Menu
B.Sc. Food and Nutrition
SEMESTER –I
| S.No | Course | Total Mark | Mid Sem | Sem End Exam | Teaching Hours | Credits |
| 1 | First Language (Telugu/Hindi/Urdu/Sanskrit) | 100 | 25 | 75 | 4 | 3 |
| 2 | Second Language English | 100 | 25 | 75 | 4 | 3 |
| 3 | Life Skill Courses (any 1 of 3) HVPE (Human Values & Professional Ethics) / Computer Application/ Entrepreneurship | 50 | 0 | 50 | 2 | 2 |
| 4 | Skill Development Courses (Any One) i) Electrical Appliances (Physics) / ii) Plant Nursery (Botany) | 50 | 0 | 50 | 2 | 2 |
| 5 | DSC-1,Paper-1 (Core) Food Science (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 6 | DSC-1, Paper-1 Lab Food Science (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 7 | DSC-1, Paper-2 (Core) Chemistry-I (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 8 | DSC-1, Paper-2 Lab Chemistry-I (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 9 | DSC-1, Paper-3 (Core) Chemistry of Foods (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 10 | DSC-1, Paper-3 Lab Chemistry of Foods (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| Total | 750 | 125 | 625 | 30 | 25 |
SEMESTER –II
| S.N o | Course | Total Marks | Mid Sem | Sem End Exam | Teaching Hours | Credits |
| 1 | First Language (Telugu/Hindi/Sanskrit/Urdu) | 100 | 25 | 75 | 4 | 3 |
| 2 | Second Language English | 100 | 25 | 75 | 4 | 3 |
| 3 | Life Skill Courses (any 1 of 3) i) Indian Culture and Science/ ii) ii) Information&Communication Technology-1 (ICT)-1/ iii) Elementary Statistics | 50 | 0 | 50 | 2 | 2 |
| 4 | Skill Development Courses (Any 2) i) Solar Energy (Physics) ii) Fruit & Vegetable Preservation (Botany) iii) Dairy Techniques (Zoology) iv) Food Adulteration (Chemistry) | 50 | 0 | 50 | 2 | 2 |
| 5 | DSC-2, Paper – 1 (Core) Human Physiology (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 6 | DSC-2, Paper-1 Lab: Human Physiology (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 7 | DSC-2, Paper – 2 (Core) Chemistry –2 (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 8 | DSC-2, Paper – 2 Lab: Chemistry – 2 (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 9 | DSC-2, Paper – 3 (Core) Principles of Nutrition | 100 | 25 | 75 | 4 | 4 |
| 10 | DSC-2, Paper – 3: Lab: Principles of Nutrition (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| Total | 800 | 125 | 675 | 32 | 27 |
SEMESTER –III
| S. N o | Course | Total Marks | Mid Sem | Sem EndExam | Teaching Hour | Credits |
| 1 | First Language (Telugu/Hindi/Sanskrit/Urdu | 100 | 25 | 75 | 4 | 3 |
| 2 | Second Language English | 100 | 25 | 75 | 4 | 3 |
| 3 | Life Skill Courses a) (any 1 of 3) i) Analytical Skills/ ii) Personality Development and Leadership iii) Health and Hygiene b) Environmental Education (compulsory) | 50 | 0 | 50 | 2 | 2 |
| 50 | 0 | 50 | 2 | 2 | ||
| 4 | Skill Development Courses (Any One) i) Environment Audit (Chemistry) ii) Poultry Farming (Zoology) | 50 | 0 | 50 | 2 | 2 |
| 5 | DSC-3, Paper-1 (CORE) Bio Chemistry-1 (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 6 | DSC-3, Paper-1 Lab Bio Chemistry- I(PRACTICAL | 50 | 0 | 50 | 2 | 1 |
| 7 | DSC-3 Paper-2 (CORE) Nutrition in Health (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 8 | DSC-3, Paper-2 Lab Nutrition in Health (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 9 | DSC-3, Paper – 3 (Core) Food Microbiology (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 10 | DSC-3, Paper – 3 Lab Food Microbiology(PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 11 | Yoga | 0 | 0 | 0 | 0 | 1 |
| Total | 800 | 125 | 675 | 32 | 28 |
SEMESTER –IV
| S. N o | Course | Total Mark | Mid Sem | Sem End Exam | Teach ing Hours | Credits |
| 1 | DSC-4, Paper-1 (CORE) Bio Chemistry-II (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 2 | DSC-4, Paper-1 Lab: Bio Chemistry-II (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 3 | DSC-4, Paper 2 (CORE) Dietetics (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 4 | DSC-4, Paper-2 Lab: Dietetics (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 5 | DSC-4, Paper-3 (Core) Food Packaging (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 6 | DSC-4, Paper-3 Lab: Food Packaging(PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 7 | DSC-4 Paper-4 (core) Community Nutrition (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 8 | DSC-4, Paper-4 Lab: Community Nutrition(PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 9 | DSC-4 Paper-5 (Core) Food Safety and Quality Control (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 10 | DSC-4, Paper-5 Lab: Food Safety and Quality Control (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 11 | DSC-4 Paper-6 (core) Food Processing and Preservation (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 12 | DSC-4, Paper-6 Lab: Food Processing and Preservation (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 13 | NCC/NSS/SPORTS/EXTRA CURRICULAR | 0 | 0 | 0 | 0 | 2 |
| 14 | YOGA | 0 | 0 | 0 | 0 | 1 |
| Total | 900 | 150 | 750 | 36 | 33 |
SEMESTER –V
| S. No | Course | Mark Total | Sem Mid | Sem End Exam | Teachi ng Hours | Credits |
| 1 | DSC-5, Paper-1 (Core) Post Harvest Technology (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 2 | DSC-5, Paper-1 (Lab): Post Harvest Technology (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 3 | DSC-5, Paper-2 (Core) Fermentation Technology (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 4 | DSC-5, Paper-2 (Lab): Fermentation Technology (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 5 | DSC-5, Paper-3 (Core) Dairy Technology (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 6 | DSC-5, Paper-3 (Lab): Dairy Technology (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 7 | DSC-5, Paper-4 (Core) Nutrition in Critical Care (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 8 | DSC-5, Paper-4 (Lab): Nutrition in Critical Care (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 9 | DSC-5, Paper-5 (Core) Health and Fitness (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 10 | DSC-5, Paper-5 (Lab): Health and Fitness (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| 11 | DSC-5, Paper-6 (Core) Functional Foods and Nutraceuticals (THEORY) | 100 | 25 | 75 | 4 | 4 |
| 12 | DSC-5, Paper-6 (Lab): Functional Foods and Nutraceuticals (PRACTICAL) | 50 | 0 | 50 | 2 | 1 |
| Total | 900 | 150 | 750 | 36 | 30 |
SEMESTER –VI
(Apprenticeship/ Internship/ Industrial Training)
| S.No | Course | Total Mark | Mid Sem | Sem End Exam | Teaching Hours | Credits |
| 1 | Apprenticeship / Internship in Hospital/Industrial Training/On the job Training | 400 | 0 | 400 | 0 | 12 |
| TOTAL | 400 | 0 | 400 | 0 | 12 |
