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Bachelor of Food & Nutrition (BFN)

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Admission
Fall & Spring Intake
Duration
4 Years
Semester
8
Campuses Offered
Cantt, Raiwind and Barki campus
Entry Requirements
50% marks in Intermediate (Pre-medical)

Introduction

Bachelor of Food & Nutrition (BFN) program covers the aspects of food, nutrition and health, focusing upon the role nutrition plays in health, lifecycle, aging and disease. It fosters the preparation of graduates with expert-knowledge, skills and critical thinking abilities to make effective nutritional assessments, apply the principles of clinical nutrition in healthcare management as leading nutritionist, dietician and researcher.

The curriculum integrates evidence-based practice in nutrition and dietetics which provides the foundation for students to complete impact-based research projects. With preeminent faculty, state of the art laboratories, and innovative teaching methodologies incorporating local resources with a global perspective, our students will acquire knowledge that is practical and valuable for them throughout their career.

Program Objectives

01

Enhance analytical and reasoning skills of the students for nutrition care process.

02

Develop communication skills of students by engaging them in community-based projects for assessment of health status and highlighting the contemporary health issues.

03

Inspire the students who serve and prosper the nation by providing evidence-based value-driven nutrition and dietetics services.

Eligibility Criteria

Applicants must achieve minimum 60% marks in Intermediate (Pre-medical) or equivalent qualification for admission in DPT and 50% marks in Intermediate (Pre-medical) or equivalent qualification for admission in BS Food and Nutrition.

Roadmap of the Program

Year 1

Semester 1
Course Codes Course Title Pre Req. Credit Hours
FHN-114 Fundamentals of Human Nutrition - 3(3-0)
PHY-112 Physiology-I - 3(2-1)
GAN-111 General Anatomy - 3(2-1)
ENG-113 English-I (Functional English) - 3(3-0)
IT-116 Introduction to Computer - 3(2-1)
PS-115 Pakistan Studies - 2(2-0)
TOTAL CREDIT HOURS 17 (14-3)
Semester 2
Course Codes Course Title Pre Req. Credit Hours
FST-121 Essentials of Food Science & Technology - 3(2-1)
ENG-123 English-II (Communication Skills) - 3(3-0)
ISL-125 Islamic Studies/Ethics - 2(2-0)
MHN-125 Macronutrients in Human Nutrition - 3(3-0)
PHY-122 Physiology-II - 3(2-1)
FSQ-124 Food Safety and Quality Management - 3(3-0)
TOTAL CREDIT HOURS 17 (15-2)

Year 2

Semester 3
Course Codes Course Title Pre Req. Credit Hours
MIN-211 Minerals in Nutrition - 3(3-0)
ENG-215 English-III (Technical Report Writing & Presentation Skills) - 3(3-0)
SOC-214 Sociology - 2(2-0)
FDM-213 Food Microbiology - 3(2-1)
PHY-212 Physiology -III - 3(2-1)
BCM-216 Biochemistry-I - 2(2-0)
TOTAL CREDIT HOURS 16 (14-2)
Semester 4
Course Codes Course Title Pre Req. Credit Hours
NPY-223 Nutrition and Psychology - 3(3-0)
NLC-222 Nutrition Through the Life Cycle - 3(3-0)
NEA-221 Nutritional Education and Awareness - 3(2-1)
VIN-224 Vitamins in Nutrition - 3(3-0)
MPM-225 Meal Planning and Management - 3(2-1)
BCM-217 Biochemistry-II - 3(3-0)
TOTAL CREDIT HOURS 18 (16-2)

Year 3

Semester 5
Course Codes Course Title Pre Req. Credit Hours
DIT-313 Dietetics-I - 3(2-1)
EPC-314 Emergency Procedures & Primary Care - 3(2-1)
SAT-316 Bio-Statistics - 3(2-1)
PHN-315 Public Health Nutrition - 3(2-1)
FDL-312 Food and Drug Laws - 3(3-0)
GPH-311 General Pathology - 3(3-0)
TOTAL CREDIT HOURS 18 (14-4)
Semester 6
Course Codes Course Title Pre Req. Credit Hours
DIT-323 Dietetics-II - 3(2-1)
FFN-322 Functional Foods and Nutraceuticals - 3(3-0)
FMP-321 Food Marketing & Product Development - 3(2-1)
SPN-324 Sports Nutrition - 3(2-1)
IYF-325 Infant and Young Child Feeding - 3(2-1)
NEP-326 Nutritional Epidemiology - 3(3-0)
SCP-328 Supervised Clinical Practice-I (Summer Semester) - 4(0-4)
TOTAL CREDIT HOURS 22(14-8)

Year 4

Semester 7
Course Codes Course Title Pre Req. Credit Hours
DIT-411 Dietetics-III - 3(2-1)
GFI-412 Global Food Issues - 3(3-0)
SRM-423 Scientific Inquiry and Research Methodology - 3(2-1)
FSM-414 Food Service Management - 3(3-0)
DNI-415 Drug-Nutrient Interactions - 3(3-0)
WM-416 Weight Management - 3(2-1)
TOTAL CREDIT HOURS 18(15-3)
Semester 8
Course Codes Course Title Pre Req. Credit Hours
SCP-425 Supervised Clinical Practice-II - 6(0-6)
FRP-499 Final Research Project (Thesis) - 6(0-6)
TOTAL CREDIT HOURS 12(0-12)

Fee Structure

Explore Fee Structure

About Degree Value

  • Highly qualified and experienced faculty with known competencies in teaching and clinical practice.
  • Enhanced curriculum to meet the requirements of contemporary practices and standards of national and international bodies and professional organizations. Modern class room with audio visual equipment, multimedia and online interactive learning facilities.
  • State of the art advanced laboratories with required equipment and simulation-based models giving the students an environment for real-time learning of human biochemical, physiological and structural features.
  • Centrally located, vibrant green campus with access to high speed internet, digital library with access to professional data bases. Facility of central Library for teachers and students with a wide range of books, articles and peer reviewed journals.

Career Prospects

The graduates will be able to serve in the following fields:

  • Nutritionists / Dieticians
  • Nutrition Educationists
  • Food Service Administrators
  • Weight Management Expertise
  • Sports Nutritionist
  • Research and Academia
  • International Organizations: (UNICEF, UNDP, WHO, FAO, World Bank etc.)
  • Non-Governmental Organizations (NGOs)

Location

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