B.Sc. in Food & Nutrition (Hons.)

Course Overview

Kingston College of Science

Food Science and nutrition help in the dissemina on of fundamental and applied research related to various aspects of food science and nutrition as well as interdisciplinary research that spans these two fields. What we eat becomes our diet and our diet plays a major role in deciding how healthy we are and how well our body are functioning.

This course is an innovative and interdisciplinary one in which there are components from diet therapy and counseling, biochemistry, human physiology, food microbiology, epidemiology, health, nutrition education, food preservation, biostatistics, and research methodology.

Course Duration
3 or 4 Years

Affiliated To
WBSU

Intake
30 Only

Eligibility

To be eligible for the B.Sc. in Food & Nutrition, candidates must have completed 10+2 (Higher Secondary) with Science, preferably with Biology or Home Science, from a recognized board.

Career Opportunities

Faculty of Food & Nutrition Department is well behaved, student-friendly and well educated with 5 years of research experience and 8 years of teaching experience in this field. Faculties are always there for the students, to providing them support and guidance and also to identify the potentiality of the students and nurture them for their career improvement. Discipline and etiquettes are also taught to the students for their future prospects.

The various scope/career options of Food and Nutrition are :

Food Technologist

Dietitian

Nutritionist

Food Chemist

Diabetic Educator

Registered Dietitian

Teaching

Food Inspector

Research Associate

Sports Nutritionist

Semester 1

English Communication/MIL/Environmental Science (Compulsory Course-I)
Human Nutrition (Theory)
Human Nutrition (Practical)
Physiology in Nutrition (Theory)
Physiology in Nutrition (Practical)

Semester 2

English Communication/MIL/Environmental Science (Compulsory Course-II)
Food chemistry, Biophysicsand Biochemical Principles (Theory)
Food chemistry, Biophysicsand Biochemical Principles (Practical)
Human Physiology (Theory)
Human Physiology (Practical)

Semester 3

Nutrients Metabolism (Theory)
Nutrients Metabolism (Practical)
Nutrition through Life Span (Theory)
Nutrition through Life Span (Practical)
Elementary Dietetics and Menu Planning (Theory)
Elementary Dietetics and Menu Planning (Practical)

Semester 4

Community Nutrition (Theory)
Community Nutrition (Practical)
Epidemiology and Public Health (Theory)
Epidemiology and Public Health (Practical)
Diet Therapy for Life Style Disorders (Theory)
Diet Therapy for Life Style Disorders (Practical)

Semester 5

Clinical Nutrition and Diet for Special Situations in Life (Theory)
Clinical Nutrition and Diet for Special Situations in Life (Practical)
Food Microbiology and Immunology (Theory)
Food Microbiology and Immunology (Practical)
Any one from FNTADSE01 to FNTADSE03 (Theory)
Any one from FNTADSE01 to FNTADSE03 (Practical)
Any one from FNTADSE01 to FNTADSE03 (excluding the selected choice for DSE 1) (Theory)
Any one from FNTADSE01 to FNTADSE03 (excluding the selected choice for DSE 1) (Practical)

Semester 6

Food Processing and Food Technology (Theory)
Food Processing and Food Technology (Practical)
Research Methodology and Biostatistics (Theory)
Any one from FNTADSE04 to FNTADSE06 (Theory)
Any one from FNTADSE04 to FNTADSE06 (Practical)
Any one from FNTADSE04 to FNTADSE06(excluding the selected choice for DSE 3) (Theory)
Any one from FNTADSE04 to FNTADSE06(excluding the selected choice for DSE 3) (Practical)

Semester 7

As Per University Guidelines

Semester 8

As Per University Guidelines

Detection and Prevention of Food Spoilage

Increasing shelf life of food in natural way is core concern of modern well being. Shelf life of food is affected by various factors like microbes, oxygen, moisture, pH etc which may lead to food spoilage. So it is very important to preserve food by natural methods. Nowadays, preservation of food is important from commercial aspect. So, detection and prevention of food spoilage was chosen as a topic for internal training.
In this training, food items like apple, banana, bread, potato etc. were chosen as these have industrial utility. These food items were simultaneously stored for 15 days by household preservation method and without application of any preservatives. These were done by both faculties and students in college and their home respectively. On 16″ day, the whole change was observed.

Diet Survey

Dietary survey is done to assess the quantities of food items and nutrients consumed by the family or an individual. The nutrition composition is calculated using tables of nutritive value of common foods. These tables are given in the ICMR publication: Nutritive Value of Indian Foods

Being an applied subject, Food and nutrition seeks for efficiency and excellence in practical skills. It is the primary step of assimilation of the knowledge they gained through theoretical explanation. KCS designed a hard skill program which included all the practical domains of this subject.