Course Information & Syllabus
Eligibility
10+2 or any other equivalent qualification with minimum 50% marks.
Semester I
FS 1 B01 Fundamentals of Nutrition
Semester II
FS 2 B02 Human Development
Semester III
FS 3 B03 Research Methodology and Bioinformatics
FS 3 B03(P) Practical I- Research Methodology and Bioinformatics
Semester IV
FS 4 B04 Food Science
FS 4 B04(P) Practical II- Food Science
Semester V
FS 5 B05 Physiology and Microbiology
FS 5 B06 Diet in Health
FS 5 B06(P) Practical III- Diet in Health
FS 5 B07 Family Resource Management
FS 5 B08 Textile Science
FS 5 B08(P) Practical IV- Textile Science
FS 5 D01 Open Course Food Science and Basic
FS 5 D02 Cookery
FS 5 D03 Interior Decoration Textiles and Apparel Designing
FS 5 PR Project
Semester VI
FS 6 B09 Dietetics
FS 6 B09(P) Practical V - Dietetics
FS 6 B10 Fabric Care and Apparel Designing
FS 6 B10(P) Practical VI- Fabric Care and Apparel Designing
FS 6 B11 Concepts in Family Relation
FS6B12(E1) Entrepreneurship Management (Elective)
FS6B12(E2) Quantity Food Preparation Techniques (Elective)
FS6B12(E3) Extension Education and Communication (Elective)
FS 6 PR Project