Programs
- 5 Year Int. MSc Physics with Specialization in Chemical Biology / Applied Electrochemistry - Integrated Degree
- M. Sc. Physics with Specialization in Energy Science 2 Years - Postgraduate
B.Sc. Food Science & Nutrition is a program offered by the School of Arts and Sciences, Amrita Vishwa Vidyapeetham, Coimbatore campus.
About the Program
B.Sc. Food Science & Nutrition is a program offered by the School of Arts and Sciences, Amrita Vishwa Vidyapeetham, Coimbatore campus.
About the Program
DATES TO NOTE
Class commences from September 14, 2022 ( Tentatively)
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
SCI | 21FSN101 | Food Science | 3 | 1 | 0 | 4 |
SCI | 21FSN102 | Principles of Nutrition | 3 | 1 | 0 | 4 |
SCI | 21FSN103 | Introduction to Physical Chemistry of Foods | 3 | 0 | 0 | 3 |
SCI | 21FSN181 | Food Science (P) | 0 | 0 | 2 | 1 |
CSE | 21FSN104 | Basics of Computer Applications | 2 | 0 | 0 | 2 |
HUM | 21ENG103 | Communicative English | 2 | 0 | 1 | 3 |
HUM | Language I | 2 | 0 | 0 | 2 | |
CUL | 21CUL101 | Cultural Education I | 2 | 0 | 0 | 2 |
Total credits | 21 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
SCI | 21FSN111 | Nutrition Through life Span | 3 | 1 | 0 | 4 |
SCI | 21FSN112 | Human Physiology | 3 | 0 | 1 | 4 |
SCI | 21FSN113 | Food Microbiology | 3 | 0 | 0 | 3 |
SCI | 21FSN114 | Food Chemistry | 3 | 0 | 0 | 3 |
SCI | 21FSN182 | Nutrition Through life Span (P) | 0 | 0 | 2 | 1 |
SCI | 21FSN183 | Food Chemistry (P) | 0 | 0 | 2 | 1 |
HUM | 21ENG111 | Professional Communication | 1 | 0 | 2 | 2 |
HUM | Language II | 2 | 0 | 0 | 2 | |
CUL | 21CUL111 | Cultural Education II | 2 | 0 | 0 | 2 |
Total credits | 22 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
SCI | 21FSN201 | Nutritional Biochemistry | 3 | 1 | 0 | 4 |
SCI | 21FSN202 | Clinical Nutrition and Dietetics – I | 2 | 2 | 0 | 4 |
SCI | 21FSN203 | Food Processing and Preservation Technology -I | 2 | 2 | 0 | 4 |
SCI | 21FSN204 | Food Safety and Quality control | 2 | 1 | 0 | 3 |
SCI | 21FSN281 | Clinical Nutrition and Dietetics (P I) | 0 | 0 | 2 | 1 |
SCI | 21FSN282 | Nutritional Biochemistry (P) | 0 | 0 | 2 | 1 |
Free Elective 1** | 2 | 0 | 0 | 2 | ||
CIR | 21SSK202 | Soft skill -1 | 1 | 0 | 3 | 2 |
Total credits | 21 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
SCI | 21FSN211 | Food Processing and Preservation Technology -II | 3 | 1 | 0 | 4 |
SCI | 21FSN212 | Clinical Nutrition and Dietetics – II | 2 | 2 | 0 | 4 |
SCI | 21FSN213 | Bakery and Confectionery | 2 | 0 | 1 | 3 |
SCI | 21FSN214 | Food Biotechnology | 3 | 0 | 0 | 3 |
CES | 21ENV211 | Environment and Sustainability | 3 | 0 | 0 | 3 |
SCI | 21FSN283 | Clinical Nutrition and Dietetics (P II) | 0 | 0 | 2 | 1 |
SCI | 21FSN284 | Food Processing and Preservation – (P) | 0 | 0 | 2 | 1 |
Free Elective 2** | 2 | 0 | 0 | 2 | ||
CIR | 21SSK212 | Soft skill -2 | 1 | 0 | 3 | 2 |
21FSN290 | Live in Labs *** | [3] | ||||
Total credits | 23 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
SCI | 21FSN301 | Food Product Development and Marketing | 3 | 1 | 0 | 4 |
SCI | 21FSN302 | Food Service Management | 3 | 1 | 0 | 4 |
SCI | 21FSN303 | Post-Harvest Technology | 3 | 1 | 0 | 4 |
SCI | 21FSN304 | Packaging and Labelling | 2 | 1 | 0 | 3 |
SCI | 21FSN381 | Food Product Development (P) | 0 | 0 | 2 | 1 |
SCI | 21FSN382 | Food Service Management (P) | 0 | 0 | 2 | 1 |
SCI | Professional Elective A* | 3 | 0 | 0 | 3 | |
CIR | 21SSK302 | Soft skill – 3 | 1 | 0 | 3 | 2 |
21FSN390 | Live in Labs *** | [3] | ||||
Total credits | 22 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
SCI | 21FSN311 | Community Nutrition and Public Health | 3 | 1 | 0 | 4 |
SCI | 21FSN312 | Analytical Instrumentation | 2 | 0 | 0 | 2 |
SCI | 21FSN313 | Nutrition Education and Communication | 2 | 0 | 0 | 2 |
SCI | 21FSN314 | Food Product Evaluation | 1 | 1 | 0 | 2 |
SCI | Professional Elective B* | 3 | 0 | 0 | 3 | |
SCI | 21FSN383 | Food Analysis (P) | 0 | 0 | 2 | 1 |
SCI | 21FSN399 | Project | 6 | |||
Total credits | 21 | |||||
Total credits(I+II+III+IV=V+VI) | 129 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
Electives A-V Semester | ||||||
SCI | 21FSN231 | Food Hygiene and Sanitation | 3 | 0 | 0 | 3 |
SCI | 21FSN232 | Adolescence Health and Lifestyle | 3 | 0 | 0 | 3 |
SCI | 21FSN233 | Sports Nutrition | 3 | 0 | 0 | 3 |
Electives B- VI Semester | ||||||
SCI | 21FSN331 | Home scale preservation of foods | 3 | 0 | 0 | 3 |
SCI | 21FSN332 | Nutraceuticals and Nutrigenomics | 3 | 0 | 0 | 3 |
SCI | 21FSN333 | Career Opportunities in Food Science and Nutrition | 3 | 0 | 0 | 3 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
HUM | 21TAM102 | Tamil I | 2 | 0 | 0 | 2 |
HUM | 21MAL102 | Malayalam I | 2 | 0 | 0 | 2 |
HUM | 21HIN102 | Hindi I | 2 | 0 | 0 | 2 |
HUM | 21TAM112 | Tamil II | 2 | 0 | 0 | 2 |
HUM | 21MAL112 | Malayalam II | 2 | 0 | 0 | 2 |
HUM | 21HIN112 | Hindi II | 2 | 0 | 0 | 2 |
Category | Code | Course Title | L | T | P | Credits |
---|---|---|---|---|---|---|
HUM | 21CUL230 | Achieving Excellence in Life – An Indian Perspective | 2 | 0 | 0 | 2 |
HUM | 21CUL231 | Excellence in Daily Life | 2 | 0 | 0 | 2 |
HUM | 21CUL232 | Exploring Science and Technology in Ancient India | 2 | 0 | 0 | 2 |
HUM | 21CUL233 | Yoga Psychology | 2 | 0 | 0 | 2 |
HUM | 21ENG230 | Business Communication | 1 | 0 | 3 | 2 |
HUM | 21ENG231 | Indian Thought through English | 2 | 0 | 0 | 2 |
HUM | 21ENG232 | Insights into Life through English Literature | 2 | 0 | 0 | 2 |
HUM | 21ENG233 | Technical Communication | 2 | 0 | 0 | 2 |
HUM | 21ENG234 | Indian Short Stories in English | 2 | 0 | 0 | 2 |
HUM | 21FRE230 | Proficiency in French Language (Lower) | 2 | 0 | 0 | 2 |
HUM | 21FRE231 | Proficiency in French Language (Higher) | 2 | 0 | 0 | 2 |
HUM | 21GER230 | German for Beginners I | 2 | 0 | 0 | 2 |
HUM | 21GER231 | German for Beginners II | 2 | 0 | 0 | 2 |
HUM | 21GER232 | Proficiency in German Language (Lower) | 2 | 0 | 0 | 2 |
HUM | 21GER233 | Proficiency in German Language (Higher) | 2 | 0 | 0 | 2 |
HUM | 21HUM230 | Emotional Intelligence | 2 | 0 | 0 | 2 |
HUM | 21HUM231 | Glimpses into the Indian Mind – the Growth of Modern India | 2 | 0 | 0 | 2 |
HUM | 21HUM232 | Glimpses of Eternal India | 2 | 0 | 0 | 2 |
HUM | 21HUM233 | Glimpses of Indian Economy and Polity | 2 | 0 | 0 | 2 |
HUM | 21HUM235 | Indian Classics for the Twenty-first Century | 2 | 0 | 0 | 2 |
HUM | 21HUM236 | Introduction to India Studies | 2 | 0 | 0 | 2 |
HUM | 21HUM237 | Introduction to Sanskrit Language and Literature | 2 | 0 | 0 | 2 |
HUM | 21HUM238 | National Service Scheme | 2 | 0 | 0 | 2 |
HUM | 21HUM239 | Psychology for Effective Living | 2 | 0 | 0 | 2 |
HUM | 21HUM240 | Psychology for Engineers | 2 | 0 | 0 | 2 |
HUM | 21HUM241 | Science and Society – An Indian Perspective | 2 | 0 | 0 | 2 |
HUM | 21HUM242 | The Message of Bhagwad Gita | 2 | 0 | 0 | 2 |
HUM | 21HUM243 | The Message of the Upanishads | 2 | 0 | 0 | 2 |
HUM | 21JAP230 | Proficiency in Japanese Language (Lower) | 2 | 0 | 0 | 2 |
HUM | 21JAP2313 | Proficiency in Japanese Language (Higher) | 2 | 0 | 0 | 2 |
HUM | 21SAN101 | Sanskrit I | 2 | 0 | 0 | 2 |
HUM | 21SAN111 | Sanskrit II | 2 | 0 | 0 | 2 |
HUM | 21SWK230 | Corporate Social Responsibility | 2 | 0 | 0 | 2 |
HUM | 21SWK231 | Workplace Mental Health | 2 | 0 | 0 | 2 |
A pass in +2 or equivalent with minimum 50% marks in Biology and an aggregate of 55 % marks in Physics, Chemistry and Biology
Based on the marks obtained in the qualifying examination and interview.
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 are statements that describe what students are expected to know and be able to do upon graduating from the Program. These relate to the skills, knowledge, attitude and behaviour that students acquire through the program. NBA has defined the Program Outcomes for each discipline.
Food Science graduates will be able to:
Program Fees for the year 2022 | ||||
CAMPUS | TUITION FEES Annual Fee |
Caution Deposit One Time |
Hostel Fee PER YEAR |
Mess Fee PER YEAR |
Coimbatore | ₹ 80,000 | ₹ 10,000 | ₹ 47,000 | ₹ 56,000 |
1. Withdrawal Requests received before the commencement of the programme | The entire academic fee after deducting the processing fee of Rs.1000/- will be refunded. |
2. Withdrawal Requests received within 10 days after the commencement of classes | The entire academic fee after deducting 10% will be refunded. |
3. Withdrawal Requests received after 10 days and within 20 days from the commencement of classes | The entire academic fee after deducting 20% will be refunded. |
4. Withdrawal Requests received after 20 days and within 30 days from the commencement of classes. | The entire academic fee after deducting 50% will be refunded. |
5. Withdrawal Requests received after 30 days | No refund of any academic fees |
The top reasons to choose Amrita for your career