A Bachelor of Science (B.Sc.) in Nutrition & Dietetics is an undergraduate program that focuses on the study of food, nutrition, and its impact on human health. This interdisciplinary course combines principles of biology, chemistry, and food science to provide a deep understanding of how diet affects overall well-being, disease prevention, and management. The curriculum typically covers subjects such as human anatomy and physiology, food microbiology, biochemistry, therapeutic nutrition, clinical dietetics, community nutrition, and food service management.
Students also learn about meal planning, dietary modifications for different age groups and medical conditions, and the role of nutrition in public health. Practical training through internships, research projects, and industry exposure is an integral part of the course, helping students gain hands-on experience in hospitals, wellness centers, fitness clinics, and food industries.
Graduates of this program can pursue careers as dietitians, nutritionists, food quality analysts, health consultants, and research scientists, working in hospitals, healthcare institutions, sports academies, corporate wellness programs, or even starting their own private practice. With the rising awareness of healthy living and preventive healthcare, the demand for qualified nutritionists and dietitians is growing, making this field a promising career choice for those passionate about health, food, and science.
Duration - 3 Years
Eligibility Criteria
10+2 (PCB)
Annual Fee - 63,000/-
Semester Fee - 31,500/-
Career Scope After B.Sc. Nutrition & Dietetics
A B.Sc. in Nutrition & Dietetics offers diverse career opportunities in healthcare, fitness, research, and the food industry. Graduates can become clinical dietitians, working in hospitals, clinics, or private practice to provide dietary plans for patients with medical conditions like diabetes, obesity, and heart disease. They can also work as sports nutritionists, advising athletes on diet plans to enhance performance and recovery. The food industry provides roles in food quality control, product development, and food safety, where professionals ensure nutritional standards are met. Public health nutritionists play a crucial role in government and NGOs, working on community health programs to address malnutrition and lifestyle-related diseases. Research opportunities are available in universities and health organizations, studying the impact of diet on health and developing new nutritional guidelines. Corporate wellness programs also seek nutritionists to promote employee health and productivity.