Bachelor of Science in Food Nutrition and Dietetics

3 Years Degree Programme

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  • 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

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3 Years Programme

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Upto 100% Scholarship

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100% Placement Assistance

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Eligibility
Minimum 45% in

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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.

  • 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.

  • 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.

  • 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

Year wise Course Details

Odd Semester

Courses for this semester

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.

Course Overview

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Course Outcomes

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

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.

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.

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.
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Even Semester

Courses for this semester

Course Overview

This course is about different types of food groups and beverages, functional foods etc.

Course Outcomes

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

Course Overview

The course introduce the students the 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

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

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

Course Overview

This course helps to understand the physiological stages of different age groups, the nutritional requirements in different age groups and 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

Course Overview

This course allows 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
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Odd Semester

Courses for this semester

Course Overview

This course will introduce catering industry and food service system. It also includes 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

Course Overview

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

Course Outcomes

  • Understand the basics metabolic reaction of the body
  • Learn the biochemical Parameters of the body in normal and disease condition
  • Correlate the food biochemistry in relation to diseases condition

Course Overview

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

Course Outcomes

  • Understand the basics metabolic reaction of the body
  • Learn the biochemical Parameters of the body in normal and disease condition
  • Correlate the food biochemistry in relation to diseases condition

Course Overview

This course provides the importance of food microbiology and also includes 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
  • Acquire the knowledge for prevention of food microbial spoilage

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

Course Overview

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

Course Outcomes

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

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
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Even Semester

Courses for this semester

Course Overview

This course provides the importance of hygiene and sanitation and 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

Course Overview

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

Course Outcomes

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

Course Overview

This course will helps to understand nutritional problems prevailing in India.

Course Outcomes

  • Understand nutritional problems prevailing in various communities in the society
  • Assess nutritional status of people/groups through different method of assessment.
  • Plan, implement and evaluate nutrition intervention programs to combat malnutrition

Course Overview

This course provides understanding on the processing of dairy, extruded and irradiated food. It also includes methods of preservation of various foods and different packaging technology.

Course Outcomes

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

Course Overview

This course provide the different aspect of diet modification and adaptations.

Course Outcomes

  • Understand the different aspect of food nutrients and its affect in health and well being
  • Understand and apply different aspect of diet modification and adaptations in diseases state
  • Correlate the importance of hospital diet in regard to the dietary modifications

Course Overview

This course teaches the different aspects of diet modification and adaptations. It also includes 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 aspects of diet modification and adaptations in diseases state
  • Acquire and correlate the importance of hospital diet

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.

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.
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Odd Semester

Courses for this semester

Course Overview

This course provide the concept of product development, study about steps involved in development of new products and quality control of the products.

Course Outcomes

  • Develop novel nutrient dense food products
  • Interpret the importance of quality control and food safety.
  • Discover different packaging material

Course Overview

This course provide the concept of entrepreneurship and study about role and responsibilities of entrepreneur.

Course Outcomes

  • Learn the concept of entreprenership
  • Learn about entreprenership motivation and attitude
  • Explore world of entrepreneurs

Course Overview

This course will teach different metabolic and systemic diseases and nutrient drug interactions and study about the different nutrient modification at different disease state.

Course Outcomes

  • Understand the different aspect of food nutrients and interactions
  • Understand and apply different aspect of diet modification and adaptations in metabolic and systemic diseases state.
  • Understand glycemic index and glycemic load that can be applicable to lower blood glucose level

Course Overview

This course will relate theoretical knowledge with its application in an industry, develop skills and techniques directly applicable to their careers and expose students to real work environment.

Course Outcomes

  • Link academic theory to practice in their discipline
  • Understand and apply different aspect of diet modification and adaptations in metabolic and systemic diseases state
  • Acquire new learning through challenging and meaningful activities.

Course Overview

To study about different metabolic and systemic diseases and nutrient drug interactions. To study about the different nutrient modification at different disease state.

Course Outcomes

  • Understand the different aspect of food nutrients and interactions.
  • Understand and apply different aspect of diet modification and adaptations in metabolic and systemic diseases state.
  • To study about the different nutrient modification at different disease state.

Course Overview

To relate theoretical knowledge with its application in an industry. • To develop skills and techniques directly applicable to their careers. • To expose students to real work environment.

Course Outcomes

  • Link academic theory to practice in their discipline.
  • Acquire new learning through challenging and meaningful activities.
  • Apply their knowledge , skills, experience to a work environment

Course Overview

To know about the concept of product development. To study about steps involved in development of new products and quality control of the products.

Course Outcomes

  • Develop new products.
  • Know about importance of quality control and food safety.
  • To Know the public Demand

Course Overview

To know about the concept of entrepreneurship. To study about role and responsibilities of entrepreneur.

Course Outcomes

  • To know about the concept of entrepreneurship.
  • To be a good entrepreneur.
  • Able to set an enterprise.

Course Overview

To study about different metabolic and systemic diseases and nutrient drug interactions. To study about the different nutrient modification at different disease state.

Course Outcomes

  • To study about different metabolic and systemic diseases and nutrient drug interactions.
  • Understand the different aspect of food nutrients and interactions.
  • Understand and apply different aspect of diet modification and adaptations in metabolic and systemic diseases state.

Course Overview

To study about different metabolic and systemic diseases and nutrient drug interactions. To study about the different nutrient modification at different disease state.

Course Outcomes

  • Understand the different aspect of food nutrients and interactions.
  • Understand and apply different aspect of diet modification and adaptations in metabolic and
  • To study about the different nutrient modification at different disease state.
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Even Semester

Courses for this semester

Course Overview

This course will provide students an opportunity to gain knowledge and skill from a plan work experience in the chosen field (Hospital/ Food Industry)

Course Outcomes

  • Apply appropriate work place behavior in a professional setting
  • Demonstrate content knowledge appropriate to job setting
  • Exhibit evidence of increase content knowledge, gain through practical exposure

Course Overview

This course will provide students an opportunity to gain knowledge and skill from a plan work experience in the chosen field (Hospital/ Food Industry)

Course Outcomes

  • Apply appropriate work place behavior in a professional setting
  • Demonstrate content knowledge appropriate to job setting
  • Exhibit evidence of increase content knowledge, gain through practical exposure
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Scholarship

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.

Apply Scholarship Through

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

95% & above 100% Scholarship on all semester
90%-94.9% 50% Scholarship on all semester
80%-89.9% 25% Scholarship on all semester

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

National & International Level 100% Scholarship on all semester
State Level 50% Scholarship on all semester
District Level 25% Scholarship on all semester

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

National & International Level 100% Scholarship on all semester
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

Our Facilities

World Class Facilities

Discover a multitude of world-class amenities and cutting-edge resources at Assam down town University, enhancing your academic journey to new heights.

Some of our Facilities
  • Library
  • Swimming Pool
  • Play Ground
  • Amphitheatre
  • Basketball Court
  • Cinema Hall
  • Cafeteria
  • Canteen
  • Indoor stadium
  • Yoga Studio
  • Gym
  • ATM

Start-Up &
Incubation Centre

The Start-Up & Incubation Centre at Assam down town University provides a supportive environment for young entrepreneurs to develop and grow their business ideas. The center provides mentorship, funding, and networking opportunities to help innovative ideas become successful businesses.

Rural Empowerment with SFURTI scheme

SFURTI scheme to support rural entrepreneurs and innovators, an initiative by the Ministry of MSME

TIDE 2.0 scheme for ICT-based startups

TIDE 2.0 scheme for ICT-based startups which provides a grant of Rs. 4L and Rs. 7L under EiR and Grant categories respectively, an initiative by the Ministry of MeitY.

dtVL Ideation interest-free loans up to Rs. 2 lakhs.

dtVL Ideation, an incubation program for early-stage entrepreneurs with a market-ready solution/product, offering interest-free loans up to Rs. 2 lakhs.

Innovation with Sprout UP program

Sprout UP, an incubation program for students, faculties, and researchers with innovative business ideas, prototypes, or technology solutions.

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