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Graduate Programmes

B.Sc. (Dietetics & Applied Nutrition)

Program Code 13393

Course Overview

  • Campus
  • Gurgaon (Manesar)
  • Institute
  • Amity Medical School, Gurgaon (Manesar)
  • University
  • Amity University Haryana
  • Program Code
  • 13393
  • Eligibility
  • 10+2 with PCM/PCB (min. 50%)
  • Selection Process
  • Duration
  • 3 Years
  • Remark
  • 1st Year Non Sponsored Semester Fee (Rs. in Lacs)
  • 0.48
  • 1st Year Sponsored Semester Fee (Rs. in Lacs)
  • Fee Structure
  • 1st Year Non Sponsored Semester Fee (Rs. in Lacs) : 0.48

Course Structure

  • 1st Year
  • 2nd Year
  • 3rd Year

    Semester 1

  • FRENCH-I
  • GERMAN-I
  • SPANISH-I
  • RUSSIAN-I
  • CHINESE-I
  • PORTUGUESE-I
  • KOREAN-I
  • JAPANESE-I
  • ENVIRONMENTAL STUDIES-I
  • PRINCIPLES OF NUTRITION
  • FOOD SCIENCE-I
  • NUTRITIONAL BIOCHEMISTRY
  • FOOD SCIENCE LAB-I
  • NUTRITIONAL BIOCHEMISTRY LAB
  • UNDERSTANDING SELF FOR EFFECTIVENESS
  • EFFECTIVE LISTENING

    Semester 2

  • JAPANESE-II
  • FRENCH-II
  • GERMAN-II
  • SPANISH-II
  • RUSSIAN-II
  • CHINESE-II
  • PORTUGUESE-II
  • KOREAN-II
  • ENVIRONMENTAL STUDIES-II
  • FAMILY MEAL MANAGEMENT
  • FOOD SCIENCE-II
  • FOOD MICROBIOLOGY
  • FOOD SCIENCE LAB-II
  • FOOD MICROBIOLOGY LAB
  • PROBLEM SOLVING AND CREATIVE THINKING
  • PRESENTATION SKILLS

    Semester 3

  • KOREAN-III
  • JAPANESE-III
  • FRENCH-III
  • GERMAN-III
  • SPANISH-III
  • RUSSIAN-III
  • CHINESE-III
  • PORTUGUESE-III
  • BASIC DIETETICS
  • QUANTITY FOOD SERVICES
  • HUMAN PHYSIOLOGY
  • HUMAN PHYSIOLOGY LAB
  • GROUP DYNAMICS AND TEAM BUILDING
  • READING AND COMPREHENSION
  • RESEARCH PAPER WRITING
  • PROJECT WITH PRESENTATION AND EVALUATION
  • WORKSHOP CERTIFICATION DISCIPLINE SPECIFIC 1 CREDIT PER WORKSHOP
  • FOOD PROCESSING

    Semester 4

  • FRENCH-IV
  • GERMAN-IV
  • SPANISH-IV
  • RUSSIAN-IV
  • CHINESE-IV
  • PORTUGUESE-IV
  • KOREAN-IV
  • JAPANESE-IV
  • ADVANCED DIETETICS
  • FOOD SERVICE MANAGEMENT
  • QUANTITY FOOD PRODUCTION
  • CLINICAL NUTRITION
  • FOOD SERVICE MANAGEMENT LAB
  • STRESS AND COPING STRATEGIES
  • CORPORATE COMMUNICATION
  • PAPER WRITING
  • PROJECT WITH PRESENTATION AND EVALUATION
  • WORKSHOP
  • FOUNDATION OF FOOD NUTRITION

    Semester 5

  • FRENCH-V
  • GERMAN-V
  • SPANISH-V
  • RUSSIAN-V
  • CHINESE-V
  • PORTUGUESE-V
  • KOREAN-V
  • JAPANESE-V
  • FOOD QUALITY CONTROL
  • SUMMER INTERNSHIP EVALUATION
  • COMMUNITY NUTRITION
  • NUTRITION FOR HEALTH & FITNESS
  • BAKERY LAB
  • BAKERY
  • FOOD QUALITY CONTROL LAB
  • INDIVIDUAL SOCIETY AND NATIONS
  • EMPLOYABILITY SKILLS

    Semester 6

  • FOOD PRESERVATION
  • CLINICAL & THERAPEUTIC NUTRITION
  • FOOD PRESERVATION LAB
  • CLINICAL & THERAPEUTIC NUTRITION LAB
  • INTERNSHIP
  • INTERPERSONAL COMMUNICATION & RELATIONSHIP MANAGEMENT
  • WORKPLACE COMMUNICATION

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