Bachelor of Science (B.Sc.) Hons in Food, Nutrition and Dietetics
Program Details
B.Sc. (Hons) in Food, Nutrition and Dietetics is a 3 to 4-year undergraduate program that focuses on the science of food, balanced diets, and the role of nutrition in health and disease. The course blends biological sciences with clinical applications to prepare students for careers in nutrition consultation, healthcare, wellness, and food industries.
Program Highlights
- Comprehensive study of food science, human nutrition, and therapeutic dietetics
- Practical training in clinical nutrition and community nutrition programs
- Laboratory work, diet planning, and food quality analysis
- Internship opportunities in hospitals, wellness centers, and NGOs
- Focus on lifestyle diseases, public health nutrition, and diet therapy
- Entrepreneurial insights for starting diet clinics or food ventures
Future Scope / Industry Trends
Due to rising awareness about health, wellness, and preventive care, the demand for qualified dietitians and nutritionists is increasing rapidly. Trends include personalized nutrition, sports nutrition, clinical dietetics, food safety, and wellness coaching. There’s also growth in nutraceuticals, organic foods, and health startups.
Career Opportunities
- Clinical Dietitian
- Nutrition Consultant
- Public Health Nutritionist
- Food Quality Analyst
- Wellness Coach
- Product Development Specialist (Food Industry)
- Entrepreneur (Diet Clinics / Meal Plans)
Placements
Graduates find employment in hospitals, fitness and wellness centers, research labs, NGOs, schools, government programs, and food companies. Average starting salary ranges from INR 3 to 6 LPA, depending on role and institution.
Fee Structure
| Year | Tuition Fees (INR) | Other Fees (INR) | Total Fees (INR) |
|---|---|---|---|
| 1st Year | 50,000 | 8,000 | 58,000 |
| 2nd Year | 50,000 | 8,000 | 58,000 |
| 3rd Year | 50,000 | 8,000 | 58,000 |
| Total | 1,50,000 | 24,000 | 1,74,000 |
Curriculum
| Semester | Subjects / Papers |
|---|---|
| 1st Semester | Introduction to Nutrition, Human Physiology, Food Chemistry, Basic Dietetics |
| 2nd Semester | Macronutrients & Micronutrients, Food Microbiology, Meal Planning, Communication Skills |
| 3rd Semester | Therapeutic Nutrition I, Community Nutrition, Food Safety & Quality Control, Biochemistry |
| 4th Semester | Therapeutic Nutrition II, Nutritional Biochemistry, Public Health Nutrition, Research Methods |
| 5th Semester | Food Processing & Preservation, Nutrition Through Life Cycle, Institutional Food Service, Internship |
| 6th Semester | Clinical Dietetics, Entrepreneurship in Nutrition, Seminar, Project Work |
| 7th & 8th Semester (if 4-year program) | Advanced Nutrition, Applied Research Project, Field Training, Electives |
Eligibility
10+2 in Science stream (PCB/PCMB) with minimum 50% marks. Preference may be given to students with Biology, Home Science, or Nutrition background.
Selection Criteria
- Merit-based admission through 12th grade marks
- Some institutes may conduct entrance tests or interviews
- Counseling and academic background evaluation