BSc in Food, Nutrition & Dietetics

Bachelor of Science in Food, Nutrition and Dietetics at GPCAR

The Bachelor of Science in Food, Nutrition and Dietetics is a four-year undergraduate program offered by Girija Prasad Koirala College of Agriculture and Research Centre in Gothgaun, Morang. GPCAR is a constituent college of Purbanchal University.

The program combines food science, human nutrition, dietetics, food processing, public health nutrition, laboratory analysis, and research. Students complete theoretical courses, practical work, elective study, a field trip, seminar, professional internship, and thesis. The curriculum is organised into eight semesters and carries 167 credits.

Quick highlights

Course focus

The B.Sc. in Food, Nutrition and Dietetics studies food from scientific, nutritional, health, processing, and management perspectives. Its subjects cover the composition and properties of food, food production and preservation, human nutritional requirements, dietary planning, food safety, public health, and nutrition-related research.

Laboratory learning begins in the early semesters. Students study chemistry, microbiology, anatomy, physiology, food analysis, nutrition, food processing, diet therapy, epidemiology, and biostatistics before completing internship and thesis work in the final semester.

The program also connects laboratory management and quality control with research methodology. This structure allows students to examine food and nutrition questions through practical work, scientific writing, data collection, and academic research.

Main areas of study

Food science

Food science examines the physical, chemical, biological, and technical characteristics of food and food products. Students study food production, processing, preservation, storage, packaging, distribution, quality control, and product development.

The curriculum includes subjects such as Basic Food Science, Food and Dairy Chemistry, Food and Dairy Microbiology, Food Processing and Preservation, Food Toxicology, Storage and Packaging Technology, and Food Process and Engineering.

Human nutrition

Nutrition courses examine nutrients, their use in the body, nutritional requirements across different stages of life, and the relationship between food and health.

Students study Principles of Human Nutrition, Nutrition Through the Life Cycle, Maternal Nutrition and Child Health, Community Nutrition, Sport Nutrition, Geriatric Nutrition, Nutrition Assessment, and Public Health Nutrition.

Diet therapy and dietetics

The dietetics component addresses the use of nutritional principles in dietary planning and nutrition care. Students study nutritional needs, food habits, deficiency conditions, diet patterns, and nutrition-related health concerns.

Basic Diet Therapy I and II introduce the role of diet in health management, while later subjects cover Medical Nutrition, Emergency Nutrition, Infant and Young Child Feeding Practices, and Food Service Management.

Public health and community nutrition

The program includes the study of nutrition at community and population levels. Students examine nutrition education, public-health interventions, epidemiology, sanitation, food systems, climate change, and nutrition policy.

These areas are covered through Public Health Nutrition, Community Nutrition, Nutrition Education and Communication, Epidemiology, Food System and Climate Change, Nutrition Policy and Program, and Water, Hygiene and Sanitation.

Program objectives

The program aims to develop theoretical and practical knowledge in:

• General chemistry, food chemistry, and biochemistry

• Food processing and preservation

• Food and dairy technologies

• Food analysis and quality control

• Nutrition science and dietary planning

• Clinical and public-health nutrition

• Research methodology and biostatistics

• Food and dairy plant management

• Nutrition programs and interventions

• Laboratory and field-based work

It also includes internship and research components intended to prepare students for responsibilities connected with food science, nutrition, dietetics, public health, healthcare settings, community programs, and food-related organisations.

Eligibility

Applicants must have completed one of the following qualifications with a GPA of at least 2.00 or 45% marks from a recognised university or board:

• Grade XII or School Leaving Certificate Examination with Physics, Chemistry, English, and Biology, Mathematics, or Computer Science

• +2 Science, I.Sc., or PCL with Physics, Chemistry, English, and Biology, Mathematics, or Computer Science

• A diploma in Engineering, Food and Dairy Technology, Animal Science, Plant Science, Pharmacy, General Medicine, or Lab Technology, with the prescribed science subjects

• A Level with Physics, Chemistry, English, and Biology, Mathematics, or Computer Science

The listed academic routes require Physics, Chemistry, and English together with one subject from Biology, Mathematics, or Computer Science.

Duration and credit distribution

The program takes four years and is divided into eight semesters. Students complete 167 credits across theoretical courses, laboratory and practical work, field-based activities, internship, seminar, and thesis.

Semester-wise curriculum

First semester

The first semester introduces the scientific foundations of food, nutrition, and the human body.

Subjects:

• Applied Physics

• Applied Chemistry

• Applied Microbiology

• Human Anatomy

• Basic Food Science

• Principles of Human Nutrition

• Human Physiology

Total credits: 21

Second semester

The second semester develops knowledge of biochemistry, food analysis, dairy chemistry, post-harvest handling, and health-related biological processes.

Subjects:

• Applied Biochemistry

• Food Dairy Chemistry

• Instrumental Method of Food Analysis

• Introduction to Nutrition and Ayurveda

• Post-Harvest Technology

• Pathophysiology

• Scientific Writing

Total credits: 23

Third semester

The third semester covers nutrition across life stages, food microbiology, biotechnology, quality systems, and food storage.

Subjects:

• Nutrition Through Life Cycle

• Public Health Nutrition

• Food and Dairy Microbiology

• Modern Biotechnology and Genetic Engineering

• Quality Control and Assurance

• Storage and Packaging Technology

• Industrial Microbiology

Total credits: 21

Fourth semester

Students begin more specialised study of food safety, processing, maternal and child nutrition, diet therapy, and food engineering.

Subjects:

• Food Toxicology

• Food Processing and Preservation

• Maternal Nutrition and Child Health

• Functional Food and Nutraceuticals

• Basic Diet Therapy I

• Food Process and Engineering

• Professional Ethic and Morality

Total credits: 23

Fifth semester

The fifth semester focuses on community nutrition, food ecology, sport nutrition, medical microbiology, product development, and nutrition communication.

Subjects:

• Community Nutrition

• Food and Nutrition Ecology

• Sport Nutrition

• Medical Microbiology

• Basic Diet Therapy II

• Food and Dairy Products Development

• Nutrition Education and Communication

Total credits: 21

Sixth semester

The sixth semester introduces research design, statistical analysis, nutrition assessment, epidemiology, ageing-related nutrition, and food-system issues.

Subjects:

• Epidemiology

• Nutrition Assessment

• Basic Geriatric Nutrition

• Research Methodology

• Biostatistics

• Food System and Climate Change

• Principle of Management and Marketing

Total credits: 20

Research-related study begins during this stage through Research Methodology and Biostatistics, preparing students for later internship and thesis requirements.

Seventh-semester elective areas

The seventh semester offers two 22-credit elective areas: Food, and Nutrition and Dietetics.

Food elective

The Food elective examines processing technologies for different food categories and the operation of dairy plants.

Subjects:

• Technology of Food Products I: Fruits and Vegetables

• Technology of Food Products II: Cereals and Legumes

• Technology of Food Products III: Fats and Oil

• Technology of Food Products IV: Spice, Tea and Coffee

• Technology of Food Products V: Meat, Fish and Poultry

• Dairy Plant Operation and Instrumentation

Total credits: 22

Nutrition and Dietetics elective

The Nutrition and Dietetics elective focuses on applied nutrition, public-health programs, sanitation, clinical nutrition, and food-service systems.

Subjects:

• Emergency Nutrition

• Nutrition Policy and Program

• Water, Hygiene and Sanitation

• Food Service Management

• Medical Nutrition

• Infant and Young Child Feeding Practices

Total credits: 22

Final-semester requirements

The eighth semester is dedicated to field-based and research-oriented work.

The professional internship carries the largest credit allocation in the final semester. It gives students structured exposure to work connected with food, nutrition, dietetics, laboratory practice, public health, or related settings.

The thesis requires students to apply research methods, collect and examine information, and prepare an academic study. The seminar and field trip further connect classroom learning with professional and research settings.

Practical and research components

Practical work forms a substantial part of the curriculum. Of the program’s 167 credits, 39 are assigned to practical training.

Students gain experience through:

• Food and microbiology laboratories

• Chemical and instrumental analysis

• Food processing and preservation activities

• Nutrition assessment

• Food product development

• Quality control and assurance

• Scientific writing

• Research methodology

• Biostatistics

• Field visits

• Professional internship

• Thesis research

These components support the application of scientific concepts to food composition, processing, nutrition assessment, diet planning, quality management, and public-health questions.

Learning environment at GPCAR

GPCAR supports its academic programs through laboratories, educational tours, counselling, journals, conference facilities, an auditorium, sports facilities, and a cafeteria.

The college follows a practice-based academic approach in which laboratory work, projects, field activities, internship, and research are integrated with regular coursework.

Students comparing GPCAR’s undergraduate options may also review the Bachelor of Science (Hons.) in Agriculture.

Scholarships

GPCAR offers scholarships under merit and reserved-category provisions. Reserved-category scholarships follow the applicable norms of Purbanchal University. Financial support is also available for deserving students facing economic difficulty.

Who may consider this course?

The program may suit students interested in food science, nutrition, human health, diet planning, laboratory analysis, food processing, food safety, public-health nutrition, or research.

Students should also be prepared for chemistry, biology, laboratory sessions, scientific writing, statistics, field activities, internship, and thesis work. The course requires engagement with both food technology and human nutrition rather than focusing on only one of these areas.

Frequently asked questions

How long is the B.Sc. in Food, Nutrition and Dietetics?

The program takes four years and is divided into eight semesters.

Which college offers the program?

The program is offered by Girija Prasad Koirala College of Agriculture and Research Centre in Gothgaun, Morang.

Which university manages the course?

GPCAR is a constituent college of Purbanchal University, and the program is offered under the university.

How many credits does the program carry?

The curriculum carries 167 credits, including theory, practical training, field trip, seminar, internship, and thesis.

What is the minimum academic requirement?

Applicants need a GPA of at least 2.00 or 45% marks in one of the listed science, diploma, or A Level qualifications with the prescribed subjects.

Which subjects are required for eligibility?

Applicants must have studied Physics, Chemistry, and English along with Biology, Mathematics, or Computer Science.

Does the program include an internship?

Yes. The eighth semester includes an eight-credit professional internship.

Is a thesis compulsory?

Yes. Students complete a four-credit thesis in the final semester.

What elective areas are available?

The seventh semester includes elective areas in Food and in Nutrition and Dietetics.

How many seats are available at GPCAR?

The program has a seat capacity of 33 students.