Program Objectives
The prospectus describes Food & Nutrition as a discipline that helps students understand the nature and properties of food and the cultural, social and economic influences that shape nutritional science, food technology and product development.
Students are trained to apply scientific principles behind food preparation and food production in different settings.
The discipline also develops professional capabilities, values and attitudes that support healthy lifestyle decision-making and positive social contribution.
Career Scope
- Nutritionist and dietitian roles
- Menu planning and meal service work
- Teaching and academic support
- Entrepreneurship in food-related ventures
- Community health and nutrition programs
- Food microbiology and food technology roles
- Chef, hotel management and catering work
- Research and nutritional analysis
Eligibility for Specialization
- Students should secure 3.0 CGPA in semesters 1 to 4.
- At least 70% marks are required in the subject of Food & Nutrition.
- Attendance should remain at 80% up to the 4th semester.
- Students must have studied and passed English and Chemistry with good results in semesters 1 to 4.
- Eligible candidates must qualify a written test and interview.
- Final selection remains subject to the availability of seats.
Major Course Highlights
- HEF-101 Fundamentals of Food & Nutrition
- HEF-102 Meal Management
- HEF-203 Food Preservation
- HEF-204 Experimental Foods
- HEF-205 Advanced Nutrition
- HEF-206 Dietetics
- HEF-307 Physiological Aspects of Nutrition
- HEF-308 Nutritional Biochemistry I
- HEF-309 Food Microbiology
- HEF-410 Community Nutrition
- HEF-411 Nutritional Biochemistry II
- HEF-412 Food Technology
- HEF-413 Institutional Management
- HEF-414 Food Analysis
- HEF-415 Life Cycle Nutrition
- HEF-416 Nutritional Management in Disasters
- HEF-417 Applied Nutrition
- HEF-418 Nutrition, Health and Prevention
- HEF-419 Sport Nutrition
- HEF-420 Food Allergies
The prospectus also highlights thematic snack party and lunch activities as part of practical learning in this discipline.