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DETAILS

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Duration of Course 3 years (6 semesters)

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Seats 30 only

  • Innovative and Interdisciplinary program focusses on the aspects of research focussed nutritional science
  • Involves the study of food management, promotion of health through healthy food and focus on the relation between body and food

DETAILS

Semester I Semester II

Subject

  • Introduction of Human Nutrition
  • Basics Of Human Physiology-I
  • Environmental Studies (Evs)
  • *Remedial Maths / *Remedial Biology
  • Principle Of Food Science
  • Human Nutrition Lab
  • Human Physiology Lab
  • Principle Of Food Science-Lab

Subject

  • Advance Human Nutrition
  • Advance Human Physiology-II
  • Fundamental of Food Technology
  • English Communication
  • Computational Skills
  • Food Microbiology
  • Advance Human Nutrition- Lab
  • Fundamental of Food Technology – Lab
  • Computer Lab
  • Food Microbiology-Lab
Semester III Semester IV

Subject

  • Technology for Food Preservation
  • Technology for Fruits, Vegetables and Plantation Crops
  • Nutritional Biochemistry
  • Tecnology of Meat And Poultry
  • Technology of Food Preservation- Lab
  • Nutritional Biochemistry- Lab
  • Tecnology of Meat And Poultry-Lab
  • Industrial Tour

Subject

  • Food Service Management
  • Dietetics Concepts - I
  • Food Chemistry
  • Food Fermentation Technology
  • Statistics
  • Food Service Management-Lab
  • Dietetics Concepts– Lab
  • Food Chemistry –Lab
  • Statistics-Lab
  • Seminar and Presentation.
Semester V Semester VI

Subject

  • Advance Dietetics/ Food Engineering
  • Community Health And Medicine/ Bio Analytical Techniques
  • Baking and Confectionary Technology
  • Food Quality And Sensory Evaluation In A New Product Development
  • Entrepreneurship Development
  • SE1-Lab
  • SE2-Lab
  • Baking and Confectionary Technology-Lab
  • Food Quality And Sensory Evaluation In A New Product Development-Lab
  • Minor Project-Specialization Based
  • Clinical Dietetics/ Food Processing Technology
  • Food Service Quality Management/ Food Packaging
  • Therapeutic Nutrition
  • Major Project-Specialization Based
  • Industrial Training Evaluation
  • SE1-Lab
  • SE2-Lab
    • 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

Tuition Fee (Rs.)

Academic Service Fee (Rs.)

Total (Rs.)

I

40,000

13,250

53,250

II

40,000

13,250

53,250

III

43,000

14,250

57,250

IV

43,000

14,250

57,250

V

46,250

15,250

61,500

VI

46,250

15,250

61,500

  • Minimum 50% marks at Higher & Senior Secondary level (10th & 12th) and Minimum 50% aggregate at Senior Secondary level (12th) with English, Physics, Chemistry and Biology/Mathematics are eligible to apply.
  • Age Criteria
    • Only candidates whose date of birth falls on or after October 1, 1997 are eligible to apply for admission. Date of Birth as recorded in the Secondary Education Board only will be taken as authentic.
  • Mode of Admission
    • Personal Interview
  • Fill Application Form
  • Screening of Application
  • Short listed student gets an invite for Personal Interview