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.

The 2-year postgraduate Master of Science (M.Sc.) in Food Science and Technology program gives students increased knowledge and abilities in food safety, preservation, and processing. Food chemistry, microbiology, nutrition, product development, and quality control are just a few of the topics covered in this extensive course. Students work in labs, do research projects, and frequently finish internships in business world. Specialized modules on food engineering, sensory evaluation, and regulatory issues might be included in curriculum. Graduates are ready for jobs in quality control, research and development, food manufacturing, or regulatory organizations. In order to prepare students to handle current issues in food business and support public health and food security, program frequently places an emphasis on cutting-edge technologies, sustainable practices, and international food trends.

 M.Sc. in Nutrition and Dietetics is a postgraduate program that focuses on advanced studies in the fields of nutrition science, dietetics, and healthcare. The course typically lasts 2 years and covers topics like human nutrition, food science, clinical nutrition, diet therapy, public health nutrition, and community nutrition. Students gain a deep understanding of how nutrition impacts health and wellness and learn to design dietary plans to manage and prevent various diseases. The program prepares graduates for roles in hospitals, clinics, research institutions, public health organizations, and food industries. Practical training, internships, and research projects are integral parts of the curriculum, allowing students to apply theoretical knowledge in real-world settings and become experts in nutritional counseling and diet management.