B.Sc. Food Science & Nutrition

Program Overview

Understand and appreciate the role of interdisciplinary sciences in the development and well being of individuals, families and communities. Thinking Skills: Ability to critically think, analyze, evaluate and create new knowledge and skills both in the chosen discipline and across other fields like Food Processing and Preservation, Food Packaging, Community nutrition. The students learn biochemistry and chemistry as allied subject which will teach them to analyze the various nutrients in food and also to interpret the result of biochemical tests of blood and excretory system. This also forms the basics of further research for students pursuing a career as a food Scientist. The students are trained to be effective communicators by giving them communication training and personality development programs.

Career Opportunities

  • Food inspector
  • Quality Assurance officer
  • Food product developer
  • Nutrition consultant
  • Registered Dietitian
  • Market Research Analyst
  • Food Microbiologist
  • Community Nutrition Educator
  • Food Chemist
  • Testers and Graders

Programme USPs

  • Based on Food Safety Officer and Registered Dietitian exams

Programme Outcomes

  • The students are develop Professional skills in food, nutrition, textiles, product making and human development.
  • Ability to critically think, analyze, evaluate and create new knowledge and skills both in the chosen discipline and across other fields like Food Processing and preservation, Food Packaging, Community Nutrition
  • The program provide basic understanding of the correlation between food and health and also understanding the role of food under specific diseased conditions.

Programme Duration

3 YEARS  (6 SEMESTERS)

Programme Type : Regular

Eligibility Criteria

+2 passed with chemisty and botony/ Zoology/ Biology/ Bio Chemistry/ Nutrition and Dietetics/ Home Science/ Child care Psychology/ Nursing/ Child care Nutrition

Programme Structure

SEMESTER I

  • Food Science
  • Chemistry of Foods
  • Food Science Practical
  • Allied chemistry
  • Ethics and Culture

SEMESTER III

  • Human Physiology
  • Biochemistry
  • Food Hygiene & Sanitation
  • Basics of Computer Science in Nutrition
  • Holistic Nutrition in alternative medicine- Naturopathy and Nutrition

SEMESTER V

  • Dietetics
  • Food Preservation and Processing
  • Community Nutrition
  • Dietetics Practical
  • Food Preservation and Processing Practical
  • Nutrition in Critical Care
  • Nutraceuticals
  • Industrial Internship
  • Holistic Nutrition in alternative medicine- Ayurveda and Nutrition -I

SEMESTER II

  • Principles of Nutrition
  • Nutrition In Health
  • Nutrition In Health practical
  • Chemistry Practical
  • Environmental Studies
  • Holistic Nutrition in alternative medicine- Therapeutic foods

SEMESTER IV

  • Food Microbiology
  • Biochemistry practical
  • Health, Fitness & Sports Nutrition
  • Food Product Development
  • Holistic Nutrition in alternative medicine- Yoga and Nutrition

SEMESTER VI

  • Food Service Management
  • Post-Harvest Technology
  • Food Quality Control & Food Laws
  • Nutrition Practical
  • Pediatric Nutrition
  • Bakery and Confectionery
  • Dietary Internship and Project

Credits & Evaluation

  • Internal Assessment-2
  • Model Examination-1
  • End Semester Examination
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