MANAV RACHNA INTERNATIONAL INSTITUTE OF RESEARCH AND STUDIES

(Formerly MANAV RACHNA INTERNATIONAL UNIVERSITY )

Deemed to be University under section 3 of the UGC Act,1956

Course details

Duration: 3 Years (including a 2-month clinical/industrial training)
Intake: 75
FEES (Per annum) for Indian Nationals in Rupees: ₹ 1,26,000
FEES (Per annum) in US $ For PIO/NRI Students: US $ 3300
Criteria for Preparation of Merit list – Preference Wise:
I – Merit in MRNAT 2018
II – Marks in Qualifying Exam

Eligibility Criteria

Pass in 10+2 examination /equivalent examination with at least 50% marks in aggregate in 5 subjects including English, and 4 subjects with the highest scores among the remaining subjects.

Association with Industry: Post-graduate students associated with hospitals and other organizations are working as nutritionists/ Dieticians/ Consultant Nutritionists on project basis getting hands-on practical training with national and international organizations like UNICEF, Saffola, IBM, Nestle etc

Industrial visits and guest lectures: Industry-Institute interaction is an important aspect of our curriculum. The Department arranges student’s visits to different corporate giants like DIPAS, Yakult, Mother Dairy, Tilda rice, Haldirams, Flight Kitchen, Britania, Chintamani etc. These industrial visits provide hands-on practical exposure and help in the multi-dimensional development of the students, giving them the edge over others in terms of industrial exposure. The Department also keeps on organizing various events in association with reputed organizations besides professional association with Indian Dietetic Association (IDA), Nutrition Society of India (NSI) and various scientific projects in association with Sugar and Health Industries. It also invites knowledgeable people from corporate and academics to interact with the students and widen their horizon.

MEMBERSHIPS: Membership Recognized by Indian Dietetic Association and Nutrition Society of India.

 

Course Structure

The following Foundation Courses, Core Courses and Elective Courses (Generic, Domain Centric and Open) shall be offered during the Bachelor of Nutrition & Dietetics.

B.Sc-Nutrition & Dietetics

Foundation Courses (FC)

Core Courses (CC)

Elective Courses

Generic (GE)

Domain Centric (DCE)

Open (OE)

Applied Science Fundamentals of Foods & Nutrition Food Hygiene & Sanitation Health Communication
Basics in Human Anatomy Fundamentals of Biochemistry Foods in Indian Tradition
Physiology
Environmental studies Nutritional Biochemistry First Aid & Nursing Human Development Culinary Science
Family Meal Management Nutrition through Lifecycle Herbs and Home remediesHolistic Wellness and Life Skills-I
Pathology Clinical Psychology
Therapeutic Nutrition &Dietetics Maternal and Child Nutrition Dynamics of Extension Education Health Psychology
Problems in Human Nutrition Nutrition Labeling
Nutrition for Health, Fitness and Sports
Community Nutrition Community Development Project Enzymes in Food processing Weight Management
Food Microbiology Entrepreneurial Education & Journalism
Institutional Food Administration
Food Science Diet and Nutrition Counseling Food Preservation and Bakery Scientific Writing
Food Processing and Technology Fermentation TechnologyHolistic Wellness and Life Skills-II Food Handling & Packaging
Research Project
Clinical Internship / Industrial Training Health care and Hospital management Fundamentals of Statistics
Social and preventive medicine Introduction to Information technology

 

Placement Opportunities

  • Public Health Departments
  • International Organizations (UNICEF, UNDP, WHO)
  • Hospitals
  • Non-Governmental Organizations
  • Health Organizations
  • Ambulatory Care Programs
  • Community Development Programme.
  • Consultant for Multinational Companies
  • Food Industry
  • Pharmaceutical companies
  • Quantity food service establishments
  • Sports and fitness centres
  • Health and wellness industries
  • Airlines and Railways
  • Counselors in Schools
  • Academicians
  • Researchers in government and private institutions etc