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MMDU
Apply Now | BSc Food Science (Honors) with Specialization in Nutrition & Dietetics

The term(s)/ expression(s) mentioned along with the nomenclature of the programme(s) indicates the specialization/ uniqueness (stream, major, scheme combination, progression option etc.) as the case may be.

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BSc Food Science with Specialization in Nutrition & Dietetics | in Food Science

The 3-year B.Sc. Nutrition &Dietetics programme offers opportunities for students to develop Professional competencies in the areas of Foods, Nutrition and Dietetics. Under this programme, students are taught to focus on improving the nutrition status of the people. After the completion of B.Sc. Nutrition & Dietetics degree, a student turns into a qualified nutritionist & dietician, who educate people about proper food choices to promote healthy eating and healthy life-style.

Objective

  • Students can demonstrate data within the field of nutrition and health complemented by the suitable skills and attributes.
  • Graduates can apply diet medical care to unravel advanced unhealthy state and deficiency disease connected issues in patients.
  • The graduates can have interaction in life-long learning and skilled development through self-study, continued education or graduate and skilled studies

Outcome

On successful completion of the programme, student will be able to:

  • Demonstrate data and skills no heritable through programme to follow the profession of nutrition and health.
  • Recognize and apply subject-specific theories, paradigms, ideas or principles for diet medical care in varied diseased conditions from infant to Geriatric population.
  • Differentiate between the categories of nutrients and supporting non-nutrient factors in food in terms of their importance, bio handiness, disposableness, metabolism and their effects on growth, development and repair.
  • Lead actively a team of in varied inter-disciplinary and multi-disciplinary health care areas.
  • Understand and appreciate the role of dietician within the development of healthy society.

Curriculum

1st Semester

Develops understanding for the relationship between food, nutrition, the functions of food and health & Learn about various food groups and balanced diet.

To impart basic knowledge of Food Dispersions, Sensory science, Food Science, Food Sanitation & Packaging Materials

Describe food safety regulations; the causes and prevention of foodborne illnesses; the principles of Hazard Analysis Critical Control Points (HACCP); general food-handling and storage procedures; the procedures for maintaining workplace sanitation and personal hygiene

To Improve professional communication in English for successful business interactions

2nd Semester

Introduction to fields of nutrition, dietetics, and food service administration. Educational requirements and role of the dietitian in varied settings

Nutritional requirements, challenges, community nutrition programs, and eating patterns throughout the life span

An interdisciplinary academic field that integrates physical, biological and information sciences to the study of the environment

Introduction to the structure and cellular reactions of the primary constituents of living cells; for students with limited preparation in organic chemistry

Planning and organisation, Staffing & Directing and to understand Leadership & Managerial Control

3rd Semester

Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders

Nutrition concepts in public health setting; disease prevention and health promotion;

Study the various aspects of computer and its applications

To know about the Introduction and importance of taste, odor, color & flavors in food

4th Semester

Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases

Knowledge on the important genera of microorganisms associated with food and their characteristics & understanding on the role of microbes in fermentation, spoilage and food borne diseases

Integrated study of human nutrient physiology and metabolism. Biochemical and physiologic basis for role of nutrition in health and disease; nutritional implications of metabolic disorders

Develop the knowledge of fermentation of various Indian and international foods along with various beverages knowing the mechanism involved

Normal functions of organ systems in humans; fulfils physiology requirements for biology, human development and nutritional sciences

5th Semester

Alterations in nutritional requirements and metabolism that accompany disease states; application of nutrition care process to nutrition-related diseases

Gain an understanding of the processes involved in the invention process, formulation, and development of new food products

Demonstrate skills in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective

The impact of various common health problems at different stages of the life cycle and their functional outcomes

develops knowledge on Meaning, Needs and Importance of Entrepreneurship

Discover how to tackle key issues facing the food industry today and gain an insight into industry with a professional training

6th Semester

Provides students with the knowledge and skills for community and public health nutrition practice

nutrition concepts in public health setting; disease prevention and health promotion;

To learn about quality management in food production chain.

To learn about physical, chemical contaminants in foods

To learn about latest trends and techniques in food science

To understand the significance of safe processing of foods

To enhance core skills and competencies of health professionals to effectively educate people with diabetes, to promote healthy lifestyles and effective self-management for optimal diabetes control

The overall aim of this endeavor is to raise standards in Critical Care and meet the health practice setting needs

Eligibility (Duration: 3 Years)

BSc Food Science with Specialization in Nutrition & Dietetics

A candidates should have passed Senior Secondary (10+2) Examination or its equivalent examination with the subject of Physics, Chemistry, Biology/Mathematics or Allied Science stream from a Recognized Board/University with 50% marks in aggregate or equivalent CGPA (45% in case of reserved category).

Career Opportunities

  • Nutritionist
  • Dietician
  • Community education officer
  • Health Promotion Specialist
  • Medical Sales Representative Nutritional Therapist
  • Researcher
  • Faculty in education sector
  • Health Clinics
  • Sports ,Health Clubs and Gym
  • Mass Media
  • Hotel Industry

Fees

Course Course Fee 
Indian (INR) International (USD)
Tuition Fee Development Fee
B.Sc. Food Science with Specialization in Nutrition & Dietetics
40,000 -
3,000

Note:

  1. The Fee will have to be deposited at the time of Counselling.
  2. University Charges will be extra as per University norms.
  3. Fee once paid shall not be refunded under any circumstances.
  4. There will be an annual increase of 7% in tuition fee.
  5. Students Fund for all the students is Rs.2,000/- p.a.
  6. Life time Alumni Membership fee is Rs. 4,000/-.
  7. Hostel & Transport Charges will be extra.
  8. Students who wish to leave the Institute mid-stream, will have to deposit the fee for the remaining period of the course as per judgement of the Hon'ble Supreme Court in the case of Islamic Academy of Education and others Vs State of Karnataka & PA lnamdar case.
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