The science of Food and Nutrition integrates the relation between the production and consumption aspects of Food. B.Sc. Food Science and Nutrition course bring together the study of understanding the biological and chemical composition of food and how it's 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. Learning the diﬀerent aspects related to healthy intake of food, the program throws light on the level of nutritional components of the food. Candidates are skilled to conduct research about the nutritional value, conservation of food products and the aspects that leads to rotting of food materials.
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The curriculum is a divided between theory and practical study. The project work and research help students gain a deeper insight into the subject. Students are trained to conduct experiments and detect the nutritional proportion of elements. They are also taught the fundamentals of food intake helping them gain knowledge about diet and ﬁtness. Candidates are required to possess evaluative thinking, and analytical skills to broaden their knowledge about Diet, Fitness, Food, and Nutrition.
B.Sc. Food Science and Nutrition course provide students with the ability to perform an individual study on the subject, take up higher studies of Masters and Research program in the ﬁeld. They are competent to explore the ﬁeld of Food and Nutrition widening their scope in areas of Food Industry, Nutritionist, Diet Therapist, Aerobic Consultant and much more. The program aims to skill the students with knowledge of the ﬁeld to gain proﬁtable scopes in matters of career.
B.Sc. Food Science and Nutrition: Eligibility
The minimum criterion set for admission to the program of B.Sc. Food Science and Nutrition course are as follows: Candidates, those who have qualiﬁed their 10+2 examination in any relevant stream or any equivalent examination with a minimum aggregate of 45% marks for general category and 40% marks for SC/ST category from a reputed university listed under UGC/AIU can avail for this program. Some reputed institutes will conduct their own entrance examination for admission to the program.
B.Sc. Food Science and Nutrition: Syllabus
The curriculum of the program is designed in a manner which helps the students can gain maximum knowledge of the subject in the most comprehensive manner. The syllabus consists of classroom theory which is covered through semesters. The study also comprises of practical and projects. The students are rendered the knowledge through internship and projects to gain a more practical outlook on the subject.