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Overview

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B. Sc.  (Hons)  Food Science and Nutrition (4 Year) is a program offered by the School of Physical Sciences, Amrita Vishwa Vidyapeetham, Coimbatore campus.

About the Program

  • Bachelor of Science(Hons)in Food Science and Nutritionis a full time, undergraduate program of four years.
  • This program bring together the study of understanding the biological and chemical composition of food, metabolic pathway of nutrients and how preservation and processing affect the level of nutrition.It mainly focuses on the interface between Human Nutrition and Food Science as well as an integration of the two disciplines.
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  • It is designed to meet the increasing demand for nutrition scientists in food industry who in addition have a thorough knowledge of Food Science with respect to diet, food processing, preservation, storage, quality assurance, and nutritional implication.
  • There will be exit option with B.Sc.degree at the end of three years and with B.Sc. (Hons) degree after four years.
  • Duration: 8 Semesters

Craft Your Career in Food, Health & Innovation – Join Amrita Coimbatore

Eligibility

Admission

Eligibility Criteria

50% Marks Aggregate in Physics, Chemistry, and Biology (with or without mathematics) in the Higher Secondary examination and a Valid Rank in the Amrita Entrance Examination – Life Sciences.

Selection Process
  • 60% by Amrita Entrance Examination for Life Sciences
  • 10% by National entrance test like NEET, ICAR,AIEEA, KVPY, NTA,NTSE,NSO etc.
  • 30% by the marks scored in the class XII examination.

AEEL Information Handbook 2025             AEEL Syllabus2025

Attention Please !

Amrita Vishwa Vidyapeetham has not appointed any Agent or Third-Party Client for securing admission in any programme. Students are hereby requested to contact only the toll-free number on our website for any admission related queries.
– Issued in Public Interest by Directorate of Admissions and Academic Outreach

Important Dates
 

The last date for application submission is 31st of July 2025.

Overview

B.Sc. Food Science & Nutrition is a program offered by the School of Arts and Sciences, Amrita Vishwa Vidyapeetham, Coimbatore campus.

About the Program

  • Bachelor of Science(Hons)in Food Science and Nutritionis a full time, undergraduate program of four years.
  • This program bring together the study of understanding the biological and chemical composition of food, metabolic pathway of nutrients and how preservation and processing affect the level of nutrition.It mainly focuses on the interface between Human Nutrition and Food Science as well as an integration of the two disciplines.
  • It is designed to meet the increasing demand for nutrition scientists in food industry who in addition have a thorough knowledge of Food Science with respect to diet, food processing, preservation, storage, quality assurance, and nutritional implication.
  • There will be exit option with B.Sc.degree at the end of three years and with B.Sc. (Hons) degree after four years.
  • Duration: 8 Semesters
B.Sc. (Hons) Food Science and Nutrition (4 Year)

Curriculum

Semester I Semester II Semester III Semester IV Semester V Semester VI Semester VII Semester VIII Professional Electives Languages AMRITA VALUE PROGRAMMES Free Electives Offered Under Humanities / Social Science Streams
Semester I
Offered By NEP Category Course Code Course Title LTP Credits
SCI DSC 25FSN101 Food Science & Experimental Foods 3 1 0 4
SCI DSC 25FSN102 Principles of Nutrition 3 1 0 4
SCI DSC 25FSN103 Food Processing Preservation– 1 2 2 0 4
SCI DSC 25FSN181 Food Science & Experimental Foods (P) 0 0 3 1
HUM SEC 24ENG101 English I 2 0 0 2
HUM AEC   Language I 2 0 0 2
CUL VAC 22ADM101 Foundations of Indian Heritage 2 0 1 2
CUL VAC 22AVP103 Mastery Over Mind 1 0 2 2
    Total credits     21
Semester II
Offered by NEP Category  Course Code Course Title LTP Credits
SCI DSC 25FSN111 Nutrition Through life Span 3 1 0 4
SCI DSC 25FSN112 Human Physiology 3 0 1 4
SCI DSC 25FSN113 Food Processing and Preservation -II 3 1 0 4
SCI DSC 25FSN114 Food Chemistry 3 0 0 3
SCI DSC 25FSN182 Nutrition Through life Span (P) 0 0 3 1
SCI DSC 25FSN183 Food Processing and Preservation (P) 0 0 3 1
SCI DSE 25FSN184 Food Chemistry(P) 0 0 3 1
HUM SEC 24ENG111 English II 1 0 2 2
HUM AEC   Language II 2 0 0 2
CUL VAC 22ADM111 Glimpses of Glorious India 2 0 1 2
      Total credits   24
Semester III
Offered by  NEP Category  Course Code Course Title LTP Credits
SCI DSC 25FSN201 Nutritional Biochemistry 3 1 0 4
SCI DSC 25FSN202 Clinical Nutrition and Dietetics – I 2 2 0 4
SCI DSC 25FSN281 Nutritional Biochemistry (P) 0 0 3 1
SCI DSC 25FSN282 Clinical Nutrition and Dietetics-I (P) 0 0 3 1
SCI DSE   Professional Elective A* 3 0 0 3
SCI GE   Generic Elective A# 3 0 0 3
CSE SEC 25FSN203 Basics of Computer Applications 2 0 0 2
GE     Free Elective 1** 2 0 0 2
CIR AEC 23LSK201 Life Skills I 1 0 2 2
CUL VAC   Amrita Value Programme I 1 0 0 1
    Total credits   23
Semester IV
Offered by NEP Category Course Title LTP Credits
SCI DSC 25FSN211 Food Microbiology 3 0 0 3
SCI DSC 25FSN212 Clinical Nutrition and Dietetics – II 2 2 0 4
SCI DSC 25FSN283 Food Microbiology (P) 0 0 3 1
SCI DSC 25FSN284 Clinical Nutrition and Dietetics-II (P) 0 0 3 1
CES AEC 24ENV200 Environmental Science and Sustainability 3 1 0 4
SCI DSE   Professional Elective B* 3 0 0 3
SCI DSE   Professional Elective C* 3 0 0 3
  GE   Free Elective 2** 2 0 0 2
CIR AEC 23LSK211 Life Skills II 1 0 2 2
SCI Community Outreach 25FSN290*** Live in Labs*** 0 0 3 [3]
CUL VAC 25FSN290*** Live in Labs *** 0 0 3 3
    Amrita Value Programme II 1 0 0 1  
    Total credits 24    
Semester V
Offered by NEP Category Course Code Course Title LTP Credits
SCI DSC 25FSN301 Food Product Development and Marketing 3 1 0 4
SCI DSC 25FSN302 Food Service Management 3 1 0 4
SCI GE   Generic Elective B# 3 0 0 3
SCI DSC 25FSN303 Packaging and Labelling of Food Products 2 1 0 3
SCI DSC 25FSN381 Food Product Development (P) 0 0 3 1
SCI DSC 25FSN382 Food Service Management (P) 0 0 3 1
CIR AEC 23LSK301 3 1 0 2 2
SCI Community Outreach/ DSE 25FSN390*** Live in Labs ***/ Professional Elective A* 0 0 3/3 0 0 3
    Total credits 21
Semester VI
Offered by NEP Category Course Code Course Title LTP Credits
SCI DSC 25FSN311 Community Nutrition 3 1 0 4
SCI DSC 25FSN312 Analytical Instrumentation 2 0 0 2
SCI GE   Generic Elective -A# 3 0 0 3  
SCI DSC 25FSN313 Food Product Evaluation 1 1 0 2
SCI DSE   Professional Elective B* 3 0 0 3  
SCI DSC 25FSN314 Research Methodology and Bio Statistics 2 2 0 4
SCI DSC 25FSN383 Food Analysis (P) 0 0 3 1
SCI Project 25FSN399 Project (Additional for Exit Option) 6  
  Project 25FSN398# Internship#/Core elective (Continuing Students) 3  
    Total credits 22/25    
    Total credits(I+II+III+IV=V+VI) 135/138    
Semester VII
Offered by NEP Category Course Code Course Title LTP Credits
SCI DSC 25FSN401 Public Health Nutrition 2 2 0 4
SCI DSE   Professional Elective- A* 3 0 0 3
SCI GE   Generic Elective -B# 3 0 0 3
SCI DSC 25FSN402 Nutraceuticals and Functional Foods 3 1 0 4
SCI DSC 25FSN403 Food & Nutrition Research Techniques 3 1 0 4
SCI DSE   Professional Elective- B* 3 0 0 3
SCI DSC 25FSN481 Techniques of Experimental Nutrition 0 0 3 2
      Total credits 23
Semester VIII
Offered by NEP Category Course Code Course Title LTP Credits
SCI DSC 25FSN411 Nutrition in Health and Fitness 3 1 0 4
SCI DSE   Professional Elective- C* 3 0 0 3
SCI GE   Generic Elective –A / B# 3 0 0 3
SCI Project 25FSN499 Major Project 12  
    Total credits 22
    Total Credits (I+II+III+IV+V+VI+VII+VIII) 180

* Professional Elective courses (A, B and C) are to be taken by each student, one each at the 3rd, 4th, 5th, 6th,7th and the 8th semester, from the list of electives offered by the Department.
** Free Electives – This will include courses offered by Faculty of Humanities and Social Sciences/ FacultyArts, Commerce and Media / Facultyof Management/AmritaDarshanam – (International Centre for Spiritual Studies).
*** Students undertaking and registering for a Live-in-Lab project, can be exempted from registering for an Elective course in the higher semester.
# Generic Elective courses (A & B) are to be taken by each student, one each at the 3rd, 5th, 6th,7th and the 8th semester, from the list of generic electives offered by the Department.

Professional Electives
Offered by Category  Course Code Course Title LTP Credits
Electives A
SCI DSE 25FSN331 Food Hygiene and Sanitation 3 0 0 3
SCI DSE 25FSN332 Adolescence Health and Lifestyle 3 0 0 3
SCI DSE 25FSN333 Nutrition for Athletes 3 0 0 3
Electives B
SCI DSE 25FSN341 Home-scale preservation of foods 3 0 0 3
SCI DSE 25FSN342 Basics of Food Engineering 3 0 0 3
SCI DSE 25FSN343 Career Opportunities in Food Science and Nutrition 3 0 0 3
Electives C
SCI DSE 25FSN351 Bakery and Confectionery 2 0 1 3
SCI DSE 25FSN352 Hospitality Management 3 0 0 3
SCI DSE 25FSN353 Food Safety and Quality control 2 1 0 3
Offered by Category Course Code Course Title LTP Credits
Core Electives
SCI DSE 25FSN361 Food Fortification 3 0 0 3
SCI DSE 25FSN362 Food Industry Management 3 0 0 3
General Electives
Offered by Category Course Code Course Title LTP Credits
General Electives A
SCI GE 25FSN371 Food Toxicology 3 0 0 3
SCI GE 25FSN372 Nutrition in Emergencies and Disaster Management 3 0 0 3
SCI GE 25FSN373 Physical Chemistry of Food Constituents 3 0 0 3
General Electives B
SCI GE 25FSN375 Post-Harvest Technology 3 0 0 3
SCI GE 25FSN376 Food Bio Technology 3 0 0 3
SCI GE 25FSN377 Nutrition Education and Communication 3 0 0 3
Languages
Paper I
24MAL101 Malayalam I 2 0 0 2
24HIN101 Hindi I 2 0 0 2
24KAN101 Kannada I 2 0 0 2
24SAN101 Sankrit I 2 0 0 2
24TAM101 Tamil I 2 0 0 2
24ENG100 Additional English – I 2 0 0 2

 

Paper II
24MAL111 Malayalam II 2 0 0 2
24HIN111 Hindi II 2 0 0 2
24KAN111 Kannada II 2 0 0 2
24SAN111 Sanskrit II 2 0 0 2
24TAM111 Tamil II 2 0 0 2
24ENG110 Additional English – II 2 0 0 2
AMRITA VALUE PROGRAMMES
Course Code Title L-T-P Credits
22ADM201 Strategic Lessons from Mahabharatha 1-0-0 1
22ADM211 Leadership from Ramayana 1-0-0 1
22AVP210 Kerala Mural Art and Painting 1-0-0 1
22AVP201 Amma’s Life and Message to the modern world 1-0-0 1
22AVP204 Lessons from the Upanishads 1-0-0 1
22AVP205 Message of the Bhagavad Gita 1-0-0 1
22AVP206 Life and Message of Swami Vivekananda 1-0-0 1
22AVP207 Life and Teachings of Spiritual Masters of India 1-0-0 1
22AVP208 Insights into Indian Arts and Literature 1-0-0 1
22AVP213 Traditional Fine Arts of India 1-0-0 1
22AVP214 Principles of Worship in India 1-0-0 1
22AVP215 Temple Mural Arts in Kerala 1-0-0 1
22AVP218 Insights into Indian Classical Music 1-0-0 1
22AVP219 Insights into Traditional Indian Painting 1-0-0 1
22AVP220 Insights into Indian Classical Dance 1-0-0 1
22AVP221 Indian Martial Arts and Self Defense 1-0-0 1
22AVP209 Yoga and Meditation 1-0-0 1
Free Electives Offered Under Humanities / Social Science Streams
Cat.  Course Code Title L T P Credit
HUM 23CUL230 Achieving Excellence in Life – An Indian Perspective 2 0 0 2
HUM 23CUL231 Excellence in Daily Life 2 0 0 2
HUM 23CUL232 Exploring Science and Technology in Ancient India 2 0 0 2
HUM 23CUL233 Yoga Psychology 2 0 0 2
HUM 23ENG230 Business Communication 1 0 3 2
HUM 23ENG231 Indian Thought through English 2 0 0 2
HUM 23ENG232 Insights into Life through English Literature 2 0 0 2
HUM 23ENG233 Technical Communication 2 0 0 2
HUM 23ENG234 Indian Short Stories in English 2 0 0 2
HUM 23FRE230 Proficiency in French Language (Lower) 2 0 0 2
HUM 23FRE231 Proficiency in French Language (Higher) 2 0 0 2
HUM 23GER230 German for Beginners I 2 0 0 2
HUM 23GER231 German for Beginners II 2 0 0 2
HUM 23GER232 Proficiency in German Language (Lower) 2 0 0 2
HUM 23GER233 Proficiency in German Language (Higher) 2 0 0 2
HUM 23HUM230 Emotional Intelligence 2 0 0 2
HUM 23HUM231 Glimpses into the Indian Mind – the Growth of Modern India 2 0 0 2
HUM 23HUM233 Glimpses of Indian Economy and Polity 2 0 0 2
HUM 23HUM234 Health and Lifestyle 2 0 0 2
HUM 23HUM235 Indian Classics for the Twenty-first Century 2 0 0 2
HUM 23HUM236 Introduction to India Studies 2 0 0 2
HUM 23HUM237 Introduction to Sanskrit Language and Literature 2 0 0 2
HUM 23HUM238 National Service Scheme 2 0 0 2
HUM 23HUM239 Psychology for Effective Living 2 0 0 2
HUM 23HUM240 Psychology for Engineers 2 0 0 2
HUM 23HUM241 Science and Society – An Indian Perspective 2 0 0 2
HUM 23HUM242 The Message of Bhagwat Gita 2 0 0 2
HUM 23HUM243 The Message of the Upanishads 2 0 0 2
HUM 23HUM244 Understanding Science of Food and Nutrition 2 0 0 2
HUM 23HUM245 Service Learning 2 0 0 2
HUM 23JAP230 Proficiency in Japanese Language (Lower) 2 0 0 2
HUM 23JAP231 Proficiency in Japanese Language (Higher) 2 0 0 2
HUM 23SWK230 Corporate Social Responsibility 2 0 0 2
HUM 23SWK231 Workplace Mental Health 2 0 0 2

Refund of Tuition Fees & Withdrawal Policy 2025

Coimbatore
  • 100% refund of fees for withdrawals submitted before the commencement of classes, July 15, 2025
  • 90% refund for withdrawals submitted after the commencement of classes and before the last date of admissions
  • 80% refund for the withdrawals submitted within 15 days after the last date of admissions
  • 50% refund for withdrawals submitted within 30 days after the last date of admissions
  • No refund for withdrawals submitted after 30 days of the last date of admissions

The above policy will be valid, only if there is any new directive from the UGC on the Last date of admission.

Fee Structure

Fee Structure 2025 – 2026
Name of the programme Duration (Year) Intake Fee structure( per annum)
4 Year B.Sc. Honors Food Science and Nutrition 4 40 100000
Hostel & Mess Fee Details 2025-26
Course Gender Hostel Fee (Rs.) Mess Fee (Rs.) Caution Deposit (Rs.) Total (Rs.)
UG (B.Sc / Integrated) Girls 52,000 60,000 10,000 1,22,000
UG (B.Sc / Integrated) Boys 60,000 60,000 10,000 1,30,000

Program Overview

Career Opportunities
  • The B.Sc. (Hons) Food Science and Nutrition Program will facilitate the research aspirants to continue their higher learning including PhD in Indian and foreign Universities.
  • Graduates can work as aFood Technologist, Clinical Nutritionist, Fitness Trainer, Food Service Manager, Food Quality analyst, Consultant-Nutrition & Dietician, Food based Entrepreneurs, Teaching and research etc.,
  • The average annual salary offered to BSc Food Science and Nutrition professionals ranges between INR 3,00,000 to 5,00,000.
Course Outcome (CO)

Statements that describe what students are expected to know, and are able to do at the end of each course. These relate to the skills, knowledge and behavior that students acquire in their progress through the course.

Program Outcomes (POs)
  1. Scientific Knowledge: Apply the knowledge of biological sciences as a basis for understanding the role of food and nutrients in health and diseases.
  2. Design/development of solutions: Design solutions for health and nutritional problems and design products that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal and environmental considerations.
  3. Environment and sustainability: Understand the impact of food processing and preservation solutions in societal and environmental contexts, and demonstrate the knowledge and need for sustainable development.
  4. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the nutrition and health care practice.
  5. Individual and team: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
  6. Communication: Communicate effectively on nutritional and health burdens with the scientific community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
  7. Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of health care management.
Programme Education Objective (PEO):
  • PEO1: Perform well in applied nutrition fields including public health and clinical nutrition
  • PEO2: Serve in the core food industry, which leverages diverse food science domains including food chemistry, product development, safety & quality control.
  • PEO3:Contribute to the skilled manpower requirement in this field so as to address societal & national needs
Program Outcome (PO):
  1. Scientific Knowledge: Apply the knowledge of biological sciences as a basis for understanding the role of food and nutrients in health and diseases.
  2. Design/development of solutions: Design solutions for health and nutritional problems and design products that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal and environmental considerations.
  3. Environment and sustainability: Understand the impact of food processing and preservation solutions in societal and environmental contexts, and demonstrate the knowledge and need for sustainable development.
  4. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the nutrition and health care practice.
  5. Individual and team: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
  6. Communication: Communicate effectively on nutritional and health burdens with the scientific community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
  7. Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of health care management.
PSO for B.Sc. Food Science and Nutrition
  • PSO1: Comprehend the association between nutrients with physiology, diseases and dietary solutions.
  • PSO2: Apply knowledge and technical skills in assessing, evaluating and providing health care solutions for individuals and communities.
  • PSO3: Associate the theoretical knowledge and skills acquired to the food industry.
  • PSO4: Develop expertise to serve the society and nation

Facilities at a glance

  • Central Library
  • Hostel Accommodation
  • Sports Facilities
  • Banking Facilities
  • Transport
  • Medical Services
  • Canteen
  • General Store
  • CISCO
  • ICTS
  • Reprographic Facility
Amrita First in India & Top 50 in THE Impact Rankings 2025

Students can learn in an environment where they are comfortable and looked after. Here are the facilities that our campus provides…

Amrita First in India & Top 50 in THE Impact Rankings 2025

Why Amrita

The top reasons to choose Amrita for your career

1st

In India

41

In the World

601-800th

World University Rankings 2020

141

BRICS

8th

India University Rankings 2025

Overall Rankings 2025

Overall Rankings 2025
ranking
8th Ranked
University in India
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Amrita Ranked No.1 in India Top 50 in The World
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Topmost
‘A++’ Grade
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Toll-free Number : 044-401-16055
Phone : 0422 2685321

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