As health awareness increases, nutrition and dietetics have become essential to public health and personal wellness. Our program offers an in-depth understanding on how food affects our health. It prepares graduates to craft dietary strategies in order to improve well-being and manage diseases. The MSc Nutrition and Dietetics program enables students to make impactful contributions in various settings, from hospitals to public health campaigns. It covers important topics such as advanced diet therapy, food microbiology, nutraceuticals and nutritional counselling. Our robust and multifaceted curriculum for the MSc Nutrition and Dietician program focuses on both theoretical and practical aspects of nutrition science. Students engage in detailed studies of nutrient metabolism, functional foods, life span nutrition and food safety.
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The School of Life Sciences at Manipal Academy of Higher Education, Dubai, has strong partnerships with Taylor-Shannon International (TSI) for professional certification programs, hospitals in Dubai and Northern Emirates for internships and leading biotechnology and food industries such as Nestle, Quest Vitamins, MunchBox and Basiligo. These collaborations enhance the practical training opportunities for students and bridge the gap between academic learning and industry demands.
The course prepares students for diverse roles through courses like Therapeutic Diet, Clinical Nutrition and Dietetics, Nutrition Counselling and Food-Safety Management. The program also includes certifications options like Food Safety Level 4 and HACCP level 3, further enhancing job readiness.
DHA License: Graduates in this program stand eligible for DHA license after completing a 6 month clinical rotation in hospitals appointed through DHA process.
Prospective students seeking to advance their expertise in nutrition and dietetics are invited to apply to this enriching program. Admission is open to individuals with:
Graduates of the MSc in Nutrition and Dietetics program can pursue a variety of dynamic roles, including:
The initial year focuses on building a solid understanding of how food and nutrients impact human health and disease. Students explore the physiological responses to dietary intake and the effects of various food components at the molecular level. Through theoretical classes and hands-on lab sessions, they shall delve into the fundamental aspects of how nutrients are processed and utilised by the body, setting the stage for more advanced studies.
| Semester 1 | Semester 2 |
|---|---|
| Principles of Food Science | Vitamins in Human Nutrition |
| Principles of Nutrition | Minerals in Human Nutrition |
| Nutritional Biochemistry and Immunology | Functional Food and Nutraceuticals |
| Human Physiology | Life Span and Community Nutrition |
| Food Preservation and microbiology | Clinical Nutrition and Dietetics – I |
| Food Science & Nutrition (Practical) | Food Analysis & Product Development (Practical) |
| Nutritional Biochemistry and Immunology (Practical) | Clinical Nutrition and Dietetics – I (Practical) |
| Food Preservation and Microbiology (Practical) |
The second year shifts towards practical applications and strategic dietary management. Students learn to develop and implement nutritional strategies tailored to different life stages and health conditions. They engage in practical training that simulates real-world scenarios, including detailed case studies and internships. These prepare the students for professional roles in healthcare settings, public health initiatives or research environments.
| Semester 3 | Semester 4 |
|---|---|
| Clinical Nutrition and Dietetics – II | Internship in Nutrition and Dietetics / Case Study Presentation |
| Food Safety and Quality control | Research Project Work - Report Writing and Presentation of Project Seminar |
| Therapeutic Diet | |
| Food Service Management | |
| Nutrition Counselling | |
| Research Methodology & Food Informatics | |
| Clinical Nutirition and Dietetics-II (Practical) | |
| Food Safety and Quality Control (Practical) |
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