Bachelor of Science in Nutrition and Food Science | Units, Syllabus & Study Materials - YNetStudyHub
Bachelors Degree

Bachelor of Science in Nutrition and Food Science Verified Syllabus

Master Bachelor of Science in Nutrition and Food Science with structured academic semester units, topic lecture notes, past examinations, CATs, and interactive 24/7 AI tutor support on YNetStudyHub.

10 Semester Units 128 Curriculum Topics 4 Years Commission for University Education (CUE) Aligned 24/7 AI Tutor Enabled
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10 Units
128 Syllabus Topics
4 Years Duration
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Course Units & Curriculum 10 Units

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Clinical Nutrition
10 Topics
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1 Cultural and Social Influences on Dietary Habits
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2 Energy Metabolism
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3 Ethical and Legal Issues in Clinical Nutrition
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4 Introduction to Clinical Nutrition Free Preview
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5 Macronutrients and Micronutrients
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6 Medical Nutrition Therapy
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7 Nutrition and Disease Prevention
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8 Nutritional Assessment
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9 Nutritional Requirements Across the Lifecycle
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10 Nutritional Support in Clinical Settings
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Past examination papers for this unit are being compiled.
1 Advocacy and Policy Development in Community Nutrition
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2 Assessing Community Nutrition Needs
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3 Community-Based Nutrition Interventions
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4 Emerging Issues in Community Nutrition
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5 Evaluating Community Nutrition Programs
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6 Food Security and Food Systems
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7 Health Disparities and Social Determinants of Health
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8 Introduction to Community Nutrition Free Preview
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9 Nutrition Education and Behavior Change
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10 Public Health Nutrition Policies and Programs
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Past examination papers for this unit are being compiled.
1 Carbohydrates in Food
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2 Carbohydrates in Food
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3 Emerging Trends in Food Chemistry
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4 Food Additives and Preservatives
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5 Food Additives and Preservatives
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6 Food Additives and Preservatives
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7 Food Allergies and Intolerances
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8 Food Flavor and Aroma
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9 Food Flavor and Aroma
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10 Food Packaging and Shelf Life
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11 Food Processing and Chemical Changes
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12 Food Processing and Maillard Reaction
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13 Food Processing and Maillard Reaction
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14 Food Quality and Safety
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15 Food Safety and Quality
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16 Food Spoilage and Preservation
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17 Food Toxicology and Contaminants
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18 Functional Foods and Nutraceuticals
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19 Introduction to Food Chemistry Free Preview
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20 Introduction to Food Chemistry
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21 Introduction to Food Chemistry
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22 Lipids and Fats
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23 Lipids and Fats in Food
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24 Macronutrients in Food
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25 Micronutrients and Phytochemicals
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26 Nutritional Biochemistry
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27 Proteins and Amino Acids
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28 Proteins and Amino Acids in Food
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29 Vitamins and Minerals
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30 Vitamins and Minerals in Food
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Past examination papers for this unit are being compiled.
1 Emerging Issues in Food Microbiology
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2 Emerging Issues in Food Microbiology
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3 Emerging Issues in Food Microbiology
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4 Fermented Foods and Probiotics
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5 Food Preservation Methods
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6 Food Preservation Methods
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7 Food Safety and Hygiene
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8 Food Safety Regulations and Standards
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9 Food Spoilage and Preservation
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10 Food Spoilage Microorganisms
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11 Food Spoilage Microorganisms
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12 Foodborne Illness Outbreaks
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13 Foodborne Pathogens
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14 Foodborne Pathogens
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15 Foodborne Pathogens
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16 Hazard Analysis and Critical Control Points (HACCP)
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17 Hazard Analysis and Critical Control Points (HACCP)
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18 Introduction to Food Microbiology
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19 Introduction to Food Microbiology
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20 Microbial Growth and Control in Food
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21 Microbial Growth and Factors Affecting Growth in Food
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22 Microbial Growth in Food
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23 Microbiological Testing in Food Industry
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24 Overview of Food Microbiology Free Preview
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Past examination papers for this unit are being compiled.
1 Emerging Trends in Food Processing and Preservation
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2 Food Additives and Ingredients in Food Processing
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3 Food Processing Technologies
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4 Introduction to Food Processing and Preservation Free Preview
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5 Methods of Food Preservation
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6 Quality Control in Food Processing
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1 Emerging Issues in Food Safety
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2 Food Contamination and Hazards
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3 Food Labeling and Traceability
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4 Food Processing and Preservation Techniques
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5 Food Quality Evaluation and Testing
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6 Food Safety Regulations and Standards
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7 Foodborne Illnesses and Outbreaks
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8 Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP)
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9 Introduction to Food Quality and Safety Free Preview
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Past examination papers for this unit are being compiled.
1 Common Nutritional Disorders and Diseases
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2 Current Trends in Nutrition and Food Science
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3 Digestion and Absorption of Nutrients
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4 Food Groups and Dietary Guidelines
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5 Food Labeling and Nutritional Information
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6 Food Preservation and Safety
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7 Food Science and Technology
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8 Nutritional Requirements at Different Life Stages
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9 Overview of Nutrition Free Preview
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10 Sustainability and Food Choices
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Past examination papers for this unit are being compiled.
1 Dietary Assessment Methods
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2 Dietary Reference Intakes (DRIs) and Recommended Daily Allowances (RDAs)
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3 Introduction to Nutrition Assessment and Planning Free Preview
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4 Meal Planning and Menu Development
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5 Monitoring and Evaluation of Nutrition Interventions
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6 Nutrient Analysis and Interpretation
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7 Nutrition Counseling and Education
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8 Nutritional Status Evaluation
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9 Special Populations and Nutritional Considerations
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No standalone PDF materials uploaded yet. Use the Topics & Lecture Notes tab above to read notes for each topic.
Past examination papers for this unit are being compiled.
1 Carbohydrates and Energy Metabolism
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2 Introduction to Nutritional Biochemistry Free Preview
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3 Lipids and Lipid Metabolism
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4 Nutritional Biochemistry in Special Populations
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5 Nutritional Biochemistry Research and Applications
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6 Nutritional Imbalances and Deficiencies
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7 Nutritional Requirements and Dietary Guidelines
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8 Proteins and Amino Acid Metabolism
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9 Vitamins and Minerals
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10 Water and Electrolytes
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Past examination papers for this unit are being compiled.
1 Data Collection and Analysis in Nutrition Research
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2 Ethical Considerations in Nutrition Research
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3 Experimental Designs in Nutrition Research
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4 Formulating Research Questions in Nutrition
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5 Introduction to Research Methods in Nutrition Free Preview
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6 Literature Review and Evidence-Based Practice in Nutrition
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7 Observational Studies in Nutrition Research
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8 Qualitative Research Methods in Nutrition
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9 Quantitative Research Methods in Nutrition
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10 Reporting and Dissemination of Nutrition Research
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No standalone PDF materials uploaded yet. Use the Topics & Lecture Notes tab above to read notes for each topic.
Past examination papers for this unit are being compiled.

Curriculum Architecture

This program is structured into comprehensive academic units combining theoretical foundations, analytical research, practical tutorials, and continuous assessments. Each unit is mapped to key learning outcomes aligned with higher education qualification frameworks.

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Career & Professional Trajectories

Graduates of Bachelor of Science in Nutrition and Food Science are qualified for diverse professional opportunities across industry, public service, corporate consulting, research institutions, international organizations, and postgraduate specialization.

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