Department of Home Sciences
Post Graduate
Dept. data last updated on :10/08/2025
COURSE.NAME :
M.Sc. (Home Science)
COURSE.SPEC :
Home Science
COURSE.NOS :
15
COURSE.DEGREE :
B.Sc. (Hons.) Home Science with 60% marks in aggregate.
COURSE.COURSE :
B.Sc. (Hons.) Home Science with 60% marks in aggregate.
COURSE.JP :
Apart from teaching, research, extension and consultancy jobs, students have better job prospects as nutritionist, dietitian, psychologist, counselor , textile and fashion designer, interior decorator, crèche management, banking, NGOs, teaching and allied professions.
COURSE.PEO :
● To develop leadership roles for
Sustainable livelihood, Skill procurement, and
Outreach Programs.
● To provide knowledge in the area of Food and Nutrition, Human Development, Resource Management, Textiles & Clothing and Extension Programme Planning.
● To master professional skills in areas of employment, entrepreneurship, and community resource management for economic empowerment of the community in general and students in particular.
COURSE.PO :
Application and knowledge of nutrition and diet planning.
Sustainable utilization of human and non-human resources for income generation and home management.
Applications of various domains of human development for behavioral adaptation, personality enrichment and adjustment.
COURSE.SYLL :
COURSE.Accr :
Yes
COURSE.NAME :
M.Sc. (Community Science) Resource Management and Consumer Science
COURSE.SPEC :
Resource Management and Consumer Science
COURSE.NOS :
8+2
COURSE.DEGREE :
B. Sc. (Hons.) Home Science / Community Science with 60% marks in aggregate.
COURSE.COURSE :
B. Sc. (Hons.) Home Science / Community Science with 60% marks in aggregate.
COURSE.JP :
Apart from teaching, research,
students have better job prospects as
Consumer Research Analyst,
Interior and Space Planner,
Consumer Rights Officer,
Program Officer,
Work with NGOs in areas like housing, Women’s empowerment, and energy-efficient home management,
starting ventures in areas like interior design, consumer education, home resource planning, or sustainable product development
.COURSE.PEO :
- To equip postgraduates with advanced knowledge and practical skills in the areas of resource planning, consumer behavior, sustainable living, ergonomics, and interior design.
- To develop research capabilities and analytical thinking among students for solving real-life problems related to family resources, housing, environment, and consumer protection.
- To promote ethical responsibility, social awareness, and commitment to community development and sustainability in both professional and personal practices.
COURSE.PO :
- Utilize technology and design tools for space planning, home management, and resource optimization in both domestic and institutional settings.
- Apply critical thinking to analyze and solve real-world problems related to consumer rights, sustainable living, housing, and environment.
- Communicate effectively in professional, academic, and community settings, both verbally and in writing, including the use of digital platforms.
COURSE.SYLL :
COURSE.currl :
COURSE.Accr :
No
COURSE.NAME :
M.Sc. (Community Science) Food and Nutrition
COURSE.SPEC :
FOOD AND NUTRITION
COURSE.NOS :
8+2
COURSE.DEGREE :
B. Sc. (Hons.) Home Science / Community Science with 60% marks in aggregate.
COURSE.COURSE :
B. Sc. (Hons.) Home Science / Community Science with 60% marks in aggregate.
COURSE.JP :
Apart from teaching, research,
students have better job prospects as public health nutritionists, dietitians,
nutrition consultants, health coach, food quality control officers, and experts in the
development of innovative food products.
They can also create nutrition awareness through community outreach for the
promotion of a healthy lifestyle among the population.COURSE.PEO :
- To impart eco-based, job oriented education under resident instruction to improve quality of life of families.
- To develop the skills to conduct independent research, critically evaluate scientific literature, and contribute to innovation in nutrition science, food product development, or public health interventions.
- To develop effective leadership, communication, and interpersonal skills necessary to manage teams, educate clients or communities, and collaborate with professionals across health and food sectors.
- To equipped with the knowledge and skills to start their own ventures or contribute to product development, quality control, and innovation in the food and wellness industries.
COURSE.PO :
|
COURSE.SYLL :
COURSE.currl :
COURSE.Accr :
No
Chairperson and Professor