The B.Sc. in Food, Nutrition, and Dietetics is a comprehensive three-year undergraduate programme that lays a strong foundation in nutritional science, food technology, and dietetics. The curriculum blends theory with practical experience in human physiology, food chemistry, therapeutic nutrition, diet planning, and public health nutrition.
Hands-on training includes laboratory work, internships, community projects, and elective specialisations in emerging fields like gut health, nutrigenomics, and critical care nutrition. The programme also enhances employability with value-added skills in communication, digital marketing, content creation, and entrepreneurship.
Students may opt for a fourth year to attain a B.Sc. (Honours) degree, based on performance and eligibility.