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Our Approach

Global Education, Global Acceptance

Specialized laboratory with automated instruments.
Internships and Projects to enhance and develop problem-solving skills
Provision of Online certification courses.
Guidance to take part in various competitive examinations
DBT-funded laboratory facility.

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Programme Details

3 Years
Programme

Upto 100% Scholarship

100% Placement Assistance

Eligibility
Minimum 45% in

Best
Faculties

Programme Overview

B.Sc. in Food Nutrition and Dietetics is a 3-year undergraduate programme that deals with the basic and advanced study of food and nutrition. It develops a deep understanding and knowledge of how to apply these concepts to human health. Food Nutrition and Dietetics is a multi-disciplinary field with high demand in various research and development applications. Pursuing a programme in food and nutrition enables students to continue their studies at the post-graduate level, such as M.Sc. or PhD, and increases their job prospects.

Programme Educational Outcomes

To understand methods of assessing human nutritional requirements, nutritional assessment, and diet planning.
To gain knowledge of therapeutic science as per the need of clinical science, wellness sectors, hospitals, and community health sectors.
To acquire lifelong learning awareness of diet, meal plan, and lifestyle management in personal and social development.

Programme Outcomes

Scientific Knowledge: Acquire Scientific knowledge for innovation and solving microbiological, biotechnological, and nutritional issues.
Laboratory skills: Develop skills with scientific, systematic experiential learning in the respective field of study or discipline.
Analytical skill: Develop an ability to understand and analyze problems relevant to socioeconomics, environment, health, etc.
Problem-solving skills: Develop an ability to find solutions to the problems and threats faced with the help of scientific research.
Proficiency: Develop proficiency in respective branches of science and scientific tools and equipment.
Communication skills: Develop communication skills to communicate among peers and society to promote scientific thinking and research outcomes.
Professional ethics: Gain knowledge of professional ethics and their strict application in the respective professions.
Social Responsibility: Develop a sense of responsibility to do the utmost possible for the development of society by educating mass, solving problems, enhancing natural resources, removing superstitions, and thereby contributing to nation-building as a whole.
Environmental responsibility: Develop a sense of responsibility to maintain ecological balance. To be able to develop sustainable eco-friendly approaches favouring the livelihood of all the components of nature.

Programme Specific Outcomes

Develop an understanding of methods assessing human nutritional requirements, nutritional assessment, and diet planning.
Gain knowledge of therapeutic science as per the need of clinical science, wellness sectors, hospitals, and community health sectors.
Develop knowledge on lifelong learning awareness of diet, meal plan, and lifestyle management in personal and social development.

Curriculum Details

Odd Semester

This is the programme's first semester.

Courses for this semester

BASICS OF FOOD SCIENCE

Course Overview

This course introduces the students to the basics of nutrition and studies the basic food groups and cooking methods in detail.

Course Outcomes

Learn and understand the basic terms related to nutrition.
Learn and understand and apply the practical knowledge of food preparations by selecting foods from different food groups.
Learn and understand and apply the concept of taste and smell threshold points, gelatinization, etc.

NUTRITION THROUGH LIFE CYCLE

Course Overview

This course will help the student understand the physiological stages of different age groups and understand the nutritional requirements of different age groups. Also to plan the menu based on the requirements of various age groups.

Course Outcomes

Acquire knowledge to understand micronutrients in detail.
Acquire knowledge to plan menus for different age groups based on RDA.
Analyze and evaluate Nutritional requirement for different age group

BASICS OF HUMAN PHYSIOLOGY

Course Overview

This course introduces the students to the basics of human physiology and understands how the various body organs perform on day to day basis.

Course Outcomes

Acquire knowledge to understand the basics of human physiology.
Acquire knowledge to understand the functioning of the various parts of the body.
Evaluate the relationship between nutrients and their importance in terms of bodily function.

HUMAN NUTRITION

Course Overview

This course introduces the students to the basics of nutrition, and the importance of food. Also to understand the functions, digestion, absorption, and sources of nutrients.

Course Outcomes

Acquire knowledge to understand the basic terms related to nutrition and its correlation with human health.
Acquire knowledge to understand the functioning of nutrients in detail.
Analyze the significance relationship between nutrients and diseases condition.

INTRODUCTORY ENGLISH

Course Overview

This course will help recognize and identify parts of a sentence and their significance in a language. Also to enhance listening and speaking/skills for self-development and to give insight into English pronunciation and into central concepts in phonetics. Introduction to the various modes of communication will enhance their knowledge of communication.

Course Outcomes

Enables learners to recognize the structure of a sentence and its variations as they learn to understand, speak and write.
Introduction to Phonetics and its importance will improve the learner’s pronunciation.
Identify to pick and form different kinds of sentences.

Even Semester

This is the programme's second semester.

Courses for this semester

FOOD SCIENCE-II

Course Overview

The study provide the students to learn details of food groups and study details of beverages, functional foods etc.

Course Outcomes

Understand the science behind of different cooking methods.
Understand and apply the practical knowledge of food preparations
Apply the importance of food science to food industry

FOOD SCIENCE-II LAB.

Course Overview

The course introduce the students the details of food groups and study details of beverages, functional foods etc.

Course Outcomes

CO1-Understand the science behind of different cooking methods.
CO2-Understand and apply the practical knowledge of food preparations.
CO3 - Apply the importance of food science to food industry

FOOD PRESERVATION

Course Overview

The course provide the information to the students about the importance and need of preservation, to understand principles and process of preservation and learn different preservation methods.

Course Outcomes

CO1- Understand different preservation techniques and methods
CO2- Provide complete knowledge of all the chemical additives used in foods and standards
CO3 – Analyze various heat processing methods and their effects on the nutritional aspects of food

NUTRITION THROUGH LIFE CYCLE

Course Overview

The course overview to understand the physiological stages of different age groups, to understand the nutritional requirements in different age groups and plan menu based on the requirements of various age groups.

Course Outcomes

Familiarize nutritional assessment, RDA and Recommendations & Guidelines
Understand micronutrients in detail
Plan menu for different age groups on the basis of RDA

HUMAN PHYSIOLOGY-II

Course Overview

This course allow the students to learn basics of human physiology and understand how the various body organs perform in day to day basis.

Course Outcomes

Understand the basics of human physiology
Understand the functioning of the various parts of the body
Evaluate the activity of the body functions

Odd Semester

This is the programme's third semester.

Courses for this semester

INSTITUTIONAL FOOD SERVICE MANAGEMENT

Course Overview

This course will introduce with catering industry and food service system. Also learn principles, tools and techniques of management.

Course Outcomes

Understand the different food service system
Understand Quantity food preparation, Menu planning, Standardization of recipe and portion sizes
Understand about financial and personnel management in food service institutions

NUTRITIONAL BIOCHEMISTRY

Course Overview

This course review about the different biochemical metabolism reaction of the body and understand how this metabolism takes place in co relation with the nutrients of the food.

Course Outcomes

Understand the basics metabolic reaction of the body
Give them a clear picture of the biochemical Parameters of the body in normal and disease condition
Correlate the food biochemistry in relation to diseases condition

NUTRITIONAL BIOCHEMISTRY LAB.

Course Overview

This course overview on review about the different biochemical metabolism reaction of the body and understand how this metabolism takes place in co relation with the nutrients of the food.

Course Outcomes

CO1-Understand the basics metabolic reaction of the body
CO2-Give them a clear picture of the biochemical Parameters of the body in normal and disease condition
CO3 – Correlate the food biochemistry in relation to diseases condition

FOOD MICROBIOLOGY

Course Overview

This course provide the importance of food microbiology and learn the different types of food contamination and spoilage.

Course Outcomes

Understand about different micro organisms: bacteria, fungi, algae, virus etc. with regards to food handling practices
Understand and learn the mode of contamination and spoilage of food and water
Acquired the knowledge for prevention of food microbial spoilage

FOOD TECHNOLOGY-I

Course Overview

This course discuss the methods of processing of cereals, pulses, oilseeds, fruits and vegetables, meat etc. and learn about preservation of various foods.

Course Outcomes

Understand the processing technology of cereals, pulses, fruits and vegetables etc
Acquired knowledge on different food preservation techniques
Illustrate and apply the different preservation method

FOOD TECHNOLOGY-I LAB.

Course Overview

This course offer the students to learn the processing of cereals, pulses, oilseeds, fruits and vegetables, meat etc and learn the preservation of various foods.

Course Outcomes

CO1-Understand the processing technology of cereals, pulses, fruits and vegetables etc.
CO2-Acquired knowledge on different food preservation techniques
CO3 –Illustrate and apply the different preservation method

ENVIRONMENTAL SCIENCE

Course Overview

This course prepares students for careers as leaders in understanding and addressing complex environmental issues from a problem-oriented, interdisciplinary perspective and develop an awareness and sensitivity to the total environment and its related problems.

Course Outcomes

Appreciate the ethical, cross-cultural, and historical context of environmental issues and the links between human and natural systems
Motivate the students for active participation in environmental protection and improvement
Identify and develop solutions to environmental problems

Even Semester

This is the programme's fourth semester.

Courses for this semester

FOOD SANITATION AND HYGIENE

Course Overview

This course provides the importance of hygiene and sanitation and to know about Sources of contamination and protection against contamination.

Course Outcomes

Understand personal and environmental hygiene
Understand methods of inhibiting contamination and waste management
Apply the importance of good hygiene in Food service management

COMMUNITY NUTRITION

Course Overview

This course provides the nutritional problems prevailing in India and to impart nutrition education to the community.

Course Outcomes

Familiarize with nutritional problems revealing among various communities in the society
Enable to assess nutritional status of people/groups through different method of assessment.
Plan, implement and evaluate nutrition intervention programs to combat malnutrition.

COMMUNITY NUTRITION LAB.

Course Overview

This course will learn the practical knowledge on nutritional problems prevailing in India.

Course Outcomes

CO1- Familiarize with nutritional problems revealing among various communities in the society
CO2-Enable to assess nutritional status of people/groups through different method of assessment.
CO3 - Plan, implement and evaluate nutrition intervention programs to combat malnutrition

FOOD TECHNOLOGY-II

Course Overview

This course provides on the processing of dairy, extruded and irradiated food, to know about preservation of various foods and learn different packaging technology.

Course Outcomes

Understand the processing technology of dairy, extruded and irradiated food.
Learn the different techniques of preservation
About packaging materials and techniques

FOOD TECHNOLOGY-II LAB.

Course Overview

This course provide the different aspect of diet modification and adaptations. Also learn about the different nutrient modification at different disease state.

Course Outcomes

CO1-Understand the different aspect of food nutrients and its affect in health and well being
CO2-Understand and apply different aspect of diet modification and adaptations in diseases state
CO3 - Correlate the importance of hospital diet in regards to the dietary modifications

BASIC DIETETICS

Course Overview

This course teaches the different aspect of diet modification and adaptations. Also, study about the different nutrient modification at different disease. state.

Course Outcomes

Understand the different aspect of food nutrients and its affect in health and well being.
Apply different aspect of diet modification and adaptations in diseases state
Acquired and correlate the importance of hospital diet

BASIC DIETETICS LAB.

Course Overview

This course introduces students to basic principles of nutrient metabolism of dietary components. Students will get to know the basic concept of diet therapy, different clinical condition and investigate how basic cellular and molecular processes are regulated by dietary components and how diet can influence overall human health and disease to improve human health and wellbeing.

Course Outcomes

Learn about different aspect of diet modification and adaptations
Study about the different nutrient modification at different disease state.
Understand the different aspect of food nutrients and its affect in health and well being.

Odd Semester

Even Semester

Scholarships

Apply Scholarship through CST

CST- Common scholarship test is a national and international level online MCQ based examination funded for intellectual empowerment by Assam down town University.

CST- Maximum enrolment each year is 120 seats and any 10+2 students can apply.
Adtu is northeast India’s first placement driven university to provide 100% scholarship benefits worth 10 cr.

CST aims to inspire brilliant and competent students to pursue further education.
Accredited with a prestigious grade by NAAC, UGC and AICTE.

How to Apply? Apply Now

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Explore more scholarships that can help you reach out your goal with financial aid.

This scholarship is valid on the basis of the board/university examination

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State Level	50% Scholarship on all semester
District Level & NCC Certificate Holder	25% Scholarship on all semester

A 50% scholarship on total semester fees is provided to all specially abled students.

A 100% scholarship on the last semester fee is provided to all the alumni of Assam down town University

A 100% scholarship on total semester fee for Economically Backward Classes

Campus Life

A few glimpse from AdtU's Campus

TheApp

A-CONNECT is an inhouse social media and a “know your university better” kind of platform. This app provides you all the data regarding your course handout, lesson plans, question banks, e- journals, recorded videos of classes with the YouTube links and necessary external links. This platform is a user-friendly application where one can access the details of admission and examination procedures, results, deadlines and in fact one’s own graph with the reference of E-grade sheet.

A-connect also allows you to a better exploration, find friends, join clubs and communities. Be popular by your own post and articles and also to amazing memories by sharing photographs.