The B.Sc. in Community Sciences – Food, Nutrition & Dietetics at IIMT University is a 3-year undergraduate program designed for students passionate about health, nutrition, and community service. This interdisciplinary course combines foundational sciences with advanced nutrition studies to prepare students for impactful careers in healthcare, public health, food industry, and education.

Students develop deep knowledge in areas such as human physiology, food science, biochemistry, clinical nutrition, and dietetics. They also explore current trends like nutrigenomics, functional foods, and food safety regulations. With a strong emphasis on practical skills, students engage in diet planning, laboratory experiments, community outreach, and hospital internships.

This program fosters critical thinking, communication skills, and ethical responsibility—empowering graduates to become health advocates, nutrition professionals, and agents of positive change in society. Whether students choose to pursue a career or further studies, they leave the program equipped to improve lives through evidence-based nutritional practices and community engagement.

Highlight

• Practical Diet Counseling Training: Hands-on experience in planning and implementing therapeutic diets for various health conditions.
• Scientific Cooking Techniques: Learn to modify cooking methods for improved health outcomes and nutrition retention.
• In-depth Therapeutic Nutrition: Focus on disease-specific dietary needs including diabetes, cardiovascular issues, renal disorders, and more.
• Life Cycle Nutrition: Study of nutritional requirements for every stage—infancy, adolescence, pregnancy, old age, etc.
• Final Semester Internship: Real-world exposure through compulsory internships in healthcare and nutrition sectors.
• Soft Skills Development: Training in leadership, decision-making, time management, and teamwork.
• Modern Infrastructure: Access to advanced laboratories including diet counseling labs and food science labs.
• Industry Exposure: Industrial visits and expert sessions to stay in tune with industry needs and trends.
• Emerging Topics: Includes global health nutrition, nutrigenomics, functional foods, and food safety.
• Academic Flexibility: Elective subjects and project-based learning for personalized education paths.

Career Prospects

Graduates of B.Sc. (Community Sciences – Food, Nutrition & Dietetics) can explore careers in:

1. Clinical Dietetics in Hospitals & Specialty Clinics
2. Wellness & Fitness Centers as Dieticians
3. Food Analyst or Food Safety Officer in the Food Industry
4. Quality Control & Labeling Experts
5. Public Health Nutritionist
6. Child Development Officer or Community Health Educator
7. Nutritionist in Healthcare Companies or Government Programs
8. Academic Roles in Colleges and Universities
9. NGO Sector and Community Outreach Programs
10. Entrepreneurship in Health Foods and Diet Planning Services

1. Candidates must have completed 10+2 or equivalent examination from a recognised board.
2. The qualifying examination should include Science subjects, preferably Biology, Home Science, or Humanities.
3. A minimum aggregate of 45–50% marks is required (subject to variation based on institutional policies or reservation criteria).

Duration: 3 years

Programme Educational Objectives (PEO)

• PEO-1 To demonstrate leadership competency to become a professional Dietitian leading to a successful career.
• PEO-2 Graduates will pursue lifelong learning in generating New Products using entrepreneurial skills.
• PEO-3 To possess a professional attitude as an individual or a team member with Professional Ethics.
• PEO-4 To acquire the basic knowledge and expertise necessary for professional practice in the field of Nutrition and Dietetics.
• PEO-5 Socially committed Nutritional Educators in various institutions.

Program Outcomes (PO’s)

• PO1:  To reflect universal and domain-specific values in the field of Science.
• PO2:  To develop the ability to address the complexities and interface among self, societal and national priorities in the field of Nutrition.
• PO3:  To promote research, innovation, and design development favoring all the disciplines in the field of Science.
• PO4:  Enhance digital literacy and apply them to engage in real-time problem-solving and ideation related to all fields of Home Science.
• PO5:  To describe the importance of various foods and their Nutritive Value, and place them in daily diet.
• PO6:  To Understand the Health benefits of different foods.
• PO7:  To develop comprehensive and analytical skills in Food industries and Health Sectors.
• PO8:  To understand and also acquire knowledge to develop entrepreneurial skills.

Programme Specific Outcome (PSO's)

• PSO1:  To understand the role of Nutrition and Dietetics for the welfare of the Society
• PSO2:  To enhance people's capacity for social functioning towards a better quality of life.
• PSO3:  To understand and also acquire knowledge to develop entrepreneurial skills.
• PSO4:  To have in-depth knowledge and excel in the area of personal and Public Health Nutrition.
• PSO5:  To develop the ability in Planning Extension Programme.