Bachelor of Science in Food Science & Nutrition
Duration: 3 years (six semesters) + 1 year internship.
Eligibility: +2 with science or any other stream (those from other streams will have a to take a bridge course in science)
As nutritional science has its roots in biological sciences, an application of the principles of nutrition to promote positive health calls for an understanding of both biological and social sciences. The role of nutrition in enhancing the quality of life through improved physical growth, development and productivity and improved immune competence have all been studied and continue to be interesting areas of investigation. At the same time, translation of these basic nutritional facts into practice requires an understanding of the dietary patterns and the influence that social, economic, and cultural factors have on them. The chemistry of food and changes in nutrient content during food processing are equally important in understanding the science of nutrition.
The course is designed in a way that provides an understanding of both the biological and social science perspectives. The students will receive both basic theoretical and practical training for two years and subsequently undertake professional elective courses in the areas of Clinical Nutrition & Dietetics and Food Processing & Nutrition. Those graduates who meet the eligibility requirements may take the Registered Dieticians examination of the Indian Dietetic Association.
About the Course
The course intents to provide knowledge and skills in basic sciences related to nutrition, physiology, microbiology,.
The student will be able to relate the association between food, microbiology, physiology of human body and nutrition.
The course intents to provide foundation in biochemistry, food chemistry, food preservation, food quality control and to enhance the skills in preserving and qualitative control of food.
The student will be able to gain foundation on basic biochemistry, food chemistry and nutritional research.
The course intents to equip the students to be diet counselor for different age groups and health conditions. It will also help them to become an entrepreneur in setting up and managing food processing unit.
The student will be able to plan and counsel diet for different lifespan and disease condition.
Fourth year (Internship)
Hands-on application in different hospitals and food industries / unit
Students will be able to:
Course of study
- Theory: lectures, seminars, computer-aided learning, group discussions, debates, quizzes, assignments, report writing and observation
- Practical: lab work, demonstrations, hands-on clinical experience, model making, health camps, awareness programmes, internships, visits to hospitals, rural healthcare centers, and food industries.
Basic Anatomy & Physiology Paper I
Principle of nutrition
Food Science (Theory)
PC Software Labotratory-I
English and Communication I
Basic Anatomy & Physiology Paper II
Food Chemistry (Theory)
Food Chemistry (Practical)
Food Microbiology (Theory)
Food Microbiology (Practical)
Metabolism and Molecular Biology
English and Communication II
PC Software Labotratory-II
Nutrition for Lifespan (Theory)
Nutrition for Lifespan (Practical)
Communication Approach in Community Nutrition (Theory)
Communication Approach in Community Nutrition (Practical)
Public Health and Nutrition
Food Quality Control
Food Preservation & Quality control (Practicals)
English and Communication III
Clinical Nutrition Technique (Practical)
Food Sanitation and Hygiene
Food Adulteration and Food Additives (Theory)
Food Adulteration and Food Additives (Practical)
Nutraceuticals and Functional Foods
English and Communication IV
Nutrition in Disease Conditions (Theory)
Nutrition in Disease Conditions (Practical)
Food Product Development and Marketing
Food Analysis (Theory)
Food Analysis (Practical)
English and Communication V
Culinary Technique (Theory)
Culinary Technique (Practical)
Entrepreneurship Development in Food (Theory)
Entrepreneurship Development in Food (Practical)
Institutional Food Management (Theory)
Institutional Food Management (Practical)
Diet and Nutrition Counselling (Theory)
Diet and Nutrition Counselling (Practical)
English and Communication VI
- Nutritional practitioners
- Research and community surveyors
- Food analysts and food inspectors
- Nutritional programme administrators
This course is offered in:-
Allied Health Sciences Department,
Martin Luther Christian University,
Dongktieh, Nongrah, Shillong-793006