3 Years
Under Graduate
Science
Full Time
Explore the comprehensive syllabus of the Bachelor of Science (B.Sc.) in Applied Nutrition program, which covers a wide range of topics related to nutrition science, dietetics, food safety, and more.
The Bachelor of Science (B.Sc.) in Applied Nutrition program typically offers a comprehensive syllabus that covers various aspects of nutrition, dietetics, and health promotion. Core subjects often include nutrition fundamentals, dietary guidelines, and the role of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals) in health and disease. Students delve into subjects such as meal planning, nutritional assessment, and the principles of therapeutic nutrition for different age groups and medical conditions. Advanced coursework may explore specialized areas such as clinical nutrition, community nutrition, and sports nutrition. Practical components often involve hands-on experience in assessing dietary habits, developing nutrition plans, and conducting health education programs. Additionally, students may study topics such as food safety, research methodology, and public health nutrition. This comprehensive curriculum equips graduates with the knowledge and skills needed for careers as nutritionists, dietitians, health educators, or consultants, enabling them to promote and improve the nutritional well-being of individuals and communities. Specific topics and course offerings may vary among institutions offering the program.
1st Year OR 1st & 2nd Semester Syllabus of Bachelor of Science (B.Sc.) Applied Nutrition
| S.no | Subjects |
| 1 | Human Physiology |
| 2 | Human nutrition |
| 3 | Food and Nutrition |
| 4 | Nutritional Biochemistry |
| 5 | Food chemistry |
2nd Year OR 3rd & 4th Semester Syllabus of Bachelor of Science (B.Sc.) Applied Nutrition
| S.No | Subjects |
| 1 | Food microbiology |
| 2 | Introduction to food science |
| 3 | Family meal and diet planning |
| 4 | Science of bakery and confectionery |
| 5 | Food quality analysis |
| 6 | Introduction to food preservation |
3rd Year OR 5th & 6th Semester Syllabus of Bachelor of Science (B.Sc.) Applied Nutrition
| S.no | Subjects |
| 1 | Nutritional ethics |
| 2 | Food Biotechnology |
| 3 | Introduction to Dietetics |
| 4 | Foodservice management |
| 5 | Food processing operations and management |
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