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B-SC-HONS in Dietetics Applied Nutrition at Amity University, Kolkata
Kolkata, West Bengal
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About the Specialization
What is Dietetics & Applied Nutrition at Amity University, Kolkata Kolkata?
This B.Sc (Hons) Dietetics & Applied Nutrition program at Amity University Kolkata focuses on equipping students with a comprehensive understanding of food science, human nutrition, and dietetics. It integrates theoretical knowledge with practical skills relevant to clinical, public health, and food industry settings. The curriculum is designed to meet the growing demand for qualified nutrition professionals in India, addressing both lifestyle diseases and public health challenges.
Who Should Apply?
This program is ideal for 10+2 graduates with a keen interest in health, wellness, and the science of food, aspiring to make a positive impact on public health. It caters to fresh graduates seeking entry into the healthcare and food sectors, individuals passionate about promoting healthy lifestyles, and those looking to build a career in clinical dietetics, community nutrition, or the food industry.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including clinical dietitians, public health nutritionists, food quality managers, and nutrition consultants. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth potential up to INR 8-12 lakhs for experienced professionals. The program also prepares students for higher studies or entrepreneurship in wellness and food services.
Student Success Practices
Foundation Stage
Master Core Scientific Principles- (Semester 1-2)
Develop a strong foundation in human physiology, basic nutrition, and food science by consistent review and conceptual clarity. Actively participate in lab sessions to link theoretical knowledge with practical observations, solidifying foundational understanding.
Tools & Resources
Anatomical models, Physiology apps, Food composition databases (e.g., NIN India), Standard lab manuals
Career Connection
A solid scientific base is critical for accurate nutritional assessment, effective diet planning, and sound decision-making in any future nutrition-related role.
Develop Effective Study Habits & Peer Learning- (Semester 1-2)
Establish a disciplined study routine, attend all lectures, and engage in active revision. Form study groups with peers to discuss complex topics, prepare for exams, and collaboratively solve problems, fostering a supportive learning environment and mutual growth.
Tools & Resources
University library resources, Academic support services, Online collaborative tools, Study groups
Career Connection
Strong academic performance lays the groundwork for advanced studies and enhances employability by demonstrating diligence, critical thinking, and teamwork abilities.
Engage in Early Health & Wellness Awareness- (Semester 1-2)
Beyond academics, actively participate in university health campaigns, workshops on nutrition, and related community service initiatives. This builds an early understanding of public health challenges and the practical application of nutrition knowledge.
Tools & Resources
University health clubs, Local NGO health initiatives, Public health awareness events, Seminars
Career Connection
Develops empathy, practical communication skills, and an initial network in community health, valuable for public health nutritionist roles and advocacy.
Intermediate Stage
Seek Hands-on Laboratory & Practical Experience- (Semester 3-5)
Maximize learning from food chemistry, biochemistry, and food service management labs. Proactively seek opportunities for additional practical work, even if voluntary, to hone technical skills and analytical abilities in real-world settings.
Tools & Resources
Advanced lab equipment, Industry-standard software for food analysis, Departmental research projects, Workshops
Career Connection
Practical proficiency is highly valued in food quality control, product development, and clinical dietetics, ensuring readiness for industry roles and immediate contribution.
Explore Specialization-Specific Workshops & Certifications- (Semester 3-5)
Attend workshops related to clinical nutrition, sports nutrition, or food product development. Consider pursuing introductory certifications in areas like HACCP or basic diet counseling from reputable Indian organizations to gain specialized skills.
Tools & Resources
Online course platforms (e.g., Coursera, Udemy), Professional associations (e.g., IDA), University-organized training, Industry events
Career Connection
Differentiates your profile, demonstrates proactive learning, and provides a competitive edge for internships and entry-level positions in specialized nutrition fields.
Build Professional Network & Industry Awareness- (Semester 3-5)
Attend guest lectures by industry experts, participate in seminars, and connect with alumni and faculty involved in research or practice. Stay updated on Indian food and health regulations (FSSAI) and evolving industry trends.
Tools & Resources
LinkedIn, Professional nutrition associations, University career fairs, Industry newsletters, Mentorship programs
Career Connection
Opens doors to internship opportunities, mentorship, and provides insights into potential career paths and industry expectations, facilitating smoother transitions.
Advanced Stage
Excel in Internship/Project for Clinical & Research Skills- (Semester 6)
Treat the final year internship as a critical learning experience. Actively engage in patient care, diet counseling, research data collection, and analysis. Seek feedback and refine presentation and report writing skills for professional output.
Tools & Resources
Hospital dietetics departments, Research labs, Institutional review boards, Statistical software (e.g., SPSS, R)
Career Connection
Directly translates into clinical competency, research acumen, and a strong portfolio for job applications in hospitals, clinics, or research institutions across India.
Focus on Advanced Placement & Career Preparation- (Semester 6)
Actively participate in campus placements, mock interviews, and resume-building workshops. Research potential employers in the Indian nutrition sector and tailor applications to specific job requirements to maximize placement success.
Tools & Resources
University placement cell, Online job portals (Naukri, LinkedIn), Career counseling services, Mock interview sessions
Career Connection
Maximizes chances of securing desirable placements immediately after graduation in leading healthcare providers, food companies, or wellness centers in India.
Explore Entrepreneurial Ventures & Higher Education Pathways- (Semester 6)
For those inclined towards entrepreneurship, develop a detailed business plan for a nutrition-related startup. Alternatively, research and prepare for postgraduate entrance exams (e.g., for M.Sc. in Nutrition, Public Health) or explore global opportunities.
Tools & Resources
Startup incubators, Government schemes for entrepreneurs, Coaching centers for entrance exams, University alumni network
Career Connection
Provides a clear roadmap for establishing independent practices, developing innovative nutrition products, or pursuing academic and research careers, fostering long-term growth.
Program Structure and Curriculum
Eligibility:
- 10+2 with minimum 50% aggregate. For Non-Sponsored category - 50% in 10+2. For Sponsored category - 45% in 10+2.
Duration: 3 years / 6 semesters
Credits: 124 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| AN101 | Human Physiology I | Core | 3 | Cell Physiology, Homeostasis, Tissue Physiology, Skeletal System, Muscular System, Nervous System |
| AN102 | Basic Nutrition | Core | 3 | Food Groups, Macronutrients, Micronutrients, Balanced Diet, Nutritional Assessment, Food Pyramid |
| AN103 | Food Science | Core | 3 | Food Composition, Food Processing, Preservation Techniques, Food Quality, Sensory Evaluation, Additives |
| AN104 | Human Physiology Lab I | Lab | 1 | Blood Glucose Estimation, Blood Pressure Measurement, Urine Analysis, Enzyme Activity, Muscle Contraction |
| AN105 | Basic Nutrition Lab | Lab | 1 | Food Analysis, Nutrient Content Estimation, Menu Planning, Portion Size, Dietary Assessment Tools |
| AN106 | Food Science Lab | Lab | 1 | Physical Properties of Food, Chemical Analysis of Food, Food Adulteration, Sensory Analysis, Cooking Methods |
| AN107 | Foreign Language I | Core | 2 | Basic Grammar, Vocabulary, Greetings, Simple Conversations, Cultural Insights |
| AN108 | Behavioural Science I | Core | 2 | Introduction to Psychology, Learning, Motivation, Personality, Stress Management, Interpersonal Skills |
| AN109 | Communication Skills I | Core | 2 | Verbal Communication, Non-Verbal Communication, Listening Skills, Presentation Skills, Group Discussion |
| AN110 | Liberal Arts - I | Core | 2 | Critical Thinking, Ethics, Social Responsibility, Current Affairs, Problem Solving |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| AN201 | Human Physiology II | Core | 3 | Endocrine System, Digestive System, Respiratory System, Cardiovascular System, Renal System, Reproductive System |
| AN202 | Food Microbiology | Core | 3 | Microbial Contamination, Food Spoilage, Foodborne Illnesses, Food Preservation, Probiotics, HACCP |
| AN203 | Community Nutrition | Core | 3 | Public Health Nutrition, Nutritional Surveys, Malnutrition, Food Security, Nutritional Programs, Epidemiology |
| AN204 | Human Physiology Lab II | Lab | 1 | ECG Interpretation, Blood Grouping, Lung Function Test, Urinalysis, Reflex Arc |
| AN205 | Food Microbiology Lab | Lab | 1 | Microbial Isolation, Staining Techniques, Bacterial Growth Curve, Foodborne Pathogens, Microbial Count |
| AN206 | Community Nutrition Lab | Lab | 1 | Community Survey Methods, Data Collection, Nutritional Education, Growth Monitoring, Program Planning |
| AN207 | Foreign Language II | Core | 2 | Intermediate Grammar, Role Play, Reading Comprehension, Cultural Etiquette, Pronunciation |
| AN208 | Behavioural Science II | Core | 2 | Group Dynamics, Leadership, Conflict Resolution, Emotional Intelligence, Self-Awareness, Time Management |
| AN209 | Communication Skills II | Core | 2 | Report Writing, Email Etiquette, Interview Skills, Negotiation Skills, Public Speaking |
| AN210 | Liberal Arts - II | Core | 2 | Introduction to Philosophy, Art Appreciation, Literary Analysis, World History, Cultural Diversity |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| AN301 | Food Chemistry | Core | 3 | Water Activity, Carbohydrates, Lipids, Proteins, Enzymes, Vitamins, Minerals |
| AN302 | Food Service Management | Core | 3 | Food Service Systems, Menu Planning, Quantity Food Production, Inventory Control, Cost Control, Hygiene |
| AN303 | Biochemistry | Core | 3 | Biomolecules, Metabolism of Carbohydrates, Lipids, Proteins, Nucleic Acids, Enzymes, Bioenergetics |
| AN304 | Food Chemistry Lab | Lab | 1 | Sugar Estimation, Fat Analysis, Protein Estimation, Vitamin C Assay, Mineral Analysis, pH Measurement |
| AN305 | Food Service Management Lab | Lab | 1 | Recipe Standardization, Equipment Handling, Meal Production, Food Costing, Layout Planning |
| AN306 | Biochemistry Lab | Lab | 1 | Qualitative Tests for Biomolecules, Enzyme Kinetics, DNA/RNA Isolation, Chromatography |
| AN307 | Foreign Language III | Core | 2 | Advanced Grammar, Translation, Current Affairs Discussion, Business Communication, Cultural Immersion |
| AN308 | Behavioural Science III | Core | 2 | Organizational Behavior, Stress Management, Conflict Resolution, Team Building, Decision Making |
| AN309 | Communication Skills III | Core | 2 | Business Communication, Technical Writing, Professional Correspondence, Negotiation, Cross-cultural Communication |
| AN310 | Open Elective I | Elective | 2 | Interdisciplinary Topics, Skill Development, General Knowledge, Personal Enrichment, Problem Solving |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| AN401 | Clinical Nutrition I | Core | 3 | Diet Therapy Principles, Malnutrition, Febrile Conditions, Gastrointestinal Disorders, Liver Diseases, Kidney Diseases |
| AN402 | Public Health & Nutrition | Core | 3 | Maternal and Child Nutrition, Adolescent Nutrition, Geriatric Nutrition, Food Fortification, Nutritional Policies |
| AN403 | Food Product Development | Core | 3 | New Product Concepts, Ingredient Functionality, Process Design, Packaging, Shelf Life, Marketing |
| AN404 | Clinical Nutrition Lab I | Lab | 1 | Diet Chart Preparation, Patient Assessment, Nutritional Counseling, Case Study Analysis, Food Exchange List |
| AN405 | Public Health & Nutrition Lab | Lab | 1 | Anthropometric Measurements, Clinical Assessment, Dietary Surveys, Nutritional Interventions, Health Campaigns |
| AN406 | Food Product Development Lab | Lab | 1 | Product Formulation, Pilot Plant Operations, Quality Control, Sensory Evaluation, Packaging Design |
| AN407 | Foreign Language IV | Core | 2 | Advanced Conversation, Business Etiquette, Cultural Context, Literary Analysis, Language Proficiency |
| AN408 | Behavioural Science IV | Core | 2 | Ethics, Corporate Social Responsibility, Emotional Intelligence, Self-Development, Professionalism |
| AN409 | Communication Skills IV | Core | 2 | Public Speaking, Persuasion, Debating, Interpersonal Skills, Professional Presentation |
| AN410 | Open Elective II | Elective | 2 | Interdisciplinary Research, Advanced Skill Building, Global Issues, Personal Leadership, Innovation & Creativity |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| AN501 | Clinical Nutrition II | Core | 3 | Cardiovascular Diseases, Diabetes Mellitus, Cancer, HIV/AIDS, Critical Care Nutrition, Enteral/Parenteral Nutrition |
| AN502 | Sports & Exercise Nutrition | Core | 3 | Energy Systems, Macronutrient Needs, Hydration, Supplements, Weight Management, Pre/Post Workout Nutrition |
| AN503 | Nutrigenomics & Personalized Nutrition | Core | 3 | Gene-Diet Interaction, Nutrigenetics, Epigenetics, Biomarkers, Personalized Diet Plans, Ethical Considerations |
| AN504 | Clinical Nutrition Lab II | Lab | 1 | Advanced Diet Planning, Nutritional Counseling, Patient Education, Case Studies, Clinical Assessment |
| AN505 | Sports & Exercise Nutrition Lab | Lab | 1 | Body Composition Analysis, Energy Expenditure Calculation, Dietary Assessment for Athletes, Meal Planning for Sports |
| AN506 | Nutrigenomics & Personalized Nutrition Lab | Lab | 1 | DNA Extraction, PCR, Electrophoresis, Gene Expression Analysis, Data Interpretation, Bioinformatics Tools |
| AN507 | Foreign Language V | Core | 2 | Advanced Reading, Writing, Literary Works, Specialized Vocabulary, Cultural History |
| AN508 | Behavioural Science V | Core | 2 | Diversity Management, Stress & Coping, Employee Engagement, Organizational Culture, Change Management |
| AN509 | Communication Skills V | Core | 2 | Conflict Resolution, Negotiation, Media Interaction, Public Relations, Cross-Cultural Communication |
| AN510 | Open Elective III | Elective | 2 | Sustainable Practices, Emerging Technologies, Global Economy, Creative Arts, Data Analytics Basics |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| AN601 | Food Quality & Safety Management | Core | 3 | Food Laws and Regulations (FSSAI), Quality Management Systems, HACCP, ISO Standards, Auditing, Risk Assessment |
| AN602 | Dietetics Internship/Project | Project | 6 | Clinical Practice, Research Methodology, Data Analysis, Report Writing, Presentation Skills, Patient Counseling |
| AN603 | Clinical Dietetics & Nutrition Practice | Core | 3 | In-depth Case Studies, Advanced Nutritional Assessment, Therapeutic Diet Modifications, Ethical Practices, Counseling Techniques, Diet Prescription |
| AN604 | Entrepreneurship in Dietetics | Core | 3 | Business Plan Development, Marketing Strategies, Financial Management, Legal Aspects, Innovation, Start-up Ecosystem |
| AN605 | Research Methodology & Biostatistics | Core | 3 | Research Design, Data Collection, Sampling, Hypothesis Testing, Statistical Software, Report Writing |
| AN606 | Foreign Language VI | Core | 2 | Professional Language Use, Advanced Writing, Presentation, Cultural Nuances, Global Communication |
| AN607 | Behavioural Science VI | Core | 2 | Leadership Styles, Team Development, Motivation Theories, Talent Management, Performance Appraisal |
| AN608 | Communication Skills VI | Core | 2 | Grant Writing, Report Presentation, Public Advocacy, Crisis Communication, Professional Networking |
