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Application ends on 30 Jun 2023 - APPLY NOW

Overview

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

  • 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

Refund Policy 2023

Important Note
 

Applications for admission to UG and Integrated degree programmes based on +2 / HSE / Intermediate / equivalent marks except B.Tech, Nursing, and Allied Health Sciences is now open.

Please ignore if you have already applied.

If you have already applied for the aforesaid courses through Amrita Entrance Examinations 2023, you need to only enter your +2 / HSE / Intermediate / equivalent marks in AOAP Portal and upload the relevant Mark Statement immediately after publication of results.

Important Dates
 

Last Date to Submit Application (Coimbatore) : June 30, 2023

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

Curriculum

Semester I
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN101 Food Science & Experimental Foods 3 1 0 4
SCI DSC 23FSN102 Principles of Nutrition 3 1 0 4
SCI DSC 23FSN103 Food Processing Preservation Technology – 1 2 2 0 4
SCI DSC 23FSN181 Food Science & Experimental Foods (P) 0 0 2 1
HUM SEC 21ENG101 Communicative English 2 0 2 3
HUM AEC   Language I 2 0 0 2
CUL VAC 22ADM101 Foundations of Indian Heritage 2 0 0 2
CUL VAC 22AVP103 Mastery Over Mind 1 0 2 2
      Total credits       22
Semester II
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN111 Nutrition Through life Span 3 1 0 4
SCI DSC 23FSN112 Human Physiology 3 0 1 4
SCI DSC 23FSN113 Food Processing and Preservation Technology -II 3 1 0 4
SCI DSC 23FSN114 Food Chemistry 3 0 0 3
SCI DSC 23FSN182 Nutrition Through life Span (P) 0 0 2 1
SCI DSC 23FSN184 Food Processing and Preservation Technology (P) 0 0 2 1
SCI DSE 23FSN183 Food Chemistry(P) 0 0 2 1
HUM SEC 21ENG111 Professional Communication 1 0 2 2
HUM AEC   Language II 2 0 0 2
CUL VAC 22ADM111 Glimpses of Glorious India 2 0 0 2
      Total credits       24
Semester III
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN201 Nutritional Biochemistry 3 1 0 4
SCI DSC 23FSN202 Clinical Nutrition and Dietetics – I 2 2 0 4
SCI DSC 23FSN281 Nutritional Biochemistry (P) 0 0 2 1
SCI DSC 23FSN282 Clinical Nutrition and Dietetics-I (P) 0 0 2 1
SCI DSE   Professional Elective A* 3 0 0 3
SCI GE   Generic Elective A# 3 0 0 3
CSE SEC 23FSN203 Basics of Computer Applications 2 0 0 2
  GE   Free Elective 1** 2 0 0 2
CIR AEC 21SSK202 Soft skill -1 1 0 2 2
      Total credits       22
Semester IV
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN211 Food Microbiology 3 0 0 3
SCI DSC 23FSN212 Clinical Nutrition and Dietetics – II 2 2 0 4
SCI DSC 23FSN283 Food Microbiology (P) 0 0 2 1
SCI DSC 23FSN284 Clinical Nutrition and Dietetics-II (P) 0 0 2 1
CES AEC 21ENV211 Environment and Sustainability 3 0 0 3
SCI DSE   Professional Elective B* 3 0 0 3
  GE   Free Elective 2** 2 0 0 2
CIR AEC 21SSK212 Soft skill -2 1 0 2 2
SCI Community Outreach 23FSN290*** Live in Labs *** 0 0 3 3
      Total credits       22
Semester V
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN301 Food Product Development and Marketing 3 1 0 4
SCI DSC 23FSN302 Food Service Management 3 1 0 4
SCI GE   Generic Elective B# 3 0 0 3
SCI DSC 23FSN303 Packaging and Labellingof Food Products 2 1 0 3
SCI DSC 23FSN381 Food Product Development (P) 0 0 2 1
SCI DSC 23FSN382 Food Service Management (P) 0 0 2 1
CIR AEC 21SSK302 Soft skill – 3 1 0 2 2
SCI Community Outreach/ DSE 23FSN390 *** Live in Labs ***/ Professional Elective A* 0/3 0 3/0 3
      Totalcredits       21
Semester VI
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN311 Community Nutrition 3 1 0 4
SCI DSC 23FSN312 Analytical Instrumentation 2 0 0 2
SCI GE   Generic Elective -A# 3 0 0 3
SCI DSC 23FSN313 Food Product Evaluation 1 1 0 2
SCI DSE   Professional Elective B* 3 0 0 3
SCI DSC 23FSN314 Research Methodology and Bio Statistics 2 2 0 4
SCI DSC 23FSN383 Food Analysis (P) 0 0 2 1
SCI Project 23FSN399 Project (Additional for Exit Option)       6
  Project 23FSN398# Internship#/Core elective (Continuing Students)       3
      Total credits       22/25
      Total credits(I+II+III+IV=V+VI)       133/136
Semester VII
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN401 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 23FSN402 Nutraceuticals and Functional Foods 3 1 0 4
SCI DSC 23FSN403 Food &Nutrition Research Techniques 3 1 0 4
SCI DSE   Professional Elective- B* 3 0 0 3
SCI DSC 23FSN481 Techniques of Experimental Nutrition 0 0 3 2
      Total credits       23
Semester VIII
Offered by NEP Category Course Code Course Title L T P Credits
SCI DSC 23FSN411 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 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

Professional Electives
Offered by Category Course Code Course Title L T P Credits
Electives A
SCI DSE 23FSN231 Food Hygiene and Sanitation  3 0 0 3
SCI DSE 23FSN232 Adolescence Health and Lifestyle 3 0 0 3
SCI DSE 23FSN233 Nutrition for Athletes 3 0 0 3
Electives B
SCI DSE 23FSN241 Home-scale preservation of foods 3 0 0 3
SCI DSE 23FSN242 Basicsof Food Engineering 3 0 0 3
SCI DSE 23FSN243 Career Opportunities in Food Science and Nutrition 3 0 0 3
Electives C
SCI DSE 23FSN431 Bakery and Confectionery 2 0 1 3
SCI DSE 23FSN432 Food Biotechnology 3 0 0 3
SCI DSE 23FSN433 Food Safety and Quality control 2 1 0 3
Core Electives
Offered by Category Course Code Course Title L T P Credits
SCI DSE 23FSN331 Food Fortification 3 0 0 3
SCI DSE 23FSN332 Food Industry Management 3 0 0 3
Generic Electives
Offered by Category Course Code Course Title L T P Credits
Generic Elective A
SCI GE 23FSN251 Food Toxicology 3 0 0 3
SCI GE 23FSN252 Nutrition in Emergencies and Disaster Management 3 0 0 3
SCI GE 23FSN253 Physical Chemistry of Food Constituents 3 0 0 3
Generic Elective B
SCI GE 23FSN261 Post-Harvest Technology 3 0 0 3
SCI GE 23FSN262 Food Bio Technology 3 0 0 3
SCI GE 23FSN263 Nutrition Education and Communication 3 0 0 3
Languages
Category Code Course Title L T P Credits
HUM 21TAM101  TAMIL I 2 0 0 2
HUM 21MAL101 MALAYALAM I 2 0 0 2
HUM 21HIN101  HINDI I 2 0 0 2
HUM 21TAM111  TAMIL II 2 0 0 2
HUM 21MAL111 MALAYALAM II 2 0 0 2
HUM 21HIN111 HINDI II 0 0 2
Free Electives Offered Under Humanities / Social Science Streams
Cat. Code Course Title L T P Credit
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
Eligibility

Admission

Eligibility

50% Marks Aggregate in Physics, Chemistry, and Mathematics/Biology in the Higher Secondary examination and a Valid Rank in the Amrita Entrance Examination-Physical Sciences

20% of the seats is reserved for Students with a valid Rank in Amrita Entrance Examination- Engineering, JEE, ISER, CUET, NEET.

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 qualifying examination
Examination Details
  • Duration – 2 Hours
  • Total Marks- 100
  • Physics- 25
  • Chemistry- 25
  • Mathematics/Biology- 25

Amrita Entrance Examination – Syllabus 2023

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

Fees Structure

PROGRAM FEES FOR THE YEAR 2023-2024
Slab 1 – for 10 % Top Slab 2 – for Next 10 % Slab 3 – for the Remaining
40,000 60,000 100,000

Facilities at a glance

  • Central Library
  • Hostel Accomodation
  • Sports Facilites
  • Banking Facilities
  • Transport
  • Medical Services
  • Canteen
  • General Store
  • CISCO
  • ICTS
  • Reprographic Facility
Amrita First in India & Top 100 in THE Impact Rankings 2021

Why Amrita

The top reasons to choose Amrita for your career

601-800th

World University Rankings 2019

141

BRICS Rankings 2020

801–1000th

World University Rankings 2019

168th

BRICS University Rankings 2020

7th

India University Rankings 2023

15th

Overall Rankings 2023
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7th Best
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Amrita Ranked No.1 in India Top 100 in The World
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Topmost
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