Bachelor of Science in Food, Nutrition, and Dietetics

The B.Sc. in Food, Nutrition, and Dietetics at Purbanchal University is a comprehensive bachelor's degree program designed to equip students with in-depth knowledge and skills in food science, nutrition, and dietetics. This program emphasizes both theoretical and practical learning, providing a robust understanding of food processing, preservation, nutrition, and diet therapy.

Course Highlights

1. Food Science: This program component delves into the scientific study of the physical, chemical, biological, and technical aspects of food and food products. Students learn about the processes involved in producing, preserving, storing, distributing, and consuming food.
2. Nutrition: Nutrition is the science that deals with food and its impact on bodily processes. The curriculum covers the nutrients in food, their metabolism and utilization, and the role of food in promoting health.
3. Diet Therapy: The program covers different individuals' nutritional requirements and diet patterns, teaching students how to improve food habits and ensure dietary well-being. It also explores nutritional deficiency disorders and recovery methods.
4. Dietetics: In its broadest sense, dietetics involves using nutritional principles to meet human nutrition requirements. Students learn to evaluate, coordinate, and oversee food and nutrition therapy to improve public health.

Objectives

The B.Sc. in Food, Nutrition and Dietetics program aims to:

1. Theoretical and Practical Knowledge: Provide students with comprehensive knowledge in general chemistry, food chemistry, biochemistry, food process engineering, product-specific technologies, food processing and preservation methodologies, quality control, and food/dairy plant management.
2. Nutritional Science and Diet Management: Empower students with the skills needed to promote public health, safeguard well-being, and save lives through effective diet management and nutritional science.
3. Clinical and Public Health Skills: Equip graduates with the ability to analyze, design, and implement nutritional programs and interventions, addressing the need for skilled professionals in clinical, public health, and diet management sectors.
4. Career Readiness: Produce graduates qualified to work as nutritionists and dietitians in hospitals, healthcare institutions, community and public health sectors, and other food and nutrition-related fields.
5. Hands-on Experience: Provide students with practical experience through internships and research projects in relevant fields, ensuring they are well-prepared for their professional careers.