School of Science

B.Sc. in Nutrition and Dietetics is normally a 3-4 year undergraduate curriculum that provides students with a thorough understanding of food science, human nutrition, and health promotion. The curriculum includes biochemistry, physiology, food microbiology, nutrition throughout the life cycle, and clinical dietetics. Students learn how to assess nutritional needs, create meal plans, and grasp how diet affects illness prevention and management. Internships or clinical rotations are frequently used in the curriculum to provide practical experience. Graduates get the opportunity to work in healthcare, the food business, public health, or research, and they may become registered dietitians after meeting additional requirements such as supervised practice and passing a national exam.

 M.Sc. in Food and Nutrition is a 2-year postgraduate program that provides advanced training in the science of food, nutrition, and their impact on human health. The curriculum covers topics such as food chemistry, nutritional biochemistry, clinical nutrition, and community nutrition. Students gain expertise in designing and evaluating nutritional interventions, conducting research, and translating scientific findings into practical applications. Graduates of this program are equipped to work as nutritionists, dietitians, or researchers in healthcare, food industries, and government organizations, contributing to the promotion of healthy eating habits and the prevention of nutrition-related diseases.

The study of food, nutrition, and their effects on human health are the main topics of the 3-year undergraduate Bachelor of study (B.Sc.) in Food and Nutrition curriculum. Food chemistry, human physiology, dietetics, food microbiology, and public health nutrition are among the topics covered in this course. In addition to laboratory work and dietary evaluations, students frequently take part in industrial internships or community nutrition initiatives. Modules on sports nutrition, nutrition throughout the life cycle, and food safety are frequently included in curriculum. Graduates are ready for jobs in food industry, public health organizations, research facilities, or hospitals. With options for additional specialization through postgraduate studies or professional certifications in particular areas of nutrition, they can work as nutritionists, dietitians, food quality analysts, or health educators.

B.Sc. in Technical Textile, which normally takes 3 years to finish, focuses on the study of textiles with specialized applications in areas such as automotive, healthcare, construction, and agricultural. Core courses include Textile Science, Textile Engineering, Fabric Structure and Design, Fiber Technology, Nonwoven Materials, Textile Testing, Smart Textiles, and Textile Machinery. The program combines academic knowledge with practical experience through laboratory work, projects, and internships in textile manufacturing and research. Students acquire experience producing new textiles for specialized applications such as flame-resistant, waterproof, and medicinal fabrics. Graduates may pursue professions in textile production, research, design, or product development.

A B.Sc. in Food Microbiology & Safety Quality Control, which normally takes 3 years to finish, is concerned with the study of microorganisms in food as well as food safety and quality. Core subjects include food microbiology, foodborne pathogens, food safety regulations, quality control techniques, food chemistry, hygiene and sanitation, microbial biotechnology, and food inspection and certification. The program integrates theoretical knowledge with hands-on skills in laboratory work, food testing, and quality assurance. Students acquire practical experience with food safety practices and microbial analysis. Graduates can work in the food sector as quality controllers, food safety managers, researchers, and regulatory agencies.

B.Sc. in Hospitality and Tourism is a comprehensive undergraduate program designed to equip students with the skills and knowledge necessary for a successful career in the hospitality and tourism industries. Spanning 3-4 years, the course covers a wide range of topics including hotel management, event planning, travel and tourism management, customer service, marketing, and business operations. Students will engage in practical training and internships, gaining hands-on experience in real-world settings. The program also emphasizes leadership, communication, and problem-solving skills, ensuring graduates are prepared to meet the challenges of the dynamic and fast-paced industry. Upon completion, students can pursue career opportunities in hotels, resorts, travel agencies, event management firms, and tourism boards worldwide.