University of Calcutta Ph.D Food And Nutrition: Fees 2026, Course Duration, Dates, Eligibility

Ans. Candidates applying for PhD Food and Nutrition at Calcutta University must qualify in CSIR-NET (Life Sciences), UGC-NET (Home Science), SET, or GATE (Biotechnology or Food Technology). The selection is based on qualifying exam score with 70% weightage and a departmental interview with 30% weightage. Candidates with JRF are assessed primarily through the interview.

Ans. The total programme fee for the 3-year PhD is INR 33,500, comprising a registration fee of INR 500, a refundable security deposit of INR 1,000, semester fees of INR 4,000 per semester for 6 semesters, thesis submission fee of INR 5,000, and a viva voce fee of INR 3,000. No application fee is charged.

Ans. Research at the Department of Food and Nutrition, Calcutta University spans nutritional biochemistry, clinical nutrition, food safety and quality assessment, public health nutrition, food microbiology, and nutraceuticals. Candidates are matched with research supervisors based on vacancy notifications published in each admission cycle, and research proposals should align with supervisor expertise.

Ans. Yes. CSIR-NET JRF and UGC-NET JRF qualified students receive a monthly fellowship of INR 31,000 for the first two years and INR 35,000 from the third year. DST-INSPIRE fellows receive INR 31,000 per month for five years. West Bengal state research fellowships are also available for eligible candidates without any other source of funding.

Ans. Yes. Candidates with a Master’s degree in Biochemistry, Home Science, Life Sciences, Microbiology, or a closely related field with 55% marks are eligible to apply, provided they hold a valid CSIR-NET (Life Sciences), UGC-NET, or GATE score. The department evaluates research interest and fit during the departmental interview stage.

Ans. PhD graduates in Food and Nutrition from Calcutta University can work as researchers in food science and public health institutions, nutritionists and dietitians in clinical settings, food safety officers in government bodies, and faculty members in home science and nutrition departments at colleges and universities. Positions are also available in the food industry, ICMR, FSSAI, and public health agencies.