Food Science, Nutrition and Dietetics

Overview

B.Sc. Food Science, Nutrition and Dietetics course bring together the study of understanding the biological and chemical composition of food and how its preservation can affect the level of nutrition. The students are rendered with the knowledge of understanding the importance of hygiene and maintenance in order to know how food can be made worthy of consumption. The program concentrates on the aspects of nutrition, the techniques of preservation and it’s importance to health.

Need for the programme

Market information of the domain area, the gap in skilled workforce that is compelling to introduce this program. Give details with facts and figures, extracts from reports, etc. The skill gap, with reports or facts and figures.

Career outcomes

The curriculum framework focuses on practical application of theoretical concepts is taught with substantial coverage of practical and field works. The platform aims at equipping the graduates with necessary skills for Food Science, Nutrition and Dietetics related careers, with general graduate-level aptitude and for higher education in Food science or Nutrition and Allied subjects. After graduating, with this degree, a student may enter into the job market or opt for undertaking further higher studies in the subject.

The job opportunities will be in industry (government laboratory/ corporate sectors/Hospitals/healthcare/pharmaceutics /biotechnology/environmental industry), academia, and public health and play their role as food science experts in a useful manner contributing their role in the development of the welfare society. Students can progress to higher education; have the opportunity to take up postgraduate Programmes in various disciplines of Food Science, Nutrition and Dietetics.

Programme highlights

Provide a strong foundation and understanding of the functioning of food commodities, Food Science, Nutrition, Dietetics, Exercise schemes, diet therapy, nutrition counselling, obesity control, food processing and preserving technology etc. by offering a comprehensive curriculum.

Develops professional knowledge and skills in Food Science, Nutrition, Dietetics,Exercise schemes, diet therapy, nutrition counselling, obesity control, food processing and preserving technology etc. by adopting learner centered pedagogical practices.

Develops competency in students to pursue higher level programmes such as MS, M.Sc, PhD or other Master Programmes in Food Science and Nutrition. Enhance employability and to be able to take up challenging job assignments. Develops the conceptual and practical skills of the students aimed at the intellectual pursuitof knowledge of Food Science and Nutrition.

Helps to understand methods and processes of food technology is every area of activity. Expose them to the areas of application of knowledge in business firms and industrial organizations.

Programme Outcomes

After successful completion of this Programme, graduates of Food Science, Nutrition and Dietetics will have the following attributes:

Skills

  • Analytical
  • Critical thinking
  • Problem solving
  • Research & scientific reasoning
  • Reflective thinking
  • Information(digital)

Attitudes

  • Communication and collaboration
  • Lifelong learning
  • Moral and ethical awareness
  • Leadership
  • Teamwork

Programme Outcomes (POs):

PO1:Disciplinary Knowledge Interpreting the role and importance of Food Science Nutrition and Dietetics for the welfare of the community and acquire the skills in planning diet, health and diseases.

PO2:Communication Skills Apply evidence-based guidelines in the field of dietetics,nutrition counseling, nutrition research laboratory and community.

PO3:Critical thinking Analyze and implement the principles of Human Physiology, Nutritional Biochemistry, Microbiology in the areas of Nutrition and Dietetics.

PO4:Interpersonal and Problem Solving Design solutions to meet the specified nutrient needs with appropriate consideration for the public health and safety.

PO5:Critical thinking,Communication and problem solving Comprehend, Communicate effectively, plan, design and implement programmes in the field of Nutrition and Dietetics.

PO6:Moral and ethical awareness Apply ethical principles and commit to professional ethics and responsibilities in the field of Nutrition, Sports, Food Industry and Health care sectors.

PO7:Interpersonal and Business skills Evaluate the applications of nutraceuticals and functional foods in product development from conceptualization to evaluation of the quality of the food product.

PO8:Analytical and Research skills Apply the concept of nutritional science in research using analytical techniques.

PO9:Analysis and Research skills Apply the concept of nutrients and nutritional science in the evaluation of health and disease.

PO10:Goal Setting and Problem-solving skills Enable lifelong learning and research capabilities in the areas of food science, nutrition and dietetics.

Meet our Experts

Mr. Joel P Joseph

Ms. M Aishwarya

Ms. G Navya .

Ms. Loshanya

Ms. Harshitha K

Vaishnavi N

formulate your future!

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+91 81301 98855

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Syllabus

Semester 1 / Year 1

Semester 1
SL. No. Course Code Course Type Course Title Hours per Week( Theory | Practical | Experiential/Project) CIA SEE TOTAL Credits
1 NFD101T CC Plant Food Science - Theory 3 0 0 50 50 100 3
NFD101P CC Plant Food Science - Practical 0 2 0 50 50 100 1
2 NFD102T CC Fundamentals of Nutrition I - Theory 3 0 0 50 50 100 3
NFD102P CC Fundamentals of Nutrition I - Practical 0 2 0 50 50 100 1
3 NFD103T CC Human Physiology I - Theory 4 0 0 50 50 100 4
NFD103P CC Human Physiology I - Practical 0 2 0 50 50 100 1
4 NFD104 ME Multidisciplinary Elective 1 2 0 25 25 50 3
5 NFD105 VAC Value Added Course 1 2 0 50 50 100 2
6 NFD106A AEC Language1 - English,Hindi,Kannada 4 0 0 50 50 100 4
850 22

Note:

Pass marks is 40% in theory and practical in CIA and SEE separately.

*Mandatory Non Credit Course .Passing is Mandatory.

Year-1| Semister-2

Semester 2
SL. No. Course Code Course Type Course Title Hours per Week (Theory |Practical |Experiential/Project) CIA SEE TOTAL Credits
1 NFD201T CC Animal Food Science-- Theory 3 0 0 50 50 100 3
NFD201P CC Animal Food Science-- Practical 0 2 0 50 50 100 1
2 NFD202T CC Fundamentals of Nutrition II- Theory 3 0 0 50 50 100 3
NFD202P CC Fundamentals of Nutrition II- Practical 0 2 0 50 50 100 1
3 NFD203T CC Human Physiology II - Theory 4 0 0 50 50 100 4
NFD203P CC Human Physiology II - Practical 0 2 0 50 50 100 1
4 NFD204 ME Multidisciplinary Elective 2 2 0 25 25 50 3
5 NFD205 VAC Value Added Course 2- 2 0 0 50 50 100 2
6 NFD206A AEC Language 2 - English, Hindi,Kannada 4 0 0 50 50 100 4
7 NFD207 * MNC Business English 1 0 2 50 50 100 0
950 22

Note:

*Pass marks is 40% in theory and practical in CIA and SEE separately.

*Mandatory Non Credit Course. Passing is Mandatory.

Exit
1.UGCertificateinFoodScience,NutritionandDietetics

Semester 3|Year 2

Semester 3
SL. No. Course Code Course Type Course Title Hours per Week(Theory | Practical | Experiential / Project) CIA SEE Total Marks Credits
1 NFD 301T CC Dietetics - I – Theory 3 0 0 50 50 100 3
NFD 301P CC Dietetics - I - Practical 0 2 0 50 50 100 1
2 NFD 302T CC Nutrition through Life Cycle- I- Theory 3 0 0 50 50 100 3
NFD 302P CC Nutrition through Life Cycle- I- Practical 0 2 0 50 50 100 1
3 NFD 303T CC Nutritional Biochemistry - Theory 3 0 0 50 50 100 3
NFD 303P CC Nutritional Biochemistry - Practical 0 2 0 50 50 100 1
4 NFD 304 DSE DSE Group 1 4 0 0 50 50 100 4
5 NFD 305 ME Multidisciplinary Elective 3 2 0 25 25 50 3
6 NFD 306 VAC Value Added Course - 3 2 0 0 CIA 100 2
7 NFD 307 SEC Skill Enhancement Course 3 0 0 CIA 100 3
TOTAL 950 24
Semester 3
Discipline Specific Electives (DSE) Group 1
NFD305A NFD305B NFD305C NFD305D
Fundamentals of Food and Health Food Service Management Nutritional Assessment Bakery Confectionery and Extruded Foods

Semester 4 |Year 2

Semester 4
SL. No. Course Code Course Type Course Title Hours per Week(Theory | Practical | Experiential / Project) CIA SEE Total Marks Credits
1 NFD401 CC Food microbiology, Sanitation and Hygiene - Theory 3 0 0 50 50 100 3
NFD401P CC Food microbiology, Sanitation and Hygiene - Practical 0 2 0 50 50 100 1
2 NFD402 CC Dietetics - II - Theory 3 0 0 50 50 100 3
NFD402P CC Dietetics - II - Practical 0 2 0 50 50 100 1
3 NFD403T CC Nutrition through Life Cycle - II - Theory 3 0 0 50 50 100 3
NFD403P CC Nutrition through Life Cycle - II - Practical 0 2 0 50 50 100 1
4 NFD404 DSE DSE Group 2 4 0 0 50 50 100 4
5 NFD405 DSE DSE Group 3 4 0 6 50 50 100 6
6 NFD406 SEC Skill Enhancement Course 3 0 0 CIA 100 3
TOTAL 900 25
Semester 4
Discipline Specific Elective (DSE) Group 2
NFD305A NFD305B NFD305C
Fermentation Technology Food Certification and Quality Control Public Health Nutrition
Discipline Specific Elective(DSE) Group3
NFD305D NFD305E NFD305F
chemistry Basic of Cookery Functional Foods and Nuetraceuticals
Exit
1
UG Diploma in FoodScience , Nutrition and Dietetics

Semester 5 |Year 3

Semester 5
SL. No. Course Code Course Type Course Title Hours per Week(Theory | Practical | Experiential / Project) CIA SEE Total Marks Credits
1 NFD501T CC Food Preservation 3 0 0 50 50 100 3
NFD501P CC Food Preservation 0 2 0 50 50 100 1
2 NFD502 CC Community Nutrition 4 0 0 50 50 100 4
3 NFD503 CC Sports Nutrition 4 0 0 50 50 100 4
4 NFD504 CC Entrepreneurship Development 3 0 3 50 50 100>/td> 4
5 NFD505 DSE DSE Group 4 4 0 6 50 50 100 6
6 NFD506 SEC Skill Enhancement Course 3 0 0 CIA 100 3
TOTAL 700 25
Semester 5
Discipline Specific Elective (DSE) Group 4
NFD305A NFD305B NFD305C
Bakery Science Fundamentals of Food Biotechnology, Genetics and cell culture technology Diet Counseling and Patient Care

Semester 6 |Year 3

Semester 6
SL. No. Course Code Course Type Course Title Hours per Week(Theory | Practical | Experiential / Project) CIA SEE Total Marks Credits
1 NFD601 CC Biostatistics 4 0 0 50 50 100 4
2 NFD602 CC Fundamentals of Health Research 4 0 0 50 50 100 4
4 NFD603 CC Internship 0 0 18 50 50 100 6
5 NFD605 CC Research Project 0 0 18 50 50 100 6
5 NFD606 DSE DSE Group 5 4 0 0 50 50 100 4
TOTAL 400 24
Semester 6
Discipline Specific Elective (DSE) Group 4
NFD706A NFD606B
Dairy Processing Technology Geriatric Nutrition
Exit
1
UG Degree in Food Science, Nutrition and DieteticsG Diploma in FoodScience , Nutrition and Dietetics

Semester 7 |Year 4

Semester 7
SL. No. Course Code Course Type Course Title Hours per Week(Theory | Practical | Experiential / Project) CIA SEE Total Marks Credits
1 NFD701 CC Human Physiology 4 0 0 50 50 100 4
2 NFD702T CC Food Science, Product Development & Sensory Evaluation - Theory 3 0 0 50 50 100 3
2 NFD702P CC Food Science, Product Development & Sensory Evaluation - Practical 0 2 0 50 50 100 1
3 NFD703T CC Advanced Nutrition- Theory 4 0 0 50 50 100 4
3 NFD703P CC Advanced Nutrition- Practical 0 2 0 50 50 100 1
4 NFD704T CC Therapeutic Dietetics -I - Theory 3 0 0 50 50 100 3
4 NFD704P CC Therapeutic Dietetics- I - Practical 0 4 0 50 50 100 2
5 NFD705 MIE MIE Group 1 3 0 0 50 50 100 3
TOTAL 800 21
Semester 8
SL. No. Course Code Course Type Course Title Hours per Week(Theory | Practical | Experiential / Project) CIA SEE Total Marks Credits
1 NFD801 CC Empirical Research Methods 3 0 0 50 50 100 3
2 NFD802T CC Dairy and Food Process and Products Technology - Theory 4 0 0 50 50 100 4
2 NFD802P CC Dairy and Food Process and Products Technology - Practical 0 2 0 50 50 100 1
3 NFD803T CC Therapeutic Dietetics – II - Theory 3 0 0 50 50 100 3
3 NFD803P CC Therapeutic Dietetics – II - Practical 0 4 0 50 50 100 2
4 NFD804 TDE TDE Group 1 4 0 0 50 50 100 4
5 NFD805 SEC Research Project 0 8 0 50 50 100 4
TOTAL 700 21
Semester 8| Honors with Research
SL. No. Course Code Course Type Course Title Hours per Week(Theory | Practical | Experiential / Project) CIA SEE Total Marks Credits
1 NFD801 CC Empirical Research Methods 3 0 0 50 50 100 3
2 NFD803T CC Therapeutic Dietetics –II - Theory 3 0 0 50 50 100 3
2 NFD803P CC Therapeutic Dietetics –II- Practical 0 4 0 50 50 100 2
3 NFD804 TDE TDE Group 1 4 0 0 50 50 100 4
4 NFD805 SEC Research Project 0 8 0 50 50 100 12
TOTAL 700 24

Note:

* Honors with research will only applicable for those students having aggregate of 7.5 CGPA or above an all other consecutive seven semesters.

Fee Structure
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