Master of Science [M.Sc] Food Science & Nutrition Entrance Exams
Master of Science [M.Sc] Food Science & Nutrition Entrance Exams
Get Admission in Master of Science [M. Sc] Food Science & Nutrition by undergoing highly competitive entrance examinations designed to determine the preparedness of the students to deal with some of the challenges businesses offer in today's world.
Entrance Exams: Key Dates
Entrance Exam | Exam Dates | Description |
CAT (Common Admission Test) | Usually November-December | CAT is a national-level management entrance exam conducted for admission to various management programs, including foreign trade. |
XAT (Xavier Aptitude Test) | Usually January | XAT is a national-level entrance exam conducted by XLRI, Jamshedpur, for admission to management programs, including foreign trade. |
MAT (Management Aptitude Test) | Multiple Sessions throughout the year | MAT is a standardised test conducted by AIMA for admission to various management programs, including foreign trade. |
SNAP (Symbiosis National Aptitude Test) | Usually December | SNAP is conducted by Symbiosis International University for admission to various management programs, including foreign trade. |
CMAT (Common Management Admission Test) | Usually January | CMAT is a national-level entrance exam conducted by NTA for admission to management programs, including foreign trade. |
What is the Master of Science [M.Sc] Food Science & Nutrition Entrance Exam?
The admission tests for M. Sc Food Science & Nutrition differ from college to college but the popular ones are GATE and the tests conducted by ICAR. Depending on the university preference, applicants may be required to take additional tests on biology, chemistry, and/or food science principles. The standard assessment tests usually focus on the applicant’s problem solving ability, content knowledge, and ability to undertake research. Passing these entrance examinations is important because it is the qualifying factor into programs that provide a focused education and training in foods and nutrition.
Master of Science [M.Sc] Food Science & Nutrition: Tips to Prepare for Entrance Exam
Start by understanding the exam format and syllabus thoroughly.
After identifying the topics, make a study schedule and adhere to the time table set aside for each topic.
Regular practice sessions of previous papers and mock tests help a lot in terms of managing time and the areas one finds most difficult.
Stress on conceptual learning instead of cramming.
Students must use textbooks, online lessons, or peers, for extra explanation and more practice.
Pursue order and good study manners so that you do not struggle with stress while studying.
Finally, ensure you are physically and mentally healthy to work by sleeping enough, eating the right foods, and resting at some time.
A positive attitude and confidence in what you are doing and the success you desire should motivate one during preparation.
Master of Science [M.Sc] Food Science & Nutrition: Syllabus
The program’s M. Sc Food Science & Nutrition comprises a diverse course package that prepares the students for analysis, equipped with knowledge that helps them act as agents of change in the market.
Semester-Wise Syllabus:
Semester | Courses |
Semester 1 | |
1. Food Chemistry | |
2. Food Microbiology | |
3. Nutrition and Dietetics | |
4. Food Analysis Techniques | |
5. Research Methodology | |
Semester 2 | |
1. Food Processing Technology | |
2. Nutritional Biochemistry | |
3. Food Safety and Quality Control | |
4. Advanced Nutrition | |
5. Seminar on Current Topics in Food Science & Nutrition | |
Semester 3 | |
1. Food Product Development | |
2. Food Packaging Technology | |
3. Advanced Food Microbiology | |
4. Nutritional Epidemiology | |
5. Elective Course 1 | |
Semester 4 | |
1. Food Regulatory Affairs | |
2. Sensory Evaluation of Foods | |
3. Internship/Research Project | |
4. Elective Course 2 | |
5. Dissertation/Thesis |
Master of Science [M.Sc] Food Science & Nutrition: Recommended Books
Below, we have compiled a list of recommended books that can provide valuable insights:
Title | Author(s) | Description |
"Food Science" | Norman N. Potter, Joseph H. Hotchkiss | Provides an overview of food science principles, including food composition, processing, and preservation. |
"Food Chemistry" | Owen R. Fennema | Covers the fundamental concepts of food chemistry, including reactions, interactions, and food analysis methods. |
"Nutrition and Diet Therapy" | Ruth A. Roth | Offers comprehensive coverage of nutrition principles, dietary guidelines, and therapeutic diets for various conditions. |
"Food Microbiology: Fundamentals and Frontiers" | Michael P. Doyle, Francisco Diez-Gonzalez | Explores the microbiology of foodborne pathogens, spoilage organisms, and fermentation processes. |
"Food Safety Management: A Practical Guide for the Food Industry" | Yasmine Motarjemi, Huub Lelieveld | Provides insights into food safety management systems, risk assessment, and regulatory compliance. |
"Advanced Nutrition and Human Metabolism" | Sareen S. Gropper, Jack L. Smith | Covers advanced topics in nutrition science, including metabolism, nutrient interactions, and nutritional genomics. |
"Sensory Evaluation Techniques" | Morten C. Meilgaard, Gail Vance Civille, B. Thomas Carr | Offers guidance on sensory evaluation methods and their application in assessing food quality and consumer perception. |
"Food Packaging Science and Technology" | Mark J. Kirwan | Discusses the principles of food packaging materials, technologies, and their impact on food preservation and shelf life. |
"Nutritional Epidemiology" | Walter Willett | Provides an introduction to epidemiological methods used in nutritional research to study diet-disease relationships. |
"Food Laws and Regulations" | Claudia Kousoulas | Covers the legal framework governing food safety, labelling, and regulatory requirements in various countries. |
