Course - Under Graduate
Bachelor of Science in Food Science & Nutrition

Duration: 3 years (6 semesters) + 1 year internship.
Eligibility: Pass in Higher Secondary Science stream(or equivalent +2 examinations)

Nutritional science has its roots in biological sciences; however application of the principles of nutrition to promote positive health calls for an understanding of both biological and social sciences. The role of nutrition in enhancing the quality of life through improved physical growth, development and productivity, improved immune competence have all been studied recently and continue to be interesting areas of investigation. At the same time, translation of these basic nutritional facts into practice require an understanding of the dietary patterns about how these are influenced by social, economic and cultural factors. Chemistry of foods and changes in nutrient content during food processing are equally important in understanding the science of nutrition.

The course learning experiences is designed in such a way as to provide an understanding of both the biological and social science perspectives. The students will receive both basic theoretical and practical training in the core courses for 2 years and for the next 2 years they can undertake professional elective courses in the areas of Clinical Nutrition & Dietetics and Food Processing & Nutrition.

About the Course

Year

Course Description

Competencies

First year
I&II Semester

The course intents to provide knowledge and skills in basic sciences related to nutrition, physiology, microbiology,.

The student will be able to relate the association between food, microbiology, physiology of human body and nutrition.
The student will be able to acquire communication skills for designing, monitoring, evaluating and implementing various nutrition programmes.

Second year
III&IV semester

The course intents to provide foundation in biochemistry, food chemistry, food preservation, food quality control and to enhance the skills in preserving and qualitative control of food.

The student will be able to gain foundation on basic biochemistry, food chemistry and nutritional research.
The student will be able to develop skills in food product development, preservation and quality control.

Third year
V&VIsemester

The course intents to equip the students to be diet counselor for different age groups and health conditions. It will also help them to become an entrepreneur in setting up and managing food processing unit.

The student will be able to plan and counsel diet for different lifespan and disease condition.
The student will be able to gain basic foundation on functional foods.
The student will be able to develop an entrepreneurship skill in culinary techniques, food product development, catering and food management.

Fourth year (Internship)

Hands-on application in different hospitals and food industries / unit
During this period they will be conducting a project under the supervision of a guide.

Students will be able to:

  • Practice, enhance & strengthen their skills.
  • Collect, analyze, interpret data & write a project report.

Course of study

The course is designed to deliver a combination of

  • Theoretical knowledge: lectures, seminars, computer-aided learning, group discussions, debate, quiz, assignments, report writing and observation.
  • Practical knowledge: practical classes, demonstrations, hands-on clinical experience, model making, health camps, awareness programmes, internships, visit to hospitals, rural healthcare center and food industries.

Course outline:

First Semester

Subject Code

Subject Title

Credits

AHS 101

Basic Anatomy & Physiology Paper I

5

BFN101

Principle of nutrition

2

BFN102

Food Science (Theory)

2

BFN103

Food Science(Practical)

1

AHS102

Basic Biochemistry

6

COMP101

PC Software Labotratory-I

2

ENGL101

English and Communication I

4

Total

 

22

 

Second Semester

Subject Code

Subject Title

Credits

AHS111

Basic Anatomy & Physiology Paper II

5

BFN111

Food Chemistry (Theory)

3

BFN112

Food Chemistry (Practical)

1

BFN113

Human Nutrition

3

BFN114

Food Microbiology (Theory)

2

BFN115

Food Microbiology (Practical)

1

AHS112

Metabolism and Molecular Biology

6

ENGL111

English and Communication II

4

COMP111

PC Software Labotratory-II

2

Total

27

 

Third Semester

Subject Code

Subject Title

Credits

BFN201

Nutrition for Lifespan (Theory)

2

BFN202

Nutrition for Lifespan (Practical)

3

BFN203

Communication Approach in Community Nutrition (Theory)

1+1

BFN204

Communication Approach in Community Nutrition (Practical)

2

BFN205

Public Health and Nutrition

2+1

BFN206

Food Preservation

2+1

BFN207

Food Quality Control

1

BFN208

Food Preservation & Quality control (Practicals)

3

ENGL201

English and Communication III

3

Total

22

 

Fourth Semester

Subject Code

Subject Title

Credits

BFN211

Clinical Nutrition Technique (Practical)

3

BFN212

Food Sanitation and Hygiene

2+1

BFN213

Food Adulteration and Food Additives (Theory)

3

BFN214

Food Adulteration and Food Additives (Practical)

3

BFN215

Nutraceuticals and Functional Foods

2+1

ENGL211

English and Communication IV

3

Total

18

 

Fifth Semester

Subject Code

Subject Title

Credits

BFN301

Nutrition in Disease Conditions (Theory)

3

BFN302

Nutrition in Disease Conditions (Practical)

4

BFN303

Food Product Development and Marketing

2+1

BFN304

Food Analysis (Theory)

1

BFN305

Food Analysis (Practical)

2

BFN306

Research Methodology

1

ENGL301

English and Communication V

3

Total

17

 

Sixth Semester

Subject Code

Subject Title

Credits

BFN311

Culinary Technique (Theory)

1

BFN312

Culinary Technique (Practical)

2

BFN313

Entrepreneurship Development in Food (Theory)

2+1

BFN314

Entrepreneurship Development in Food (Practical)

1

BFN315

Food Processing

2+1

BFN316

Food Packaging

1+1

BFN317

Institutional Food Management (Theory)

2

BFN318

Institutional Food Management (Practical)

2

BFN319

Diet and Nutrition Counselling (Theory)

1

BFN320

Diet and Nutrition Counselling (Practical)

2

BFN321

Research Methodology

2

ENGL311

English and Communication VI

3

 

Total

24

Career prospects

  • Further studies
  • Assistant Dietitians
  • Consultant
  • Entrepreneurs
  • Researchers Assistant
  • Food analyst and Food Inspector
  • Administrators at State and National levels
  • This course is offered in:-

    Allied Health Sciences Department,
    Martin Luther Christian University,
    Dongktieh, Nongrah, Shillong-793006

    Back to Allied Health Science Courses

    Mission Statement

    To contribute to the sustainable development of Meghalaya and Northeast India, while upholding and conserving its bio-cultural heritage, by providing knowledge and skills that will enable our students to become global citizens and by recognizing the Christian legacy of the University and its commitment to Christian institutions and the Christian community.

    Our Pledge

    We the incoming/outgoing students of the Martin Luther Christian University vow to always uphold the principles of Honesty, Sustainability, Tolerance and Respect, Quality, Perseverance, Humility, Teamwork, Leadership, Accountability and Recognition as upheld to us in the University. This pledge we make freely, fully understanding that these values will make us good humans and role models.

    Contact Details

    Martin Luther Christian University
    Dongktieh, Block -1,
    Nongrah, Shillong 793006
    Meghalaya
    Ph: 0364-2535467/0364- 2535437
    E-mail: admin@mlcuniv.in , registrar@mlcuniv.in, admissions@mlcuniv.in
    Website: www.mlcuniv.in