B. Sc. (Hons) Food Science and Nutrition (4 Year) is a program offered by the School of Arts and Sciences, Amrita Vishwa Vidyapeetham, Coimbatore campus.
About the Program
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B.Sc. Food Science & Nutrition is a program offered by the School of Arts and Sciences, Amrita Vishwa Vidyapeetham, Coimbatore campus.
About the Program
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN101 | Food Science & Experimental Foods | 310 | 4 |
23FSN102 | Principles of Nutrition | 310 | 4 |
23FSN103 | Food Processing Preservation Technology – 1 | 220 | 4 |
23FSN181 | Food Science & Experimental Foods (P) | 002 | 1 |
21ENG101 | Communicative English | 202 | 3 |
Language I | 200 | 2 | |
22ADM101 | Foundations of Indian Heritage | 200 | 2 |
22AVP103 | Mastery Over Mind | 1 0 2 | 2 |
Total credits | 22 |
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN111 | Nutrition Through life Span | 310 | 4 |
23FSN112 | Human Physiology | 301 | 4 |
23FSN113 | Food Processing and Preservation Technology -II | 310 | 4 |
23FSN114 | Food Chemistry | 300 | 3 |
23FSN182 | Nutrition Through life Span (P) | 002 | 1 |
23FSN184 | Food Processing and Preservation Technology (P) | 002 | 1 |
23FSN183 | Food Chemistry(P) | 002 | 1 |
21ENG111 | Professional Communication | 102 | 2 |
Language II | 200 | 2 | |
22ADM111 | Glimpses of Glorious India | 200 | 2 |
Total credits | 24 |
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN201 | Nutritional Biochemistry | 310 | 4 |
23FSN202 | Clinical Nutrition and Dietetics – I | 220 | 4 |
23FSN281 | Nutritional Biochemistry (P) | 002 | 1 |
23FSN282 | Clinical Nutrition and Dietetics-I (P) | 002 | 1 |
Professional Elective A* | 300 | 3 | |
Generic Elective A# | 300 | 3 | |
23FSN203 | Basics of Computer Applications | 200 | 2 |
Free Elective 1** | 200 | 2 | |
21SSK202 | Soft skill -1 | 102 | 2 |
Total credits | 22 |
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN211 | Food Microbiology | 300 | 3 |
23FSN212 | Clinical Nutrition and Dietetics – II | 220 | 4 |
23FSN283 | Food Microbiology (P) | 002 | 1 |
23FSN284 | Clinical Nutrition and Dietetics-II (P) | 002 | 1 |
21ENV211 | Environment and Sustainability | 300 | 3 |
Professional Elective B* | 300 | 3 | |
Free Elective 2** | 200 | 2 | |
21SSK212 | Soft skill -2 | 102 | 2 |
23FSN290*** | Live in Labs *** | 0 0 3 | 3 |
Total credits | 22 |
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN301 | Food Product Development and Marketing | 310 | 4 |
23FSN302 | Food Service Management | 310 | 4 |
Generic Elective B# | 300 | 3 | |
23FSN303 | Packaging and Labellingof Food Products | 210 | 3 |
23FSN381 | Food Product Development (P) | 002 | 1 |
23FSN382 | Food Service Management (P) | 002 | 1 |
21SSK302 | Soft skill – 3 | 10 2 | 2 |
23FSN390 *** | Live in Labs ***/ Professional Elective A* | 0 0 3 /300 | 3 |
Totalcredits | 21 |
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN311 | Community Nutrition | 310 | 4 |
23FSN312 | Analytical Instrumentation | 200 | 2 |
Generic Elective -A# | 3 00 | 3 | |
23FSN313 | Food Product Evaluation | 110 | 2 |
Professional Elective B* | 300 | 3 | |
23FSN314 | Research Methodology and Bio Statistics | 220 | 4 |
23FSN383 | Food Analysis (P) | 002 | 1 |
23FSN399 | Project (Additional for Exit Option) | 6 | |
23FSN398# | Internship#/Core elective (Continuing Students) | 3 | |
Total credits | 22/25 | ||
Total credits(I+II+III+IV=V+VI) | 133/136 |
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN401 | Public Health Nutrition | 220 | 4 |
Professional Elective- A* | 300 | 3 | |
Generic Elective -B# | 300 | 3 | |
23FSN402 | Nutraceuticals and Functional Foods | 310 | 4 |
23FSN403 | Food &Nutrition Research Techniques | 310 | 4 |
Professional Elective- B* | 300 | 3 | |
23FSN481 | Techniques of Experimental Nutrition | 003 | 2 |
Total credits | 23 |
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN411 | Nutrition in Health and Fitness | 3 10 | 4 |
Professional Elective- C* | 300 | 3 | |
Generic Elective –A / B# | 300 | 3 | |
23FSN499 | Major Project | 12 | |
Total credits | 22 | ||
Total Credits (I+II+III+IV+V+VI+VII+VIII) | 178 |
* Professional Elective courses (A, B and C) are to be taken by each student, one each at the 3rd, 4th, 5th, 6th,7thand 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/ Faculty Arts, Commerce and Media / Faculty of Management/Amrita Darshanam – (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,7thand the 8th semester, from the list of generic electives offered by the Department.
Course Code | Course Title | LTP | Credits |
---|---|---|---|
23FSN231 | Food Hygiene and Sanitation | 300 | 3 |
23FSN232 | Adolescence Health and Lifestyle | 300 | 3 |
23FSN233 | Nutrition for Athletes | 300 | 3 |
23FSN241 | Home-scale preservation of foods | 300 | 3 |
23FSN242 | Basicsof Food Engineering | 300 | 3 |
23FSN243 | Career Opportunities in Food Science and Nutrition | 300 | 3 |
23FSN431 | Bakery and Confectionery | 201 | 3 |
23FSN432 | Food Biotechnology | 300 | 3 |
23FSN433 | Food Safety and Quality control | 210 | 3 |
Course Title | LTP | Credits | |
23FSN331 | Food Fortification | 300 | 3 |
23FSN332 | Food Industry Management | 300 | 3 |
Course Title | LTP | Credits | |
23FSN251 | Food Toxicology | 3 0 0 | 3 |
23FSN252 | Nutrition in Emergencies and Disaster Management | 3 0 0 | 3 |
23FSN253 | Physical Chemistry of Food Constituents | 3 0 0 | 3 |
23FSN261 | Post-Harvest Technology | 3 0 0 | 3 |
23FSN262 | Food Bio Technology | 3 0 0 | 3 |
23FSN263 | Nutrition Education and Communication | 3 0 0 | 3 |
Code | Course Title | LTP | Credits |
---|---|---|---|
21TAM101 | TAMIL I | 2 0 0 | 2 |
21MAL101 | MALAYALAM I | 2 0 0 | 2 |
21HIN101 | HINDI I | 2 0 0 | 2 |
21TAM111 | TAMIL II | 2 0 0 | 2 |
21MAL111 | MALAYALAM II | 2 0 0 | 2 |
21HIN111 | HINDI II | 2 0 0 | 2 |
Code | Course Title | LTP | Credit |
---|---|---|---|
21CUL230 | Achieving Excellence in Life – An Indian Perspective | 200 | 2 |
21CUL231 | Excellence in Daily Life | 200 | 2 |
21CUL232 | Exploring Science and Technology in Ancient India | 200 | 2 |
21CUL233 | Yoga Psychology | 200 | 2 |
21ENG230 | Business Communication | 103 | 2 |
21ENG231 | Indian Thought through English | 200 | 2 |
21ENG232 | Insights into Life through English Literature | 200 | 2 |
21ENG233 | Technical Communication | 200 | 2 |
21ENG234 | Indian Short Stories in English | 200 | 2 |
21FRE230 | Proficiency in French Language (Lower) | 200 | 2 |
21FRE231 | Proficiency in French Language (Higher) | 200 | 2 |
21GER230 | German for Beginners I | 200 | 2 |
21GER231 | German for Beginners II | 200 | 2 |
21GER232 | Proficiency in German Language (Lower) | 200 | 2 |
21GER233 | Proficiency in German Language (Higher) | 200 | 2 |
21HUM230 | Emotional Intelligence | 200 | 2 |
21HUM231 | Glimpses into the Indian Mind – the Growth of Modern India | 200 | 2 |
21HUM232 | Glimpses of Eternal India | 200 | 2 |
21HUM233 | Glimpses of Indian Economy and Polity | 200 | 2 |
21HUM235 | Indian Classics for the Twenty-first Century | 200 | 2 |
21HUM236 | Introduction to India Studies | 200 | 2 |
21HUM237 | Introduction to Sanskrit Language and Literature | 200 | 2 |
21HUM238 | National Service Scheme | 200 | 2 |
21HUM239 | Psychology for Effective Living | 200 | 2 |
21HUM240 | Psychology for Engineers | 200 | 2 |
21HUM241 | Science and Society – An Indian Perspective | 200 | 2 |
21HUM242 | The Message of Bhagwad Gita | 200 | 2 |
21HUM243 | The Message of the Upanishads | 200 | 2 |
21JAP230 | Proficiency in Japanese Language (Lower) | 200 | 2 |
21JAP2313 | Proficiency in Japanese Language (Higher) | 200 | 2 |
21SAN101 | Sanskrit I | 200 | 2 |
21SAN111 | Sanskrit II | 200 | 2 |
21SWK230 | Corporate Social Responsibility | 200 | 2 |
21SWK231 | Workplace Mental Health | 200 | 2 |
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.
A minimum of aggregate 50% marks in Physics, Chemistry, and Mathematics/Biology in +2 examination.
Selection for the undergraduate program is based on a thorough evaluation of candidates’ performance in their Plus Two examinations.
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.
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