Inquire Now

AAFT has been providing education in media, arts,and management for the past 30 years.

B.Sc in Nutrition and Dietetics

B.Sc Nutrition and Dietetics is a three-year undergraduate degree program that focuses on providing students with a comprehensive understanding of the scientific principles of nutrition and its application to human health and well-being. This program is designed to equip students with the knowledge and skills required to assess and manage nutritional needs of individuals and populations.

During the first year of the program, students are introduced to the basics of nutrition, food science, and human biology. They learn about the composition of foods, the body’s metabolism of nutrients, and the factors that influence food choices. In the second year, students delve deeper into the scientific aspects of nutrition, including the role of nutrients in the body, metabolism, and the biochemical basis of nutrition-related disorders.

In the third year, students begin to focus on the practical aspects of nutrition and dietetics, including dietary planning, food service management, and nutrition counseling. They also gain hands-on experience in community nutrition programs and clinical settings, where they can apply their knowledge to real-world scenarios. The fourth year is dedicated to advanced coursework and research projects, where students can develop specialized knowledge in areas such as sports nutrition, public health, or clinical nutrition.

The B.Sc Nutrition and Dietetics program also includes courses in communication, research methods, and ethics to help students develop critical thinking and problem-solving skills. Graduates of this program are well-equipped to pursue careers as nutritionists, dietitians, health educators, or food service managers. They can also continue their studies in related fields such as public health, medicine, or research.


  • Fill the Application Form
  • AAFT Global Entrance Exam- Online Test
  • Personal Interview
  • Admission Confirmation


Throughout the course, the students are provided with following projects

Semester 1

  • Learning about the biochemistry & biological sciences.
  • Importance of Cooking & effect of heat in the food.
  • Uses of flesh, vegetable & dairy product with their composition with nutritive value.
  • Various method of cooking, thickening & binding agents.
  • Basics of flavouring agents, stocks essence & glazes used in Cooking.
  • Principles and practice of boiling, steaming, frying, stewing, roasting, baking, grilling and combined methods of cookery.
  • Milk & milk products with various forms of milk used.

Semester 2

  • Practice in formal and informal table setting and table manners
  • Contribution of food service institutions in meeting socioeconomic and dietary needs.
  • Menu planning for industrial canteen hospital canteen cafeteria snack bar residential hostel.
  • Canteen attached to hospital and dietary department cafeteria
  • Laws governing food service establishments, legal issues
  • Sanitation, hygiene and safety in food service establishment.
  • Introduction to nucleic acids-nitrogenous bases Nucleosides nucleotides Biosynthesis of DNA RNA.
  • Importance of Vitamins -Chemistry and biochemical role of fat soluble vitamins.
  • Food processing and preservation techniques
  • Overview of nutritional management.
  • Importance and scope of fruits and vegetables in human diet.

Semester 3

  • Basics of fundamentals of food microbiology.
  • Basic aspects and scope of food microbiology
  • Importance of Food preservation -Physical & chemical methods.
  • Importance of microbiology of fruits and vegetables
  • Basics of Food poisoning caused by Bactria.
  • Practice on Isolation and enrichment of microorganisms.
  • Basics of food toxicology.
  • Importance of natural chemical & microbial toxins.

Semester 4

  • Importance of normal Nutrition & meal planning.
  • Food groups and their use in meal planning
  • Recommended dietary allowances of macro and micro nutrients for different age groups.
  • Factors influencing food intake and food habits.
  • Use of food exchange list in diet planning.
  • Impact of nutrition through life cycle.
  • Role of nutrition on physical and mental development
  • Physical and physiological changes of Adolescence
  • Nutrition, work capacity and physical fitness.

Semester 5

  • Introduction & Importance of clinical nutrition.
  • Pathogenesis of nutritional deficiency Metabolic changes and clinical diagnosis
  • Interpretation of report of blood and urine in different disease conditions
  • Chronic obstructive pulmonary disease major enzymes used for diagnosis.
  • Importance of therapeutic meal planning and factors to be considered in meal planning.
  • Causes symptoms and dietary management in various nutritional deficiencies-
  • Energy Protein.
  • Overweight and obesity and problems of weight control.
  • Importance of food hygiene & sanitation in food industry.
  • Food hygiene & contamination of foods from various sources.
  • Personal hygiene and food handling habits of personnel sanitary procedures.
  • Impact of community Nutrition.
  • Major nutritional problems prevalent in India and the state.
  • Basics of Malnutrition & cycle of malnutrition in India.
  • To develop understanding about sociological concepts with special reference to rural community.
  • To understand factors of social transformation and planned social change.

Semester 6

  • Principles and objectives of therapeutic diets.
  • Understanding the Cardiovascular diseases.
  • Simplify Respiratory disorders.
  • Techniques for diet counseling stages of change in behavior.
  • Importance of Nutraceuticals and Health Foods.
  • Uses of nutraceuticals and functional food.
  • Therapeutic use of nutraceuticals and functional foods.
  • Current research in functional foods.


The course will prepare you for a wide variety of roles in Design field such as


Most of the faculty members who are currently teaching on this programme have substantial professional experience in a variety of business areas, and many of them retain contacts with industry through the provision of consultation and training services.




We boast a team of highly qualified professors who are acclaimed practitioners in their respective industries. The team is dedicated to helping students prepare themselves for a successful career and life through their enriched insights and experience.


Our state-of-the-art infrastructure boasts industry-relevant advanced studios, labs, high-end equipment, the latest I-Macs and windows systems with relevant software, etc., to ensure that students get a first-hand understanding of industry concepts and work.


International Women's Day
Teacher's Day
Van Mahotsav



Login to your application page to start your application and reserve your place in the class of 2023

Enquire Now


If you would like to speak to a admission counsellor, please connect with us on WhatsApp

Talk Now


Download our latest prospectus for a detailed look at our programme offerings.

Download Brochure

Explore. Discover. Connect. Follow us on: