MSU - The Maharaja Sayajirao University of Baroda Vadodara Answered Questions

The MSU Baroda offers admission to the M.Sc. in Food and Nutrition (Dietetics) course based on the following eligibility criteria:
- The candidate must have completed a undergraduate degree in Family and Community Sciences with a minimum of 60% marks.
- The candidate must have specialised in Foods and Nutrition or related fields such as Dietetics, Public Health Nutrition, or Food Science and Quality Control.
- Alternatively, the candidate can have a B.Sc. (Home Science) degree with specialisation in Foods and Nutrition and a minimum of 60% marks.
- Students who have graduated from 'Open Universities' with a 3-year Bachelor's degree in Foods & Nutrition or related specializations are also eligible, provided the degree is recognised by the University Grants Commission.

The college is moderately strict when it comes to the eligibility requirements of Integrated B.Sc. + M.Sc. in Cell and Molecular Biology at MSU Baroda, with a minimum percentage requirement of 50% for general category students and pass grade for SC/ST category students.

For admission to M.Sc. in Food and Nutrition (Dietetics) at MSU Baroda, a student must have completed:
- 10+2+Graduate Specialized Discipline or Equivalent (open University-3years in Foods and Nutrition)
- B.F.C.Sc. (Foods and Nutrition)/Dietetics/Public Health Nutrition/Food Science and Quality Control
- B.Sc. (Family and Community Sciences) with Foods and Nutrition / Dietetics/Public Health Nutrition/Food Science and Quality Control
- B.Sc. (Home Science) with specialisation in Foods and Nutrition
- B.Sc. Honors (Family and Community Sciences) with Foods and Nutrition / Dietetics/Public Health Nutrition/Food Science and Quality Control
With a minimum percentage of 60.

For reserved category students, the admission criteria for Bachelor of Law (LL.B.) at MSU Baroda is as follows:
- For SEBC category candidates: 42% marks at qualifying examination
- For SC and ST category candidates: 40% marks at qualifying examination

B.E. in Civil Engineering at MSU Baroda can be chosen due to its legacy as one of the oldest departments, conducting the programme since 1949, and its mission to provide a center of excellence in civil engineering education and research. The department offers 110 seats in the B.E. (Civil) programme and 45 seats in the part-time degree program. Career opportunities for civil engineers include site engineers, project managers, structural design engineers, and more.

Check the eligibility criteria: The candidate must have completed a Bachelor's degree in Foods and Nutrition or a related field with a minimum of 60% marks.
Fill out the application form: The candidate must fill out the application form for admission to the M.Sc. in Food and Nutrition (Dietetics) programme at MSU Baroda.
Submit required documents: The candidate must submit the required documents, including academic transcripts, certificates, and other supporting documents.
Appear for the entrance exam: The candidate must appear for the entrance exam conducted by MSU Baroda for admission to the M.Sc. in Food and Nutrition (Dietetics) program.
Check the admission status: The candidate must check the admission status on the MSU Baroda website or through the admission portal.
Pay the fees: If selected, the candidate must pay the fees for the programme within the specified deadline.
Attend the orientation program: The candidate must attend the orientation programme conducted by the department to familiarize themselves with the programme and its requirements.
Complete the course work: The candidate must complete the course work and other requirements of the programme to graduate with an M.Sc. in Food and Nutrition (Dietetics) degree.

Yes, private companies hire from M.Sc. in Food and Nutrition (Dietetics) at MSU Baroda. The courses are planned to promote the understanding of the Science of Foods, Nutrition and Dietetics and their application and provide specialised professional training so that students can seek jobs as Nutritionists (including Public Health Nutritionists); Dietitians, Food Service Managers, Food Quality Control Personnel and Food Product Development Staff in professional institutions, government and voluntary organizations.