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B-SC in Food Science Nutrition at University of Mysore
Mysuru, Karnataka
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About the Specialization
What is Food Science & Nutrition at University of Mysore Mysuru?
This Food Science & Nutrition program at the University of Mysore focuses on the scientific study of food from cultivation to consumption, encompassing nutritional aspects critical for health. It integrates principles of food chemistry, microbiology, processing, and human nutrition. The program addresses India''''s growing demand for safe, nutritious, and sustainable food systems, preparing graduates for diverse roles in the vast food industry and public health sector.
Who Should Apply?
This program is ideal for fresh 10+2 science graduates passionate about food, health, and wellness, seeking entry into the food processing, dietetics, or public health sectors. It also suits individuals interested in contributing to India''''s food security and nutritional challenges. Career changers looking for specialized knowledge in food quality or clinical nutrition will find the curriculum comprehensive.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths, including Food Technologist, Quality Assurance Executive, Nutritionist, Dietitian, or Product Development Scientist. Entry-level salaries range from INR 2.5-4.5 LPA, growing significantly with experience. Growth trajectories lead to managerial, R&D, or clinical leadership roles in leading Indian food companies, hospitals, and government health initiatives. Professional certifications in dietetics further enhance career prospects.
Student Success Practices
Foundation Stage
Master Fundamental Concepts- (Semester 1-2)
Dedicate time to thoroughly understand basic Food Science, Chemistry, and Nutrition principles taught in Semesters 1 and 2. Utilize textbooks, online resources like NPTEL for foundational courses, and peer study groups to clarify doubts. Strong fundamentals are crucial for advanced topics.
Tools & Resources
NPTEL courses, Standard textbooks, University library resources, Study groups
Career Connection
A solid theoretical base ensures better understanding of food industry processes, quality control, and nutritional planning, leading to better performance in internships and entry-level roles.
Excel in Laboratory Skills- (Semester 1-2)
Actively participate in all practical sessions, focusing on mastering analytical techniques for food composition, preservation, and nutritional assessment. Maintain detailed lab records and understand the ''''why'''' behind each experiment. Seek additional practice or mentorship from lab assistants.
Tools & Resources
Lab manuals, Demonstration videos, Mentorship from faculty/lab staff
Career Connection
Practical proficiency is highly valued in R&D, quality assurance, and clinical nutrition roles, directly enhancing employability in food companies and hospitals.
Develop Academic Writing & Presentation Skills- (Semester 1-2)
Focus on improving report writing for practicals and assignments. Practice presenting findings clearly and concisely. Join university clubs that foster public speaking and debate to boost confidence and communication abilities.
Tools & Resources
Grammarly, Microsoft PowerPoint, University communication workshops, Debate/Toastmasters clubs
Career Connection
Effective communication is essential for documenting research, presenting project outcomes, and excelling in interviews for any professional role in India.
Intermediate Stage
Engage in Internships and Field Visits- (Semester 3-5)
Actively seek summer internships or short-term projects with food processing units, hospitals, or NGOs working in nutrition. Participate in organized industry visits to gain firsthand exposure to food production lines, quality control labs, or dietetics departments.
Tools & Resources
University placement cell, LinkedIn, Industry contacts, Food industry directories
Career Connection
Real-world experience makes your resume stand out to Indian recruiters, provides practical application of theoretical knowledge, and builds valuable industry networks.
Specialize through Electives and Certifications- (Semester 3-5)
Carefully choose Discipline Specific Electives (DSEs) that align with your career interests (e.g., Food Product Development, Clinical Nutrition). Consider pursuing online certifications in areas like HACCP, FSSAI regulations, or specific dietetics modules to enhance your skill set.
Tools & Resources
Coursera, edX, FSSAI training partners, NIST courses, University academic advisors
Career Connection
Specialized knowledge and certifications are crucial for targeting specific roles in India''''s competitive job market, offering a distinct advantage during placements.
Participate in Competitions and Workshops- (Semester 3-5)
Attend and participate in food science quizzes, nutrition awareness campaigns, food product development challenges, or workshops organized by professional bodies like AFSTI (Association of Food Scientists and Technologists, India) or IDA (Indian Dietetic Association).
Tools & Resources
AFSTI student chapters, IDA events, University science clubs
Career Connection
These activities build problem-solving skills, expand professional networks, and demonstrate initiative, which are highly valued by Indian employers.
Advanced Stage
Undertake a Comprehensive Research Project- (Semester 6)
Engage deeply in your final year project/dissertation. Choose a topic that excites you and has industry relevance. Focus on rigorous methodology, data analysis, and strong report writing. Seek faculty mentorship and aim for publication in a student journal.
Tools & Resources
Research databases (PubMed, Scopus), Statistical software (SPSS, R), Faculty mentors
Career Connection
A well-executed project demonstrates research acumen and independent thinking, making you a strong candidate for R&D roles or higher studies in India or abroad.
Intensive Placement Preparation- (Semester 6)
Begin placement preparation early by refining your resume, practicing aptitude tests, and excelling in group discussions and mock interviews. Leverage the university''''s placement cell resources and network with alumni working in desired industries.
Tools & Resources
Placement cell workshops, Online aptitude platforms, Alumni network, Career counselors
Career Connection
Thorough preparation directly impacts your success in securing placements with top Indian food companies, hospitals, or public sector organizations.
Develop Entrepreneurial Mindset & Network- (Semester 6)
Explore the possibility of starting your own venture in the food sector. Attend startup bootcamps, connect with local incubators, and develop a robust business plan. Network extensively with industry leaders, entrepreneurs, and investors through conferences and online platforms.
Tools & Resources
Startup India resources, MSME schemes, Industry conferences, LinkedIn groups
Career Connection
This fosters innovation, provides an alternative career path to traditional employment, and positions you as a leader in India''''s rapidly expanding food startup ecosystem.
Program Structure and Curriculum
Eligibility:
- Passed Pre-University Course (10+2) or equivalent examination with Science subjects from a recognized Board/University.
Duration: 3 years (6 Semesters) for Basic Degree, 4 years (8 Semesters) for Honours Degree
Credits: Approximately 136 credits for 6-semester Basic Degree Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN DSC-1 | Introduction to Food Science (Theory) | Core | 4 | Food as a source of nutrients, Food groups and composition, Carbohydrates, Proteins, Lipids, Vitamins, Minerals, Water, Functional foods and Nutraceuticals |
| FSN DSC-1 P | Introduction to Food Science (Practical) | Lab | 2 | Qualitative analysis of food components, Moisture and Ash content determination, pH measurement of food products, Estimation of Vitamin C in foods, Proximate analysis techniques |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN DSC-2 | Principles of Human Nutrition (Theory) | Core | 4 | Digestion, absorption, and metabolism of nutrients, Energy requirements and expenditure, Balanced diet concepts and food pyramid, Macro and micronutrients roles, Nutritional assessment methods and dietary guidelines |
| FSN DSC-2 P | Principles of Human Nutrition (Practical) | Lab | 2 | Estimation of nutrients in food samples, Dietary survey methods, Anthropometric measurements, Food preparation and cooking techniques, Calculation of calorific value of foods |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN DSC-3 | Food Processing and Preservation (Theory) | Core | 4 | Principles of food preservation, Heat processing (Canning, Pasteurization), Cold processing (Refrigeration, Freezing), Dehydration, Fermentation, Chemical preservation, Food packaging materials and techniques |
| FSN DSC-3 P | Food Processing and Preservation (Practical) | Lab | 2 | Preparation of preserved products (jam, jelly, pickles), Evaluation of thermal processing efficiency, Osmotic dehydration techniques, Sensory evaluation of processed foods, Shelf-life studies of food products |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN DSC-4 | Dietetics and Therapeutic Nutrition (Theory) | Core | 4 | Role of a dietitian and nutritional care process, Principles of diet planning and therapeutic diets, Diet therapy for diabetes, cardiovascular diseases, Nutrition for renal, liver, and gastrointestinal disorders, Enteral and parenteral nutrition |
| FSN DSC-4 P | Dietetics and Therapeutic Nutrition (Practical) | Lab | 2 | Planning and formulation of therapeutic diets, Dietary counseling techniques, Case study analysis for nutritional management, Hospital diet formulation and record keeping, Nutritional assessment of patients |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN DSC-5A | Public Health Nutrition (Theory) | Core | 3 | Major nutritional problems in India (PEM, Anemia, IDD), National nutrition policies and programs, Food security and foodborne diseases, Nutrition surveillance and epidemiology, Role of public health organizations |
| FSN DSC-5B | Food Quality Control and Safety (Theory) | Core | 3 | Food safety hazards (biological, chemical, physical), HACCP, GMP, GHP principles, Indian food laws and standards (FSSAI), Food adulteration detection and prevention, Quality management systems and certifications |
| FSN DSE-1 | Food Product Development (Theory) | Elective | 3 | Stages of new food product development, Market research and consumer preferences, Concept generation and product formulation, Sensory evaluation and statistical analysis, Packaging, labeling, and regulatory compliance |
| FSN PRAC-5 | Public Health Nutrition & Food Quality Control (Practical) | Lab | 2 | Field visits to public health centers, Nutritional survey data collection and analysis, Microbiological quality testing of water/food, Chemical adulteration detection in food samples, Interpretation of FSSAI standards |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSN DSC-6A | Advanced Human Nutrition (Theory) | Core | 3 | Nutrition for different life stages (pregnancy, infancy, elderly), Sports nutrition and ergogenic aids, Nutrition in critical care and oncology, Drug-nutrient interactions, Recent advances in nutritional science (nutrigenomics) |
| FSN DSC-6B | Food Business Management and Entrepreneurship (Theory) | Core | 3 | Structure of the food industry in India, Business planning and feasibility studies, Marketing strategies for food products, Financial management and funding sources, Intellectual property rights and regulatory frameworks |
| FSN DSE-2 | Clinical Nutrition and Diet Counseling (Theory) | Elective | 3 | Medical nutrition therapy for complex diseases, Advanced diet counseling techniques and strategies, Patient education and compliance, Nutritional support in rehabilitation, Case management in clinical settings |
| FSN PRAC-6 | Advanced Human Nutrition & Food Business (Practical) | Lab | 2 | Planning diet charts for various clinical conditions, Practice of diet counseling sessions, Market analysis for specific food products, Developing a mini business plan for a food startup, Quality audits in a food service unit |
| FSN PROJ-6 | Project Work / Dissertation | Project | 4 | Research proposal development, Literature review and data collection, Statistical analysis and interpretation, Report writing and scientific communication, Oral presentation of research findings |
