About the course
B.Sc Food Science and Nutrition is a 3 year long undergraduate course that deals with Microbiology, Public Health, Physiology, Epidemiology, etc. It is a
multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems
associated with the many facets of the food system. Jobs after B.Sc Food Science and Nutrition include Food Research Analyst, Nutrition, Dietitian, etc.
B.Sc Food Science and Nutrition is an undergraduate degree programme. The duration of the course is three years spread across six semesters. The course provides
information on different food groups and their nutritional value. It covers food preparation, food packaging, and dietetics.
Eligibility
- MINIMUM EDUCATION - Completion of 10+2 (higher secondaryeducation) from a recognised board.
- MINIMUM MARKS - It is crucial to acquire a minimum aggregate score of 50% in class 12th.
- Candidates should pass the qualifying examination in the Science stream with biology as a mandatory subject.
Why to study Bsc Food Science
- The food industry is one of the largest and fastest-growing sectors worldwide. With an increasing global population and changing dietary habits, there’s a continuous need for food scientists who can help create safe, nutritious, and sustainable food products.
- A BSc in Food Science opens doors to a wide variety of careers. Graduates can work in food production, quality control, food safety, research, development and marketing roles. You can find jobs in government agencies, private companies, research institutions, and even start your own food-related business.
- Food scientists play a crucial role in ensuring the safety and quality of the food we eat. By studying food science, you can contribute to solving global issues like foodborne diseases, malnutrition, and food security.
- Food science is constantly evolving, with innovations in food processing, packaging, and preservation technologies. You’ll be at the forefront of cutting-edge developments, such as plant-based foods, sustainable packaging, and biotechnology.
- Food science is an interdisciplinary field that blends chemistry, biology, engineering, and nutrition. This means you’ll not only gain a deep understanding of the food production process but also the science behind the nutrients, additives, and preservatives that are crucial for maintaining food quality and safety.
- As the world faces environmental challenges, food scientists are working on sustainable food practices. Whether it’s developing eco-friendly packaging, reducing food waste, or exploring alternative protein sources, studying food science equips you to contribute to creating a more sustainable food system.
Scope of Bsc Food Science
- Ensuring that food products meet the required standards for safety and quality is a key role for food scientists. This includes overseeing hygiene, sanitation, and compliance with food regulations.
- Many food scientists work in R&D, developing new food products, improving existing ones, or exploring innovative food technologies like plant-based foods and alternative proteins.
- The food industry is a global sector, and food scientists are in demand worldwide. Whether it’s working with multinational food corporations, government agencies, or international NGOs focusing on food security, there are abundant opportunities across different countries.
- Food science is an interdisciplinary field, combining principles from biology, chemistry, engineering, and nutrition. This broad base of knowledge means food scientists can work in diverse roles, ranging from laboratory research and quality assurance to consumer behavior and marketing.
- Food scientists have a significant impact on public health by ensuring that food products are safe, nutritious, and accessible. Graduates can work in regulatory agencies, public health organizations, and government bodies, helping to create policies and guidelines that ensure food safety.
- After completing a BSc in Food Science, there are numerous opportunities for further study, including specialized postgraduate degrees in food safety, nutrition, or food technology. Specialization can open doors to higher-paying roles or academic and research positions.
Top 10 colleges in India
| RANK | NAME OF THE COLLEGE | AVG PACKAGE | NO OF SEATS |
|---|---|---|---|
| 11 | BANARAS HINDU UNIVERSITY, Varanasi | 4-16LPA | 30 |
| 15 | UNIVERSITY OF DELHI, Delhi | 5-15.5LPA | 180 |
| 26 | UNIVERSITY OF CALCUTTA, Kolkata | 3-7LPA | 45 |
| 36 | BIHAR AGRICULTURAL UNIVERSITY, Sabour | 3-6LPA | 68 |
| 45 | TAMILNADU AGRICULTURAL UNIVERSITY(TNAU), Coimbatore | 3-6LPA | 182 |
| 75 | INSTITUTE OF HOME ECONOMICS, Delhi | 2-3LPLA | 53 |
| 86 | UNIVERSITY OF MYSORE, Mysuru | 2.55-6LPA | 180 |
| 87 | SRI VENKATESHWARA UNIVERSITY, Andhra Pradesh | 3-4LPA | 230 |
| 120 | DR. MGR EDUCATIONAL AND RESEARCH INSITUTE, Chennai | 5.6-911LPA | 100 |
| 140 | DR. BHIMRAO AMBEDKAR UNIVERSITY, Agra | 1.5-2.5LPA | 60 |
Syllabus of the course
YEAR 1
| SEM 1 | SEM 2 |
|---|---|
| Human Nutrition (A) | Human Nutrition (B) |
| Food Science (A) | Food Science (B) |
| Physiology (A) | Physiology (B) |
| Community Nutrition | Epidemiology |
| Public Health | Food Microbiology |
| Physiology Practical | Fundamentals of Food Preparation Practical |
YEAR 2
| SEM 3 | SEM 4 |
|---|---|
| Food Commodities (A) | Nutritional Biochemistry (A) |
| Food Commodities (B) | Nutritional Biochemistry (B) |
| Sanitation and Hygiene | Diet Therapy (A1) |
| Project Formulation | Diet Therapy (A2) |
| Practical: Community Nutrition | Diet Therapy (B1) |
| Practical: Food Science | Diet Therapy (B2) |
YEAR 3
| SEM 5 | SEM 6 |
|---|---|
| Practical: Nutritional Biochemistry | Diet Therapy (A) Practical |
| Food Preservation Practical | Project Formulation |
| Practical: Detection of Food Adulteration | Diet Therapy (B) Practical |
| Internship | - |
Fees Structure
| TYPE OF QUOTA | AVERAGE FEES PER YEAR |
|---|---|
| Government Quota | 5k-60k per yer |
| Management Quota | 1-5lkhs per year |
Job Roles
- Food Scientist: Develops and improves food products, focusing on taste, texture, nutrition, and shelf life.
- Quality Control/Assurance Officer: Ensures food products meet safety and quality standards through testing and inspections.
- Food Safety Specialist: Develops and enforces safety protocols to prevent contamination and ensure safe food handling.
- Research and Development (R&D) Technician: Works in labs to test new ingredients, methods, and food technologies for product improvement.
- Food Product Developer: Designs and tests new food products, collaborating with chefs and nutritionists to meet market demands.
- Nutritionist or Dietitian: Provides dietary advice based on food science to promote health and wellness.
- Food Production Manager: Oversees food manufacturing processes, ensuring efficiency and adherence to safety standards.
- Regulatory Affairs Specialist: Ensures food products comply with local and international regulations and labeling laws.