B.Sc. (Hons.) in Food and Nutritional Sciences is a 3-4 year undergraduate program designed to provide a strong foundation in food science, human nutrition, and dietetics. The course integrates subjects such as food chemistry, microbiology, food safety, public health nutrition, and food processing technology. Students acquiree practical experience through laboratory work, industry training, and research projects, preparing them for careers in food industries, healthcare, research, and regulatory agencies. The program also covers emerging topics like functional foods, sustainable food systems, and nutritional epidemiology. Graduates can pursue roles as nutritionists, food technologists, quality control specialists, or dietitians with further certification. This degree offers excellent career prospects in both public and private sectors globally.
