The Bachelor of Science in Food Science and Nutrition program is designed to provide students with a comprehensive understanding of the scientific principles underlying food production, safety, and its impact on human nutrition. The curriculum encompasses core courses in biology, chemistry, and nutrition science, establishing a strong foundation in the fundamental principles of food science. Students delve into subjects such as food chemistry, food microbiology, nutrition assessment, and food product development, gaining expertise in ensuring the safety and nutritional value of food products. A significant aspect of the program involves practical application, with hands-on experiences in food laboratories, sensory analysis, and industry internships allowing students to apply theoretical knowledge to real-world food science scenarios. Specialized studies may include advanced topics such as food engineering, food quality control, or nutritional epidemiology, enabling students to tailor their education to specific areas of interest within the field. The program places a strong emphasis on ethical considerations, cultural competence, and the promotion of healthy eating behaviors. Courses often explore the societal implications of food choices, addressing issues such as food security, nutritional disparities, and public health nutrition interventions. Internship opportunities, industry collaborations, and partnerships with food processing companies or research institutions are often integral components of the program, providing students with practical experiences and exposure to real-world challenges in food science and nutrition. Upon completion of the B.Sc. Food Science and Nutrition program, graduates are well-prepared for careers as food scientists, nutritionists, or consultants in the food industry, healthcare, or public health sectors. The program not only imparts scientific expertise but also fosters communication skills, critical thinking, and a commitment to addressing nutritional challenges in diverse populations.