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B.Sc (Hons. with Research) Food Science and Dietetics *

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B.Sc (Hons. with Research) Food Science and Dietetics *

   Department of Food Technology

Programme Level

Under Graduate

Duration

4 Years

About the Programme

*4-year Undergraduate Degree (Honours with Research)

This is to inform all the concerned that as envisaged in NEP2020, the University has introduced a 4-year Undergraduate (UG) Degree (Honours with Research) from the academic year 2022-23

The students who secure 75% marks or a 7.5 CGPAand above, in the first six semesters, and wish to undertake research at the UG level can choose a research stream in the fourth year.

Such students should do a research project or dissertation under the guidance of a faculty member of the University. The research project/dissertation will be in the major discipline. The students who secure 160 credits, including 12 credits from a research project/dissertation, are awarded a 4-year UG Degree (Honours with Research).

S. No. Broad Category of Course Minimum Credit Requirement for a4-Year UG Programme
1 Major (Core) 80
2 Minor Stream 32
3 Multidisciplinary 09
4 Ability Enhancement Courses (AEC) 08
5 Skill Enhancement Courses (SEC) 09
6 Value Added Courses common for all UG 06-08
7 Summer Internship 02-04
8 Research Project/ Dissertation 12
9 Total 160

4-year UG Degree with Honours

# In the event, students fail to secure 75% marks or a 7.5 CGPA in the first six semesters, they will be awarded a 4-year UG Degree with Honours only. In addition, students not undertaking research will do 3 courses for 12 credits in lieu of a research project / Dissertation.

(Source: - UGC Curriculum & Credit Framework for Undergraduate Programmes)

Eligibility

XII with Science with minimum 50% marks

Students with a CUET / SAT (DI Code - 71057 ) score will be given preference in the merit list

Fee Structure

Duration
4 Years
Tuition Fee (per annum)
50000
Exam Fee (per annum)
20,000

Program Structure

Program Structure

Programme Objectives

01

The B.Sc. (Hons. with Research) in Food Science and Dietetics program aims to impart advanced knowledge in food science, nutrition, and dietetics along with research skills. The program prepares students for higher academic pursuits, innovative research contributions, and leadership roles in the food, health, and nutrition sectors. It emphasizes critical thinking, scientific research, sustainable practices, and social responsibility to address current and emerging issues in food and nutrition.


Programme Outcomes

01

Core Knowledge of Food and Nutrition: Apply advanced concepts of food science, nutrition, and dietetics to improve health outcomes.


02

Analytical and Problem-Solving Skills: Identify, formulate, and solve problems in food technology and dietetics using scientific and technological principles.


03

Research Methodology and Scientific Inquiry: Design and execute research projects using appropriate methodologies and tools to generate new knowledge.


04

Design and Development of Solutions: Develop specialized diets, therapeutic interventions, and innovative food products to address nutritional needs.


05

Modern Tool Usage: Employ modern laboratory, analytical, and software tools to conduct nutritional analysis and research.


06

Professional Ethics: Demonstrate ethical practices in research, healthcare, and professional engagements with integrity.


07

Sustainability and Environmental Awareness: Promote sustainable food production and dietary practices for better health and environmental conservation.


08

Effective Communication: Communicate technical and research outcomes effectively to both scientific and general audiences.


09

Teamwork and Multidisciplinary Collaboration: Collaborate effectively within multidisciplinary teams and contribute to problem-solving efforts.


10

Project Management and Entrepreneurship: Apply entrepreneurial skills and project management principles to start or manage nutrition-related ventures or research projects.


11

Social Engagement and Public Health Awareness: Contribute to public health initiatives, nutritional counseling, and health promotion activities.


12

Lifelong Learning: Recognize the need for ongoing professional development and stay updated with global advancements in food science and nutrition.


Programme Educational Objectives

01

Advanced Knowledge Acquisition: To provide students with comprehensive and in-depth knowledge in food science, nutrition, and dietetics, empowering them to address complex challenges in health and nutrition.


02

Research Competency: To cultivate research aptitude and innovative thinking by involving students in independent and guided research projects addressing real-world problems in food and nutrition.


03

Professional Development: To prepare graduates for professional careers in research organizations, academia, healthcare, food industries, and entrepreneurial ventures.


04

Ethical and Social Responsibility: To foster ethical responsibility, environmental consciousness, and commitment to social welfare in professional practices.


05

Lifelong Learning and Global Competence: To promote lifelong learning, adaptability, and preparation for higher studies, competitive examinations, and global career opportunities.


Programme Specific Outcomes (PSOs)

01

Comprehensive Food Science Expertise: Demonstrate an advanced understanding of food science, dietetics, nutrition therapy, and functional foods.


02

Research and Innovation: Conduct original research, analyze scientific data, and contribute to innovations in food and nutrition.


03

Evidence-Based Dietary Practices: Plan and deliver evidence-based dietary recommendations for the management of health and disease across diverse populations.


04

Professional Skills and Leadership: Exhibit effective communication, leadership, and project management skills suitable for both academic and industry settings.


Apply Now

XII with Science with minimum 50% marks

Students with a CUET / SAT (DI Code - 71057 ) score will be given preference in the merit list