About the Programme

Bachelor of Nutrition and Dietetics is a comprehensive four-year undergraduate programme designed to provide in-depth knowledge of food, nutrition, and health sciences. The curriculum progresses systematically in complexity across academic years and includes core subjects such as human physiology, biochemistry, fundamentals of nutrition, food microbiology, nutrient–drug interactions, maternal and child nutrition, public health nutrition, sociology, and psychology in healthcare. The programme also builds strong foundations in food analysis, research methodology, and evidence-based practice. A mandatory six-month internship forms an integral part of the course and is a prerequisite for the award of the degree, ensuring hands-on clinical and community exposure.

Nutritional Sciences focus on the study of nutrients, food components, their biochemical processing, and their relationship to health and disease. The discipline has evolved from addressing basic nutritional needs to promoting health, preventing disease, and supporting therapeutic interventions. It integrates biochemical, genetic, epidemiological, and socio-cultural perspectives to understand dietary patterns and health outcomes. The field also involves designing, implementing, and evaluating nutrition interventions and public health programs.

Program Outcomes (PO’s)

PO1: Nutrition and Human Body Knowledge: Demonstrate understanding of human physiology, biochemistry, and nutrition science to design evidence-based diets for health and therapeutic purposes.
PO2: Analytical and Critical Thinking: Apply scientific reasoning and analytical skills to assess and solve complex nutrition and dietetics problems.
PO3: Health Assessment and Therapeutic Care: Conduct nutritional assessments, identify risk factors, and provide individualized and population-based dietetic care, including therapeutic diets.
PO4: Communication and Interprofessional Collaboration: Effectively communicate nutritional information to patients, communities, and healthcare teams using professional documentation and counseling.
PO5: Professionalism and Ethical Practice: Demonstrate ethical conduct, professional responsibility, and accountability in dietetic practice and community health.
PO6: Nutritional Product Development and Innovation: Develop and evaluate nutrient-rich and functional food products to improve population nutritional status.
PO7: Environmental Sustainability and Food Systems: Promote sustainable, resource-efficient, and environmentally responsible nutrition and food practices.

Programme specific objectives (PS’s)

PSO1: Nutritional Assessment and Clinical Intervention: Apply validated anthropometric, biochemical, and dietary assessment tools to evaluate nutritional status and implement evidence-based interventions for individuals and populations.
PSO2: Therapeutic Diet Formulation: Design, customize, and monitor therapeutic diets for prevention and management of acute and chronic diseases, integrating clinical, metabolic, and pathophysiological principles.
PSO3: Research and Functional Food Development: Conduct systematic research in nutrition and dietetics, critically analyze data, and develop functional, fortified, or nutrient-enriched food products to improve public health outcomes.
PSO4: Communication and Professional Collaboration: Effectively communicate complex nutritional information, provide counseling, and collaborate with multidisciplinary healthcare teams for patient care and community nutrition programs.
PSO5: Sustainability and Ethical Practice in Nutrition: Implement evidence-based, environmentally sustainable, and ethically responsible nutrition strategies, ensuring societal impact and adherence to professional standards.

This course is for individuals who...

are passionate about understanding the science of food, nutrients, and their impact on human health, growth, and disease prevention. It is designed for those who wish to apply evidence-based nutritional knowledge to plan, manage, and evaluate diets for individuals and communities across different age groups and health conditions. Students with a strong sense of empathy, attention to detail, scientific curiosity, and a desire to improve overall wellness through diet and lifestyle interventions will thrive in this field.

Students who are looking for...

a career centered on promoting health and wellness, with a keen interest in understanding the causes of unhealthy eating behaviors, analyzing their impact, and applying evidence-based strategies to improve nutrition, prevent disease, and enhance overall well-being.

Course Fee

1st Year 165000

2nd Year 169950

3rd Year 175049

1st Sem 85000	3rd Sem 87475	5th Sem 90024
2nd Sem 85000	4th Sem 87475	6th Sem 90024

For International Students

Fee Per Semester	Fee Per Year
NA	3200**

Programme Structure

Semester 1

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: CC AECC SEC DSE
S. No.	Subject Code	Subjects	L	T	P	Credits	Type of Course^{^[1]}: CC AECC SEC DSE
Theory
1	NDT1101	Fundamental of Food and Nutrition I	3	0	-	3	Minor
2	NDT1102	Human Anatomy and Physiology	4	0	-	4	CC
3	NDT1103	Environmental Science	3	0	-	3	CC
5	VAC120	Understanding India	2	1	-	3	VAC
6	ARP 101	Communicative English-I	1	0	2	2	AEC
Practical
1.	VOA101	Family Finance and Meal Management	3	0	-	3	SEC
2.	NDP1102	Human Anatomy and Physiology (LAB)	-	-	2	1	CC
3.	NDP1104	Cooking Skills and Healthy Recipes	-`	-	2	1	DSE
TOTAL CREDITS 20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 2

S. No.	Subject Code		Subjects	Teaching Load			Credits	Type of Course^{^[1]}: CC AECC SEC DSE
S. No.	Subject Code		Subjects	L	T	P	Credits	Type of Course^{^[1]}: CC AECC SEC DSE
Theory
1	NDT1105		Nutrition through life cycle	4	0	-	4	CC
	NDT1106		Environmental Management				3	VAC
3	NDT1107		Fundamental of Food and Nutrition II	3	0	-	3	SEC
4	NDT1108		Food Science and Technology	3	0	-	3	CC
5	VOA 104		Nutrition and Health Education	1	1	2	3	Minor
6	ARP 102		Communicative English-II	1	0	2	2	AEC
Practical
1		NDP1105	Nutrition through life cycle Lab	-	-	2	1	DSC
2		NDP1108	Food Science and Technology Lab	-	-	2	1	CC
		Total Credits					20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 3

	S. No.	Subject Code	Subjects	Teaching Load						Credits	Type of Course^{^[1]}: CC AECC SEC DSE
				L		T	P
Theory
1		NDT2201	Basic Dietetics and Counselling		3	1	-	4			CC
2		NDT2202	Nutritional Biochemistry –I		3	0	-	3			CC
3		NDT2203	Food product innovation and market strategy		3	0	-	3			DSE
4		NDT2204	Food Safety & Security		3	0	-	3			Minor
5			Indian Language		1	-	2	2			AEC
Practical
6		NDP2201	Basic Dietetics and Counselling(LAB)		-	-	2	1			CC
7		NDP2202	Nutritional Biochemistry-I(LAB)		-	-	2	1			CC
8		NDP2205	clinical case studies					3			SEC
9		RBL001	Research Based Learning (RBL)-2		-	-	-	0 (Audit)			Project
TOTAL CREDITS									20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 4

S. No.	Subject Code	Subjects	Teaching Load				Credits			Type of Course: 1.CC 2.AECC 3.SEC 4.DSE
			L		T	P
Theory
1	NDT2206	Nutritional Biochemistry-II		3	-	-		4		CC
2	NDT2207	Community nutrition		3	1	-		4		CC
3	NDT2208	Food Microbiology		3	1	-		4		CC
4	ARP305	Campus to Corporate		1	-	2		2		AEC
5	NDT2209	Nutrition Programme planning		3	0	0		3		Minor
Practical
1	NDP2207	Community nutrition (LAB)		-	-	2		1		CC
2	NDP2206	Nutritional Biochemistry-II (LAB)		-	-	2		1		CC
3	RBL003	Research Based Learning (RBL)- 2		0	0	4		0		Project
4	NDP2208	Food Microbiology Lab		-	-	2		1		CC
TOTAL CREDITS									20

Semester 5

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT3301	Food Service Management	2	1	-	3	CC
2	NDT3302	Therapeutic Nutrition-I	3	-	-	3	CC
3	NDT3303	Nutrition for fitness	2	1	-	3	CC
4	NDT3304	Preventive Nutrition	2	1	-	3	CC
Practical
5	NDP3302	Therapeutic Nutrition (LAB)	-	-	4	2	CC
6	RBL004	Research Based Learning (RBL)- 3	0	0	0	Audit	Project
7	NDP3301	Food Service Management (LAB)	-	-	4	2	CC
8	NDP3305	Food Adulteration (LAB)	-	-	2	1	CC
9	NDP3306	Clinical posting				3	Minor
TOTAL CREDITS						20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 6

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT3307	Therapeutic Nutrition-II	3	0	-	3	CC
2	NDT3308	Principles of Food Preservation	3	0	-	3	Minor
3	NDT3309	Food Product Development & Sensory analysis	2	1	-	3	Minor
4	NDT3310	Food Toxicity	2	1		3	DSC
		Foreign Language				2	AEC
Practical
5	RBL004	Research based learning (RBL 4)	-	-	4	1	Project
6	NDP3309	Food Product Development & Sensory analysis			2	1	Minor
7	NDP3308	Food Preservation and Bakery (LAB)			4	2	Minor
8		Summer Internship/FSIC				2	Internship
TOTAL CREDITS						20

OR

APPRENTICESHIP	Credits


TOTAL CREDITS	20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 7

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	RMS002	Biostatistics and Research Methodology	3	1	-	4	CC
2	NDT4402	Advanced Nutritional Biochemistry and Instrumentation	3	0	-	4	CC
3	NDT4404	Advance Nutrition Science	3	0	-	4	CC
4	NDT4403	Advance food chemistry	3	0	-	4	CC
Practical
6	NDP4401	Advance Nutritional Biochemistry and Instrumentation - I(Lab)	-	-	2	2	CC
7	NDP4403	Advance Food Chemistry (LAB)	-	-	4	2	SEC
8	NDP4405	Community Connect				Audit
TOTAL CREDITS						20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

Semester 8

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AEC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT4406	Research Methodology and Biostats	3	0	-	3	DSC
2	NDT4407	Advance Food Microbiology and safety	3	0	-	3	Minor
3	NDT4408	Clinical Nutrition	3	0	-	3	Minor
4	NDT4409	Nutrition for Maternal and Child Health	3	1	-	4	DSC
5	NDT4410	Public Health Nutrition	3	0	-	3	CC
Practical
6	NDP4408	Clinical Nutrition (Lab)	-	-	3	2	Minor
7	NDP4407	Advance Food Microbiology and Safety (Lab)	-	-	3	1	Minor
8	NDP4411	Nutritional Assessment	-	-	2	1	CC
TOTAL CREDITS						20

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course^{^[1]}: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT4412	Applied Physiology	3	1	-	4	CC
2	NDT4402	Advanced Nutritional Biochemistry and Instrumentation	3	0	-	3	Minor
3	NDT4404	Advance Nutrition Science	3	0	-	3	CC
4	NDT4403	Advance Food Chemistry	3	0	-	3	CC
5	NDT4413	Human Development	3	1	-	4	CC
Practical
6	NDP4401	Advance Nutritional Biochemistry and Instrumentation - I(Lab)	-	-	2	1	Minor
7	NDP4403	Advance Food Chemistry (LAB)	-	-	4	2	Cc
8	NDP4414	Minor Project	-	-	6	3	Project
TOTAL CREDITS						23

[1] CC: Core Course, AECC: Ability Enhancement Compulsory Courses, SEC: Skill Enhancement Courses, DSE: Discipline Specific Courses

S. No.	Subject Code	Subjects	Teaching Load			Credits	Type of Course¹⁰: 1.CC 2.AECC 3.SEC 4.DSE
S. No.	Subject Code	Subjects	L	T	P	Credits
Theory
1	NDT4408	Clinical Nutrition	3	0	-	3	Minor
2	NDT4409	Nutrition for Maternal and Child Health	3	1	-	4	CC

Practical
1	NDP4408	Clinical Nutrition (Lab)	-	-	2	1	Minor
2	NDP4415	Project	-	-	18	9
TOTAL CREDITS						17

Programme Curricula

S.No.	Academic year	Curricula Link
1	2023-24	View Details
2	2021-22	View Details
3	2020-21	View Details
4	2019-20	View Details
5	2018-19	View Details

Eligibility Criteria

For National Students

Duration of the course: four years duration including a compulsory internship.

Duration of the course: 4 years or 8 semesters.

Total hours –3735 (theory + practical +internship)

Candidate must have passed Senior Secondary (10+2) or equivalent with Physics, Chemistry, Biology with 50 % Marks & English.
Admission on the basis of Senior Secondary (10+2) Merit.

For International Students

The eligibility criterion for all programs for international applicants is minimum 50% in the qualifying examination and having studied the pre-requisite subjects for admission in to the desired program.

Career path you can choose after the course

Clinical Dietitian / Therapeutic Diet Planner
Public Health Nutritionist / Community Dietitian
Food Product Development / Functional Foods Specialist
Nutrition Consultant / Wellness Coach
Regulatory and Policy Advisor in Nutrition
Academic Faculty / Higher Studies in Nutrition

Nestle
Cadbury
GSK Consumer Healthcare
Hindustan Unilever
Ranbaxy

For Students

For Employees

Bachelor of Nutrition & Dietetics (BND)