Introduction to Nutrition Sciences
Nutrition Sciences is an interdisciplinary field combining medical knowledge with the study of diet and health. It aims to educate individuals and communities on healthy eating and prevent diet-related diseases, thereby improving quality of life and longevity.
Importance of the Field
With the rise of preventable non-communicable diseases like diabetes, heart disease, obesity, and cancer, nutrition is critical for prevention and management, making it a rapidly growing and vital health profession.
Career Opportunities
Graduates can work as clinical nutritionists, dietitians, consultants, community nutrition specialists, food industry advisors, catering nutritionists, or research associates in various healthcare and food sectors.
Key Curriculum Areas
The 137-credit Bachelor’s program covers:
Courses span medical sciences, food industry topics, and specialized nutrition skills.
The Bachelor’s program in Nutrition Sciences covers three main areas:
- Medical and Basic Sciences: Foundational courses on the human body and diseases.
- Food Industry and Applied Courses: Training in food safety, microbiology, and industry internships.
- Specialized Nutrition Courses: Practical skills in diet therapy, food–drug interactions, nutritional assessment, and food service management.
Graduates may pursue advanced degrees in Clinical Nutrition, Public Health, Food Safety, Biochemistry, Food Science, and related fields at leading universities worldwide, supporting academic, research, and global career growth
Ideal candidates have a strong interest in health and nutrition, excellent interpersonal skills, and foundational knowledge in biology, biochemistry, and food science. Understanding psychology also helps support lasting dietary changes.
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Brochures
View our 2020 Medical prospectus of
brochure for an easy to read guide on
all of the services offer.
