Course Overview

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Modern society is faced with two health and wellness paradoxes

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• Hidden hunger, nutritional deficiencies, exist in-spite of food on the table
• Life expectancy is increasing but healthy life years not necessarily so

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Over the last half-century, society has been trying to tackle the challenges of nutritional deficiencies and chronic diseases through a one-size-fits-all strategy.  Part of this stems from our success in the one molecule one benefit approach in the area of vitamins.  The reductionist approach was very successful in the discovery of these vital micronutrients that have saved millions of lives over the last century.  However, success of this approach in tackling nutritional deficiencies such as iron deficiency anaemia and chronic diseases has been limited.

A new paradigm is needed to tackle these challenges.  Such a paradigm involves population level nutritional guidance with personalised nutrition approach, complementing molecular thinking with systems thinking, synthesizing the three theories of food & health - nutrition science, microbiome science and ayurveda dietetics.

This degree program equips students with the knowledge framework and tools an integrative approach to nutrition and health demands.

The program is built on twenty-five years of work of researchers at FRLHT/iAIM/TDU.  TDU/FRLHT has a trans-disciplinary team of research scholars, physicians, bioinformatic experts and scientists who have knowledge in modern and classical science areas such as nutrition science, personalized nutrition, microbiome, ayurveda biology &dietetics, functional foods, medicinal and food plants, nutritional chemistry and clinical studies.  The MSc by Research offers students the opportunity to put classroom teaching into practical projects making the program a unique learning experience.  Students get to work in TDU’s state of the art laboratories and pilot plants.  TDU collaborates with physicians working in Institute for Ayurveda &Integrative Medicine (iAIM), to understand the role of diet and nutrition on health and wellness and clinical outcomes. The program explores Trans-Disciplinary research on key themes of food and public health relevant to rural and urban India like iron deficiency anaemia, type-2-diabetes, brain health, gut health, protein sufficiency and more with an aim for developing food and nutrition solutions for clinics and communities.

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Why Study With Us

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The MSc by Research program at TDU has many unique features that benefit individuals looking to enhance careers in the area of nutrition and health sciences.

The unique features are –

• A learning ecosystem that integrates the key elements of food chemistry, culinary science and their effect of food on human biology and a state of the art research kitchen to understand these connections.
• An exposure of interacting with a hospital.
• An education that is way beyond traditional classroom teaching and uses hands on work in the Universities 13 laboratories, pilot plants and research kitchen.
• A trans-disciplinary approach that integrates traditional knowledge with modern nutrition science and microbiome science.
• Content created by experienced professionals with academic & industry experience.

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Who is the course designed for ?

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The course is designed for students with an interest in going beyond the regular curriculum – in complementing theory with research, in complementing nutrition science with microbiome and ayurveda dietetics, in complementing molecular understanding with systems thinking.

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Eligibility

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The course is targeted to students who have a bachelor’s degree innutrition, food science, Ayurveda BAMS and pharma.  Students with bachelor’s in other science andengineering and an interest in nutrition and health sciences can also apply andwill be given bridge courses.

Fees: Charges will be as per University Norms for the Post Graduate Courses.  Current tuition fees is approx. INR 2,20,000 for the full 2-year program.

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Duration and credits of the course

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The minimum duration of MS by Research in Nutrition and Health Sciences is 2 years. This is a 80 credit program with 30 credits for course work (class room and laboratory work) and 50 credits for project work(project guided by mentors).

Emphasis will be on learning by doing through projects, case studies and assignments.

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Career Opportunities

Graduates will be able to take on opportunities in the food and beverage industry sector. They can also take on opportunities in nutritionist and dieticianpractices.  Graduates can also apply forhigher studies within India or abroad. 

Selection Process

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Selection will be based on:

• Academic credentials & courses taken during Bachelors
• A Statement of Purpose spelling out the reasons for wanting to enroll in     this program.
• Personal interview

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Program Director

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Gurmeet Singh, Professor & Dean Research TDU(Gurmeet.singh@tdu.edu.in)

Program Secretary – Suganthi(sugandhi.rani@tdu.edu.in)

Academic Cell – Ravi Kumar G (ravi.g@tdu.edu.in)

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How to Apply

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Kindly fill up the registration of interest form www.tdu.edu.in

You may send an email request to admissions@tdu.edu.in

Fill up the application form and send it to the address mentioned below along with Rs 500 /- through online transfer OR DD/ Cheque in the favour of “ITD-HST” General Fund” pay able at Bangalore.

Frequency of admission: Throughout the year

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University Address & Webpage

The University of Trans-Disciplinary Health Sciences and Technology (A Karnataka State Private University)

74/2, Jarakabande Kaval, Post Attur Post,

Yelahanka, Bengaluru – 560064

Phone: 080 -28568000 / +91 - 7019032418

Website: www.tdu.edu.in