Bachelor of Science (B.Sc.) (Honours/ Honours with Research) in Food Science, Nutrition and Dietetics

Programme Introduction

The B.Sc. (Honours/ Honours with Research) in Food Science, Nutrition and Dietetics is a four-year interdisciplinary programme designed to provide students with comprehensive knowledge and practical skills in food science, nutrition, and dietetics. The curriculum combines theory, laboratory sessions, internships, and research projects to prepare students for careers in the healthcare and food industry sectors. This programme equips learners with expertise in food composition, nutrition assessment, diet therapy, food safety, and product development. Graduates can pursue roles such as Nutritionist, Food Technologist, Dietitian, Quality Control Analyst, and Researcher in India and abroad.

Programme Objectives

The Yenepoya (Deemed to be University) offers B.Sc. in Food Science, Nutrition and Dietetics with the following objectives:

  • • Fundamental Knowledge Accession: Establish a strong understanding of core concepts in food microbiology, nutrition, diet therapy, and food processing.

  • • Applied Skill Development: Gain hands-on experience in food analysis, product development, nutritional assessment, sensory evaluation, and dietary counselling.

  • • Creativity and Critical Thinking: Enhance the ability to analyse nutritional challenges, apply evidence-based solutions, and innovate in food and health sectors.

  • • Flexibility: Supports multiple entry-exit options as per NEP 2020 and NSQF, allowing learning at one’s own pace and re-entry for skill upgrading.

  • • Interdisciplinary and multi-disciplinary knowledge: Develop the ability to work across fields like healthcare, food technology, and public health through a multidisciplinary approach.

  • • Enhance employability: Equip students for diverse roles in the food industry, healthcare, public health agencies, research institutions, and education sectors.

  • • Professional Ethics and Communication: Promote ethical awareness, empathy, teamwork, and effective communication for success in professional environments.

Programme USP

Comprehensive Curriculum

Blend of foundational knowledge in food science, nutrition, and dietetics along with hands-on practical learning and research opportunities.

Practical Skills

The program emphasizes both theoretical understanding and practical skills in areas like human physiology, nutritional biochemistry, dietetics, nutrition through lifecycle and other related core areas.

Specialized Tracks

Options to specialize through Honours with Research, focusing on advanced nutrition, dietetics, and food science cutting-edge research.

Industry Integration

Focus on industry-based learning and real-world applications ensures that graduates are well-prepared for careers in healthcare, food industries, and research sectors.

Eligibility

  • Candidates must have completed 12 th grade (or equivalent) in life science/ home science with a minimum of 50% aggregate marks. The undergraduate programme is offered in full-time mode.

Programme Outcomes (PO)

  • Disciplinary Knowledge:Demonstrate and interpret the role and importance of Food Science, Nutrition and Dietetics in promoting community welfare and public health and acquire skills in planning the diets for healthy living and disease prevention based on evidence-based guidelines and nutritional principles.
  • Critical thinking and Problem Solving:Apply and relate the knowledge of Food Science, Nutrition and Dietetics to recent scientific advancements so as to prevent, manage or treat diseases among humans. Identify, formulate and design the solutions to meet the nutrient needs with appropriate consideration for the public health and safety by using the fundamentals of relevant domain disciplines.
  • Communication Skills:Apply evidence-based guidelines in the field of dietetics, nutrition counseling, nutrition research laboratory, food industries and community with effective communication to diverse audience including clients, healthcare/ industrial professionals and general public.
  • Environment and Sustainability:Acknowledge and assess the societal, environmental, health, safety and cultural issues related to food within regional and global context.
  • Moral and Ethical Awareness:Apply ethical principles and professional responsibilities in various sectors like nutrition, sports, food industry and healthcare ensuring ethical practices in research, counselling and food product development.
  • Goal Setting, Adaptability and Lifelong Learning:Foster lifelong learning habits and research capabilities in the fields of Food Science, Nutrition and Dietetics by adapting to the growing technologies and methodologies and changing societal needs for the continuous development as a health and food science professional.
  • Design and Development: Apply principles of food science and nutrition to develop novel innovative food products or modify existing ones that meet consumer preferences, to create value and wealth for the betterment of the individual and society in large.
  • Analytical and Research Skills:Apply analytical techniques and research methodologies in nutritional science research to investigate the impact of nutrients and dietary patterns on health and disease prevention as well as nutritional analysis of food products in food industry sector.
  • Collaboration and Teamwork:Collaborate effectively with professionals from various disciplines such as food scientists, healthcare providers, food industry experts, policymakers and others to solve the issues related to the field of food science, nutrition and community health by functioning objectively in diverse team.

Career Outcome

  • Hospital/ Healthcare sectors
  • Food Industries
  • Dietitian/ Nutritionist
  • Community/ Public Health Nutrition
  • Academia
Programme Specialisations
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