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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 in Food Science and Nutrition is a full time, undergraduate program of three years.
  • It mainly focuses on the interface between Human Nutrition and Food Science as well as an integration of the two disciplines. The core subjects present in the curriculum are epidemiology, food microbiology, food science, public health, physiology practical etc.

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 in Food Science and Nutrition is a full time, undergraduate program of three years.
  • It mainly focuses on the interface between Human Nutrition and Food Science as well as an integration of the two disciplines. The core subjects present in the curriculum are epidemiology, food microbiology, food science, public health, physiology practical etc.

Curriculum

Semester I
Category Code Course Title L T P Credits
SCI 21FSN101 Food Science 3 1 0 4
SCI 21FSN102 Principles of Nutrition 3 1 0 4
SCI 21FSN103 Introduction to Physical Chemistry of Foods 3 0 0 3
SCI 21FSN181 Food Science (P) 0 0 2 1
CSE 21FSN104 Basics of Computer Applications 2 0 0 2
HUM 21ENG103 Communicative English 2 0 1 3
HUM Language I 2 0 0 2
CUL 21CUL101 Cultural Education I 2 0 0 2
Total credits 21
Semester II
Category Code Course Title L T P Credits
SCI 21FSN111 Nutrition Through life Span 3 1 0 4
SCI 21FSN112 Human Physiology 3 0 1 4
SCI 21FSN113 Food Microbiology 3 0 0 3
SCI 21FSN114 Food Chemistry 3 0 0 3
SCI 21FSN182 Nutrition Through life Span (P) 0 0 2 1
SCI 21FSN183 Food Chemistry (P) 0 0 2 1
HUM 21ENG111 Professional Communication 1 0 2 2
HUM Language II 2 0 0 2
CUL 21CUL111 Cultural Education II 2 0 0 2
Total credits 22
Semester III
Category Code Course Title L T P Credits
SCI 21FSN201 Nutritional Biochemistry 3 1 0 4
SCI 21FSN202 Clinical Nutrition and Dietetics – I 2 2 0 4
SCI 21FSN203 Food Processing and Preservation Technology -I 2 2 0 4
SCI 21FSN204 Food Safety and Quality control 2 1 0 3
SCI 21FSN281 Clinical Nutrition and Dietetics (P I) 0 0 2 1
SCI 21FSN282 Nutritional Biochemistry (P) 0 0 2 1
Free Elective 1** 2 0 0 2
CIR 21SSK202 Soft skill -1 1 0 3 2
Total credits 21
Semester IV
Category Code Course Title L T P Credits
SCI 21FSN211 Food Processing and Preservation Technology -II 3 1 0 4
SCI 21FSN212 Clinical Nutrition and Dietetics – II 2 2 0 4
SCI 21FSN213 Bakery and Confectionery 2 0 1 3
SCI 21FSN214 Food Biotechnology 3 0 0 3
CES 21ENV211 Environment and Sustainability 3 0 0 3
SCI 21FSN283 Clinical Nutrition and Dietetics (P II) 0 0 2 1
SCI 21FSN284 Food Processing and Preservation – (P) 0 0 2 1
Free Elective 2** 2 0 0 2
CIR 21SSK212 Soft skill -2 1 0 3 2
21FSN290 Live in Labs *** [3]
Total credits 23
Semester V
Category Code Course Title L T P Credits
SCI 21FSN301 Food Product Development and Marketing 3 1 0 4
SCI 21FSN302 Food Service Management 3 1 0 4
SCI 21FSN303 Post-Harvest Technology 3 1 0 4
SCI 21FSN304 Packaging and Labelling 2 1 0 3
SCI 21FSN381 Food Product Development (P) 0 0 2 1
SCI 21FSN382 Food Service Management (P) 0 0 2 1
SCI Professional Elective A* 3 0 0 3
CIR 21SSK302 Soft skill – 3 1 0 3 2
21FSN390 Live in Labs *** [3]
Total credits 22
Semester VI
Category Code Course Title L T P Credits
SCI 21FSN311 Community Nutrition and Public Health 3 1 0 4
SCI 21FSN312 Analytical Instrumentation 2 0 0 2
SCI 21FSN313 Nutrition Education and Communication 2 0 0 2
SCI 21FSN314 Food Product Evaluation 1 1 0 2
SCI Professional Elective B* 3 0 0 3
SCI 21FSN383 Food Analysis (P) 0 0 2 1
SCI 21FSN399 Project 6
Total credits 21
Total credits(I+II+III+IV=V+VI) 129
Professional Electives
Category Code Course Title L T P Credits
Electives A-V Semester
SCI 21FSN231 Food Hygiene and Sanitation 3 0 0 3
SCI 21FSN232 Adolescence Health and Lifestyle 3 0 0 3
SCI 21FSN233 Sports Nutrition 3 0 0 3
Electives B- VI Semester
SCI 21FSN331 Home scale preservation of foods 3 0 0 3
SCI 21FSN332 Nutraceuticals and Nutrigenomics 3 0 0 3
SCI 21FSN333 Career Opportunities in Food Science and Nutrition 3 0 0 3
Languages
Category Code Course Title L T P Credits
HUM 21TAM102 Tamil I 2 0 0 2
HUM 21MAL102 Malayalam I 2 0 0 2
HUM 21HIN102 Hindi I 2 0 0 2
HUM 21TAM112 Tamil II 2 0 0 2
HUM 21MAL112 Malayalam II 2 0 0 2
HUM 21HIN112 Hindi II 2 0 0 2
Free Electives Offered Under Humanities / Social Science Streams
Category Code Course Title L T P Credits
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
  • Cleared 10+2 (Physics/Biology/Chemistry/ Maths /Computer science/ others) or any other equivalent qualification from a recognized school board.
  • A minimum score of at least 55% in the qualifying examinations

Program Overview

Career Opportunities
  • The B.Sc. Food Science and Nutrition course graduates can work as a Fitness Trainer & Aerobics Instructor, Food Research Analyst, Food Services Manager, Food Technologist, Consultant-Nutrition & Dietician, Teacher & Lecturer etc.
  • Eligible for higher learning in M.Sc. Food Science and Nutrition, Food Technology, Clinical Nutrition, 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)

Program Outcomes are statements that describe what students are expected to know and be able to do upon graduating from the Program. These relate to the skills, knowledge, attitude and behaviour that students acquire through the program. NBA has defined the Program Outcomes for each discipline.

Programme Education Objective (PEO):

Food Science graduates will be able to:

  • PEO1: Confidently pursue higher studies and research
  • PEO2: Serve in core food industry, which leverages diverse food science domains including food chemistry, product development, safety & quality control.
  • PEO3: Become an entrepreneur confidently
  • PEO4: Perform well in applied nutrition fields including public health and clinical nutrition
  • PEO5: Contribute to the 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: Understand the significance of diverse food groups in relation to health.
  • PSO2: Comprehend the association between nutrients with physiology, diseases and dietary solutions.
  • PSO3: Associate the theoretical knowledge and skills acquired to the food industry.
  • PSO4: Apply knowledge and technical skills in assessing, evaluating and providing health care solutions for individuals and communities.

Fees Structure

Will Update Soon

Program Fees for the year 2019-2021
CAMPUS TUITION FEES
PER SEM
TUITION FEES
TOTAL
HOSTEL & MESS
PER YEAR
Coimbatore * * *

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 2020

141

BRICS Rankings 2020

801–1000th

World University Rankings 2020

168th

BRICS University Rankings 2020

5th

India University Rankings 2020

12th

Overall Rankings 2020
ranking
5th Best
University in India
ranking
Amrita Ranked No.1 in India Top 100 in The World
ranking
Topmost
‘A++’ Grade
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