Established in 2016, The B.Sc. Nutrition, Food Service Management & Dietetics programme blends theory with hands-on training to meet evolving healthcare and industry needs. Well-equipped labs provide practical exposure in physiology, nutrient analysis, food composition, and product development.
Students gain real-world experience through mandatory internships in hospitals and food industries, along with industrial visits to units like Aavin, Modern Bread, and Eco Kitchen. Guest lectures, seminars, and conferences featuring experts like Dr. Dharini Krishnan enrich industry insights.
With online courses, community outreach, and industry exposure, graduates are well-prepared for careers as dietitians, nutritionists, and foodservice professionals in healthcare, food industries, and community wellness.
