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|Duration: 3 Years||Programme Code: 100203|
B.Sc. in Food Science and Nutrition is a single major programme which offers two distinct pathways; Food Science and Nutrition, and a limited opportunity to mix the two. This course investigates the scientific aspects of food science and nutrition and the wider implications of diet on our health and well being. The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving. The programme provides a balance of scientific and socio-economic studies of diet, nutrition and related health aspects. Its breadth leads to an appreciation of the key positions of food in society, health and well-being, as well as in the manufacture, marketing and retailing of foods, and a knowledge of the appropriate law and regulations. At the interface between food and nutrition, graduates will be key in the development of new healthy eating trends.
Programme Educational Objectives
- Knowledge of food science with emphasis on the nutritional and biological themes • Understanding of fundamental scientific concepts and manipulation of the complex characteristics of food.
- Students will gain scientific knowledge to understand the chemistry of food production and its processing.
- Development of broad outlook towards sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrial society and its availability to the consumers.
Towards the end of the programme, the students will be able to:
- Learn and acquire adequate knowledge, necessary skills to practice the profession of food and nutrition.
- Have an in depth understanding of the multidisciplinary science of nutrition and core knowledge and skills forfurther advanced study, employability and professional registration.
- Differentiate between the classes of nutrients and supporting non-nutrient factors in food in terms of their essentiality, bio availability, dispensability, metabolism and their effects on growth, development and repair.
- Recognize and apply subject-specific theories, paradigms, concepts or principles for purposes of nutrition problem solving.
Some of the major areas that will be covered Biochemistry (Metabolism), Cell Biology, Food Science and Nutrition, Micro Biology, Molecular Biology and Genetics, Human Nutrition, Food analysis and Quality Control
There are career opportunities in many diverse areas like Hospital, Hotel, Health and Fitness. Graduates in science-related positions, quality assurance, product development, research, technical services as well as enjoying careers in government and private agencies, teaching, and practicing in the area of overall well-being.ln addition, students can go on to study for higher degrees, for example in nutrition research or dietetics.
Candidates who have completed 10+2 with Physics, Chemistry, Biology or Maths from CBSE or any equivalent examination. In addition, candidates will also have to successfully complete a Goenka Aptitude Test for Admission (GATA) and appearfor a personal interview.