP). As part of the Allied Health Sciences (AHS) framework, this transformation reflects our commitment to delivering education that is clinically relevant, skill-oriented, and nationally recognized.

While continuing our tradition of excellence, the department now offers an advanced, competency-based curriculum designed to prepare students for professional practice, research, and leadership roles in nutrition and dietetics.

Vision

To advance the role of food science and nutrition in promoting health and well-being through education, clinical practice, and research, in alignment with the National Commission for Allied and Healthcare Professions (NCAHP) Act and evolving healthcare needs.

Mission

To provide a strong scientific and academic foundation in food science and nutrition, emphasizing evidence-based and ethical practice.
To deliver competency-based, clinically oriented education as per NCAHP and Allied Health Sciences guidelines.
To develop skilled, licensed, and industry-ready nutrition professionals capable of contributing to patient care and public health.
To promote innovative research and interdisciplinary collaboration within the healthcare system.

Objective

To advance the application of food and nutrition science in clinical, community, and healthcare settings under the Allied Health Sciences framework.
To impart knowledge on medical nutrition therapy, modern food processing, and emerging healthcare technologies.
To enhance clinical skills, critical thinking, and professional competencies required for registration and licensure.
To encourage research, innovation, and evidence-based practice in accordance with national healthcare standards.

Eligibility Criteria

Candidates with the following academic backgrounds are eligible to apply:

B.Sc. in Home Science with specialization in Nutrition/Dietetics.
B.Sc. in Food and Nutrition/ Nutrition and Dietetics.
B. Sc with relevant nutrition paper as one of the hard core in all semesters.

Note: As per evolving academic structure, above mentioned 3-year degree holders are currently eligible during the transition phase.

CURRICULUM

Programme Benefits

Aligned with NCAHP Guidelines – Curriculum structured as per national standards under Allied Health Sciences (AHS).
Professional Recognition & Licensing – Graduates become eligible for licensure/registration, strengthening credibility as qualified nutritionists and dietitians.
Advanced Clinical Training – Strong emphasis on hospital-based practice, medical nutrition therapy, and patient care.
Competency-Based Learning – Focus on practical skills, case management, nutritional counseling, and evidence-based practice.
Updated & Industry-Relevant Curriculum – Designed to meet current healthcare, public health, and industry demands.
Flexible Academic Progression – Students from 3-year B.Sc. programs are currently eligible; transition to 2 year Master in Nutrition and Dietetics program enables direct progression and saves an academic year.
Career-Ready Skill Development – Training in clinical decision-making, research, communication, and interdisciplinary collaboration.

Career Opportunities

The Master’s in Nutrition and Dietetics (MND) program offers diverse career pathways across clinical, public health, industry, research, and corporate sectors. The program also ensures a structured career progression framework as recommended by NCAHP.

Diverse Career Roles:

Clinical Nutrition – Plan and deliver therapeutic diets to manage diseases and support patient recovery in healthcare settings.
Public Health Nutrition – Promote community health by preventing nutrition-related diseases through education and government programs.
Food & Pharmaceutical Industry – Develop, research, and regulate nutritional products while ensuring scientific and regulatory compliance.
Academics & Education: – Teach, train, and mentor students in schools, colleges, and universities while contributing to academic research.
Private Practice & Consultancy – Provide personalized diet plans and lifestyle counselling for individuals and specialized health conditions.
Research & Development – Conduct nutrition research, data analysis, and contribute to policy and evidence-based practices.
Government Sector: – Work in national health and nutrition programs as officers, coordinators, and policy implementers.
Corporate & Wellness Sector – Design workplace wellness programs and guide individuals on healthy lifestyle and stress management.

Professional Advantage

With the introduction of MND under NCAHP:

Nutritionists and dietitians gain formal professional identity.
Scope for licensure and regulation improves standards.
Enhances trust, accountability, and career growth.
Strengthens the overall nutrition and dietetics community.

Teaching Faculty


Dr. ARCHANA PRABHAT HOD & CO-ORDINATOR	Ms. KARTHIKA DEVI. S	Ms. SUSHMITHA R	Ms. GLENITA MENEZES	Ms. TEJASVI SHETTY

Departmental Activities

Year Wise Activities

News Letters

Lab & Other Facilities

The department is equipped with advanced instruments and spacious lab for developing recipes, analysing for nutrition and microbial safety.
CULINARY LAB –holds necessary instruments and cutleries to develop innovative food products.
ANALYTICAL LAB – consist of centrifuge, hot air oven, muffle furnace, spectrometer etc to prepare and investigate the sample.
MICROBIOLGY LAB – well placed laminar air flow chamber and microscopes to grow and identify microorganism.