M.Sc. Foods and Nutrition

PO1

Science knowledge

Apply the knowledge of technological principles underlying foods and nutrition science to the solution of complex science problems.

PO2

Problem analysis

Identify, formulate, review research literature, and analyze complex problems reaching substantiated conclusions using first principles of sciences and technology.

PO3

Design/development of solutions

Skills and knowledge necessary to design solutions that address the complexities of the foods, nutrition and dietetics industry while prioritizing public health, safety, and environmental sustainability, as well as considering social and cultural norms of the society.

PO4

Conduct investigations of complex problems

Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions for complex problems.

PO5

Modern tool usage

Utilize, select, and apply modern analytical and IT tools, including prediction and analysis techniques, effectively in complex food and nutrition activities while recognizing their limitations.

PO6

The technologist and society

Apply contextual reasoning to assess societal, health, safety, legal, and cultural issues in the field of food, nutrition and dietetics practice, ensuring ethical and responsible professional conduct.Top of Form

PO7

Environment and sustainability

Understand the environmental and societal impacts of food and nutrition science solutions, and integrate sustainable development principles into professional practice.

PSO 1:

Students will acquire various concepts of foods and nutrition science by acquiring theoretical and practical knowledge.

PSO 2:

Students will develop essential skills required for community nutritional assessment, health monitoring, diet planning, counselling and food safety.

PSO 3:

Students will learn the aspects of various multidisciplinary field of foods and nutrition and knowledge about sustainable development.