The B.Sc. in Nutrition program is designed to provide students with a comprehensive understanding of the principles of nutrition, dietetics, and their impact on human health. The curriculum integrates core courses in biochemistry, physiology, food science, and clinical nutrition. This interdisciplinary approach equips students with the knowledge and skills necessary to address the complexities of nutrition science and promote health and wellness.
Core courses include Nutritional Biochemistry, Food Science and Technology, Clinical Nutrition, and Community Nutrition. Students engage in practical experiences, such as food preparation and nutritional assessment, allowing them to apply theoretical knowledge in real-world scenarios. The program emphasizes evidence-based practices, critical thinking, and effective communication in the context of nutritional science.
The B.Sc. in Nutrition program provides flexibility through elective courses, allowing students to specialize in areas such as sports nutrition, pediatric nutrition, or public health nutrition. This customization enables students to align their education with specific interests and career aspirations within the broad field of nutrition.
The program places a strong emphasis on experiential learning, incorporating internships and collaborations with healthcare facilities, community organizations, or research institutions. These practical experiences enhance students' professional skills and prepare them for the diverse roles within the field of nutrition.
Upon completion of the program, graduates are well-prepared for careers as nutritionists, dietitians, health educators, or consultants in healthcare, food industries, and public health organizations. The B.Sc. in Nutrition also serves as a solid foundation for advanced studies at the postgraduate level, enabling students to specialize further in areas such as clinical nutrition research or nutritional epidemiology. Graduates emerge with the expertise to contribute to the promotion of healthy lifestyles and the prevention of nutrition-related diseases.