B.Sc. Food Science and Nutrition is a 3-year undergraduate program in Food Science program. The eligibility for which is qualifying the 10+2 examination in any relevant stream of Arts/Science/Commerce or any equivalent examination with an aggregate of 45% marks and above from a reputed university listed under UGC/AIU.
Some of the top colleges who offer the program of B.Sc. in Food Science and Nutrition are as follows:
The average course fee ranges from INR 2,000 to 18,000.
Some reputed colleges and institutions may conduct their own entrance examination for admission to the program. The admissions are processed on the basis of merit list percentage which is computed calculating the marks obtained in the entrance examination and degree level. The program emphasis on the field of science and nutrition, covering the aspects of food, nutrition, diet, preservation, production and much more.
Candidates are required to possess good communication skills along with intuitive mind with a knack to study the course in detail. In addition, the students are required to have the zeal to gain an in-depth knowledge pertaining to nutrition and food in order to put into practice the study on their career. B.Sc. in Food and Nutrition is considered to be a lucrative course for those who wish to pursue higher studies and Research in this field.
Graduates of the course have a plethora of opportunities in the sectors of Food Industry, Fitness Institutes, Research Centres, Dietician and much more. The Graduates exploring their skills have the opportunity to earn an annual remuneration ranging between INR 2 to 24 Lacs annually, which also depends on the experience and position one holds.
|Eligibility||Qualify 10+2 examination in any relevant stream with an aggregate of 45% marks and above/ Entrance Examination.|
|Admission process||Merit List|
|Course Fee||Up to INR 2,000 to 18,000 per month|
|Average salary||Approx. Up to INR 2 to 24 Lacs per annum|
|Top Recruiting Companies||Nutrition, Branding, Marketing, Research, etc.|
|Job Positions||Food Services Manager, Marketing Food & Nutrition Manager, Food Research Analyst, Nutritionist, etc.|
The science of Food and Nutrition integrates the relation between the production and consumption aspects of Food. B.Sc. Food Science and Nutrition course bring together the study of understanding the biological and chemical composition of food and how it’s preservation can affect the level of nutrition. The students are rendered with the knowledge of understanding the importance of hygiene and maintenance in order to know how food can be made worthy of consumption.
The program concentrates on the aspects of nutrition, the techniques of preservation and it’s importance to health. Learning the different aspects related to healthy intake of food, the program throws light on the level of nutritional components of the food. Candidates are skilled to conduct research about the nutritional value, conservation of food products and the aspects that leads to rotting of food materials.
The curriculum is a divided between theory and practical study. The project work and research help students gain a deeper insight into the subject. Students are trained to conduct experiments and detect the nutritional proportion of elements. They are also taught the fundamentals of food intake helping them gain knowledge about diet and fitness. Candidates are required to possess evaluative thinking, and analytical skills to broaden their knowledge about Diet, Fitness, Food, and Nutrition.
B.Sc. Food Science and Nutrition course provide students with the ability to perform an individual study on the subject, take up higher studies of Masters and Research program in the field. They are competent to explore the field of Food and Nutrition widening their scope in areas of Food Industry, Nutritionist, Diet Therapist, Aerobic Consultant and much more. The program aims to skill the students with knowledge of the field to gain profitable scopes in matters of career.
|Name of Institution||Location||Average Course Fee (in INR)|
|Gourmohan Sachin Mondal Mahavidyalaya||West Bengal||5,310|
|SM Patel College of Home Science||Gujarat||NA|
|West Bengal State University||West Bengal||NA|
|Acharya Prafulla Chandra College (APC College)||West Bengal||2,405|
|Ginni Devi Modi Girls P.G. College||Uttar Pradesh||NA|
|Cheran Arts and Science College||Tamil Nadu||NA|
|Sarada Ma Girl’s College||West Bengal||18,000|
|Shreemati Nathibai Damodar Thackersey Women’s University - Churchgate||Mumbai||NA|
|Vidyavati Mukand Lal Girls College||Uttar Pradesh||NA|
The minimum criterion set for admission to the program of B.Sc. Food Science and Nutrition course are as follows:
Applicants for availing admission to the program of B.Sc. Food Science and Nutrition are required to meet the eligibility criteria as set by the colleges. Candidates are required to qualify their 10+2 examination in any relevant stream with an aggregate of 45% marks and above for General Category and 40% marks for SC/ST category candidates. In addition, students are also supposed to clear the entry-level examination conducted by reputed colleges and institutions.
Admissions are processed on the basis of Merit List. The marks obtained in the entrance examination and marks scored in the degree level are calculated to formulate the merit list percentage. The application forms can be availed through the official website of the college, candidates can fill the forms both by online as well as offline mode.All the important details pertaining to the admission dates, shortlisted candidates, and prospectus of the program will be notified on the official website.
The curriculum of the program is designed in a manner which helps the students can gain maximum knowledge of the subject in the most comprehensive manner. The syllabus consists of classroom theory which is covered through semesters. The study also comprises of practical and projects. The students are rendered the knowledge through internship and projects to gain a more practical outlook on the subject.
The overall syllabus followed by most of the universities and colleges covered throughout the program is tabulated as follows:
|Semester I||Semester II|
|Human Nutrition (A)||Human Nutrition (B)|
|Food Science (A)||Food Science (B)|
|Physiology (A)||Physiology (B)|
|Public Health||Food Microbiology|
|Physiology Practical||Fundamentals of Food Preparation Practical|
|Semester III||Semester IV|
|Food Commodities (A)||Nutritional Biochemistry (A)|
|Food Commodities (B)||Nutritional Biochemistry (B)|
|Sanitation and Hygiene||Diet Therapy (A1)|
|Project Formulation||Diet Therapy (A2)|
|Practical: Community Nutrition||Diet Therapy (B1)|
|Practical: Food Science||Diet Therapy (B2)|
|Semester V||Semester VI|
|Practical: Nutritional Biochemistry||Diet Therapy (A) Practical|
|Practical: Detection of Food Adulteration||Diet Therapy (B) Practical|
|Food Preservation Practical||Project Formulation|
** The Syllabus of the program is subject to vary for different colleges.
B.Sc. Food Science and Nutrition are trained to test the nutrition and preservation level of Food. Throughout the course, the students are skilled to apply the knowledge on varied fields of career. The students are qualified to detect the level of adulteration and nutritional value of the sample tested. They have many lucrative opportunities in various fields of Food science and nutrition.
After the completion of the program, the graduates have a plethora of opportunities in the field of research and scientific industry. They can go about to become professor or teacher in many reputed universities and colleges. They have job scopes in the area of Nutrition, Fitness, Research, Branding and much more. They can become fitness experts, dieticians, nutritionists, Food Technologist and much more.
Some of the jobs options which can be chosen by the graduates after the completion of the course which are as follows:
|Job Profile||Job Description||Average Salary (in INR) per annum|
|Food Technologist||Work includes supervising the development and manufacturing aspects of food production. Modification of recipes and managing production in large scale.||3 to 4 Lacs|
|Nutritionist||Work includes creating nutritional charts and guiding people to follow stipulated nutrition schedule for enhancing their health and helping them maintain good lifestyle.||2 to 4 Lacs|
|Dietician||Work includes assessing the client’s needs and advising them proper diet plan which can help them meet the nutrition need as well as maintain good health.||2 to 4 Lacs|
|Fitness Trainer||Work includes training individuals as well as a group of clients. Assessing their level of fitness and help them set a proper plan to reach their fitness goals.||5 to 6 Lacs|
|Food Research Analyst||Work includes testing the quality of food, collecting data about the physical and chemical composition of food and drink products. Analyze the quality and formulate charts, graphs, and reports.||3 to 6 Lacs|
|Aerobics Instructor||Work includes guiding clients and groups to reach their fitness goals. Motivate and instruct them in exercise including stretching, training, and cardio.||5 to 6 Lacs|
|Food Services Manager||Work includes hiring, interviewing and training employees. Supervise the process of food production, and manage inventories.||5 to 6 Lacs|
|Marketing Food & Nutrition||Work includes carrying out the marketing and advertising of food products and educate the masses about the nutritional value of the food.||1.5 to 3 Lacs|
|Professor||Work includes educating the students about the subject applying different study tools. Guiding the masses to choose the proper field of career.||14 to 22 Lacs|