B.Sc Nutrition is an undergraduate degree designed to develop scientific understanding of nutrients, food composition, metabolism, and their impact on human health. The curriculum typically covers fundamentals like anatomy and physiology, biochemistry, microbiology, food science, nutrition across the life span, therapeutic nutrition, and public health nutrition. Students gain practical exposure through laboratory work, dietary surveys, menu planning, food quality evaluation, and in many colleges, internships/fieldwork in hospitals, community settings, or food service establishments. The course prepares learners to support evidence-based nutrition advice under appropriate professional supervision, contribute to nutrition education and awareness programmes, and assist in diet and lifestyle management initiatives. With rising focus on preventive healthcare, lifestyle disorders, and food safety, the programme offers career pathways in clinical nutrition support roles, community nutrition, health coaching and wellness, food product and quality roles, and nutrition communication. Graduates may also pursue higher studies such as M.Sc Nutrition/Clinical Nutrition, Public Health Nutrition, Dietetics, or allied programmes to expand scope and specialization.