Bachelor of Science in Food, Nutrition, and Dietetics

Short description:
Four-year applied science program integrating food science, nutrition, and clinical dietetics with intensive laboratory exposure and professional training.

Description:
Curriculum builds scientific grounding in chemistry, biochemistry, microbiology, physiology, and food processing, then advances into diet therapy, community nutrition, nutraceuticals, epidemiology, and research. Structure balances theory with practical labs, field work, internships, and a thesis. Trains graduates to assess nutritional needs, design diet plans, manage food systems, develop food products, ensure quality and safety, and support public-health nutrition initiatives.

Curricular structure (summary table—compressed from full listing):

Features:
167-credit load with heavy lab emphasis.
Early laboratory induction.
Integrated research, biostatistics, and methodology training.
Elective pathways in food technology or clinical/public-health nutrition.
Full internship and thesis for professional readiness.
Alignment with clinical, community, and industrial nutrition sectors.

Fee:
Tentative: NPR 1,097,000.

Admission process (points):
10+2 Science or equivalent (Physics, Chemistry, English + Biology/Math/Computer) with GPA ≥ 2.0 or ≥45%.
Eligible diplomas accepted with same subject requirements.
A-Level candidates require equivalent subject set and minimum marks.
Must sit Purbanchal University Faculty of Science and Technology entrance exam.
Document verification at admission.

Job prospects:
Clinical dietitian.
Nutrition officer.
Public-health nutrition specialist.
Food technologist.
Quality-control officer.
Product development technologist.
Community nutrition worker.
Research assistant in food and nutrition labs