Purbanchal University (PU)
Bachelor of Science in Food, Nutrition, and Dietetics (BSCFND)
Eligible Criteria:
- The candidate must have passed: School Leaving Certificate Examination (Grade XII with Physics, Chemistry, English, (Biology or Mathematics or Computer Science)) with GPA 2.00 or 45% marks from any recognized university or Board. OR +2 Science or I. Sc. or PCL with (Physics, Chemistry, English, (Biology or Mathematics or Computer Science)) with GPA 2.00 or 45% marks from any recognized university or Board. OR Diploma in (Engineering, Food & Dairy Technology, Animal Science, Plant Science, Pharmacy, General Medicine, Lab Technology) with (Physics, Chemistry, English, (Biology or Mathematics or Computer Science)) with GPA 2.00 or 45% marks from any recognized university or Board. OR A Level with Physics, Chemistry, English, (Biology or Mathematics or Computer Science) with GPA 2.00 or 45% marks from any recognized university or Board.
About Program:
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.
Courses:
SEMESTER 1
Code
Name
Cr. Hours
-
Applied Physics
-
Applied Chemistry
-
Applied Microbiology
-
Human Anatomy
-
Basic Food Science
-
Principles of Human Nutrition
-
Human Physiology
SEMESTER 2
Code
Name
Cr. Hours
-
Applied Biochemistry
-
Food Dairy Chemistry
-
Instrumental Method of Food Analysis
-
Introduction to Nutrition and Ayurveda
-
Post-Harvest Technology
-
Pathophysiology
-
Scientific Writing
SEMESTER 3
Code
Name
Cr. Hours
-
Nutrition Through Life Cycle
-
Public Health Nutrition
-
Food and Dairy Microbiology
-
Modern Biotechnology and Genetic Engineering
-
Quality Control and Assurance
-
Storage and Packaging Technology
-
Industrial Microbiology
SEMESTER 4
Code
Name
Cr. Hours
-
Food Toxicology
-
Food Processing and Preservation
-
Maternal Nutrition and Child Health
-
Functional Food and Nutraceuticals
-
Basic Diet Therapy-I
-
Food Process and Engineering
-
Professional Ethic and Morality
SEMESTER 5
Code
Name
Cr. Hours
-
Community Nutrition
-
Food and Nutrition Ecology
-
Sport Nutrition
-
Medical Microbiology
-
Basic Diet Therapy-II
-
Food and Dairy Products Development
-
Nutrition Education and Communication
SEMESTER 6
Code
Name
Cr. Hours
-
Epidemiology
-
Nutrition Assessment
-
Basis Geriatric Nutrition
-
Research Methodology
-
Biostastics
-
Food System and Climate Change
-
Principle of Management and Marketing
SEMESTER 7
Code
Name
Cr. Hours
-
Elective-Food (Technology of Food Products I Fruits and Vegetables, Technology of Food Products II Cereal and Legumes, Technology of Food Products III Fats and Oil, Technology of Food Products IV Spice Tea and Coffee, Technology of Food Products V Meat Fish and Poultry, Dairy Plant Operation and Instrumentation)
-
Elective-Nutrition and Dietetics (Emergency Nutrition, Nutrition Policy and Program, Water, hygiene and Sanitation (WASH), Food Service Management, Medical Nutrition, Infant and Young Child Feeding Practices (IYCF) )
SEMESTER 8
Code
Name
Cr. Hours
-
Field Trip
-
Seminar
-
Internship
-
Thesis
Available Institutes:
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