DETAILS

Bachelors in Food, Nutrition, and Dietetics focusses on diverse aspects of research on nutritional science
B.Sc. in Food, Nutrition and Dietetics program involves the study of food management and the importance of a healthy life

Duration of Program

3 years (6 semesters)

Seats

30 only

DETAILS

Dietitian
Health Promotion Officer
Nutritionist – Hospitals, Hotels, Airlines, Sports, Healthcare industry, Schools/Universities
Quality Control
Food Scientist
Food Services Manager
Culinary Specialist
Public Policy Advocates

Semester I	Semester II
Subjects Principles of Nutrition I Principles of Nutrition I Lab Human Anatomy and Physiology I Human Anatomy and Physiology I Lab Remedial Biology Lab Science of Psychology Communication skills Communication skills Lab Medical Terminology Choose Any one Remedial Biology Remedial Mathematics	Subject Principles of Nutrition II Principles of Nutrition II Lab Human Anatomy and Physiology II Human Anatomy and Physiology II Lab Public Health and Nutrition Computer Applications
Semester III	Semester IV
Subject Nutrition Biochemistry and Metabolism Nutrition Biochemistry and Metabolism Lab Food Chemistry in Nutrition Food Chemistry in Nutrition Lab Genetics and Epigenetics Digestion and Nutrition Physiology Introduction to Microbiology and Immunology Introduction to Microbiology and Immunology Lab Design Thinking Bio statistics and Epidemiology	Subject Food Science in Nutrition Food Science in Nutrition Lab Food and Nutraceuticals Food and Nutraceuticals Lab Physiopathology in Nutrition related disorders Mother and Child Nutrition Determination of Nutritional Status Determination of Nutritional Status Lab A.I. and M.L. Application in Healthcare Literature Review in Nutrition and Health Experimental/Hospital/Industrial Training after Semester Exam (45 Days)
Semester V	Semester VI
Subject Nutrition Therapy in Disease Nutrition Therapy in Disease Lab Organization and Administration of Food Service Organization and Administration of Food Service Lab Meal Planning and Recipe Development in Special Conditions Meal Planning and Recipe Development in Special Conditions Lab Nutritional Education Food Processing Technology Food Processing Technology Lab Experimental/Hospital/Industrial Training Presentation Research Project I	Professional Elective I Professional Elective I Lab Professional Elective II Professional Elective II Lab Professional Elective III Research Project II
Professional Elective I & II (Food Processing and Technology) Food Preservation and Bakery Food Preservation and Bakery Lab Milk, Meat and Poultry Processing Technology Milk, Meat and Poultry Processing Technology Lab Fruits, Vegetables and Plantation Crops Processing Technology Fruits, Vegetables and Plantation Crops Processing Technology Lab	Professional Elective I & II (Nutrition and Dietetics) Dietetics Practice Dietetics Practice Lab Pediatric and Geriatric Nutrition Pediatric and Geriatric Nutrition Lab Sports and Exercise Nutrition Sports and Exercise Nutrition Lab
Professional Elective III Traditional Foods Nutritional Problems and Epidemiology Herbs and Home Remedies Holistic Wellness and Life Skills Food Handling and Packaging Nutritional Labeling Weight Management Pharmacology

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Minimum 50% Marks in class X & XII with Physics, Chemistry, Biology/ Math’s, and English as a Major Subject in XII.

Personal Interview

DETAILS

Careers

Dietitian
Health Promotion Officer
Nutritionist – Hospitals, Hotels, Airlines, Sports, Healthcare industry, Schools/Universities
Quality Control
Food Scientist
Food Services Manager
Culinary Specialist
Public Policy Advocates

Curriculum (Subjects)

Semester I	Semester II
Subjects Principles of Nutrition I Principles of Nutrition I Lab Human Anatomy and Physiology I Human Anatomy and Physiology I Lab Remedial Biology Lab Science of Psychology Communication skills Communication skills Lab Medical Terminology Choose Any one Remedial Biology Remedial Mathematics	Subject Principles of Nutrition II Principles of Nutrition II Lab Human Anatomy and Physiology II Human Anatomy and Physiology II Lab Public Health and Nutrition Computer Applications
Semester III	Semester IV
Subject Nutrition Biochemistry and Metabolism Nutrition Biochemistry and Metabolism Lab Food Chemistry in Nutrition Food Chemistry in Nutrition Lab Genetics and Epigenetics Digestion and Nutrition Physiology Introduction to Microbiology and Immunology Introduction to Microbiology and Immunology Lab Design Thinking Bio statistics and Epidemiology	Subject Food Science in Nutrition Food Science in Nutrition Lab Food and Nutraceuticals Food and Nutraceuticals Lab Physiopathology in Nutrition related disorders Mother and Child Nutrition Determination of Nutritional Status Determination of Nutritional Status Lab A.I. and M.L. Application in Healthcare Literature Review in Nutrition and Health Experimental/Hospital/Industrial Training after Semester Exam (45 Days)
Semester V	Semester VI
Subject Nutrition Therapy in Disease Nutrition Therapy in Disease Lab Organization and Administration of Food Service Organization and Administration of Food Service Lab Meal Planning and Recipe Development in Special Conditions Meal Planning and Recipe Development in Special Conditions Lab Nutritional Education Food Processing Technology Food Processing Technology Lab Experimental/Hospital/Industrial Training Presentation Research Project I	Professional Elective I Professional Elective I Lab Professional Elective II Professional Elective II Lab Professional Elective III Research Project II
Professional Elective I & II (Food Processing and Technology) Food Preservation and Bakery Food Preservation and Bakery Lab Milk, Meat and Poultry Processing Technology Milk, Meat and Poultry Processing Technology Lab Fruits, Vegetables and Plantation Crops Processing Technology Fruits, Vegetables and Plantation Crops Processing Technology Lab	Professional Elective I & II (Nutrition and Dietetics) Dietetics Practice Dietetics Practice Lab Pediatric and Geriatric Nutrition Pediatric and Geriatric Nutrition Lab Sports and Exercise Nutrition Sports and Exercise Nutrition Lab
Professional Elective III Traditional Foods Nutritional Problems and Epidemiology Herbs and Home Remedies Holistic Wellness and Life Skills Food Handling and Packaging Nutritional Labeling Weight Management Pharmacology