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Programme Level
Duration
B.Sc. (Hons) Food science and dietetics is a full time, undergraduate program of three years. It mainly focuses on the interface between human dietetics and food science as well as an integration of the two disciplines. The core subjects present in the curriculum are principles of nutrition, food biochemistry, food microbiology, food science, food engineering, diary technology cell and molecular biology, public health, physiology practical, etc.
NOTE: For selected 3 Year Undergraduate programs, you have the option to continue for 4th year to obtain an Honours with Research Degree.
XII with Science with minimum 50% marks
Students with a CUET / SAT (DI Code - 71057 ) score will be given preference in the merit list
01
The B.Sc. in Food Science and Dietetics program is designed to provide students with comprehensive knowledge of food science, nutrition, and dietetics. It aims to develop professionals who can contribute to the promotion of health, prevention of diseases, and advancement of food and nutrition science for individuals and communities. The program integrates theoretical learning with practical skills, research aptitude, and ethical responsibility to prepare students for careers in healthcare, food industries, research, public health, and entrepreneurship.
Knowledge of Food and Nutrition: Apply foundational knowledge of food chemistry, human physiology, nutrition science, and dietetics to health and disease management.
02
Problem Analysis: Identify, analyze, and resolve nutritional and food-related problems in individual, community, and institutional settings.
03
Design of Diet Plans and Food Products: Develop and design therapeutic diets, functional foods, and safe food products based on nutritional and health requirements.
04
Research Skills: Conduct research in food science and dietetics using appropriate methodologies and analytical tools to solve real-world problems.
05
Modern Tool Usage: Utilize modern tools, nutritional software, and laboratory techniques for assessing dietary intake, food composition, and quality.
06
Ethics and Professionalism: Apply ethical principles and professional values in nutritional counseling, clinical practices, and food product development.
07
Environment and Sustainability: Understand sustainable food practices and promote nutrition-sensitive interventions for improving community and environmental health.
08
Communication Skills: Communicate effectively with healthcare teams, patients, and communities for promoting positive health outcomes.
09
Teamwork and Leadership: Function effectively in multidisciplinary teams and demonstrate leadership in clinical, food industry, and community settings.
10
Project Management and Entrepreneurship: Apply managerial and entrepreneurial skills to develop and run food and nutrition-related ventures.
11
Public Health and Community Engagement: Engage with public health initiatives to address malnutrition, food insecurity, and lifestyle-related disorders.
12
Lifelong Learning: Recognize the importance of continuous learning and staying updated with emerging trends in nutrition, dietetics, and food science.
Knowledge and Skill Development: To equip students with strong foundational knowledge in food science, nutrition, dietetics, and allied health sciences necessary for effective dietary planning and food management.
Professional Competency : To prepare graduates for careers in clinical dietetics, community nutrition, food industries, and research organizations through practical training, internships, and exposure to industry standards.
Research and Innovation: To foster critical thinking, scientific reasoning, and research skills to contribute to advancements in nutrition, therapeutic dietetics, and food product development.
Ethical and Social Responsibility: To instill a sense of ethical responsibility, professional integrity, and commitment to improving community health through evidence-based nutrition and sustainable food practices.
Lifelong Learning and Entrepreneurship: To encourage continuous learning, entrepreneurial thinking, and global outlook for adapting to emerging challenges in food, health, and nutrition sectors.
Food and Nutritional Sciences Proficiency: Demonstrate a thorough understanding of food science, human nutrition, diet therapy, food processing, and food safety standards.
Clinical and Therapeutic Nutrition Expertise: Plan, implement, and evaluate nutritional care and therapeutic diets for various physiological conditions and diseases in clinical, community, and public health settings.
Food Quality and Safety Analysis: Apply scientific techniques and tools to assess and ensure food quality, hygiene, safety, and regulatory compliance in both commercial and community settings.
Communication, Counseling, and Entrepreneurship: Develop effective communication and counseling skills for dietary consultations and promote entrepreneurship in health foods, diet planning services, or food product development.