B. Sc. Clinical Nutrition, Dietetics, and Food Science

The program is structured into six semesters over three years, combining core courses, elective courses, and practical experiences. The curriculum includes a mix of theoretical knowledge, laboratory work, field studies, internships, and community projects.

• Duration: 3 years
• Internship: Included in the program, mandatory for hands-on experience
• Eligibility for Practice: Graduates are immediately eligible to apply for postgraduate course / specialized courses in field of nutrition & dietetics.

Upon completing the BSc program in Clinical Nutrition, Dietetics, and Food Science, graduates will achieve the following learning outcomes:

• Comprehend Principles of Human Physiology and Biochemistry: Understand the fundamentals of human physiology and biochemistry to grasp how diseases develop and are managed through nutritional and therapeutic interventions.
• Apply Nutritional Knowledge: Utilize a thorough understanding of nutrients and their physiological effects to develop, implement, and evaluate personalized and population-based dietary plans.
• Clinical Nutrition Skills: Perform comprehensive nutritional assessments and design therapeutic dietary interventions tailored to the specific needs of various populations, including those with chronic and acute health conditions.
• Apply Medical Nutrition Therapy: Apply principles of medical nutrition therapy in clinical settings to manage and treat health conditions through diet and nutrition strategies.
• Knowledge of Government Nutritional Programs and Policies: Acquire detailed knowledge of national and international nutritional programs and policies implemented by government bodies to address public health issues.
• Understanding of National Nutrition Programs: Gain insights into nutrition programs and initiatives within the country, understanding their design, implementation, and impact on public health.
• Public Health Nutrition Programs and Policies: Learn to design, implement, and evaluate public health nutrition programs and policies aimed at improving community health and preventing nutrition-related diseases.
• Develop Entrepreneurial Skills: Cultivate entrepreneurial skills relevant to the food and nutrition industry, including business management, product development, and innovative approaches to nutrition-related challenges.
• Roles in Community and Clinical Nutrition: Prepare to assume roles in community and clinical nutrition settings, contributing to the improvement of individual and public health through nutrition education, counselling, and program management.
• Diet Therapy and Food Service Skills: Acquire the skills necessary for developing and managing diet therapy programs and establishing effective food service units that meet the nutritional needs of diverse populations.
• Skills for Diet Therapy and Food Service: Develop competencies in planning, executing, and managing diet therapy interventions and food service operations in various healthcare and institutional settings.
• Pursue Higher Education and Research: Equip graduates with the foundational knowledge and skills to pursue advanced education and research opportunities in clinical nutrition, dietetics, and related fields.
• Research Proficiency: Design, conduct, and critically analyse research in nutrition, dietetics, and food science, contributing to advancements in scientific knowledge and evidence-based practice.
• Critical Thinking: Critically assess and synthesize information, evaluate emerging trends, and apply scientific evidence to solve complex problems in nutrition and food science.
• Communication Skills: Communicate complex nutritional concepts and advice effectively to clients, healthcare professionals, and the broader public, ensuring clarity and actionable guidance.
• Ethical and Professional Standards: Uphold high ethical standards and professionalism in all aspects of practice, including confidentiality, respect for individual autonomy, and commitment to evidence-based practice.
• Internship Experience: Gain hands-on experience through internships in clinical, community, and industry settings, applying theoretical knowledge to practical situations and enhancing professional skills.
• Effective Citizenship and Social Responsibility: Demonstrate an understanding of social and ethical responsibilities, engage in civic activities, and contribute to community well-being and equity in health through informed and empathetic actions.
• Environmental and Sustainability Awareness: Understand the impact of food production and dietary choices on the environment, advocating for and practicing sustainable approaches to nutrition and food science.
• Lifelong Learning: Develop a commitment to lifelong learning, staying abreast of advancements in nutrition, dietetics, and food science, and continuously improving personal and professional competencies.

These learning outcomes ensure that graduates of the BSc in Clinical Nutrition, Dietetics, and Food Science program are well-rounded, knowledgeable, and skilled professionals ready to tackle the complexities of nutrition and public health. They are prepared for diverse career paths, including clinical practice, public health, research, and the food industry, while adhering to ethical standards and promoting sustainable and effective nutritional practices.

Graduates of the BSc in Nutrition and Dietetics can pursue various career paths, including:

• Nutritionist: Providing nutritional guidance and planning to individuals and groups.
• Clinical Dietitian: Working in hospitals to design and implement therapeutic diets for patients.
• Public Health Nutritionist: Engaging with NGOs and public health organizations to promote community health.
• Consultant: Advising multinational companies on nutritional policies and practices.
• Sports Nutritionist: Supporting athletes and sports teams with tailored nutritional plans.
• Food Supplements Expert: Developing and promoting dietary supplements.
• Research Assistant: Contributing to research in academic or industrial settings.

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