Bachelor of Science (BSc) in Food, Nutrition and Dietetics

Overview

This B.Sc programme blends theoretical and practical knowledge in nutrition science, community and clinical dietetics, and food service management. Students learn about nutrition assessment, therapeutic diets, menu planning, food production, quality control, and management principles. Practical training includes lab sessions, internships in hospitals or food service environments, and community outreach. Graduates can work as nutritionists or dietitians in hospitals, wellness centres, food-service organisations, NGOs, or pursue higher studies in nutrition or allied fields.

Eligibility

Pass in 10+2 with Physics, Chemistry, Biology (PCB)

Usually with minimum marks of 50–60%, depending on reserved categories or management quota policies

Some colleges (e.g. PSG College) allocate 50 seats, with 90% merit-based and 10% management quota allocations

Minimum Education