Diet and Nutrition

Graduate Degree - 3 Years

  • Advance Diploma (Subjects)
  • +
  • Nutraceuticals & Functional Foods
  • Introduction to Research Methodology & Statistics
  • Food processing & Quality Assurance
  • Advance Clinical Nutrition
  • Public Health Nutrition-II
  • Therapeutic Nutrition-III
  • Summer Internship Report & Presentation
  • +
  • Personality Development and Interview Techniques
  • Consumer Economics for Food & Nutrition
  • Techniques of Scientific Writing
  • Food Preservation & Packaging
  • Nutrition for Health, Fitness & Sports
  • Research project & Presentation

The B.Voc (Diet and nutrition) is three year degree programme, in which students will be able to understand the concept of Clinical Nutrition, Food Science and Technology, Sports Nutrition and Public Health Nutrition. They will able to apply theoretical concept in laboratory setting as per standard methods in the above mentioned areas and understand the application of nutritional sciences in dietary management in the field of clinical, public and sports nutrition. They will acquire the skills to undertake systematic research in areas of Diet and Nutrition by completing a research project. This programme emphasis on imbibing practical and scientific knowledge in students to work as professional in health and hospitality sectors. This program provides technical knowledge, skills and attitude to serve as a health worker in the community and it helps the students to get placements as a clinical/ sports dietician, nutritionist, community nutrition education office and in Hospitals, Government Organisations, Clinical settings, Food Industry, Schools, Colleges and other Hospitality sectors.

Course Objective

  • To provide a strong foundation and comprehensive training to aspirants from any discipline to pursue careers in the Nutrition Industry.
  • To train students to learn the methods of Nutritional Assessment and Diet Planning for the patients, athletes and community in general.
  • To make students aware about the applications of nutrition in different Industries.
  • To To develop a holistic knowledge base in clinical, community and fitness nutrition giving students ample opportunities in this field.
  • To train students to become healthcare professionals and render their services in NGOs, Hospitals, FMCG and Sports Industry.
  • TThe trained graduates will look after the well-being of the masses helping them to lead a stress-free and fulfilling life.

Course Highlights

The Diet and Nutrition Course comprises well-structured lectures with a practical approach. The main highlights of this programme are:

  • Extensive knowledge on the subject
  • The curriculum is supported by ample practical knowledge to the students through practical classes on a regular basis.
  • Hands-on training of various aspects of nutrition
  • Three-month Internship programme in any related sector
  • Personality Development and Soft Skill Session
  • Inculcating Research Aptitude
  • Introduction to a Foriegn Language
  • Learning Entrepreneurship Skills and Consumer Economics in Food and Nutrition Industry
  • Learning principle of Institutional Food Management
  • Learning phases of Human Growth and Development through Lifespan
  • Introduction to Resource Management
  • Understanding Rural Communication in Health and Nutrition
  • Presentations on Academic and Industry oriented subjects
  • Guest lectures by Senior Industry Professionals
  • Mock Interview Sessions
  • Placement Assistance


10+2 with minimum 50% aggregate (English compulsory)

Age limit -21 years

Admission Process
The student has to appear for the common entrance exam (JET). This consists of a written test, group discussion and a personal interview.

Fee Structure

Total Fees

Rs. 3,22,500+Rs.3000 Student Activity Fund(per annum)+Rs.5000 Security Deposit

Ist Installment (Payable at the time of Admission)

Rs.60,500{(Rs. 52,500+Rs.5000(Security Deposit)+Rs.3000(Student Activity Fund)}payable at the time of admission

IInd Installment

Rs.52,500 payable by December 31, 2022

IIIrd Installment

Rs.56,750{(Rs.53,750+Rs.3000(Student Activity Fund)} payable by July 31, 2023

IVth Installment

Rs.53,750 payable by December 31, 2023

Vth Installment

Rs.58,000{(Rs.55,000+Rs.3000(Student Activity Fund)} payable by July 31, 2024

VIth Installment

Rs.55,000 payable by December 31, 2024

Total Fees(For 1 Year)


Total Fees_Diet Assistant(For 6 Months)


Total Fees_Diabetes Educator(For 6 Months)


Total Fees_Obesity & Weight Management(For 6 Months)

Rs. 30,000+Rs.5000(Security)

Total Fees_Sports Nutrition & Fitness Supplementation(For 6 Months)

Rs. 45,000+Rs.5000(Security)

Total Fees_Diabesity(Certificate Prog.)

Rs. 45,000+Rs.5000(Security)

Course Opportunity

  • Nutritionist
  • Dietitian
  • Community Education Officer
  • Health Promotion Specialist
  • International Aid/Development Worker
  • Nutritional Therapist
  • Researchere
  • Teaching
  • Food Processing Consultant


Auditorioum for seminars and workshop

Auditoriums are meant for huge gatherings where the workshops and seminars are being conducted. Experts are being called for giving special lectures on various concepts. Workshops are conducted to train the students and provide them with the expertise of designing products.

Production Lab/ Kitchen

Students are given a hand on training on the basic knowledge of recipe calculation and preparing food later making them proficient in nutrient calculation and sensory evaluation. They are also taught the importance of time and material management.

Bakery Lab

A well-equipped bakery where the students are taught all aspects of bakery and confectionery. They learn to make products like breads, cakes, cookies, pastries, muffins, etc.

Theory classroom with smart boards

Theory classrooms have blackboards and smart-boards both in each class for making learning a smart learning. Presentations, lectures and discussion are different modes of teaching used in the classrooms.

Biochemistry Lab

Physiology Lab

Microbiology Lab



Workshops are conducted by industry specialist on topics like:

  • Childhood obesity, Diabetes Dietary Management, Colour therapy (Acupressure), Food swaps and many more on a regular basis.
  • Meal preparation/ recipe making workshops for PCOS, Diabetes Mellitus are conducted.

Industrial Visits

  • Students are taken on visits to make them understand the different aspects of food handling.
  • Food Industry Visits - Mother Dairy, Parle G, PepsiCo and many more
  • Industrial Kitchen Visits - Seven Seas, Crowne Plaza and many more
  • Food Fairs like AAHAAR to familiarize them with the new healthy food brands launched in the market.
  • Food Preservation Units
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