Programme Objectives

• To provide a strong foundation in the principles of nutrition and food science.
• To help students understand the nutritional requirements of individuals at different stages of life such as infancy, childhood, adolescence, adulthood, and old age.
• To train students in diet planning and therapeutic nutrition for managing diseases and health conditions.
• To create awareness about the role of nutrition in preventing malnutrition and lifestyle diseases.
• To develop professional skills required for nutrition counseling, health education, and food service management.
• To encourage research and innovation in the field of nutrition and dietetics.

Course Structure

The three-year undergraduate program is divided into six semesters. Each semester includes theoretical subjects, practical laboratory work, assignments, and project activities.

First Year

• Introduction to Nutrition
• Food Science
• Human Physiology
• Food Microbiology
• Basics of Biochemistry
• Food Preparation and Cookery

Second Year

• Nutritional Biochemistry
• Dietetics
• Community Nutrition
• Food Preservation and Processing
• Food Safety and Quality Control
• Nutrition Education

Third Year

• Therapeutic Nutrition
• Clinical Dietetics
• Food Service Management
• Public Health Nutrition
• Research Methodology
• Project Work / Internship

Teaching and Learning Methodology

Practical training is an essential part of the program. Students participate in:

• Food preparation and nutrition analysis
• Diet planning and nutritional assessment
• Community nutrition surveys
• Health awareness programs
• Nutrition counseling sessions

These activities help students gain real-world experience in applying nutritional knowledge.

Laboratory Facilities

Food Science Laboratory

Students learn about food composition, cooking methods, and nutrient retention through practical experiments.

Nutrition Laboratory

The lab helps students understand dietary assessment, nutrient calculation, and meal planning techniques.

Microbiology Laboratory

Students study food-borne microorganisms, food safety standards, and hygiene practices.

Career Opportunities

Graduates of B.Sc Nutrition and Dietetics have wide career opportunities in various sectors.

Possible career paths include:

• Nutritionist
• Clinical Dietician
• Food Quality Analyst
• Health and Wellness Consultant
• Nutrition Educator
• Public Health Nutritionist
• Food Safety Officer
• Research Assistant in Nutrition Science

Graduates can work in:

• Hospitals and healthcare centers
• Fitness and wellness centers
• Food industries
• NGOs and community health organizations
• Research institutions
• Educational institutions