Cauvery College of Life Science and Management was established in 2019, It is affiliated to University of Mysore the science of Food and Nutrition integrates the relation between the production and consumption aspects of Food. B.Sc. Food Science and Nutrition course brings 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
Cauvery Heart & Multi-specialty Hospital,(200 beds ) one of the premier hospitals in Mysuru, with state of the art facilities ranging from diagnostic, therapeutic & preventive medicine facilities serves as a primary place of clinical training for our students. We also provide additional clinical exposure at Medcure Diagnostics and Polyclinic our own diagnostic centre, various other hospitals & government institutes like Mysore Medical College & Research Institute, Jayadeva Institute of Cardiovascular Sciences & Research Centre, PKTB Sanatorium hospital, etc. We also stress upon the systematic training of our students with the help of well trained, experience faculty for over-all development of the students. Our Institute also features well equipped anatomy lab & museum, State of the art skill lab and well equipped laboratories for proper training of students. We also concentrate on holistic development of our students with additional emphasis on co-curricular activities – cultural & sports We are also proud to state that we have created a bench mark in the educational standards which is mirrored upon by the achievements of our students which involves a number of ranks at the university level. RGUHS gold medal conferred upon one of our students last year is a feather in the cap of Cauvery Institute of Health Sciences.
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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, chemical composition of food, microbial diseases. 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 and safety measures.
B.Sc. Biochemistry, Microbiology, Food Science and Nutrition :
course provide students with the ability to perform an individual study on the respective subject, take up higher studies of Masters and Research program in the respective ﬁeld. They are competent to explore the ﬁeld of Microbiology, Biochemistry, Food and Nutrition widening their scope in areas of Food Industry, Nutritionist, Diet Therapist, Microbiologist, Biochemist 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. Biochemistry, Microbiology, Food Science and Nutrition: Eligibility:
The minimum criterion set for admission to the program of B.Sc. Biochemistry, Microbiology, Food Science and Nutrition course are as follows: Candidates, those who have qualiﬁed their 10+2 examination in science 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. Biochemistry, Microbiology, 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.