The B.Sc. (Honours) Nutrition program at the University of Burdwan is a threeyear undergraduate course that blends scientific fundamentals with applied nutrition. The curriculum is designed to produce graduates competent in dietary planning, community nutrition, food technology, and clinical nutrition. Below is a detailed syllabus, organized by semester, with emphasis on core subjects, practical work, and assessment methods.
Program Structure
- Duration: 3 academic years (6 semesters)
- Credits: 120 total (20 credits per semester)
- Mode of delivery: Lectures, laboratory work, seminars, field projects
- Assessment: Periodic tests, internal exams, endsemester theory & lab exams, project work
Semesterwise Breakdown
First Semester
| Course | Credits |
|---|---|
| Fundamentals of Biology | 4 |
| Basic Chemistry | 3 |
| Introduction to Nutrition | 3 |
| Mathematics for Life Sciences | 2 |
| English Communication Skills | 2 |
| Physical Education / Yoga | 1 |
| Environmental Studies (EE) (Course Code: 101) | 5 |
Second Semester
| Course | Credits |
|---|---|
| Human Anatomy & Physiology I | 4 |
| Biochemistry | 3 |
| Food Science Basics | 3 |
| Statistical Methods for Nutrition | 2 |
| Psychology of Eating Behaviour | 2 |
| Computer Applications in Health Sciences | 2 |
| Elective Rural Development (Course Code: 102) | 4 |
Third Semester
| Course | Credits |
|---|---|
| Human Anatomy & Physiology II | 4 |
| Food Chemistry | 3 |
| Nutrition Metabolism | 3 |
| Food Microbiology | 3 |
| Community Nutrition I | 4 |
| Practical Laboratory I | 3 |
Fourth Semester
| Course | Credits |
|---|---|
| Clinical Nutrition | 4 |
| Food Processing Technology | 3 |
| Nutrition Education & Communication | 3 |
| Research Methodology | 2 |
| Community Nutrition II | 4 |
| Practical Laboratory II | 4 |
Fifth Semester
| Course | Credits |
|---|---|
| Advanced Clinical Nutrition | 4 |
| Food Packaging & Quality Control | 3 |
| Diet Therapy & Menu Planning | 3 |
| Public Health Nutrition | 4 |
| Project Work Phase I | 6 |
Sixth Semester
| Course | Credits |
|---|---|
| Nutrition in Special Populations | 4 |
| Food Safety & Regulations | 3 |
| Entrepreneurship in Nutrition | 3 |
| Seminar & Presentation Skills | 2 |
| Project Work Phase II (Report & Viva) | 8 |
Core Topics & Learning Outcomes
- Scientific Foundations: Mastery of biochemistry, physiology, and food chemistry to understand nutrient functions.
- Food Technology: Knowledge of processing, preservation, packaging, and quality assurance techniques.
- Clinical Nutrition: Ability to assess patient needs, design therapeutic diets, and monitor outcomes.
- Community & Public Health Nutrition: Skills to conduct nutrition surveys, design intervention programmes, and evaluate impact.
- Research & Project Management: Conduct independent research, analyse data using statistical software, and communicate findings effectively.
- Professional Ethics & Communication: Adherence to ethical guidelines and proficiency in public speaking and nutrition education.
Practical Components
Each semester incorporates laboratory sessions that complement theoretical learning. Highlights include:
- Analysis of macro and micronutrients in food samples using spectrophotometry, chromatography, and titration methods.
- Microbial testing of food products for safety and shelflife assessment.
- Clinical case studies involving diet prescription for diabetes, cardiovascular diseases, and malnutrition.
- Fieldwork in rural and urban communities to gather dietary intake data and design nutrition education materials.
Assessment Pattern
Evaluation is continuous and culminates in semesterend examinations:
- Periodic quizzes & assignments: 20%
- Internal laboratory tests: 15%
- Semester theory exam: 30%
- Semester practical exam: 15%
- Project/report & vivavoce (final year): 20%
Career Opportunities
Graduates of the B.Sc. (Honours) Nutrition programme can pursue diverse roles, such as:
- Clinical dietitian in hospitals, clinics, and rehabilitation centres.
- Community nutrition officer with NGOs, government health departments, or UN agencies.
- Food technologist in processing plants, quality assurance labs, or research & development units.
- Nutrition consultant for corporate wellness programmes, schools, and sports teams.
- Entrepreneur opening private diet clinics, health food stores, or startups in functional foods.
- Further studies M.Sc. Nutrition, M.Sc. Food Science, or professional courses such as P.D.C. (Professional Dietician).
Admission Requirements
Prospective students must meet the following criteria:
- Pass the Higher Secondary Examination (10+2) with Science stream Physics, Chemistry, and Biology.
- Minimum aggregate of 55% in the qualifying exam (45% for reserved categories).
- Selection through universityconducted entrance test or meritbased admission, depending on the years policy.
Contact & Further Information
For detailed syllabus PDFs, semester timetables, and admission notices, visit the official University of Burdwan website or contact the Department of Nutrition directly.
Email: nutritiondept@burdwanuniversity.ac.in
Phone: +91330236xxxx
