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.
| Particular | Details |
|---|---|
| Course name | Bachelor of Science in Food, Nutrition and Dietetics |
| Abbreviation | B.Sc. FND |
| Level | Bachelor’s degree |
| Duration | 4 years |
| Academic structure | 8 semesters |
| College | Girija Prasad Koirala College of Agriculture and Research Centre |
| University | Purbanchal University |
| Location | Gothgaun, Morang, Nepal |
| Total credits | 167 |
| Seat capacity | 33 |
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.
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.
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.
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.
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.
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.
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.
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.
| Component | Credits |
|---|---|
| Theoretical coursework | 112 |
| Practical training | 39 |
| Seminar | 2 |
| Field trip | 2 |
| Professional internship | 8 |
| Thesis | 4 |
| Total | 167 |
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
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
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
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
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
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.
The seventh semester offers two 22-credit elective areas: Food, and Nutrition and Dietetics.
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
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
The eighth semester is dedicated to field-based and research-oriented work.
| Component | Credits |
|---|---|
| Field trip | 2 |
| Seminar | 2 |
| Internship | 8 |
| Thesis | 4 |
| Total | 16 |
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 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.
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.
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.
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.
The program takes four years and is divided into eight semesters.
The program is offered by Girija Prasad Koirala College of Agriculture and Research Centre in Gothgaun, Morang.
GPCAR is a constituent college of Purbanchal University, and the program is offered under the university.
The curriculum carries 167 credits, including theory, practical training, field trip, seminar, internship, and thesis.
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.
Applicants must have studied Physics, Chemistry, and English along with Biology, Mathematics, or Computer Science.
Yes. The eighth semester includes an eight-credit professional internship.
Yes. Students complete a four-credit thesis in the final semester.
The seventh semester includes elective areas in Food and in Nutrition and Dietetics.
The program has a seat capacity of 33 students.
