Bachelor of Science (B.Sc) Applied Nutrition and Public Health is a 3- year long specialization undergraduate program focused on preparing the students and constructing a strong basic foundation in concepts of nutrition and diet plan.
Some of the subjects include fundamentals of food and nutrition, fitness and sports, Community Nutrition, Clinical Dietetics to provide an in depth knowledge of the healthy lifestyle people can lead with food science.
Beneficial to those who want a career as health professionals, providing consultative services in areas relating to nutrition and food product development relating to nutritional issues.
B.Sc Applied Nutrition is a course which helps in further studies such as M.Sc., M.Phil. and Ph.D.
The career opportunities as the students can work in the industries like Food service field, Institutional Catering, Health Care field, Research & Development and Social Welfare.
After B.Sc Applied Nutrition a student can also be part of a hospital as a nutritionist for the resident patients and prepare the food charts based on their health and diet requirements.
| Overview of M.C.AN&PH (Microbiology | Chemistry | Applied Nutrition & Public Health): | |
|---|---|
| Course Level | Graduate |
| Awarding Body | Osmania university |
| Duration | 3 years |
| Examination Type | Semester System |
| Eligibility | Pass in 12th class from CBSE / ICSE Stream or Intermediate, HSC
Candidate who passed any Diploma course through Polytechnic of Telangana State.
A candidate who have passed any other exam which is considered equivalent by the Board of Intermediate Education – Hyderabad
|
| Examination |
All evaluations are conducted as per the norm of Osmania University. These are two components of evaluations:
Internal – 20 Marks
External – 80 Marks
There will be 2 internal examinations during the semester as per the schedule of Osmania University. At the end of each semester, final external examination will be conducted by Osmania University
|
| S-No | SEM - I | Credits |
|---|---|---|
| 1 | English | 4 |
| 2 | Second Language | 4 |
| 3 |
a) Environmental Science(aecc1)
b) Basic Computer Skills(aecc1)
|
2 |
| 4 | General Microbiology | 5 |
| 5 | Basics Of Biochemistry | 5 |
| 6 | Chemistry-I | 5 |
| S-No | SEM - II | Credits |
|---|---|---|
| 1 | English | 4 |
| 2 | Second Language | 4 |
| 3 |
a) Environmental Science(aecc2)
b) Basic Computer Skills(aecc2)
|
2 |
| 4 | Microbial Diversity | 5 |
| 5 | Nutritional Biochemistry | 5 |
| 6 | Chemistry- II | 5 |
| S no | SEM - III | Credits |
|---|---|---|
| 1 | English | 3 |
| 2 | Second Language | 3 |
| 3 | Safety Rules In Chemistry Laboratory And Lab Reagents (sec I) | 3 |
| 4 | Communication Skills (or) Professional Skills (sec II) | 2 |
| 5 | Food And Environmental Microbiology | 5 |
| 6 | Basic Dietetics | 5 |
| 7 | Chemistry-III | 5 |
| S no | SEM - IV | Credits |
|---|---|---|
| 1 | English | 3 |
| 2 | Second Language | 3 |
| 3 | Leadership And Management Skills (or) Universal Human Values (sec III) | 2 |
| 4 | Chemistry Of Cosmetics And Food Processing(sec IV) | 2 |
| 5 | Medical Microbiology And Immunology | 5 |
| 6 | Family And Community Nutrition | 5 |
| 7 | Chemistry-IV | 5 |
| S No | SEM - V | Credits |
|---|---|---|
| 1 | English | 3 |
| 2 | Second Language | 3 |
| 3 | GE (generic Elective) | 4 |
| 4 | Molecular Biology And Microbial Genetics (or) Microbial Omics | 5 |
| 5 | Clinical Dietetics (or) Food Safety And Quality Control | 5 |
| 6 | Spectroscopy And Chromatography (or) Metallurgy, Dyes And Catalysis | 5 |
| S No | SEM - VI | Credits |
|---|---|---|
| 1 | English | 3 |
| 2 | Second Language | 3 |
| 3 | Project (or) Optional | 4 |
| 4 | Industrial Microbiology (or) Pharmaceutical Microbiology | 5 |
| 5 | Public Health, Food Hygiene And Sanitation (or) Nutrition Therapy In Critical Conditions | 5 |
| 6 | Medicinal Chemistry (or) Agriculture And Fuel Chemistry | 5 |
