Comprehensive Course Structure Table
| Semester | Course Code | Course Title | Credits (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | NUTR-101 | Introduction to Nutrition Science | 3-0-0-3 | - |
| 1 | BIO-102 | Basic Biology | 3-0-0-3 | - |
| 1 | CHEM-103 | Chemistry for Nutritionists | 3-0-0-3 | - |
| 1 | BIO-104 | Biochemistry Fundamentals | 3-0-0-3 | - |
| 1 | MATH-105 | Mathematics for Health Sciences | 3-0-0-3 | - |
| 1 | LAB-106 | Biochemistry Lab | 0-0-3-1 | - |
| 2 | NUTR-201 | Human Physiology | 3-0-0-3 | BIO-102 |
| 2 | EPI-202 | Epidemiology and Public Health | 3-0-0-3 | - |
| 2 | NUTR-203 | Macronutrient Metabolism | 3-0-0-3 | BIO-104 |
| 2 | LAB-204 | Physiology Lab | 0-0-3-1 | - |
| 2 | MATH-205 | Statistics for Nutrition Research | 3-0-0-3 | MATH-105 |
| 2 | SCI-206 | Science Elective I | 3-0-0-3 | - |
| 3 | NUTR-301 | Molecular Nutrition | 3-0-0-3 | NUTR-203 |
| 3 | GENO-302 | Nutritional Genomics | 3-0-0-3 | BIO-104 |
| 3 | NUTR-303 | Public Health Nutrition | 3-0-0-3 | EPI-202 |
| 3 | LAB-304 | Molecular Biology Lab | 0-0-3-1 | - |
| 3 | SCI-305 | Science Elective II | 3-0-0-3 | - |
| 3 | DEPT-306 | Departmental Elective I | 3-0-0-3 | - |
| 4 | NUTR-401 | Community Nutrition | 3-0-0-3 | NUTR-303 |
| 4 | ENV-402 | Environmental Impact on Nutrition | 3-0-0-3 | - |
| 4 | NUTR-403 | Food Technology and Innovation | 3-0-0-3 | - |
| 4 | LAB-404 | Research Lab Rotation | 0-0-6-2 | - |
| 4 | DEPT-405 | Departmental Elective II | 3-0-0-3 | - |
| 4 | MINI-406 | Mini Project in Nutrition | 0-0-0-2 | - |
| 5 | NUTR-501 | Advanced Nutrition Science | 3-0-0-3 | NUTR-403 |
| 5 | COUNS-502 | Nutrition Counseling Techniques | 3-0-0-3 | - |
| 5 | LAB-503 | Advanced Lab Techniques | 0-0-3-1 | - |
| 5 | DEPT-504 | Departmental Elective III | 3-0-0-3 | - |
| 5 | SCI-505 | Science Elective III | 3-0-0-3 | - |
| 6 | NUTR-601 | Global Nutrition Challenges | 3-0-0-3 | NUTR-501 |
| 6 | LAB-602 | Capstone Research Lab | 0-0-6-2 | - |
| 6 | DEPT-603 | Departmental Elective IV | 3-0-0-3 | - |
| 6 | THESIS-604 | Final Year Thesis | 0-0-0-8 | - |
| 6 | MINI-605 | Mini Project II | 0-0-0-2 | - |
| 7 | NUTR-701 | Research Ethics and Compliance | 3-0-0-3 | - |
| 7 | LAB-702 | Advanced Research Techniques | 0-0-6-2 | - |
| 7 | DEPT-703 | Departmental Elective V | 3-0-0-3 | - |
| 7 | SCI-704 | Science Elective IV | 3-0-0-3 | - |
| 8 | NUTR-801 | Internship in Nutrition | 0-0-0-6 | - |
| 8 | LAB-802 | Industry Research Project | 0-0-6-2 | - |
| 8 | DEPT-803 | Departmental Elective VI | 3-0-0-3 | - |
| 8 | THESIS-804 | Final Year Thesis | 0-0-0-8 | - |
Advanced Departmental Elective Courses
The department offers several advanced elective courses designed to deepen students' understanding of specialized areas in nutrition science. These courses are developed based on current research trends and industry needs.
- Nutritional Genomics: This course explores how genetic variations influence nutrient metabolism, disease susceptibility, and personalized dietary recommendations. Students will learn about gene expression analysis, SNP detection techniques, and ethical considerations in nutrigenomics.
- Functional Foods and Nutraceuticals: Focuses on the development and evaluation of foods enriched with bioactive compounds that provide health benefits beyond basic nutrition. Topics include antioxidant properties, probiotic functionality, and regulatory frameworks for functional food labeling.
- Environmental Nutrition: Examines how environmental factors such as pollution, climate change, and industrial exposure impact dietary choices and nutritional status. Students engage in case studies involving contaminated water sources, pesticide residues in crops, and urban air quality effects on diet-related diseases.
- Sports Nutrition: Investigates the physiological demands of athletic performance and how nutrition supports optimal training outcomes. The course covers macronutrient timing, hydration strategies, recovery protocols, and supplementation practices for different sports disciplines.
- Global Nutrition: Addresses malnutrition in low-income countries, food insecurity, and cultural dietary patterns. Students study international nutrition programs, policy frameworks, and implementation challenges across diverse populations.
- Food Processing and Quality Control: Focuses on the transformation of raw agricultural products into safe and palatable food items while preserving nutritional integrity. Students learn about processing techniques, quality assurance standards, and compliance with regulatory guidelines in food manufacturing.
- Maternal and Child Nutrition: Explores nutritional needs during pregnancy, lactation, and early childhood development. The course delves into micronutrient deficiencies, growth monitoring tools, and community-based intervention strategies for improving maternal and infant health outcomes.
- Nutrition Counseling and Behavior Change: Prepares students to work effectively with clients in modifying dietary behaviors and lifestyle habits. Topics include motivational interviewing techniques, communication skills, group nutrition education programs, and behavior modification theories.
- Dietary Assessment Methods: Provides hands-on training in various methods used to assess individual and population-level dietary intake. Students gain proficiency in using food frequency questionnaires, 24-hour recalls, and biomarkers for accurate nutritional evaluation.
- Public Health Nutrition Policy: Analyzes the formulation and implementation of nutrition policies at local, national, and global levels. Students examine case studies from different countries, assess policy effectiveness, and propose solutions to address persistent public health challenges.
Project-Based Learning Philosophy
The department strongly advocates for project-based learning as a core component of the educational experience. This approach enables students to integrate theoretical knowledge with practical application through real-world problem-solving scenarios.
The mandatory mini-projects are assigned in the third and sixth semesters, allowing students to explore specific areas of interest under faculty supervision. Projects typically involve data collection, analysis, literature review, and presentation skills development. Evaluation criteria include technical competency, creativity, teamwork, and communication effectiveness.
For the final-year thesis or capstone project, students select a topic aligned with their specialization and work closely with a faculty advisor throughout the process. The thesis involves original research conducted in collaboration with external organizations or within university laboratories. Students must defend their findings before a panel of experts and submit a comprehensive report.
Project selection is facilitated through a structured process that includes interest surveys, faculty mentor matching, and project proposal presentations. Students are encouraged to propose innovative ideas or address emerging issues in nutrition science, ensuring relevance and impact.