BSc Nutrition Syllabus, Subjects, 1st Year, Semester, Yearly, Core, Elective, Skills, Colleges, Books

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Sounak Banerjee

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Bachelor Science in Nutrition is a 3 years undergraduate degree course that focuses on various aspects of food and nutritional value for human beings.

BSc Nutrition Syllabus consists of 14 Core Courses, 4 Discipline Specific Elective & 2 Skill Enhancement Courses and 4 Generic Elective Subjects. 

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The core subjects of the BSc Nutrition Syllabus include Nutritional Physiology, Nutritional Aspect Of Food Items, Nutritional Biochemistry, Diet Therapy, Community Nutrition, Epidemiology, Nutritional Assessment And Nutrition Programme etc

See Also: Nutrition Science Courses

Students will choose 2 between 4 Skill Enhancement Courses. Topics like Technology Of Fruits And Vegetables Or Environment Management And Public Health are included in SECs. General elective Courses include Nutritional Aspect Of Food Items, Physiological Aspect Of Nutrition, Nutrition: Life Cycle Approach etc. 

BSc Nutrition Course Details

Course Name BSc Nutrition
Course Level Undergraduate
Duration 3 Years
Admission Process Merit based and Entrance Exams
Top Entrance Exam AIIMS Entrance Test, JNU Entrance Test, DU Entrance Exam, JMI Entrance Exam, etc.
Eligibility 10+2 from a recognized educational Board.
Top Colleges All India Institute of Medical Sciences (AIIMS), New Delhi;
ST. Xavier’s College, Mumbai;
Suresh Gyan Vihar Institute, Jaipur; and
Christ University, Bangalore.
Average Fees INR 1 to 5 Lacs

BSc Nutrition Syllabus

Semester I Semester II
Computer Fundamentals Human Nutrition, Public Health, and Nutrition
Communication Skills and Personality Development Maternal and Child Health
Food Chemistry and Food & Nutrition Nutritional Biochemistry
Human Physiology -
Introduction to Food and Nutrition -
Semester III Semester IV
Business Mathematics and Statistics Food Quality & Analysis
Family Meal Planning Food Science and Food Preservation
Food Microbiology, Food Quality, and Analysis Fundamentals of Bakery & Confectionery
Industrial Management and Facility Planning -
Microbiology -
Semester V Semester VI
Dietetics Dietetics II
Ethics & Environmental Studies Diet & Patient Counselling
Food Processing Operations, Food Packaging, & Marketing Management Food Biotechnology and Food Service Management
Principles of Management Internship
Seminar -

BSc Nutrition Subjects

The subjects of BSc Nutrition are explained below. The important subjects from every year are taken into consideration. 

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BSc Nutrition First Year Subjects

  • Computer Fundamentals: Computer fundamentals include Arithmetic logical unit, Control unit, and Central processing unit. These are functional units. 
  • Human Nutrition, Public Health, and Nutrition: Public Health Nutrition takes a general approach focused on disease prevention and quality of life research. This nutrition field focuses on research in nutrition and nutritional sciences. 
  • Communication Skills and Personality Development: Effective communication skills play an important role in shaping your personality. Communication helps individuals express themselves in the most compelling way. 
  • Maternal and Child Health: Health (MCH) programs focus on women, children and family health issues such as: Access to recommended prenatal and healthy parenting, prevention of infant and maternal mortality, maternal and child mental health, newborn screening, and child immunization.

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BSc Nutrition Second Year Subjects

  • Business Mathematics and Statistics: Business mathematics is used by business organizations to record and manage business processes while statistics is the science of collecting, analyzing, presenting and interpreting data.
  • Food Quality & Analysis: Food analysis is a diverse and interdisciplinary research field with significant health, social and economic impact. It aims to characterize foods in terms of chemical composition, traceability, safety, quality, sensory perception, and nutritional value.
  • Family Meal Planning: Plan meals with a variety of foods so your family is more likely to get all the nutrients they need each day. Change the cooking method (e.g. grill, bake, grill, broil). Avoid serving the same food twice on the same day.
  • Food Science and Food Preservation: Food preservation consists of applying science-based knowledge through a variety of available techniques and processes to prevent food deterioration and spoilage and extend its shelf life.

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BSc Nutrition Third Year Subjects

  • Dietetics: The field of knowledge of nutrition and its effects on health, and the practical application of the scientific understanding of nutrition.
  • Ethics & Environmental Studies: Environmental ethics is a branch of applied philosophy that studies the conceptual underpinnings of environmental values and the more specific issues of social attitudes, behavior, and policies for protecting and conserving biodiversity and ecosystems.
  • Food Processing Operations, Food Packaging, & Marketing Management: Foods are combined in certain ways to change their properties, like Processed meats, dairy products, beverages, baking, freezing, dehydration, canning and bottling. Simply put, marketing management is the process of planning, executing, and tracking an organization's marketing strategy. 
  • Food Biotechnology and Food Service Management: Food biotechnology is a term for various processes for developing new or improved foods using organisms such as plants, animals, microorganisms, or parts of these organisms.

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Syllabus of Courses Related to BSc Nutrition

There are many Nutrition Science courses that focus on the study of metabolic and physiological responses of a body to diet. Some of the courses include BSc Nutrition and DieteticsBSc Food Science and Nutrition, BSc Clinical Nutrition and BSc Hons Nutrition. 

BSc Nutrition and Dietetics syllabus

Semester I Semester II
English Communications Environmental Science 
Food Science Human Physiology
Human Nutrition Nutrition Through a Life Cycle
Practicals
  • Food Science Practical
  • Human Nutrition Practical
Practicals
  • Human Physiology Practical
  • Nutrition Through Life Cycle Practical
Semester III Semester IV
Foodservice Management-I Food Microbiology
Human Development Food Service Management-II
Principles of Resource Management Principle of Interior Decoration
Practicals
  • Foodservice Management-I Practical
  • Human Development Practical
  • Principles of Resource Management Practical
Practicals
  • Food Microbiology Practical
  • Food Service Management-II Practical
  • Principle of Interior Decoration Practical
Semester V Semester VI
Basic Dietetics Advanced Dietetics
Sports Nutrition Food Standard and Quality Control
Practicals
  • Basic Dietetics Practical
  • Sports Nutrition Practical
Practicals
  • Advanced Dietetics Practical
  • Food Standard and Quality Control Practical

BSc Food Science and Nutrition Syllabus

Semester I Semester II
Culinary Science Computer Fundamentals
Communication Skills & Personality Development Food Chemistry and Food Microbiology
Human Physiology Public Health Nutrition
Introduction to Food & Nutrition -
Maternal & Child Health -
Semester III Semester IV
Dietetics Food Science
Food Preservation Fundamentals of Bakery & Confectionary
Food Quality & Analysis Nutritional Biochemistry
Ethics & Environmental Studies Seminar
Semester V Semester VI
Dietetics-II Diet & Patient Counselling
Food Science-II Food Service Management
Food Design & Product Development Internship
Food Processing & Packaging Operations Grand Viva
Fundamentals of Bakery & Confectionary -
Project / Term Paper -

BSc Clinical Nutrition Syllabus

Semester I Semester II
Basic Nutrition Basics of Computers
English Nutritional Biochemistry
Human Physiology -
Semester III Semester IV
Basic Dietetics Clinical Training
Family meal Management Personnel Management
Food Science and Food Microbiology -
Semester V Semester VI
Advanced Dietetics Project Work
Community Nutrition -
Dietetics and Counseling -

BSc Hons Nutrition Syllabus

Semester I Semester II
:Basic Food Science-I Basic Food Science-Ii
Basic Food Science-I (Practical) Basic Food Science-Ii (Practical)
Human Physiology-I Human Physiology-Ii
Human Physiology-I (Practical) Human Physiology-Ii (Practical)
Semester III Semester IV
Community Nutrtion Diet Therapy-I
Community Nutrtion (Practical) Diet Therapy-I
Food Commodities Nutritional Biochemistry-I
Food Commodities (Practical) Nutritional Biochemistry-I
Human Nutrition-II -
Human Nutrition-II (Practical) -
Semester V Semester VI
Diet Therapy-II Food Microbiology
Diet Therapy-II (Practical) Food Microbiology (Practical)
Nutritional Biochemistry-II Food Preservation
Nutritional Biochemistry-II (Practical) Food Preservation (Practical)

BSc Nutrition Scope

Healthcare professionals who deal with nutrition are in high demand. People today pay more attention to their health. The nutritionist profession offers lucrative opportunities. Candidates with a bachelor's such as B.Sc Nutrition can have a great career. Some hospitals and private medical centers employ nutritionists. Some physicians practice and work on an individual level and appoint dietitians to provide nutritional support to their patients. B.Sc Nutrition graduates can choose one of the following job roles to pursue a career:

  • Nutritionist
  • Food Technologist
  • Health Promotion Specialist
  • Food Processing Consultant
  • Nutritional Therapist
  • Faculty

BSc Nutrition Books

Name of the Books Auhtor
Introductory Nutrition Guthrie, Hele, Andrews
Fundamentals of Foods and Nutrition Mudambi S.R, M.V Rajgopal
Clinical Nutrition & Dietetics F. P. Antia and Philip Abraham

BSc Nutrition Syllabus: FAQs

Ques. What is BSc Nutrition?

Ans. Bachelor Science in Nutrition is a 3 years undergraduate degree course that focuses on various aspects of food and nutritional value for human beings. 

Ques. What is the eligibility criteria for admission to BSc Nutrition programme?

Ans. Minimum eligibility criteria is students mst have qualified the Senior Secondary Examination with 50% marks from a recognized educational Board and have studied Biology or Life Science as one of the main subjects. 

Ques. What are the Job options after BSc Nutrition?

Ans. The Job options after BSc Nutrition includes:

  • Food Technologist
  • Health Promotion Specialist
  • Food Processing Consultant
  • Nutritional Therapist

Ques. What is the average salary of BSc Nutrition?

Ans. INR 3,25,000 - INR 4,50,000 PA. is the average salary of BSc Nutrition graduate.

Ques. What are the top colleges for pursuing BSc Nutrition?

Ans. All India Institute of Medical Sciences (AIIMS), New Delhi; ST. Xavier’s College, Mumbai; Suresh Gyan Vihar Institute, Jaipur; Christ University, Bangalore; Madras Christian College (MCC), Chennai are the top colleges for pursuing BSc Nutrition.

Ques. What can courses be doone after BSc Nutrition?

Ans. M.Sc. Nutrition and Dietetics can be done after completion of BSc Nutrition. It has four major specialized fields of nutrition which includes Public Health Nutrition, Clinical Nutrition,Food Science and Technology, and Sports Nutrition.

Ques. What are the entrance exams for BSc Nutrition?

Ans. AIIMS Entrance Test, JNU Entrance Test, DU Entrance Exam, JMI Entrance Exam, etc. are the common entrance exams for BSc Nutrition.

Ques. What are the common project topics of BSc Nutrition?

Ans. The common project topics of BSc Nutrition:

  • Keto diet and risk considerations
  • Dietary changes during the COVID-19 pandemic
  • Nutrition vs. physical activity for healthy weight management
  • Methods for improving physical fitness while limiting calorie intake

Ques. What are the subjects in BSc Nutrition?

Ans. Principles of Nutrition, Food Microbiology, Family Meal Management, Quantity Food Service and Physical Facilities, Food Science, Food Service Management, Chemistry and other subjects.

Ques. Is it worth doing BSc nutrition?

Ans. Yes, because Nutrition is a fast growing field in India as people are becoming more health conscious. Also there is plenty of job opportunities in various sectors after completion of the course such as government hospitals, government's health department, school, organizations and more.

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