School of Health 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.