| Programme Name: |
Ph.D (FOOD & NUT) |
| Introduction: |
The purpose of MS/MPhil based PhD Food and Nutrition is to offer a value added degree programme that focuses on the research based prevention strategies of wide range of avoidable
nutritional problems. It focuses on in-service health professionals and nutritional experts involved in teaching postgraduate level
programmes committed to undertake good nutritional care of the community. |
| Admission Requirement: |
The minimum entry requirement for admission to PhD
programme shall be:
1. Minimum 18 years of schooling in the following subjects
with First Division from HEC recognized institutions.
a) Food & Nutrition (Home Economics)
b) Human Nutrition
c) Community Health & Nutrition (AIOU)
d) MSc (Hons.) Food Technology. (These candidates will be required to complete deficiency courses successfully before applying for admission in PhD. The Admission Committee will identify the deficiency courses on case to case basis keeping in view the requirements of the programmes. |
| Selection Process: |
AS per HEC policy |
| Duration: |
03 years |
| Medium of Instruction: |
English |
| Teaching Methodology: |
Face to Face |
| AIOU Credits Required: |
Minimum of 30 credit hours |
| Course Required: |
Courses equal to 18 Credit hours
|
| Elective / Major Courses: |
|
| Semester: |
|
| Collaborations: |
The programme was partially funded by Department
for International Development (DFID) & British Council under
Higher Education Link (HEL) Programme. Technical assistance
and expert advice has been provided by the Center for Health
and Nutrition Research, Nine Wells Hospital of University of
Dundee, Scotland, UK |
| Workshop: |
02 workshops each of two weeks duration, one in the begening and one in the end of semester |
| Thesis: |
12 credit hours research work |
| Practical: |
Lab/ community based |
| Viva: |
Yes- Thesis defence |
