M.Sc. Home Science


Program Outline

Home Science brings about the opportunity for students to get a deeper insight into the workings and management of houses and community. Through this program, candidates are rendered an overview of the various aspects of society and how one can be helpful in providing service to the people through their skills. students are required to be aware of topics like health, lifestyle, and diet which can further help them in taking up jobs in nutrition and health care as counselors. The sessions include an in-detail study comprising of topics like interior design, clothing, sewing, furnishing, consumer education, institutional management, child development, food preservation, money management, family relationships and much more. The course includes theory as well as project work comprising of the topics mentioned, allowing candidates to showcase and explore their creative bent of mind. The post-graduate programme in this discipline has been designed to provide the students with intensive and extensive theoretical and experiential learning. The programme allows flexibility in the choice of thrust areas, which students can select, based on their career goals. It is envisaged that the current scenario at the regional and national level require trained professionals in areas such Clinical and Therapeutic Nutrition, Extension Management, Apparel Design and Construction, Child and Human Rights, Nutrition for Health and Fitness, Fashion Design.

Eligibility & Admission

The candidates should have completed General Home Science/ Home Management at B.Sc. level with a minimum percentage of marks decided by the University time to time. Candidate having B.Sc. with Foods & Nutrition will not entitle to get admission.

Note: It is a full time degree course and therefore cannot run part time or as external. The contact hour is minimum five hours including practical per week should be given to the student if it is run by the P.G. Department or any other centre. A total of 96 credits have to be taken by the students tocomplete the programme. If the number of credits exceeds 96, it permissible, but the calculation of the grade point average will be done on the basis of 96 creditsonly.

Duration: Two years Courses: The duration of the course is for two academic years consisting of four semesters.

Key Features

This is a two years Post-Graduation program to make the students aware about common food processing techniques and understand the physico-chemical properties of foods. To enable the students to understand the current trends in nutrition, functions, deficiencies and toxicity of different nutrients and acquaint about nutritional requirement in special conditions.

To acquaint the students with principles, techniques and application of different methods of analysis for various nutrients and enable the students to know physiological changes and nutritional requirements during various stages of life cycle.

To enable the students to understand the concept of product development, their sensory evaluation and quality control and understand the role of nutrition during pregnancy, lactation and infancy.

The course acquaint the students about various consumer issues related to products and services in rural and urban context and  aware students about the trends and impact of communication media on consumers.

Home Science is closely related with polymer and chemistry of textiles fibers and impart them knowledge about structure-property relatins of textile fibers and acquaint with recent development in fibers.

Career Opportunities

The curriculum integrating several elective courses, besides the core, has been formulated to provide professionally competent manpower for

  • Nutritionist, Dietician and Food Analyst
  • Health and Nutrition Journalist
  • Counsellor, Professor and Research Scientist
  • Demonstrator
  • Academic and research activities
  • Hospitals, food service institutions and industries
  • Managerial roles in agencies and institutions both Government and NGO sector.
  • Planning, monitoring and evaluation of nutrition and health programmes
  • Training and IEC activities of regional and national programmes
  • Ensuring food safety and quality for consumers
  • Entrepreneurial ventures
  • Advocacy and consultancy