B.Sc. (Hons.) in Food, Nutrition and Dietetics (BFND)

Know More About The Course

Course Offered	Duration (in Years)	Eligibility
B.Sc. (Hons.) in Food, Nutrition and Dietetics (BFND)	4 Years	12th Standard Pass Chemistry and Biology + English mandatory with minimum 50% marks in 3 subjects combined with Chemistry and Biology

The B.Sc Food, Nutrition & Dietetics course curriculum is specially designed to encompass different areas of expertise namely Food processing, Food analysis & quality control, Clinical Nutrition, Dietetics, Sports Nutrition, Nutraceuticals, Functional foods and Food product development. The course curriculum is expanded and diversified to meet the emerging needs and challenges in the area of Food, Nutrition & Dietetics. The programme is fortified by the internship /industrial training amalgamated with project work and strengthened by industrial visits, capacity building programmes, and organizing nutrition education programmes for rural and tribal communities and industrial canteens.

This course also teaches students how to create a healthy diet for people as well as how to control their food intake, their eating habits, and their lifestyle. It is primarily concerned with the science of dietetics and nutrition. Students of this curriculum get knowledge about managing lifestyle, eating and food habits, one’s ability to prepare a proper diet for others, the ability to manage a balanced diet, etc. The course provides important insights into nutrition and food microbiology, two topics that are essential for maintaining daily appropriate, healthy diets

CAREER PROSPECTS:

Food Science and Technology
Sports Nutritionist
Public Health Nutritionist
Clinical Nutritionist
Nutritionist
Research Manager
Registered Dietician
Food Researcher
Food and Nutrition Quality Management Officer
Food Processing Manager
Dietician
Quality analyst in food / Pharmaceutical industries.
Food Inspector
Fitness Expert

Our Faculty

Dr. Soumen Mukherjee

Dean School of Health sciences and Dean of Skill Education and Vocational Study

Dr. Soumen Mukherjee is a healthcare academician & industry expert having 14 years of teaching experience with 8 years of industry experience. ...

Semester 1

1. Human Nutrition I
2. Physiology I
3. Physiology I- Practical
4. Fundamentals of Food preparation- Practical
5. Environmental Science
6. Environmental Science- Practical
7. Communication & Soft Skills I
8. Communication & Soft Skills I- Practical
9. GE

Semester 2

1. Human Nutrition II
2. Physiology II
3. Physiology II- Practical
4. Nutritional Biochemistry I
5. Nutritional Biochemistry I- Practical
6. Communication & Soft Skills II
7. Communication & Soft Skills II- Practical
8. Basics of Computer Application
9. Basics of Computer Application- Practical
10. GE

Semester 3

1. Food Science I
2. Public Health
3. Epidemiology
4. Nutritional Biochemistry II
5. Nutritional Biochemistry II- Practical
6. Communication and Soft Skills III
7. Communication and Soft Skills III- Practical
8. Fundamentals of Food Preparation-Practical
9. GE

Semester 4

1. Food Science II
2. Food Commodities I
3. Community Nutrition
4. Community Nutrition- Practical
5. Food Microbiology
6. Sanitation & Hygiene
7. Communication & Soft Skills IV
8. Communication & Soft Skills IV- Practical
9. GE

Semester 5

1. Diet Therapy I
2. Diet Therapy I- Practical
3. Detection of Food Adulteration
4. Detection of Food Adulteration- Practical
5. Food preservation
6. Food preservation- Practical
7. Basics of Pharmacology
8. Communication and Soft Skills V
9. Communication and Soft Skills V- Practical

Semester 6

1. Diet Therapy II
2. Diet Therapy II- Practical
3. Nutraceutical and functional food
4. Food safety and food standard
5. Basics of molecular biology & biophysics
6. Biostatistics
7. Biostatistics- Practical
8. Research Methodology
9. Communication and Soft Skills VI
10. Communication and Soft Skills VI- Practical

Semester 7

Internship, Report Submission

Semester 8