Duration: 3 Years
The nutritionist plays an increasingly important role as health has become a mainstream and topical issue in society. The programme is a scientific study of health and chemical aspects of food. It provides a strong academic training in nutrition and the related disciplines of food science, physiology, biochemistry and microbiology. Students will get a thorough understanding of the role of diet and nutrition in health and the prevention of major diseases.
The programme content is wide and varied, ranging from the key scientific properties of food to the development of new and innovative food products. It provides an exciting opportunity for students to develop an in-depth scientific understanding of food, as well as important critical thinking and innovation skills needed by the food industry.
The programme is designed to provide an understanding of both the biological and social science perspectives. Students receive basic theoretical and practical training in three major areas—Public Health Nutrition, Dietetics & Food Science and Quality Control—which can be their chosen career specializations for further postgraduate or doctoral research study.
- 10+2 years of schooling from a recognized board (CBSE or equivalent)
- Either passed or appeared for Final exams at XII level before Admissions Test
- XII Standard: 55% or more (English) and 60% or more (Aggregate including English). If not appeared for XII Standard exams, X and XI Standard marks will be considered
- Age: preferably below 19 years on 31 May in the year of admission
Introductory Food Science, Applied Chemistry, Human Physiology, Introductory Food Science (Practical), Applied Chemistry (Practical)
Biochemistry, Microbiology, Principles of Culinary Science and Art, Biochemistry (Practical), Microbiology (Practical), Principles of Culinary Science and Art (Practical)
Fundamentals of Nutrition, Basic Food Chemistry, Food Preservation Techniques, Fundamentals of Nutrition (Practical), Basic Food Chemistry (Practical), Food Preservation Techniques (Practical)
Human Nutrition, Bakery and Confectionery, Nutrition in Health, Computer Basics and Applications, Human Nutrition (Practical), Bakery and Confectionery (Practical), Nutrition in Health (Practical)
Functional Foods and Nutraceuticals, Dietetics, Sports Nutrition, Institutional Food Management, Ergonomic Science, Dietetics and Sports Nutrition (Practical), Institutional Food Management and Ergonomic Science (Practical)
Food Product Development, Food Processing Technologies, Food Quality Assurance and Evaluation, Community Nutrition, Nutrition in Emergencies and Disasters, Food Product Development, Food Processing Technologies and Food Quality Assurance & Evaluation (Practical), Community Nutrition (Practical)