B.Sc Food & Nutrition

Candidates who have passed their 10+2 in Science stream, preferably with subjects - Physics, Chemistry and Biology can opt for BSc Food Science and Nutrition. Although many universities/ colleges offer BSc food Science and Nutrition & related courses to PCM students as well.

A fresh graduate after studying BSc Food Science and Nutrition can get an average salary of INR 2.5 to 6 LPA in entry level positions, but with experience and additional qualifications, you can easily earn up to INR 10 LPA. 

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There are several career options available after BSc in Food Science and Nutrition. Some of those are Food Technologist, Nutritionist, Dietitian, Food Consultant, Food Services Manager, Food Scientist, etc. You can look forward to decent salary packages after completing your BSc degree with top recruiters visiting the college campuses for placement drives and annual fairs.

Some of the top government colleges offering BSc in Food Science and Nutrition are Galgotias University, Graphic Era, Lovely Professional University, VIT Vellore, etc. These colleges provide one of the best infrastructures, faculty support, and extracurricular activities for skill development. Usually, their fees range from INR 50,000 to 2.5 Lacs (approx.)

Some of the top government colleges offering BSc Food Science and Nutrition are Shaheed Rajguru College of Applied Sciences for Women, Lady Irwin College, University of Calcutta, PSG College of Arts and Science, SHUATS, etc. All these colleges offer great curriculum, faculty, and placement opportunities after students complete their graduation.

The syllabus of BSc in Food Science and Nutrition has a moderate difficulty level. It requires a good foundation in subjects like biology and chemistry. While the study material is interesting, it may require a dedicated effort by the average students. It also highly depends on the individual's capabilities and interest in the relevant field.

Generally, BSc Food Science and Nutrition include subjects like Human Physiology, Principles of Nutrition, Fundamentals of Food Preparation Practical, Food Microbiology, Dairy Technology etc. The syllabus might include practical / research work as well  as require students to do an apprenticeship/ internship in the last semester.