school of allied healthcare & sciences (honours)

Bachelors in Nutrition & Dietetics (Honours)

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Programme Overview

The Bachelor’s in Nutrition and Dietetics programme at several colleges is an esteemed course tailored for those passionate about the dynamic fields of food science and nutrition. This 4-year Bachelor’s degree-level Honours programme (including 6 months of Clinical Training/Internship) is designed to provide in-depth academic knowledge and hands-on clinical exposure. There are no Honours with Research pathways in this programme. Offered at some of the best colleges for Bachelor's in Nutrition and Dietetics in India, it provides a comprehensive exploration of the intricate relationship between food, health, and well-being. With a total of 176 credits, the curriculum ensures academic rigour while covering diverse topics, including macro- and micronutrients, dietary patterns, food science, and the principles of therapeutic nutrition.

Upon completing the programme, graduates are well-prepared for a wide range of career opportunities. The scope of a Bachelor’s in Nutrition and Dietetics encompasses diverse career paths, including clinical nutrition, community health, research, and food industry management. The integrated 6-month clinical training/internship strengthens practical competence, enabling students to apply theoretical knowledge in real-world healthcare and community settings. From roles in hospitals, research institutions, and community nutrition programmes to positions in the food industry and academia, the Bachelor’s in Nutrition and Dietetics course opens doors to diverse and rewarding paths. With a strong focus on practical skills, structured clinical exposure, and real-world applications, this programme ensures that students not only earn a degree but also cultivate the expertise required to make a meaningful impact in food science a

Description	3 Years Degree Programme	4 Years Honours Programme
Award	Bachelor of Science (B.Sc.)	Bachelor of Science (Honours with 6 months of Clinical Traning/Internship)
No. of Credits	120 minimum and as specified.	176 minimum and as specified.

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Telephone

+91 92073 55555

enquiry.kochi@jainuniversity.ac.in

Program code

0000

Duration

03 Years

Study Campus

JAIN University, Kochi Campus

Curriculum Structure

Bachelors in Nutrition and Dietetics syllabus covers topics such as food microbiology, clinical nutrition, community nutrition, and therapeutic dietetics. Students also benefit from exposure to advanced technologies and assessment tools that keep them abreast of the latest developments in the ever-evolving realm of food science and nutrition.

Introduction to Nutrition

Human Physiology

Computer Application

Nutrition Through Life Cycle

Food Science

Bakery Science

Food Preservation

Nutritional Biochemistry

Food Safety and Quality

Assurance

English – 1

English – II

Legal Aspects of Healthcare

Communicative English

Healthcare Administration

Environmental Studies

Food Processing

Food Biotechnology

Nutraceuticals

Indian Constitution

Food Analysis

Food Packaging

Dietetics I

Food Microbiology

Food Product Development

Diet and Disease

Management I

Dietetics II

Public Health and Nutrition

Food Service Management

Diet and Nutrition

Counselling

Food Chemistry

On Job Training (OJT)

Course Highlights

Nutrition Science in Action

Learn how nutrients impact human health and apply this knowledge in creating balanced diets and therapeutic meal plans.

Clinical & Community Nutrition

Gain real-world exposure by working on dietary management for patients, as well as nutrition programmes for communities.

Food Innovation & Safety

Explore food processing, product development, and quality control to bridge the gap between health science and the food industry.

Career Outcomes

Graduates of Bachelors in Nutrition & Dietetics can look forward to diverse and rewarding career opportunities across healthcare, wellness, research, and the food industry. They can build careers as clinical dietitians, nutrition consultants, public health professionals, or food quality specialists, contributing to hospitals, fitness centers, NGOs, research institutions, and food manufacturing companies. With the rising demand for preventive healthcare and lifestyle management, graduates are also well-positioned to pursue entrepreneurial ventures in diet consultancy, wellness coaching, and nutrition-focused product development, making a meaningful impact on individual and community health.

Clinical Dietitian/Nutritionist

Community Nutritionist

Food Service Manager

Research Assistant

Sports Nutritionist

Wellness Consultant

Public Health Nutritionist

Entrepreneur in Health and Nutrition

Food Industry Consultant

Educator/Teacher

FAQs

The curriculum covers foundational and applied areas such as food science, food microbiology, nutritional biochemistry, dietetics, diet and disease management, public health nutrition, food packaging and preservation, and food service management. It also includes practical labs and on-job training to strengthen hands-on skills in nutritional assessment and diet planning.

The programme includes OJT in the final semesters, where students work in real settings such as hospitals, community health programmes, food service units, or wellness centres. This training gives practical exposure to diet planning, patient counselling, and community nutrition activities, preparing students to apply classroom learning in professional environments.

Eligibility requires passing 10+2 in Science with Physics, Chemistry, Biology and English with a minimum of 50% aggregate, which means the focus is on science subjects at the 12th level. This ensures students have the foundational biology and chemistry knowledge needed for advanced nutrition science.

Students engage in laboratory work on food analysis, food safety, microbiology, dietetics labs, and field assignments that connect nutrition principles with real population health issues. These practicals build competencies in diet planning, nutritional assessment, and food science applications.

Besides becoming a dietitian or nutritionist, graduates can work in sports nutrition support, food product development, nutrition education/communication, public health nutrition planning, food quality assurance, and wellness consultancy in corporate or community settings