Bachelor of Science in Food Science and Nutrition
- BACHELOR OF SCIENCE IN FOOD SCIENCE AND NUTRITION (BSc)
About the programme: Food Science and Nutrition focus to enhance the quality of life through improved physical growth, development, and productivity. At the same time, translation of these basic nutritional facts into practice requires an understanding of the dietary patterns and the influence that social, economic, and cultural factors have on them. The chemistry of food and changes in nutrient content during food processing are equally important in understanding the science of nutrition. The course is designed in a way that provides an understanding of both the biological and social science perspectives. The students will receive both basic theoretical and practical training in the areas of nutrition and dietetics, community nutrition, food processing, food analysis, and traditional food system.
Duration: 3 years (6-semester coursework with training/ institutional visits and internship during the 3-year course work) or 4-years (8-semester coursework with training/ institutional visits and internship/ project during the 4-year course work).
Eligibility: Class XII (bridge course in Basic Chemistry, Biology and General Physiology for students from non-science background) Or 3 years Diploma in Food Processing and Preservation are eligible for lateral entry to 3rd semester
Course Outline:
Semester I | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 100 | Basic Biochemistry | 3 | – | 45 | |
Online | 1 | – | 15 | ||
BFSN 101 | Basic Anatomy and Physiology | 3 | – | 45 | |
Online | 1 | – | 15 | ||
ENGL100 | Ability Enhancement Course: English and Communication 1 | 4 | – | 60 | |
SDG 100 SDG 101 | Interdisciplinary Course: SDG theme 1: Enhancing Quality of life SDG theme 2: Towards a Sustainable future | 1 1 | 1 1 | 45 45 | |
FDC 100 FDC 101 FDC 102 FDC 103 | Value Added Course: Foundation Course 1: Knowing myself Foundation Course 2: Career skills Foundation Course 3: Health Education Foundation Course 4: Environmental studies | 1 1 1 1 | – – – – | 15 15 15 15 | |
Total | 18 | 2 | 330 | ||
Semester II
| Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 150 | Human Nutrition and Metabolism | 3 | – | 45 | |
Online | 1 | – | 15 | ||
BFSN 151 | Nutrition through Life Cycle | 1 | 2 | 75 | |
Online | 1 | – | 15 | ||
ENGL150 | Ability Enhancement Course: English and Communication 2 | 4 | – | 60 | |
SDG 150 SDG 151
| Interdisciplinary Course: SDG theme 3: Equality and Equity (Social, Economics, Gender and Education) SDG theme 4: Language, Culture and Music | 1 1 | 1 1 | 45 45 | |
FDC 150 FDC 151 FDC 152 FDC 153 | Value Added Course: Foundation Course 5: Culture and Art Foundation Course 6: Gender, reproductive health and life skills education Foundation Course 7: Human values Foundation Course 8: Community Engagement | – 1 1 1 | 1 – – – | 30 15 15 15 | |
Summer term learning-internship, vocational courses, bridge course/supplementary learning | 120 | ||||
| Total | 16 | 4 | 496 | |
Semester III
| Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 200 | Food Science | 1 | 3 | 105 | |
BFSN 201 | Food Microbiology and Food Safety | 1 | 2 | 75 | |
Online | 1 | – | 15 | ||
MNR 200 MNR 201 MNR 202 MNR 203 | Minor (any One of the following) 1.Education and teaching I 2. Media and communication I 3. Nutrition, sports and fitness I 4. Management and Office administration-I | 2 | 2 | 90 | |
MTDP 200 | Multidisciplinary 1: Human biology & basic life support | 2 | 2 | 90 | |
ENTR 200 | Skill enhancement courses: Entrepreneurship | 2 | 2 | 90 | |
| Total | 9 | 11 | 465 | |
Semester IV | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 250 | Food Product Development and Marketing | 3 | 1 | 75 | |
BFSN 251 | Food Processing and Packaging | 3 | 1 | 75 | |
BFSN 252 | Bakery and Confectionary | 1 | 3 | 105 | |
MNR 250 MNR 251 MNR 252 MNR 253 | Minor (any One of the following) 1. Education and teaching II 2. Media and communication II 3. Nutrition, sports and fitness II 4. Management and Office administration-II | 2 | 2 | 90 | |
MTDP 250 | Multidisciplinary 2: Data and demographics and AI for learning | 2 | 2 | 90 | |
Summer term learning-internship, vocational courses, bridge course/supplementary learning | 120 | ||||
Total | 11 | 9 | 555 | ||
Semester V | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 300 | Nutraceuticals and Nutrigenomics | 3 | – | 45 | |
Online | 1 | – | 15 | ||
BFSN 301 | Public Health and Community Nutrition | 1 | 2 | 75 | |
Online | 1 | – | 15 | ||
BFSN 302 | Food Analysis | – | 4 | 120 | |
BFSN 303 | Nutrition and Catering Management | 1 | 3 | 105 | |
MNR 300 MNR 301 MNR 302 MNR 303
| Minor (only One of the following) 1. Education and teaching III 2. Media and communication III 3. Nutrition, sports and fitness III 4. Management and Office administration-III | 2 | 2 | 90 | |
Total | 9 | 11 | 465 | ||
Semester VI | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 350 | Clinical Nutrition | 2 | 2 | 90 | |
BFSN 351 | Nutrition Counselling | 1 | 2 | 75 | |
Online | 1 | – | 15 | ||
BFSN 352 | Internship | – | 12 | 360 | |
| Total | 4 | 16 | 540 | |
Total credits & hours from Semester I to Semester VI = 120 credits & 2851 hours. | |||||
Semester VII (Honours) | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 400 | Nutrition in Developmental Stages | 1 | 2 | 75 | |
Online | 1 | 15 | |||
BFSN 401 | Advance Nutrition | 3 | – | 45 | |
Online | 1 | – | 15 | ||
BFSN 402 | Physiological Aspects of Nutrition | 3 | – | 45 | |
Online | 1 | – | 15 | ||
BFSN 403 | Nutritional Biochemistry | 1 | 3 | 105 | |
BFSN 404 | Advance Food Science | 1 | 3 | 105 | |
Total | 12 | 8 | 420 | ||
Semester VIII (Honours) | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 450 | Advance Medical Nutrition Therapy | 1 | 3 | 105 | |
BFSN 451 | Public Health and Epidemiology | 1 | 2 | 75 | |
Online | 1 | – | 15 | ||
BFSN 452 | Advance Community Nutrition | 1 | 3 | 105 | |
BFSN 453 | Hospitality and Catering Management | 1 | 3 | 105 | |
BFSN 454 | Sustainable Development Goals | 1 | 3 | 105 | |
Total | 6 | 14 | 510 | ||
Total credits & hours from Semester I to Semester VIII = 160 credits & 3781 hours. | |||||
Semester VII (Honours with Research) | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 400 | Nutrition in Developmental Stages | 1 | 2 | 75 | |
Online | 1 | – | 15 | ||
BFSN 401 | Advance Nutrition | 3 | – | 45 | |
Online | 1 | – | 15 | ||
BFSN 403 | Nutritional Biochemistry | 1 | 3 | 105 | |
BFSN 404 | Advance Food Science | 1 | 3 | 105 | |
BFSN 405 | Research Methodology | 2 | – | 30 | |
Online | 2 | – | 30 | ||
| Total | 12 | 8 | 420 | |
Semester VIII (Honours with Research) | Subject Code | Subject Title | Credits | Hours | |
Theory | Practicum | ||||
BFSN 450 | Advance Medical Nutrition Therapy | 2 | 2 | 90 | |
BFSN 453 | Hospitality and Catering Management | 1 | 3 | 105 | |
BFSN 455 | Dissertation | – | 12 | 360 | |
Total | 3 | 17 | 555 | ||
Total credits & hours from Semester I and Semester VIII = 160 credits & 3826 hours. | |||||