Program Introduction
The program B. Sc. in Food, Nutrition and Dietetics aims to develop basic understanding of nutrition and diet, its effect on human health and newer advances in food science. This programencompasses physiological, biochemical and energy aspects of food and discusses the relation between metabolites and human health.
Moreover, the course is focused on the advances in the most emerging area of applied science of Nutraceuticals. The knowledge of nutrition and diet under extreme climate conditions, special nutritional requirement, and nourishment empower students’ knowledge and skills to utilize food as a powerful tool for physical, mental, and social wellbeing.
The program provides ample opportunities for the students about the latest diet plan and nutritional requirements with hand on practices in the food industry, hospitals and clinics.
Eligibility:
Minimum 50% aggregate in 10 +2 or equivalent from any recognized board with science background (Physics, Chemistry, Biology).
Duration of Course: 3 years (Full Time)
Program Outcome (PO’s)
PO1: Graduates will acquire knowledge about energy requirements and the Recommended Dietary Allowances.
PO2: Graduates will demonstrate an ability to identify, formulate and solve the problems associated with human nutrition and diet sources
PO3: Graduates will exhibit an ability to conduct, analyze and interpret data arising out of research experience into food value, nutrition & diseases
PO4: Graduates will demonstrate an ability to design formulation & Synthetic process as per needs and specifications of patient/normal nutrition of humans & nutraceutical industry.
PO5: Graduates will reveal an ability to understand the food values and content in food, nutrition of special diet/food, sources of food and work on laboratory techniques and improvements
PO6: Graduates will exhibitthe use of modern nutraceutical tools, software and equipment to analyze& solve problems.
PO7: Graduates will be able to assess risk factors of food borne diseases in food preparation, preservation, processing, service and demonstrate knowledge of professional and ethical responsibilities as per nutraceuticals and global regulations.
PO8: Graduates will be able to communicate effectively, both verbal and written form, to present a technical report
PO9: Graduates will show the understanding of impact of nutraceutical sciences on the society and apply the latest in research-based nutrient needs.
PO10: Graduates will gain an ability to function effectively as a leader and member of multidisciplinary teams
PO11: Graduates will develop confidence for self-education and ability for life-long learning
PO12: Graduates can participate and succeed in competitive examinations
Program Educational Objectives (PEO’s)
PEO1: To build a strong theoretical knowledge base along with necessary practical skill and be able to use these experiences in the food, nutrition and dietetics research & development in nutraceutical industry, hospitals and in academia. Further, the graduates will acquire required skills for entrepreneurship activities.
PEO2: To acquire competence in the skills of assessment, planning, management & evaluation of food services, nutrition and dietetics services in institutional food and community nutrition. The student will utilize advanced principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional setting. Further, the graduates will acquire required skills for entrepreneurship activities.
PEO3: To extend the acquired knowledge to create novel designs and specific diets for the prevention of diseases and special conditions for the benefit of human life.