St Aloysius (Deemed To Be University) Mangalore M.Sc Food Science And Nutrition: Fees 2026, Course Duration, Dates, Eligibility

Ans. Both programmes are offered by the same Department of Food Science at St Aloysius. M.Sc. Food Science and Technology (FST) focuses on food processing, preservation, food engineering, quality control, and industrial food production. M.Sc. Food Science, Nutrition and Dietetics (FSND) has a broader scope that includes clinical nutrition, dietetics, therapeutic nutrition, sports nutrition, and community nutrition in addition to food science. Students interested in working as dietitians in hospitals or clinical settings should opt for FSND, while those interested in food processing and manufacturing should consider FST. Both programmes have similar eligibility criteria and fee structures.

Ans. Graduates of M.Sc. Food Science, Nutrition and Dietetics from St Aloysius can work as dietitians and nutritionists in hospitals, clinics, and wellness centres. However, formal registration as a Dietitian in India is governed by the Indian Dietetic Association (IDA) and state-level bodies. Students should check the current registration requirements with IDA and the respective state health departments. The programme provides the academic foundation required for dietetic practice, and many graduates have secured positions as dietitians at hospitals like KMC Mangalore, Aster MIMS, and Sri Shankara Cancer Hospital.

Ans. Students undertake minor research projects funded by the Mangalore Jesuit Educational Society (MJES) on topics such as glycemic index studies of Indian foods, development of functional food products, food waste valorization, and nutritional evaluation of underutilized foods. Past projects include studies on jackfruit rachis glycemic index, flaxseed mucilage as a gelling agent, and development of fortified jams from fruit pomace. The department has active collaborations with ICAR-CIFT (Kochi) and ICAR-CPCRI (Kasargod), providing students with access to advanced research facilities.

Ans. The department has a strong track record of international placements. Past graduates have secured positions at VLCC International (Dubai), Hyatt Centric Jumeirah (Dubai), Al-amina Food Products (Dubai), AbuDhabi National Hotel (UAE), Xtendline Ltd (New Zealand), and Sodexo (Dublin, Ireland). The programme's focus on food safety, quality control, and nutrition makes graduates competitive for international roles in hospitality, food manufacturing, and clinical nutrition. Students interested in international careers are advised to pursue additional certifications in food safety (HACCP, ISO 22000) and dietetics.

Ans. Yes, the M.Sc. FSND programme includes practical training and internship components at hospitals and healthcare organizations. Past students have completed internships at KMC Hospital (Mangalore), Aster MIMS (Kannur), Medical Trust Hospital (Ernakulam), and other healthcare facilities. The clinical nutrition component of the curriculum prepares students for dietetic practice in hospital settings, covering therapeutic diets, nutritional assessment, and patient counselling. Students are also encouraged to participate in community nutrition programmes and service learning activities.

Ans. Yes, students from Home Science and Agriculture backgrounds are eligible for M.Sc. FSND at St Aloysius, provided they have studied relevant subjects at the undergraduate level. The eligibility criteria include candidates who have studied Chemistry, Biochemistry, Home Science, Horticulture, Forestry, Botany, Microbiology, or Zoology as optional/major subjects in their B.Sc. degree. Candidates with a B.Sc. in Agriculture, Horticulture, Dairy Science, Dairy Technology, or Fishery Science are also eligible. A minimum of 45% marks (40% for SC/ST/Category-I candidates) in aggregate excluding languages and Group III subjects is required.