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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

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

B.Sc. (Hons) Food Science and Nutrition (4 Year)

Curriculum

Semester I Semester II Semester III Semester IV Semester V Semester VI Semester VII Semester VIII Professional Electives Languages Free Electives Offered Under Humanities / Social Science Streams

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

Curriculum

Curriculum & Syllabus – 2023 – 2024

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.

Downloads

Handbook 2024

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)

Scientific Knowledge: Apply the knowledge of biological sciences as a basis for understanding the role of food and nutrients in health and diseases.
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.
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.
Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the nutrition and health care practice.
Individual and team: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
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.
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):

Scientific Knowledge: Apply the knowledge of biological sciences as a basis for understanding the role of food and nutrients in health and diseases.
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.
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.
Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the nutrition and health care practice.
Individual and team: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
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.
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