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The study of food, nutrition, and their effects on human health are the main topics of the 3-year undergraduate Bachelor of study (B.Sc.) in Food and Nutrition curriculum. Food chemistry, human physiology, dietetics, food microbiology, and public health nutrition are among the topics covered in this course. In addition to laboratory work and dietary evaluations, students frequently take part in industrial internships or community nutrition initiatives. Modules on sports nutrition, nutrition throughout the life cycle, and food safety are frequently included in curriculum. Graduates are ready for jobs in food industry, public health organizations, research facilities, or hospitals. With options for additional specialization through postgraduate studies or professional certifications in particular areas of nutrition, they can work as nutritionists, dietitians, food quality analysts, or health educators.
