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B-SC-HONOURS in Food Nutrition at Calcutta Girls' College
Kolkata, West Bengal
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About the Specialization
What is Food & Nutrition at Calcutta Girls' College Kolkata?
This B.Sc. (Honours) in Food & Nutrition program at Calcutta Girls'''' College focuses on the scientific study of food, its components, human nutritional needs, and the impact of diet on health and disease. It delves into food processing, safety, and community nutrition, preparing students for dynamic roles in India''''s rapidly growing food and healthcare sectors. The program emphasizes both theoretical knowledge and practical skills crucial for the industry.
Who Should Apply?
This program is ideal for fresh graduates from the science stream, particularly those with a keen interest in health, diet, and the food industry. It suits individuals aspiring to become nutritionists, dietitians, food scientists, or public health professionals. It also attracts those passionate about food safety, quality control, and developing healthy food products for the Indian market.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including clinical dietetics, public health nutrition, food quality assurance, and research. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with experienced professionals earning significantly more. The strong foundation also prepares students for postgraduate studies in nutrition, food technology, and public health, aligning with certifications from Indian Dietetic Association (IDA).
Student Success Practices
Foundation Stage
Build Strong Scientific Fundamentals- (Semester 1-2)
Focus on understanding the core concepts of chemistry, biology, and basic nutrition. Regularly review lecture notes, engage in laboratory practicals with full attention, and clarify doubts immediately. Utilize online resources like Khan Academy for basic science concepts.
Tools & Resources
College library, Lab manuals, Online science tutorials, Peer study groups
Career Connection
A solid foundation is crucial for advanced topics in dietetics and food science, enabling better understanding of complex nutritional mechanisms and food compositions, which is vital for future research or product development roles.
Develop Observational and Practical Skills- (Semester 1-2)
Actively participate in all practical sessions for food science and basic nutrition. Pay close attention to experimental procedures, observation techniques, and data recording. Seek opportunities to assist faculty or senior students in lab work beyond regular hours.
Tools & Resources
Departmental labs, Lab instructors, Practical manuals, Food composition tables
Career Connection
Proficiency in lab techniques and data analysis is directly transferable to roles in food quality control, research labs, and product development within the Indian food industry.
Engage with Nutrition Literature and News- (Semester 1-2)
Beyond textbooks, start reading reputable articles on current nutrition trends, public health initiatives in India, and food innovations. Follow newsletters from Indian nutrition organizations or food industry bodies to stay updated on real-world applications and challenges.
Tools & Resources
Indian Journal of Nutrition and Dietetics, IDA newsletters, NITI Aayog reports on food security
Career Connection
Staying informed provides context for academic learning, fosters critical thinking, and prepares students to discuss relevant topics in interviews for roles in public health or food communications.
Intermediate Stage
Seek Internship or Field Visit Opportunities- (Semester 3-5 (during breaks or part-time))
Actively look for short-term internships or volunteer opportunities in hospitals (dietetics departments), food manufacturing units (R&D, quality control), or NGOs working on community nutrition. These practical exposures are invaluable for understanding real-world challenges.
Tools & Resources
College placement cell, Faculty network, Professional bodies like IDA, Local hospitals, Food companies
Career Connection
Practical experience is highly valued by employers in India, offering a competitive edge in placements and helping students identify their specific areas of interest within the vast field of food and nutrition.
Specialise through Electives and Mini-Projects- (Semester 5)
Carefully choose Discipline Specific Electives (DSEs) that align with emerging career interests, whether it''''s clinical nutrition, food processing, or public health. Propose and undertake mini-projects or research assignments that allow deeper exploration of these specialized areas.
Tools & Resources
Departmental mentors, Specialized journals, Industry reports, Online courses specific to chosen niche
Career Connection
Demonstrating expertise in a specific area through projects and electives can lead to targeted job roles, research opportunities, or even entrepreneurial ventures in specialized food and nutrition domains in India.
Build Professional Networks- (Semester 3-5)
Attend webinars, seminars, and workshops organized by the college or external professional bodies related to food and nutrition. Connect with guest speakers, alumni, and industry professionals on platforms like LinkedIn. Participate in inter-college competitions related to nutrition or food product development.
Tools & Resources
LinkedIn, Professional conferences (virtual/in-person), Alumni network, College events
Career Connection
Networking opens doors to mentorship, internship leads, and future job opportunities. Building connections within the Indian food and healthcare industry can significantly accelerate career growth.
Advanced Stage
Master Advanced Dietetics and Food Technology- (Semester 6)
Deepen understanding of therapeutic nutrition, advanced food processing techniques, and food safety management systems (like HACCP). Focus on case studies, diet plan formulation for complex conditions, and critical analysis of food technology applications.
Tools & Resources
Advanced textbooks, Clinical case studies, Food technology journals, WHO/FAO guidelines
Career Connection
This specialized knowledge is directly applicable to roles as clinical dietitians in hospitals, food technologists in R&D, or quality assurance managers in leading Indian food companies.
Undertake a Comprehensive Research Project/Dissertation- (Semester 6)
If the option is available, engage in a substantial research project or dissertation under faculty guidance. This involves literature review, experimental design, data collection, analysis, and scientific report writing.
Tools & Resources
Research labs, Statistical software (e.g., SPSS, R), Academic databases (e.g., PubMed, Google Scholar), Faculty supervisors
Career Connection
A well-executed research project enhances analytical and problem-solving skills, which are highly valued in research roles, product development, and for pursuing higher education (M.Sc./Ph.D.) in India or abroad.
Focus on Placement Preparation and Career Planning- (Semester 6)
Prepare a professional resume and cover letter tailored to food and nutrition roles. Practice interview skills, including subject-specific questions and general aptitude. Explore various career paths, understand job descriptions, and identify target companies or organizations in India.
Tools & Resources
College placement cell, Career counseling services, Mock interviews, Online job portals (Naukri.com, LinkedIn Jobs), Company websites
Career Connection
Effective preparation maximizes chances for securing desirable positions immediately after graduation, whether in clinical dietetics, food industry, public health, or entrepreneurial ventures in the Indian market.
Program Structure and Curriculum
Eligibility:
- Candidate must have passed Higher Secondary (10+2) or its equivalent examination from any recognized Board/Council with minimum 50% marks in aggregate and 45% in any two of the following subjects: Chemistry, Biology, Physics, Mathematics, Computer Science, Statistics, Environmental Studies, Human Nutrition, Food & Nutrition, Home Science, Physiology, Biochemistry, Microbiology.
Duration: 3 years (6 semesters)
Credits: 176 Credits
Assessment: Internal: 20% (for theory papers), External: 80% (for theory papers), Practical exams have internal and external components
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-A-CC-1-1-TH | Food & Nutrition I (Theory) | Core Theory | 6 | Introduction to Food Science, Classification and Composition of Foods, Water and Food Properties, Major and Minor Nutrients, Basic Food Groups and Balanced Diet |
| FNT-A-CC-1-1-PR | Food & Nutrition I (Practical) | Core Practical | 2 | Qualitative tests for food components, Basic food preparation techniques, Evaluation of food sensory attributes, Hygienic practices in food handling |
| GE 1 | Generic Elective I | Generic Elective | 6 | Interdisciplinary subject chosen from other disciplines offered by the college |
| AECC 1 | Environmental Studies | Ability Enhancement Compulsory Course | 2 | Ecosystems, Natural Resources, Environmental Pollution, Social Issues and Environment, Human Population and Environment |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-A-CC-2-1-TH | Food & Nutrition II (Theory) | Core Theory | 6 | Digestion, Absorption and Metabolism of Macronutrients, Carbohydrates and Dietary Fiber, Lipids and Fatty Acids, Proteins and Amino Acids, Energy Metabolism and Balance |
| FNT-A-CC-2-1-PR | Food & Nutrition II (Practical) | Core Practical | 2 | Quantitative analysis of macronutrients, Dietary assessment methods, Planning balanced diets for different age groups |
| GE 2 | Generic Elective II | Generic Elective | 6 | Interdisciplinary subject chosen from other disciplines offered by the college |
| AECC 2 | English Communication | Ability Enhancement Compulsory Course | 2 | Grammar and Vocabulary, Reading Comprehension, Writing Skills, Listening and Speaking Skills, Presentation Techniques |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-A-CC-3-1-TH | Nutritional Biochemistry (Theory) | Core Theory | 6 | Enzymes and Coenzymes, Vitamins (Fat-soluble and Water-soluble), Minerals (Macro and Micro), Hormonal Regulation of Metabolism, Metabolic pathways of carbohydrates, lipids, proteins |
| FNT-A-CC-3-1-PR | Nutritional Biochemistry (Practical) | Core Practical | 2 | Biochemical tests for carbohydrates, proteins, lipids, Enzyme activity determination, Estimation of vitamins and minerals |
| FNT-A-CC-3-2-TH | Food Microbiology (Theory) | Core Theory | 6 | Introduction to Foodborne Microorganisms, Factors Affecting Microbial Growth in Foods, Food Spoilage and Preservation Principles, Foodborne Illnesses and Toxins, Microbiological Standards and Quality Control |
| FNT-A-CC-3-2-PR | Food Microbiology (Practical) | Core Practical | 2 | Microscopic examination of food samples, Isolation and identification of foodborne pathogens, Assessment of microbial quality of foods, Sterilization and aseptic techniques |
| SEC 1 | Skill Enhancement Course I | Skill Enhancement Course | 2 | Subject focused on enhancing practical skills relevant to Food & Nutrition |
| GE 3 | Generic Elective III | Generic Elective | 6 | Interdisciplinary subject chosen from other disciplines offered by the college |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-A-CC-4-1-TH | Human Nutrition (Theory) | Core Theory | 6 | Nutrient Requirements for different life stages, Balanced Diet and Dietary Guidelines, Nutritional Assessment Methods, Macronutrient and Micronutrient Deficiencies, Role of Nutrition in Health and Disease Prevention |
| FNT-A-CC-4-1-PR | Human Nutrition (Practical) | Core Practical | 2 | Dietary intake assessment using various methods, Anthropometric measurements and interpretation, Planning diets for specific physiological conditions |
| FNT-A-CC-4-2-TH | Public Health Nutrition (Theory) | Core Theory | 6 | Concepts of Community and Public Health Nutrition, National and International Nutrition Programs in India, Food Security and Malnutrition, Nutrition Education and Communication Strategies, Epidemiology of Nutrition-Related Disorders |
| FNT-A-CC-4-2-PR | Public Health Nutrition (Practical) | Core Practical | 2 | Community nutrition survey techniques, Development of nutrition education materials, Field visits to public health centers, Analysis of public health data |
| SEC 2 | Skill Enhancement Course II | Skill Enhancement Course | 2 | Subject focused on enhancing practical skills relevant to Food & Nutrition |
| GE 4 | Generic Elective IV | Generic Elective | 6 | Interdisciplinary subject chosen from other disciplines offered by the college |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-A-CC-5-1-TH | Food Processing & Technology (Theory) | Core Theory | 6 | Principles of Food Preservation, Thermal and Non-Thermal Processing Techniques, Food Packaging Technologies, Food Additives and their functions, Quality Control in Food Processing |
| FNT-A-CC-5-1-PR | Food Processing & Technology (Practical) | Core Practical | 2 | Application of food preservation methods, Evaluation of processed food products, Basic food product development |
| FNT-A-CC-5-2-TH | Clinical Nutrition & Dietetics I (Theory) | Core Theory | 6 | Role of Diet in Disease Management, Therapeutic Diets and Nutrition Support, Dietary Management of Fevers and Infections, Diet for Obesity and Underweight, Nutrition for Cardiovascular Diseases and Diabetes Mellitus |
| FNT-A-CC-5-2-PR | Clinical Nutrition & Dietetics I (Practical) | Core Practical | 2 | Case studies and diet prescription, Diet counseling techniques, Preparation of therapeutic diets, Patient assessment and monitoring |
| DSE 1 (Option A) | Food Service Management (Theory) | Discipline Specific Elective Theory | 6 | Types of Food Service Systems, Menu Planning and Costing, Quantity Food Production, Layout and Equipment in Food Service, Hygiene and Sanitation in Food Service |
| DSE 1 (Option A)-PR | Food Service Management (Practical) | Discipline Specific Elective Practical | 2 | Standardization of recipes, Inventory control in food service, Food costing exercises, Planning and organizing a food event |
| DSE 1 (Option B) | Food Quality and Safety (Theory) | Discipline Specific Elective Theory | 6 | Food Quality Parameters, Food Addulteration and Contaminants, HACCP and Food Safety Management Systems, Food Laws and Regulations (FSSAI), Quality Control and Assurance in Food Industry |
| DSE 1 (Option B)-PR | Food Quality and Safety (Practical) | Discipline Specific Elective Practical | 2 | Methods for detecting food adulteration, Microbiological testing of food samples, Sensory evaluation for quality assessment, Interpretation of food labels and standards |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FNT-A-CC-6-1-TH | Clinical Nutrition & Dietetics II (Theory) | Core Theory | 6 | Nutrition for Renal Diseases, Dietary Management of Liver and Gallbladder Disorders, Nutrition for Gastrointestinal Diseases, Allergies and Food Intolerances, Nutrition in Critical Care and Cancer |
| FNT-A-CC-6-1-PR | Clinical Nutrition & Dietetics II (Practical) | Core Practical | 2 | Advanced diet therapy for complex cases, Nutritional support methods, Interpretation of biochemical parameters, Ethical aspects of dietetic practice |
| FNT-A-CC-6-2-TH | Entrepreneurship in Food & Nutrition (Theory) | Core Theory / Project Option | 6 | Concepts of Entrepreneurship, Business Plan Development, Marketing and Branding for Food Products, Financial Management for Start-ups, Legal and Regulatory Aspects of Food Business in India |
| FNT-A-CC-6-2-PR | Entrepreneurship in Food & Nutrition (Practical) | Core Practical / Project Option | 2 | Market survey and feasibility study, Product prototyping and development, Presentation of business plan, Understanding funding avenues |
| DSE 2 (Option A) | Advanced Human Nutrition (Theory) | Discipline Specific Elective Theory | 6 | Sports Nutrition and Performance, Geriatric Nutrition, Pediatric Nutrition and Growth, Nutrigenomics and Personalized Nutrition, Role of Probiotics and Prebiotics |
| DSE 2 (Option A)-PR | Advanced Human Nutrition (Practical) | Discipline Specific Elective Practical | 2 | Planning diets for athletes and specific populations, Assessment of nutritional status in vulnerable groups, Food fortification and supplementation strategies |
| DSE 2 (Option B) | Community Nutrition & Extension (Theory) | Discipline Specific Elective Theory | 6 | Nutrition Surveillance and Monitoring, Community-based Nutrition Interventions, Role of NGOs in Nutrition Programs, Food Policy and Advocacy, Extension Techniques for Nutrition Education |
| DSE 2 (Option B)-PR | Community Nutrition & Extension (Practical) | Discipline Specific Elective Practical | 2 | Designing community nutrition programs, Fieldwork and data collection in communities, Evaluation of nutrition intervention programs, Development of extension materials |
