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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 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.
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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

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 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.

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
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
Semester II
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
Semester III
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
Semester IV
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
Semester V
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
Semester VI
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
Semester VII
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
Semester VIII
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.

Professional Electives
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
Languages
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
Free Electives Offered Under Humanities / Social Science Streams
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
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.
Eligibility Criteria (Coimbatore)

A minimum of aggregate 50% marks in Physics, Chemistry, and Mathematics/Biology in +2 examination.

Selection Process

Selection for the undergraduate program is based on a thorough evaluation of candidates’ performance in their Plus Two examinations.

 

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 Accomodation
  • Sports Facilites
  • Banking Facilities
  • Transport
  • Medical Services
  • Canteen
  • General Store
  • CISCO
  • ICTS
  • Reprographic Facility
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