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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 Dates
 

Commencement of Application Form : January 3, 2025

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 AMRITA VALUE PROGRAMMES Free Electives Offered Under Humanities / Social Science Streams
Semester I
Course

Code

 Course Title LTP Credits
25FSN101 Food Science & Experimental Foods 3 1 0 4
25FSN102 Principles of Nutrition 3 1 0 4
25FSN103 Food Processing Preservation– 1 2 2 0 4
25FSN181 Food Science & Experimental Foods (P) 0 0 3 1
24ENG101     English I 2 0 0 2
Language I 2 0 0 2
22ADM101 Foundations of Indian Heritage 2 0 1 2
22AVP103 Mastery Over Mind 1 0 2 2
Total credits 21
Semester II
Course

Code

 Course Title LTP Credits
25FSN111 Nutrition Through life Span 3 1 0 4
25FSN112 Human Physiology 3 0 1 4
25FSN113 Food Processing and Preservation -II 3 1 0 4
25FSN114 Food Chemistry 3 0 0 3
25FSN182 Nutrition Through life Span (P) 0 0 3 1
25FSN183 Food Processing and Preservation (P) 0 0 3 1
25FSN184 Food Chemistry(P) 0 0 3 1
24ENG111 English II 1 0 2 2
Language II 2 0 0 2
22ADM111 Glimpses of Glorious India 2 0 1 2
Total credits 24
Semester III
Course

Code

 Course Title LTP Credits
25FSN201 Nutritional Biochemistry 3 1 0 4
25FSN202 Clinical Nutrition and Dietetics – I 2 2 0 4
25FSN281 Nutritional Biochemistry (P) 0 0 3 1
25FSN282 Clinical Nutrition and Dietetics-I (P) 0 0 3 1
Professional Elective A* 3 0 0 3
Generic Elective A# 3 0 0 3
25FSN203 Basics of Computer Applications 2 0 0 2
Free Elective 1** 2 0 0 2
23LSK201 Life Skills I 1 0 2 2
Amrita Value Programme I 1 0 0 1
Total credits 23
Semester IV
Course Title LTP Credits
25FSN211 Food Microbiology 3 0 0 3
25FSN212 Clinical Nutrition and Dietetics – II 2 2 0 4
25FSN283 Food Microbiology (P) 0 0 3 1
25FSN284 Clinical Nutrition and Dietetics-II (P) 0 0 3 1
24ENV200 Environmental Science and Sustainability 3 1 0 4
Professional Elective B* 3 0 0 3
Free Elective 2** 2 0 0 2
23LSK211 Life Skills II 1 0 2 2
25FSN290*** Live in Labs *** 0 0 3 3
Amrita Value Programme II 1 0 0 1
Total credits 24
Semester V
Course Code Course Title LTP Credits
25FSN301 Food Product Development and Marketing 3 1 0 4
25FSN302 Food Service Management 3 1 0 4
Generic Elective B# 3 0 0 3
25FSN303 Packaging and Labelling of Food Products 2 1 0 3
25FSN381 Food Product Development (P) 0 0 3 1
25FSN382 Food Service Management (P) 0 0 3 1
23LSK301 3 1 0 2 2
25FSN390*** Live in Labs ***/ Professional Elective A* 0 0 3/3 0 0 3
Total credits 21
Semester VI
Course Code Course Title LTP Credits
25FSN311 Community Nutrition 3 1 0 4
25FSN312 Analytical Instrumentation 2 0 0 2
Generic Elective -A# 3 0 0 3
25FSN313 Food Product Evaluation 1 1 0 2
Professional Elective B* 3 0 0 3
25FSN314 Research Methodology and Bio Statistics 2 2 0 4
25FSN383 Food Analysis (P) 0 0 3 1
25FSN399 Project (Additional for Exit Option) 6
25FSN398# Internship#/Core elective (Continuing Students) 3
Total credits 22/25
Total credits(I+II+III+IV=V+VI) 135/138
Semester VII
Course

Code

 Course Title LTP Credits
25FSN401 Public Health Nutrition 2 2 0 4
Professional Elective- A* 3 0 0 3
Generic Elective -B# 3 0 0 3
25FSN402 Nutraceuticals and Functional Foods 3 1 0 4
25FSN403 Food & Nutrition Research Techniques 3 1 0 4
Professional Elective- B* 3 0 0 3
25FSN481 Techniques of Experimental Nutrition 0 0 3 2
Total credits 23
Semester VIII
Course

Code

 Course Title LTP Credits
25FSN411 Nutrition in Health and Fitness 3 1 0 4
Professional Elective- C* 3 0 0 3
Generic Elective –A / B# 3 0 0 3
25FSN499 Major Project 12
Total credits 22
Total Credits (I+II+III+IV+V+VI+VII+VIII) 180

* 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
ELECTIVES A
25FSN331 Food Hygiene and Sanitation 3 0 0 3
25FSN332 Adolescence Health and Lifestyle 3 0 0 3
25FSN333 Nutrition for Athletes 3 0 0 3
ELECTIVES B
25FSN341 Home-scale preservation of foods 3 0 0 3
25FSN342 Basics of Food Engineering 3 0 0 3
25FSN343 Career Opportunities in Food Science and Nutrition 3 0 0 3
ELECTIVES C
25FSN351 Bakery and Confectionery 2 0 1 3
25FSN352 Hospitality Management 3 0 0 3
25FSN353 Food Safety and Quality control 2 1 0 3
CORE ELECTIVES
Course Code Course Title LTP Credits
25FSN361 Food Fortification 3 0 0 3
25FSN362 Food Industry Management 3 0 0 3
GENERIC ELECTIVES

GENERIC ELECTIVE A
Course Code Course Title LTP Credits
25FSN371 Food Toxicology 3 0 0 3
25FSN372 Nutrition in Emergencies and Disaster Management 3 0 0 3
25FSN373 Physical Chemistry of Food Constituents 3 0 0 3
GENERIC ELECTIVE B
25FSN375 Post-Harvest Technology 3 0 0 3
25FSN376 Food Bio Technology 3 0 0 3
25FSN377 Nutrition Education and Communication 3 0 0 3
Languages
Paper I
24MAL101 Malayalam I 2 0 0 2
24HIN101 Hindi I 2 0 0 2
24KAN101 Kannada I 2 0 0 2
24SAN101 Sankrit I 2 0 0 2
24TAM101 Tamil I 2 0 0 2
24ENG100 Additional English – I 2 0 0 2

 

Paper II
24MAL111 Malayalam II 2 0 0 2
24HIN111 Hindi II 2 0 0 2
24KAN111 Kannada II 2 0 0 2
24SAN111 Sanskrit II 2 0 0 2
24TAM111 Tamil II 2 0 0 2
24ENG110 Additional English – II 2 0 0 2
AMRITA VALUE PROGRAMMES
Course Code Title L-T-P Credits
22ADM201 Strategic Lessons from Mahabharatha 1-0-0 1
22ADM211 Leadership from Ramayana 1-0-0 1
22AVP210 Kerala Mural Art and Painting 1-0-0 1
22AVP201 Amma’s Life and Message to the modern world 1-0-0 1
22AVP204 Lessons from the Upanishads 1-0-0 1
22AVP205 Message of the Bhagavad Gita 1-0-0 1
22AVP206 Life and Message of Swami Vivekananda 1-0-0 1
22AVP207 Life and Teachings of Spiritual Masters of India 1-0-0 1
22AVP208 Insights into Indian Arts and Literature 1-0-0 1
22AVP213 Traditional Fine Arts of India 1-0-0 1
22AVP214 Principles of Worship in India 1-0-0 1
22AVP215 Temple Mural Arts in Kerala 1-0-0 1
22AVP218 Insights into Indian Classical Music 1-0-0 1
22AVP219 Insights into Traditional Indian Painting 1-0-0 1
22AVP220 Insights into Indian Classical Dance 1-0-0 1
22AVP221 Indian Martial Arts and Self Defense 1-0-0 1
22AVP209 Yoga and Meditation 1-0-0 1
Free Electives Offered Under Humanities / Social Science Streams
FREE ELECTIVES OFFERED UNDER HUMANITIES / SOCIAL SCIENCE STREAMS
Course Code Title L T P Credit
23CUL230 Achieving Excellence in Life – An Indian Perspective 2 0 0 2
23CUL231 Excellence in Daily Life 2 0 0 2
23CUL232 Exploring Science and Technology in Ancient India 2 0 0 2
23CUL233 Yoga Psychology 2 0 0 2
23ENG230 Business Communication 1 0 3 2
23ENG231 Indian Thought through English 2 0 0 2
23ENG232 Insights into Life through English Literature 2 0 0 2
23ENG233 Technical Communication 2 0 0 2
23ENG234 Indian Short Stories in English 2 0 0 2
23FRE230 Proficiency in French Language (Lower) 2 0 0 2
23FRE231 Proficiency in French Language (Higher) 2 0 0 2
23GER230 German for Beginners I 2 0 0 2
23GER231 German for Beginners II 2 0 0 2
23GER232 Proficiency in German Language (Lower) 2 0 0 2
23GER233 Proficiency in German Language (Higher) 2 0 0 2
23HUM230 Emotional Intelligence 2 0 0 2
23HUM231 Glimpses into the Indian Mind – the Growth of Modern India 2 0 0 2
23HUM233 Glimpses of Indian Economy and Polity 2 0 0 2
23HUM234 Health and Lifestyle 2 0 0 2
23HUM235 Indian Classics for the Twenty-first Century 2 0 0 2
23HUM236 Introduction to India Studies 2 0 0 2
23HUM237 Introduction to Sanskrit Language and Literature 2 0 0 2
23HUM238 National Service Scheme 2 0 0 2
23HUM239 Psychology for Effective Living 2 0 0 2
23HUM240 Psychology for Engineers 2 0 0 2
23HUM241 Science and Society – An Indian Perspective 2 0 0 2
23HUM242 The Message of Bhagwat Gita 2 0 0 2
23HUM243 The Message of the Upanishads 2 0 0 2
23HUM244 Understanding Science of Food and Nutrition 2 0 0 2
23HUM245 Service Learning 2 0 0 2
23JAP230 Proficiency in Japanese Language (Lower) 2 0 0 2
23JAP231 Proficiency in Japanese Language (Higher) 2 0 0 2
23SWK230 Corporate Social Responsibility 2 0 0 2
23SWK231 Workplace Mental Health 2 0 0 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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