Queen Mary's College Chennai M.Phil Food Science And Nutrition: Fees 2026, Course Duration, Dates, Eligibility

Ans. The Master of Philosophy in Food Science and Nutrition at Queen Mary’s College, Chennai is a 2-year postgraduate research programme affiliated to the University of Madras, covering food chemistry, food microbiology, nutritional science, food processing, quality assurance, dietetics, and food and nutrition research methods. The programme includes coursework in the first year and a dissertation in the second year, covering research methodology and a supervised original contribution to the field. Queen Mary’s College is a Tamil Nadu government women’s college established in 1914 with NAAC A accreditation (CGPA 3.1) and a NIRF 2025 rank of 62 among Indian colleges. Total programme fees are INR 3,060.

Ans. The total fee for the 2-year M.Phil FSN at Queen Mary’s College is INR 3,060 (INR 1,530 per year), as per the official college fee structure for 2025-26. Queen Mary’s College is a Tamil Nadu government institution with government-regulated fees across all its programmes. Hostel and mess charges are billed separately from the course fee. SC/ST and BC/MBC candidates may qualify for Tamil Nadu government scholarships that offset part or all of the fee. Confirm the latest fee at qmc.edu.in before applying.

Ans. Eligibility for M.Phil FSN at Queen Mary’s College requires a Bachelor’s and Master’s degree in bachelor’s and master’s degree in food science, nutrition, home science, or a closely related subject, or a closely related field, from a recognised university, with a minimum 55% aggregate (50% for SC/ST/BC/MBC candidates). Only women candidates are eligible for this government women’s college. NET/SLET qualified candidates are preferred and may be considered for admission subject to guide availability. Candidates are selected through a merit list, entrance test, or interview conducted by the college or University of Madras.

Ans. The M.Phil FSN curriculum at Queen Mary’s College covers food chemistry and biochemistry, food microbiology and safety, nutritional assessment and dietetics, food processing and preservation, food quality and standards, community nutrition and public health, research methodology and biostatistics, and an original research dissertation. Candidates work under a recognised research guide from the Food Science and Nutrition department, developing skills in research design, data collection, and scholarly writing. The dissertation submitted at the end of the programme must represent an original contribution to the field.