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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.
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
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
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
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
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
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
Food and diet are getting a lot of attention these days thanks to people become health and fitness conscious. From celebrities to masses, everyone seems to be consulting Dietician and Nutritionists to gain guidance for eating healthy food and reducing weight/fat. No wonder, a career in Nutrition and Dietetics is earning money, fame and stature in the society.
After doing this prestigious course, students have high chances of getting placed from the MM(DU) campus in leading MNCs or global organizations or start their own venture in this field.
Duration: 3 yrs.
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).
| Course | Course Fee | |||
| Indian (INR) | International (USD) | |||
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| B.Sc. Food Science with Specialization in Nutrition & Dietetics |
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3,000 | ||
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Note:
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