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
- DesignationIncharge HOD of Food science and Nutrition Lecturer
- Email joelpjoseph@yenepoya.edu.in
| B.Sc, M.Sc, Ph.D(Pursuing) |
Ms. M Aishwarya
- DesignationAssistant Professor Stage- 1
- Email Aishwarya@yenepoya.edu.in
Ms. G Navya .
- DesignationAssistant Professor-I
- Email navyayiascm@yenepoya.edu.in
| B.Sc, M.Sc, NET, Ph.D(Pursuing) |
Ms. Loshanya
- DesignationLecturer
- Email loshanya@yenepoya.edu.in
| M.Sc, B.Sc |
Ms. Harshitha K
- DesignationLecturer
- Email harshithak@yenepoya.edu.in
B.tech
Vaishnavi N
- DesignationLecturer
formulate your future!
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.
