The School of Science focuses on disciplinary plus a wide range of interdisciplinary courses to broaden students’ perspectives and knowledge in the Sciences. The high-quality programs are conducted by qualified teachers, along with guest faculty members from the industry, subject experts, and independent researchers. The school also collaborates with industry for research and development on real life projects, making students industry ready.Â
A robust placement assistance program bridges the gap between the student’s aspirations and industry expectations. Some of the leading companies in pharmaceuticals and clinical research employ students from School of Science at NUV.
The 5 year Integrated BScMSc Program in Food Science and Dietetics will help students to gain expertise in food chemistry, nutrition, dietetics, food processing, safety, and clinical practice. The curriculum focusses on applied topics like food microbiology, preservation, food regulations, and quality control including fundamental sciences like biomolecules, human anatomy and physiology, and nutritional biochemistry.
In addition to internships, fieldwork, and research projects, students will get hands-on learning in laboratory sessions of food analysis, processing methods, microbial testing, and clinical dietetics. The advanced semesters will deal with industry-oriented courses like food engineering, food toxicology, packaging, precision health, medical nutrition therapy and functional foods. Public health nutrition, food safety regulations, ICMR-NIN dietary guidelines, and entrepreneurship will be the highlights of the course.
The program prepares graduates for careers in food industries, research, regulatory bodies, and academia at the national and international levels by fostering employability, research skills, innovation, and ethical professional practice.
Basic courses in biomolecules, human anatomy and physiology, nutritional biochemistry, and metabolism form a sound scientific background for the curriculum. Gradually, practical topics such as food safety, preservation, regulations, public health nutrition, medical nutrition therapy, functional foods, precision health, food engineering, packaging, and toxicology are included. Such an interdisciplinary design enables students to acquire theoretical knowledge along with laboratory training, which can be applied to the food industry and healthcare sector.
In addition, for the improvement of their domain knowledge, they also need to complete courses such as research methodology, environmental studies, communication, and humanities. Students can earn elective credits in different subjects due to the flexible credit system. This encourages academic and professional growth.
Practical training is an integral part of the program. Students participate in practical courses, community nutrition fieldwork, institutional, and industrial internships throughout the semester. The research and industry skills of the students are ensured through a capstone project, honors research project, mini research project, final semester dissertation, or on-the-job training with proper guidance and supervision by experts. The collaborative skills of the students, which can be used for solving problems, can also be enhanced by participating in the multidisciplinary KHOJ social research program. The program curriculum aims to develop qualified food scientists and dietitians with a commitment to sustainability, public health, and global food security, and who apply scientific principles, technical skills, and ethical values to solve problems.
The BSc-MSc Integrated program in Food Science and Dietetics is a distinctive five-year program designed to prepare students for the dynamic and ever-expanding field of nutritional health sciences. Focused on cultivating essential skills in both disciplinary and interdisciplinary areas, the program places a strong emphasis on research and community health. It offers a comprehensive curriculum that not only broadens a student’s knowledge base but also enhances their laboratory skills, fostering a holistic development approach.
Research-oriented approach: students are required to take up project work, short term summer internship and training during semester breaks and an extensive long term internship (4-6 months) or a dissertation project in the last semester of program. The internship can be taken up at diet clinics, public health sectors, government or private hospitals and the dissertation projects can be carried out in-house as well as at the reputed clinics, hospitals and research institutions.
10 Semesters | Full-time | Five-year | Integrated BSc-MSc Program
Fee Structure: Rs. 49680/- per semester
For Detailed Curriculum click here
In the Integrated BScMSc course in Food Science and Dietetics, students who have enrolled in this program will be required to undergo industrial and clinical internships that are credit-based throughout the program, and finally, an intensive full-time industry on-job training will be provided to the students in the last phase. The internships will be provided to the students to gain hands-on experience in the industry in various sectors like food processing units, quality control labs, hospitals, community health services, research institutions, and other relevant organizations.
Through institutional association with renowned food industries, hospitals, research institutes, and health organizations at the national and international levels, the student can gain valuable insights about the food industry. Through internships, research work, and projects, the student can establish good professional relationships with potential employers.
The graduates of the program may be placed in renowned food industries, hospitals, nutraceutical industries, research organizations, quality assurance laboratories, and regulatory bodies. Many can undertaken research, consultancy, food product development businesses, or established their own clinical nutrition practices.
Candidates seeking admission to the Five-Year Integrated BScMSc Food Science and Dietetics program should have passed the Higher Secondary School Certificate (10+2) examination or any other recognized examination considered equivalent to HSC with a minimum of 50% aggregate marks.
Applicants must have completed the Science stream with subjects such as Biology, Chemistry, and/or Physics at the 10+2 level, as per university norms. Admission shall be granted in accordance with university regulations and applicable eligibility criteria.
Admission: based on Merit (12th marks & interaction).
Scholarships at Navrachana University
At Navrachana University, we believe in rewarding academic excellence and nurturing talent. Our scholarship programs are designed to support and encourage meritorious students across various disciplines. Explore the opportunities available and take a step closer to achieving your academic goals with us.
Pre-teaching sessions, conducted at the beginning of every semester, serve as vital preparatory sessions aimed at providing students with foundational knowledge and essential skills necessary for success in their upcoming courses. These sessions typically encompass a variety of activities and discussions designed to orient students, set academic expectations, and foster a conducive learning environment. Â
Description of what pre-teaching sessions may entail:Â
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A monthly course audit is a systematic review process conducted to assess the progress and effectiveness of ongoing courses. Â
Academic Advisory Board consists of Program matter experts who provide guidance, expertise, and innovative pedagogy and continuous improvement within the academic. Â
Student feedback serves as a valuable tool for assessing and improving the effectiveness of teaching and learning practices, fostering a culture of continuous improvement, and enhancing overall academic quality. Â
A mentorship program for students is designed to provide invaluable guidance, support, and opportunities for personal and professional development within the field of food science. Ratio of Mentor: Mentee is 1:10
Academic Advisors play a crucial role in guiding students through the selection, planning, and completion of elective courses and minors within their academic programs.
