B.SC. FOOD & NUTRITION PROGRAM

• Understand the basic concept of classification of various food groups
• Study the methods of grading the quality of different food groups
• Assess the hygienic practices of food handlers
• Identify the portion size and exchange amount of different food groups
• Survey the different foods locally available and have knowledge of its price
• Determine the use of standard measuring cups and spoons; weigh-volume relation-ship in measurement of foodstuff
• Identify the relative proportion of edible and non-edible portion of food 

• A candidate who has done Intermediate or equivalent in Physics, Chemistry, Mathematics or Biology or Home Science with minimum 50% marks in aggregate or any other equivalent qualification.

3 years (six semesters)

Graduates in the fields of food and nutrition can choose from a variety of professional prospects. Candidates can also pursue a career in industry research and development or work as teachers in both public and private schools.

• Marketing (Branding) Food & Nutrition companies
• Food Technologists / Food Research Analysts / Food service Manager in Food Processing Companies or Food & Nutrition Research labs
• Dietician / Nutritionist in Hospitals / Clinics
• Agriculture Sector (Research)
• Teacher, Lecturer, Scientist in College / Universities / Research Institutions 
• Fitness Trainer & Aerobics Instructors
• NGOs

FOOD SCIENCE: NUTRITIONAL BIOCHEMISTRY
Cereals, Millets, Pulses and Legumes ▪ Milk and Milk products ▪ Eggs, Meat, Fish & Poultry ▪ Vegetables and Fruits ▪ Introduction to Food Science ▪ Concepts of Food Science ▪ Colloidal Systems in Food ▪ Carbohydrates, Lipids, Proteins, Vitamins and Minerals

NUTRITION SCIENCE:  THERAPEUTIC NUTRITION
Basic terms used in Study of Nutrition ▪ Understanding Relationship between Food, Nutrition and Health ▪ Current Methodologies of Assessment of Nutritional Status ▪ Cooking Methods and their Effect on Nutritive Value of Foods ▪ Minimum Nutritional Requirement and RDA

COMMUNITY NUTRITION-I
Concept of Community ▪ Types of Community ▪ Factors affecting Health of the Community ▪ Nutritional Assessment and Surveillance, Diet Survey

HUMAN ANATOMY & PHYSIOLOGY-I
Organization of Human body, Musculoskeletal System ▪ Structure and Functions of Cell with special reference to Plasma Membrane ▪ Basic Structure and Functioning of Haematological System, Lymphatic System and Defence System ▪ Digestive,  Respiratory, Circulatory and Cardiovascular System

FOOD GROUPS
Sugar and Sugar Products ▪ Fats and Oils ▪ Raisins ▪ Leavening Agents ▪ Spices & Food, Adjuncts, Convenience foods.

BASIC FOOD SCIENCE
Hormones: Classification, mechanism of action, functions and disorders ▪ Minerals and Trace Elements ▪ Bio-availability and requirements ▪ Vitamins, Water and Electrolytes Function ▪ Daily requirements, Water balance

HUMAN NUTRITION
Nutritional aspects of protein, carbohydrate and dietary fibre ▪ Energy in Human Nutrition: B.M.R. and its regulation ▪ Introduction to Supplementary Foods ▪ Preschool, School going children-and adolescents- dietary management ▪ Growth and development from infants to adulthood

HUMAN DEVELOPMENT & EXTENSION EDUCATION-I
Introduction to theories in Human Development ▪ Perspectives on Human Development ▪ Selected theories of Human Development ▪ Theories in everyday life ▪ Concept of Extension, Meaning of Extension ▪ Extension Worker: Role of Extension Worker, Qualities and Training

TEXTILES
Introduction to textiles- its importance in day to day life and scope ▪ Definition of yarn, yarn properties and their effect on fabric performance ▪ Preliminary knowledge of various techniques of fabric construction- weaving, knitting, non-woven fabrics ▪ variety of fabrics available in the market and their characteristic features ▪ appropriate labels on fabrics and garments etc.

COMMUNITY NUTRITION-II
Anthropometry, biochemical and biophysical methods ▪ Concept of Community Food production and security ▪ Identifying signs of protein calorie malnutrition ▪ Vitamin A and iodine deficiency and interpretation of descriptive list of clinical signs and use of growth charts ▪ International, National and Regional Organizations ▪ Nutritional intervention programs to combat malnutrition

HUMAN ANATOMY & PHYSIOLOGY-II
Excretory system ▪ Nervous System ▪ Endocrine system ▪ Reproductive system

HUMAN DEVELOPMENT & EXTENSION EDUCATION
Introduction to Human development ▪ Perspective and Methods of Studies on Development ▪ Biological Beginnings and Infancy ▪ Environment for Learning ▪ Role of the Educator ▪ Role of people in learning and development etc.

NUTRITIONAL BIOCHEMISTRY
Introduction to Biochemistry: Definition, Objectives, Scope and Inter-relationship between biochemistry and other biological science ▪ Enzymes: Definition, Types and Classification of Enzymes ▪ Intermediary Metabolism ▪ Energy Generation, HMP Shunt pathway ▪ Gluconeogenesis, Glycogenosis, Blood Sugar Regulation ▪ Lipids: Oxidation and Biosynthesis of fatty acids (saturated & mono unsaturated) etc

FOOD MICROBIOLOGY & TOXICOLOGY-I
Primary source of microorganisms in foods ▪ Sterilization and Disinfection ▪ Fundamentals of Control of Microorganisms in Foods ▪ Role of Sampling and Analytical techniques ▪ Importance of Sampling ▪ Detection of food borne pathogens - basic steps and media used ▪ Assessment of shelf life of foods ▪ Determination of shelf life of selected foods etc.

FOOD PROCESSING TECHNOLOGY
Refrigeration and Freezing: Requirements of refrigerated storage-controlled low temperature ▪ Freezing Methods ▪ Dehydration, Effect of Food Properties on Dehydration ▪ Change in food during Drying ▪ Thermal Processing of Foods ▪ Principles of Thermal Processing etc.

NUTRITION SCIENCE: PUBLIC NUTRITION
Concept of Public Nutrition, Scope, Future projections, Health care ▪ Role of public nutritionists in health care delivery ▪ Nutritional problems in India ▪ National Nutrition Programs: Integrated Child Development Services (ICDS) program ▪ Nutrition Deficiency Control Program ▪ Supplementary Feeding program ▪ Food Security Program
 
THERAPEUTIC NUTRITION-I
Basic Concepts of Diet Therapy: Therapeutic Adaptations of Normal Diet ▪ Principles and Classification of Therapeutic Diets ▪ Nutrition and Infection ▪ Metabolic changes during Infection ▪ Diets for different febrile conditions: fever, influenza, malaria and typhoid ▪ Etiological Factors ▪ Diet in weight imbalance and counseling ▪ Obesity and overweight, causes ▪ Health risks, Dietary treatment, Psychotherapy etc.

HUMAN DEVELOPMENT & EXTENSION EDUCATION
Type and Hazards of Prenatal Development ▪ Genetic and Chromosomal Abnormalities ▪ Adolescence ▪ Parenting skills for Adolescence ▪ Adult Education: Meaning, concept and scope of Adult Education ▪ Adult Education Program in India ▪ Life Long Education: Definition, meaning and Concept of Life Long Education ▪ Principles of Life Long Education etc.

ORIGIN AND FUNCTIONS OF CLOTHING
Theories of Clothing ▪ Psychological and Sociological aspects of clothing ▪ Clothing needs of the family at its various stage ▪ Fabrics with Traditional Embroidery of different stages, Kashidakari, Chikankari and Zardozi ▪ Fashion- Definition, Origin and Evolution, Fashion Cycle, Terminology ▪ Theories of Fashion adoption ▪ Career options in Fashion Industry

NUTRITIONAL BIOCHEMISTRY-I
Brief Introduction of Biological Membranes to understand Molecular Transport ▪ Transport of Large molecules ▪ Introduction to Nucleic acids: Structure, replication, transcription, genetic code (in brief) elementary knowledge of biosynthesis of proteins ▪ Proteins: General reaction of amino acid metabolism, urea cycle. Lipoproteins, Vitamins: Chemistry and biochemical role of fat soluble vitamins, Minerals: Biochemical role of inorganic elements etc.

FOOD MICROBIOLOGY & TOXICOLOGY I
Brief history of Food Microbiology and Introduction to important microorganisms in foods ▪ Cultivation of Microorganisms, Nutritional requirements of microorganisms ▪ Types of media used, methods of isolation ▪ Primary sources of microorganisms in foods, physical and chemical methods used in the destruction of microorganism in foods ▪ Food Spoilage: Contamination and microorganisms in the spoilage of different kinds of foods such as cereal and cereal products, canned foods etc.

FOOD PROCESSING TECHNOLOGY
Technology of Colloids in Food ▪ Water Disposal and Sanitation ▪ Food Additives, Contaminants and Regulations, Contamination in Food ▪ Food Laws and Regulations ▪ Export Promotion Bodies and Export Inspection Council and their Role ▪ Accreditation and Certifications Anti-Dumping Agreement, Bilateral Trade, Codex, Alimentarius

PUBLIC HEALTH, HYGIENE AND NUTRITION.
Health and Dimension of Health, Food borne infections and intoxications ▪ Mode of transmission and methods of prevention ▪ Investigation and Detection of food borne disease out-break ▪ Communicable and Infective Disease control ▪ Immunization: Importance and Immunization schedule for children, adults and for foreign travellers ▪ Community Water and Waste Management: Importance of water to the community ▪ Etiology and effects of toxic agents ▪ Communicable and infective disease control etc.

THERAPEUTIC NUTRITION-II
Etiology, Symptoms, and Management of Intestinal Diseases ▪ Diseases of the Liver and Bile System ▪ Liver function tests ▪ Dietary Care and Management of Gall Bladder diseases and dietary management of Nutritional anaemia ▪ Diet in disease of the endocrine pancreas: Diabetes Mellitus: special diabetic foods and artificial sweeteners ▪ Hypertension, Diseases of the cardiovascular system etc.

HUMAN DEVELOPMENT & EXTENSION EDUCATION
Introduction to Ageing: Demographics of Aging ▪ Characteristics of old age, healthy ageing ▪ Developmental Processes: Biological, Cognitive and Socio-Emotional Processes ▪ Theories of Human Development ▪ Piaget’s Theory ▪ Vygotsky’s Theory ▪ Chomsky’s Stages of Language Development ▪ Erikson’s Theory ▪ Freud’s Theory ▪ Kohlberg’s Theory ▪  Methods and Material for Non Formal/Adult/ Life Long Education, Programs of Non Formal/Adult/ Life Long and Continuing Education

FOOD BIOTECHNOLOGY
Basics of Molecular Biology and Genetics ▪ Application of Genetic Engineering in Food Science and Technology ▪ Regulation of Gene Expression in Prokaryotes ▪ Gene Cloning, Biosensors: Classification and application in food industry ▪ Application of Biotechnology in Food, Immobilization of enzymes, Ethical issues concerning GM foods etc.

FOOD SCIENCE: BAKERY & CONFECTIONARY
Bakery & Confectionary Industry ▪ Raw Materials and Quality Parameters ▪ Dough Development, Methods of Dough Mixing, Dough Chemistry ▪ Storage of Bakery Ingredients ▪ Packaging and Sale of baked products ▪ Bakery Sanitation and Personal Hygiene ▪ Prospects and Problems in Bakery ▪ Quality Characteristics of Confectionary Ingredients, Machineries used in Confectionary Industry

FAMILY MEAL MANAGEMENT
Introduction to Meal Management- Balanced Diet ▪ Food Groups and Planning of Balanced Diet ▪ Diet and Stress in the current scenario ▪ Nutrition in Pregnancy ▪ Selections in complications of pregnancy ▪ Nutrition during Lactation ▪ Nutrition during Early Childhood (Toddler/Pre-school) ▪ Growth and Nutrition Need ▪ Nutrition related problems, feeding patterns ▪ Factors affecting food intake and nutrition use, nutrition needs, nutrition related problems

THERAPEUTIC NUTRITION
Diet in Renal Diseases ▪ Dietary Care and General Management of Viral Hepatitis and Cirrhosis of liver ▪ Gall Bladder diseases and Nutritional Anaemia ▪ Diet in Cancer and Counseling ▪ Diet in Alzheimer’s and Parkinson’s disease, HIV-AIDS ▪ Nutrition Care Process ▪ Nutritional Screening and Assessment of Patients ▪ Nutritional Interpretation of Routine Medical and Laboratory Data ▪ Nutrition Care Plan and Implementation ▪ Monitoring and follow up, Ethical issues etc.

NUTRITION IN HEALTH FITNESS, EMERGENCIES AND IN CRITICAL CONDITIONS
 Approaches in the Management of Fitness and Health ▪ Fuel and other nutrients that support physical activity (metabolic pathways) ▪ Malnutrition of fuel stores during exercise ▪ Definition of Physical Activity, Exercise, Physical Fitness ▪ Sports Physiology and Sports Nutrition ▪ Components of Physical Fitness ▪ Benefits of Physical Activity and Exercise ▪ Energy System in Exercise ▪ Metabolism in Starvation and Under nutrition  ▪ Nutritional problem in Natural Manmade disasters and communicable diseases, Diet in communicable diseases- cause, major deficiencies ▪ Medical Nutrition therapy (including pathophysiological, clinical and metabolic aspects)

FOOD PACKAGING
Introduction to Food Packaging ▪ Function of Food Packaging ▪ Packaging Environment ▪ Characteristics of food stuff that influences packaging selection ▪ Packaging Material and their Properties ▪ Packaging Systems and Methods ▪ Packaging of Fresh and Processed Foods ▪ Packaging of Fruits and Vegetables ▪      Packaging Design and Environmental issues in Packaging ▪ Food Marketing and Role of Packaging Aesthetic and Graphic Design ▪  Environment and Economic issues, Recycling and Waste Disposal etc.

NUTRACEUTICALS & FUNCTIONAL FOODS
Nutraceuticals and Functional Foods ▪ Evolution of Nutraceuticals and Functional Foods Market ▪  Natural occurrence of certain Phytochemicals, Antioxidants and Flavonoids ▪ Studies with Animals and Human, Acute and Chronic Studies, Regulatory issues ▪ Prebiotics, Probiotics and Symbiotic ▪ Types of Prebiotics and their effects on guts microbes ▪ Health benefits of Prebiotics ▪ Recent Development in Prebiotics ▪ Functional Foods: Definition, Development of Functional Foods ▪ Nutrigenomics- Concept of Personalized Medicine etc.
 
FOOD QUALITY, SAFETY & HYGIENE
Need for Food Safety ▪ Responsibilities for Maintaining and Enforcing Food Safety ▪ Importance and Application of Food Regulatory Systems in Indian and Global context ▪ Definition of Food Safety ▪ Food Hazards: Biological, Chemical and Physical ▪ Food Protection & Preservation: Microbiological Criteria of Foods and their Significance ▪ The HACCP and ISO systems for food safety etc.

INSTITUTIONAL FOOD SERVICE MANAGEMENT
Introduction to Food Service Management and their development ▪ Management: Definition, Principle, Functions of Catering ▪Factors Influencing Meal Planning, Nutritional Adequacy, Economic Considerations, Space, Equipment and Material Management ▪ Planning Layouts ▪ Determining Equipment Selections ▪Quantity Food Production ▪ Personal Management: Manpower Planning, Placement, Recruitment, Induction Training ▪ Manpower Health and Hygiene ▪ Unit Quality Assurance ▪ Food Quality ▪ Food Laws and Standards ▪ Utilization of Leftover Foods ▪ Food Habits ▪ Effect of Quantity Cooking and Processing on nutrients etc.

NUTRIGENOMICS
Introduction: Concept of Functional Genomics ▪ Diet and Gene Expression ▪ Diet and Epigenetics ▪ Perinatal Programming: Diet to Early Life and Metabolic Programming ▪ Gene Polymorphism and Response to Diets ▪ Diet as a Risk or Preventive Factor of Pathologies ▪ Nutrigenetics of Cancer, Osteoporosis, Cardiovascular Diseases and Obesity etc.

CURRENT & EMERGING TRENDS IN NUTRITION
New and Emerging Pathogens in Foods ▪ Organic Foods ▪ Genetically Modified Foods / Transgenic ▪ Allergens, Food Fortification ▪ Food Frauds ▪ Food Defence Mechanisms ▪ Newer Technologies / Newer Approaches in Food Safety

PATIENTS COUNSELING & COMPUTER APPLICATIONS
Practical consideration in giving dietary advice and counselling to patients ▪ Educating patients ▪ Teaching aids used by Dietician like charts, leaflets and posters ▪ Computer applications used by Dieticians for Dietetic Management ▪ Education / Training ▪ Information, Storage, Administration and Research