Program Brochure
B.Sc. (Nutritional Science & Dietetics)
As per recent trends in public health, lifestyle diseases, sports performance and preventive healthcare, the nutrition and dietetics sector in India is witnessing rapid and sustained growth, driven by increasing health awareness, rising burden of non-communicable diseases, and expanding wellness and food industries.
Duration
3 Years
Students can download brochure to know more about the programme and apply for admissions 2026.
The School of Nutrition and Dietetics ensures that students are “industry-ready” in the true sense of the term before they graduate and appear for internships, placements, or professional practice. The programme emphasizes a strong balance between theoretical foundations and hands-on skill development, enabling students to confidently apply nutritional science in real-world settings.
The B.Sc. Nutritional Sciences and Dietetics programme offers a substantial number of credits dedicated to core and applied nutrition subjects, covering areas such as Human Nutrition, Clinical Nutrition, Community and Public Health Nutrition, Sports Nutrition, Food Science and Technology, Nutraceuticals, Weight Management, Organic Foods, Biochemistry and Diet Therapy.
The curriculum has been carefully designed in consultation with academic experts and industry professionals, and is aligned with current practices, emerging trends, and technological advancements in nutrition, health, wellness, and food sectors. Through laboratory training, fieldwork, internships, projects and industry exposure, students are groomed to meet professional expectations in hospitals, wellness centres, sports and fitness organisations, NGOs, food industries and entrepreneurial ventures.
Overall, the programme aims to develop competent, ethical and skilled nutrition professionals who are prepared to contribute meaningfully to individual health, community nutrition, and the evolving food and healthcare ecosystem.
Eligibility Criteria
- Passed 10+2 Examination in Science Stream with minimum 50% Marks for open category and 45% marks for Reserve category from the state of Maharashtra.
- The final Merit list shall be prepared on the basis of marks obtained by the candidate at the 12th standard and the Personal Interview conducted by SSPU.
- A candidate who has completed 10+2 examination or equivalent in Science Stream and obtained minimum 50% from any Foreign Board must obtain an equivalent certificate from the Association of Indian Universities (AIU).
- All foreign qualifications need to be verified by the Association of Indian Universities (AIU) by the candidate before seeking provisional admission.
- Candidate passed in Personal interview conducted by the University.
- Scholastic Assessment Test (SAT) scores are accepted.
- The final Merit list shall be prepared on the basis of marks obtained by the candidate at 12th standard and Personal Interview conducted by SSPU.
Fee Details
1st Year (New Admission)
| Caution Money | Academic Fees | Total Fees | 1st Installments | 2nd Installments |
|---|---|---|---|---|
| At the time of Admission | Due Date – 31-10-2026 | |||
| ₹10,000 | ₹2,00,000 | ₹2,10,000 | ₹1,10,000 | ₹1,00,000 |
2nd Year Onwards (Existing Students)
| Academic Fees | 1st Installments | 2nd Installments |
|---|---|---|
| Due Date – 31-07-2026 | Due Date – 31-10-2026 | |
| ₹2,00,000 | ₹1,00,000 | ₹1,00,000 |
Hostel Charges
| 1 | 2 Seater Non-AC Rooms | 2,05,000 |
| 2 | Hostel Caution Money (Refundable) | 15,000 |
1st Year (New Admission)
| Caution Money | Academic Fees | Total Fees | 1st Installments | 2nd Installments |
|---|---|---|---|---|
| At the time of Admission | Due Date – 31-10-2026 | |||
| ₹10,000 | ₹2,40,000 | ₹2,50,000 | ₹1,30,000 | ₹1,20,000 |
2nd Year Onwards (Existing Students)
| Academic Fees | 1st Installments | 2nd Installments |
| Due Date – 31-07-2026 | Due Date – 31-10-2026 | |
| ₹2,40,000 | ₹1,20,000 | ₹1,20,000 |
Hostel Charges
| 1 | 2 Seater Non-AC Rooms | 2,05,000 |
| 2 | Hostel Caution Money (Refundable) | 15,000 |
Note 1 : The University shall remit the NSDC Certification Fees to NSDC and Ethnotech
Note 2 : The academic fee may be increased up to 10% each year, as per the University policy and at the discretion of the Management.
Future Opportunities
Career opportunities include roles such as
Clinical and Therapeutic Nutrition
Sports and Fitness Nutrition
Community and Public Health Nutrition
Wellness and Lifestyle Counselling
Food and Nutraceutical Industry
Research and Academics (with higher studies)
Curriculum
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | BW 101 | Introduction to Human Nutrition |
| 2 | BW 107 | Basics of Anatomy and Physiology I |
| 3 | BW 108 | Professional Ethics and Counselling |
| 4 | NS 104 | Introduction to Food Lab |
| 5 | NS 102 | Computer Application and Digital Marketing Techniques |
| 6 | IDSCUG01 | Indian Knowledge System IIDSC Open Elective. |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | NS 201 | Advanced Human Nutrition |
| 2 | BW 209 | Basics of Anatomy and Physiology II |
| 3 | BW 202 | Introduction to Diet Management |
| 4 | NS 203 | Community Nutrition II |
| 5 | BW 201 | Fundamentals of Food Science |
| 6 | WLNS 201 | Dimensions of Wellness- I |
| 7 | IDSCUG02 | Career Development Skills |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | BW 301 | Nutrition Through Lifecycle |
| 2 | NS 301 | Food Science and Quality Control |
| 3 | NS 304 | Food Microbiology |
| 4 | NS 303 | Institutional Management |
| 5 | NS 305 | Diagnostic Techniques of NCDs |
| 6 | WLNS 301 | Dimensions of Wellness-II |
| 7 | IDSCUG03 | Constitution of India |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | NS 401 | Advance Nutrition Through Lifecycle |
| 2 | WLNS 403 | Nutritional Biochemistry |
| 3 | BW 408 | Holistic Weight Management |
| 4 | NS 403 | Introduction to Nutrigenomics |
| 5 | IDSCUG04 | Career Progression Skills |
| 6 | NS402 | Internship II |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | WLNS 501 | Therapeutic Nutrition I |
| 2 | WLNS 502 | Therapeutic Nutrition II |
| 3 | BW 506 | Functional Foods and Nutraceuticals |
| 4 | NS 501 | Basics of Food Technology |
| 5 | MGMT 501 | Entrepreneurship Development |
| 6 | IDSCUG05 | Sustainability and Environmental Studeis |
| Sr No | Subject Code | Subject Name |
|---|---|---|
| 1 | BW 602 | Project/Seminar |
| 2 | NS 603 | Internship for Nutritional Sciences IDSC II Open Elective (January Session): Students are required to select and Complete courses offered through SWAYAM/NPTEL (Minimum 2 Credits) platforms as part of their UG programme requirements |
Program Educational Objectives (PEOs)
PEO 1
Build a strong foundation of scientific knowledge in food science, nutrition and related disciplines to develop competent professionals capable of applying concepts in real-world settings.
PEO 2
Develop professional competencies in menu planning and the preparation of normal and therapeutic diets for diverse population groups across health conditions.
PEO 3
Nurture ethical behaviour, professional values, and social accountability to deliver nutrition services with integrity, empathy and respect for equity and diversity.
PEO 4
Prepare graduates to adapt to emerging trends, technological advancements and multidisciplinary career pathways in the global nutrition and health sector.
PEO 5
Foster critical thinking, innovation, and a research-oriented mindset for evidence-based problem solving and lifelong learning.
PEO 5
Foster critical thinking, innovation, and a research-oriented mindset for evidence-based problem solving and lifelong learning.
PEO 6
Provide a learner-centric and encouraging environment that promotes creativity, leadership skills and holistic personal and professional growth.
PEO 7
Equip learners with practical skills in food handling, processing, quality control and assurance to meet national and global standards of the food industry.
PEO 8
Instill a commitment to sustainability, public health and national development through responsible professional practice.
Program Outcomes (POs) as per National Board of Accreditation
PO1
Knowledge & Understanding
Demonstrate comprehensive knowledge of food and nutritional science, biochemistry, human physiology and food microbiology.
PO2
Analytical & Scientific Skills
Apply analytical and laboratory skills to assess the quality and safety of foods in compliance with national and international food laws and standards.
PO3
Nutrition Assessment & Diet Planning
Assess nutritional requirements and develop appropriate diet plans for individuals across age groups, health conditions and emergency/critical care settings.
PO4
Clinical & Applied Nutrition Practice
Integrate evidence-based nutritional sciences into clinical interventions, food service management, health promotion and community nutrition programmes.
PO5
Communication & Extension Skills
Effectively disseminate food, nutrition and health information to diverse populations through counselling, IEC material, training and outreach.
PO6
Industry and Entrepreneurship Readiness
Demonstrate professional competencies required for internships, industrial training, project work and entrepreneurship in nutrition, dietetics and food sector industries.
PO7
Social & Public Health Responsibility
Plan, implement and evaluate community awareness initiatives aimed at preventing nutrition-related disorders and promoting public health.
PO8
Sustainable & Ethical Practice
Uphold ethical values, ensure gender equity, environmental sustainability and demonstrate social responsibility as a nutrition professional.
Program Specific Outcomes (PSOs)
01
Apply the principles of food and nutrition sciences to promote individual and community health and well-being.
02
Critically analyze nutritional, clinical and food industry challenges and propose evidence-based, sustainable solutions.
03
Use domain knowledge in food processing, dietetics and nutrition to develop and evaluate therapeutic and functional food products.
04
Assess nutritional status using standardized tools and recommend appropriate nutrition support and therapeutic care for disease prevention and management.
05
Correlate physiological, biochemical and microbiological parameters to understand health–disease relationships for effective clinical decision making.
06
Demonstrate managerial, technical and interpersonal skills for food service operations, hospital dietetics and hospitality nutrition services.
07
Utilize problem-solving and critical thinking skills during internships and field-based experiential learning to address real-world nutrition challenges.
08
Develop entrepreneurial competencies to establish start-ups such as diet clinics, health kitchens, food product ventures or nutrition consultancy services.
FAQs
The objective of the programme is to develop competent nutrition professionals with a strong foundation in nutritional sciences and applied dietetics. The curriculum focuses on skill development, practical training, and industry relevance, enabling graduates to meet current professional requirements.
Yes. The programme provides a strong academic foundation for higher studies in nutrition, dietetics, public health and allied health sciences.
The programme covers core and applied subjects such as:
- Human Nutrition
- Food Science and Food Safety
- Biochemistry and Physiology
- Clinical Nutrition and Diet Therapy
- Community and Public Health Nutrition
- Sports Nutrition
- Nutraceuticals
The B.Sc. Nutritional Sciences and Dietetics is a full-time undergraduate programme offered by Symbiosis Skills & Professional University. The programme is designed to provide students with scientific knowledge and practical skills in nutrition, dietetics, food science and public health, preparing them for professional roles in healthcare, wellness and food-related sectors.
Graduates can pursue careers in:
- Clinical and Therapeutic Nutrition
- Nutrition assessment and diet planning
- Sports and Fitness Nutrition
- Community and Public Health Nutrition
- Wellness and Lifestyle Counselling
- Food and Nutraceutical Industry
- Research and Academics (with higher studies)
The programme is of three years duration, divided into six semesters. The curriculum is structured to progress from basic concepts in nutrition and food science to advanced and applied areas of dietetics and public health nutrition.
Candidates can apply through the official SSPU admissions portal. The admission process includes:
- Online application
- Verification of eligibility
- Personal interview conducted by SSPU
- Preparation of final merit list and admission confirmation
Yes. Internships are an integral part of the programme, providing students with exposure to hospitals, wellness centres, community organisations and food-related industries, as per curriculum requirements.
Candidates must have passed 10+2 or equivalent examination in the Science stream from a recognized board with:
- Minimum 50% marks for Open category, and
- 45% marks for Reserved category candidates from the State of Maharashtra.
The final merit list is prepared based on marks obtained in the 12th standard and the personal interview conducted by SSPU.
SSPU focuses on skill-based education, professional ethics, and industry exposure. Students receive guidance through:
- Practical-oriented teaching
- Internship facilitation
- Career guidance and mentoring
- Industry interactions and expert sessions
Yes. The programme places strong emphasis on practical training, including:
- Laboratory practicals
- Nutrition assessment and diet planning
- Fieldwork and community nutrition activities
- Internships and project work
Programs at SSPU
Schools at SSPU
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School of Architecture, Urban Development, Planning and Design
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School of Retail Management
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School of Interdisciplinary science
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School of Beauty & Wellness
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School of Computer Science and Information Technology
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School of Banking, Financial Services and Insurance Management
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School of Nutrition and Dietetics
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School of Data Science
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School of Construction Engineering and Infrastructure Management
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School of Energy and Sustainability Engineering
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School of Ports, Terminal Management & Logistics
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School of Mechatronics Engineering
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School of Media Management
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School of Defence & Aerospace Technology
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School of Automobile Engineering
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