Food & Nutrition College in Visakhapatnam
B.Sc. Food Science and Nutrition



Admission Process :

The students with degree in B.Sc. Food & Nutrition and B.Sc., Food Technology can eligible to do the following courses:



Good nutrition is an important part of leading a healthy life style. The role of nutritionists With in the food industries is increasingly important, as consumers grow more aware of the importance of healthy eating. It combines training in the science of nutrition’s with areas of food science and consumer studies. The path to becoming a nutritionist depends on education, experience and location. Many entries –level nutritionists have a bachelor’s degree in health, nutrition or a related field, such as dietetics or food service system management.


Southern International Institute of Science and Technology introduces the course of food science and nutrition along with the dietetics at Visakhapatnam . Our course is affiliated to Andhra University.

It is our aim to give SIIST students the opportunity to tackle the big issues in food science, so the course curriculum has been designed to create a link between food industries and health industries to provide opportunities to work in research , Food Industry, Hospitals and health promotion sectors. It is further strengthened with project work and internship at food industries, Hospitals and public nutritional area and field trips to the industries. Joining with southern international institute will give an overall development of the students studying here.

We, at SIIST highly believe that the environment place the very crucial role in enhancing concentration on studies or any other work. Our institute consisting of Lecture Halls, Conference Hall, Auditorium with LCD Projectors and video lessons. The “Southern” is specially focused on teaching evidence based research in areas of nutrition, food Science and dietetics. Academic programs are supported by upgraded lab facilities (Chemistry & Bio-Chemistry Labs, Food Science & Processing Labs, Microbiology Lab, Human Physiology) and department library.

Academic staff is actively involved in many areas of research and are experts in their respective fields which includes, clinical nutrition, community health nutrition and food science.

Proposed Syllabus for B.Sc Foods, Nutrition & Dietetics in CBCS Pattern

Duration of Course: 3 Years.

1st Sem 2nd Sem 3rd Sem 4th Sem 5th Sem 6th Sem
English English English Communication & Soft Skills – 2 (CSS-II) Food Microbiology Food Production
(Hin /Sans…) (Hin /Sans…) (Hin /Sans…) Analytical Skills Food Microbiology Lab Food Production Lab
HVPE (Human Values & Professional Ethics) ICT – 1 (Information & Communication Technology) ICT – II (Information & Communication Technology) Communication & Soft Skills – 2 (CSS-II) Food Analysis Nutraceuticals
Environmental Studies Communication & Soft Skills – 1 Communication & Soft Skills – II (CSS-II) Leadership Education Food Analysis Lab Nutraceuticals Lab
Food Science Human Physiology Bio Chemistry – I Bio Chemistry – II Dietetics Nutrition and Critical Care
Food Science Lab Human Physiology Lab Bio Chemistry – I Lab Bio Chemistry – II Lab Dietetics Lab Nutrition and Critical Care Lab
Chemistry-I Chemistry - II Nutrition in Health Community Nutrition Food Processing & Preservation Cluster (Choose any one cluster from the following Cluster Table (A\B\C)
Chemistry-I Lab Chemistry - II Lab Nutrition in Health Lab Community Nutrition Lab Food Processing & Preservation Lab
Chemistry of Foods Principles of Nutrition Basic Computer Science in Nutrition Food Safety & Quality Control Post Harvest Technology
Chemistry of Foods Lab Nutrition Lab Basic Computer Science in Nutrition Lab Food Safety & Quality Control Lab Post Harvest Technology Lab
Industrial Training

List of Elective papers (Colleges can choose any one of the paper as electives

Elective – I

Elective – I

Elective – III

Southern International Institute Of Management

Career Opportunities with Food Science and Nutrition

A Nutritional Sciences degree can be the foundation for career opportunites in areas such as:

Clinical Dietetics

Registered Dietitian Nutritionists working in inpatient care earn a median salary of $56,659; ambulatory care: $51,750; and long-term care: $58,281 (Source: Compensation Benefits Survey of the Dietetics Profession, 2009)

Food and Nutrition Management

Registered Dietitian Nutritionists working in inpatient care earn a median salary of $56,659; ambulatory care: $51,750; and long-term care: $58,281 (Source: Compensation Benefits Survey of the Dietetics Profession, 2009)

Public Health Nutrition

Registered Dietitian Nutritionists working in public health earn a median salary of $52,000 (Source: Compensation Benefits Survey of the Dietetics Profession, 2009)

Education and Research

Advanced degrees are usually required for research-based and university-based jobs. The RDN credential is frequently preferred, but not required. Registered dietitians working in education and research earned a median salary of $65,000 (Source: Compensation Benefits Survey of the Dietetics Profession, 2009)

Consultant / Private Practice

The RDN credential is generally required for patient counseling. Registered dietitians working in consultation and business earned a median salary of $69,992 (Source: Compensation Benefits Survey of the Dietetics Profession, 2009)

Related Health Professionals

Use your nutrition degree and skills for a career in a health-related profession

Additional post-baccalaureate schooling is required

Business and Industry

Careers in business and industry include jobs such as sales, marketing, public relations, research and development (labeling, recipes, and product informtation) and production quality control.


International Food Organizations

Public Policy / Government

Food science

Food science

is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing"

Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry.

Some of the subdisciplines of food science are described below.

Food chemistry
Main article: Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.The biological substances include such items asmeat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening.

Food physical chemistry
Main article: Food physical chemistry
Food physical chemistry is the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instrumentation for the study and analysis of foods.

Food engineering
Main article: Food engineering
A bread factory in Germany, an example of food engineering
Food engineering is the industrial processes used to manufacture food.

Food microbiology
Food microbiology laboratory at theFaculty of Food Technology, Latvia University of Agriculture. .
Main article: Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, bread, beer, wine and, other fermented foods.

Scopes of food microbiology
It deals with the study of microorganism in food. It includes study of microorganism in food causing food spoilage, food poisoning and food infection. It also include method of food preservation like canning, freezing, drying, pasteurization, radiation. it also includes cleanliness and sanitation in food microbiology. Some microorganisms are use in preparation of food like deli, cheese, pickles,and breed some microorganisms have high content of protein and vitamins.

Food packaging
Food packaging in progress
Main article: Food packaging
Food packaging is packaging of food to preserve food after it has been processed and contain it through distribution. Its main objective is to provide physical and barrier protection for food. In most cases food packaging contains labels bearing nutritional and other information about the specific food. Food packaging is mostly done by using packaging machines.

Food preservation
Main article: Food preservation br> Food preservation involves the causes and prevention of quality degradation.

Food substitution
Food substitution refers to the replacement of fat, sugar, or calories from a product while maintaining similar shape, texture, color, or taste.

Food technology
Main article: Food technology
Food technology is the technological aspects. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Molecular gastronomy
Main article: Molecular gastronomy
Molecular gastronomy is the scientific investigation of processes in cooking, social and artistic gastronomical phenomena. Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axis, as cooking was recognized to have three components, which are social, artistic and technical .

New product development
Main article: New product development
New product development includes the invention of new food products.

Quality control
Main article: Quality control
A technician performing quality control
Quality control involves the causes, prevention and communication dealing with food-borne illness.

Sensory analysis
Main article: Sensory analysis
Sensory analysis is the study of how consumers' senses perceive food.
By country

Main article: Commonwealth Scientific and Industrial Research Organisation
The Commonwealth Scientific and Industrial Research Organisation (CSIRO) is the federal government agency for scientific research inAustralia. CSIRO maintains more than 50 sites across Australia and biological control research stations in France and Mexico. It has nearly 6,500 employees.

South Korea
The Korean Society of Food Science and Technology, or KoSFoST, claims to be the first society in South Korea for food science.

United States
In the United States, food science is typically studied at land-grant universities. Many of the country's pioneering food scientists were women who had attended chemistry programs at land-grant universities (which were state-run and largely under state mandates to allow for sex-blind admission), but then graduated and had difficulty finding jobs due to widespread sexism in the chemistry industry in the late 19th and early 20th centuries. Finding conventional career paths blocked, they found alternative employment as instructors in home economics departments and used that as a base to launch the foundation of many modern food science programs.

The main US organization regarding food science and food technology is the Institute of Food Technologists (IFT), headquartered in Chicago, Illinois, which is the US member organisation of the International Union of Food Science and Technology (IUFoST).

Need Information about B.Sc. Food & Nutrition Course? Please call 9573732111 or visit Southern International Academy at Visakhapatnam.