A Bachelor of Science (BSc) in Food and Nutrition is an undergraduate program that focuses on the science of food, human nutrition, and their impact on health and well-being. The curriculum covers key areas such as food chemistry, dietetics, clinical nutrition, food microbiology, public health nutrition, and food safety. Students learn about the role of nutrients in the body, dietary guidelines, meal planning, and strategies to prevent and manage diseases through proper nutrition. Practical training through laboratory work, research projects, and internships in hospitals, food industries, and health organizations helps students develop skills in nutritional assessment, food quality analysis, and dietary counseling. The program integrates biology, chemistry, and health sciences to promote a deep understanding of the connection between food and health.
Graduates of a BSc in Food and Nutrition can pursue careers in healthcare, dietetics, food safety, research, public health, and wellness coaching. They can work as nutritionists, dietitians, food technologists, quality control specialists, or health educators in hospitals, fitness centers, food industries, and government health programs. Further studies, such as a master’s degree or specialization in clinical nutrition, sports nutrition, or food science, can enhance career opportunities.