Program Overview
The Bachelor of Science (Honours) in Nutrition, offered by Vidyasagar University, is a threeyear undergraduate program aimed at producing professionals capable of applying scientific principles to human nutrition, dietetics, public health, and food technology. The curriculum complies with the University Grants Commission (UGC) guidelines and is continuously updated to reflect emerging research, industry needs, and global health trends.
Key objectives of the programme include:
- Developing a solid foundation in biological and chemical sciences relevant to nutrition.
- Understanding the relationship between diet, health, and disease.
- Equipping students with skills for nutrition assessment, counseling, and program planning.
- Fostering critical thinking, research aptitude, and ethical practice.
Program Structure
The degree is divided into six semesters (two per academic year). Each semester comprises core subjects, electives, practical/lab work, and a creditbased assessment system. A minimum of 120 credits is required for graduation, distributed as follows:
| Year | Semester | Core Credits | Elective Credits | Practical / Project | Total Credits |
|---|---|---|---|---|---|
| 1st | I | 15 | 3 | 2 (Lab) | 20 |
| 1st | II | 15 | 3 | 2 (Lab) | 20 |
| 2nd | III | 16 | 4 | 3 (Lab) | 23 |
| 2nd | IV | 16 | 4 | 3 (Lab) | 23 |
| 3rd | V | 17 | 4 | 3 (Project) | 24 |
| 3rd | VI | 17 | 4 | 3 (Internship) | 24 |
| Grand Total | 134 | ||||
Note: The credit total exceeds 120 to allow flexibility for additional workshops, seminars, and community outreach activities.
Subjectwise Highlights
First Year Foundations
- Fundamentals of Biology Cell structure, genetics, physiology.
- Basic Chemistry Atomic structure, organic & inorganic chemistry.
- Introduction to Nutrition Macro and micronutrients, digestion, metabolism.
- Human Anatomy & Physiology Organ systems, homeostasis.
- Mathematics for Life Sciences Statistics, biostatistics basics.
- Computer Applications in Nutrition MS Office, data handling, nutrition software.
Second Year Applied Knowledge
- Food Chemistry Composition, processing, additives.
- Clinical Nutrition Diet therapy in disease conditions.
- Community Nutrition Nutrition assessment & intervention at the population level.
- Food Microbiology Microbial safety, fermentation, spoilage.
- Biochemistry Metabolic pathways, enzyme mechanisms.
- Research Methodology Literature review, experimental design.
Third Year Specialisation & Project Work
- Advanced Dietetics Menu planning, therapeutic diets, foodservice management.
- Public Health Nutrition Policies, nutrition surveillance, program evaluation.
- Food Engineering & Technology Processing techniques, product development.
- Nutrition for Special Groups Pediatrics, geriatrics, athletes, pregnant women.
- Internship / Field Training Handson experience in hospitals, community centres, food industries.
- Capstone Project Independent research under faculty supervision, culminating in a thesis.
Career Prospects
Graduates of B.Sc. (Hons.) Nutrition from Vidyasagar University are equipped to pursue diverse roles:
- Clinical Dietitian in hospitals, nursing homes, and private practice.
- Community Nutrition Officer in NGOs, government health programmes, and corporate wellness.
- Food Technologist or Quality Assurance Executive in food processing units.
- Research Associate in academic institutions, research labs, or biotech firms.
- Health Educator / Nutrition Counsellor in schools, fitness centres, and corporate settings.
- Further studies M.Sc. Nutrition, M.Sc. Food Science, MBA (Healthcare), or Ph.D. programmes.
The growing awareness of lifestylerelated diseases and the emphasis on preventive healthcare have increased demand for qualified nutrition professionals across India and abroad.
Contact & Admission Details
For enrollment inquiries, eligibility criteria, and detailed admission procedures, prospective students should contact the Department of Nutrition, Vidyasagar University, or visit the university's official website.
