Comprehensive 4-Year Nutrition & Dietetics Program
The Bachelor of Science in Food and Nutrition program at Suleman Roshan Medical College is a comprehensive 4-year professional degree designed to prepare competent nutrition professionals who can contribute effectively to public health and clinical nutrition in Pakistan and globally.
Our BS Food & Nutrition program combines rigorous academic education with extensive practical training, ensuring graduates are well-prepared to assess nutritional needs, develop dietary interventions, and promote healthy eating practices using evidence-based nutrition science.
State-of-the-art food science and nutrition analysis laboratories
Extensive clinical nutrition training in hospitals and healthcare centers
Experienced nutritionists and food scientists as instructors and mentors
Latest nutrition research and community health program involvement
BS Nutrition & Food Science (Four Years Program) — 134 Credit Hours — Session 2025 & Onwards
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| GENG-300 | Functional English-I (Theory) | 3 | 0 | 100 |
| GICP-300 | Ideology & Constitution of Pakistan (Theory) | 2 | 0 | 100 |
| NUFS-310 | Introduction to Nutrition & Food Science (Theory) | 3 | – | 100 |
| NUFS-311 | Introduction to Nutrition & Food Science (Practical) | – | 1 | 100 |
| BIOC-320 | Biochemistry-I (Theory) | 2 | – | 100 |
| BIOC-321 | Biochemistry-I (Practical) | – | 1 | 100 |
| GARH-320 | Introduction to Philosophy (Theory) | 2 | 0 | 100 |
| MBIO/H.E/PSYCHO-320 | Microbiology-I / Health Education-I / Psychology-I (Theory) | 2 | – | 100 |
| MBIO/H.E/PSYCHO-321 | Microbiology-I / Health Education-I / Psychology-I (Practical) | – | 1 | 100 |
| TOTAL | 17 | 900 |
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| GENG-301 | Expository Writing (Theory) | 3 | 0 | 100 |
| GISS/GETH-301 | Islamic Studies / Ethics (Theory) | 2 | 0 | 100 |
| GSOS-300 | Applied Sociology (Theory) | 2 | 0 | 100 |
| NUFS-312 | Physiochemical Properties of Food (Theory) | 3 | – | 100 |
| NUFS-313 | Physiochemical Properties of Food (Practical) | – | 1 | 100 |
| BIOC-320 | Biochemistry-II (Theory) | 2 | – | 100 |
| BIOC-321 | Biochemistry-II (Practical) | – | 1 | 100 |
| MBIO/H.E/PSYCHO-320 | Microbiology-I / Health Education-II / Psychology-II (Theory) | 2 | – | 100 |
| MBIO/H.E/PSYCHO-321 | Microbiology-II / Health Education-II / Psychology-II (Practical) | – | 1 | 100 |
| TOTAL | 17 | 900 |
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| QQUR-400 | Quantitative Reasoning – I (Theory) | 3 | 0 | 100 |
| GCCE-400 | Civic & Community Engagement (Theory) | 2 | 0 | 100 |
| GICT-400 | Information & Communication Technology (Theory) | 2 | – | 100 |
| GICT-401 | Information & Communication Technology (Practical) | – | 1 | 100 |
| NUFS-410 | Food Chemistry (Theory) | 3 | – | 100 |
| NUFS-411 | Food Chemistry (Practical) | – | 1 | 100 |
| NUFS-420 | Food Digestion & Metabolism (Theory) – Minor Compulsory | 2 | – | 100 |
| BIOC-421 | Food Digestion & Metabolism (Practical) – Minor Compulsory | – | – | 100 |
| NUFS/FWBF-420 | Kitchen Garden-I / Aquatic Sciences-I (Theory) | 2 | – | 100 |
| NUFS/FWBF-421 | Kitchen Garden-I / Aquatic Sciences-I (Practical) | – | 1 | 100 |
| TOTAL | 18 | 1000 |
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| GQUR-401 | Quantitative Reasoning – II (Theory) | 3 | 0 | 100 |
| BIOC-402 | Nutrigenetics (Theory) | 3 | – | 100 |
| NUFS-412 | Food Processing, Preservation & Packaging (Theory) | 3 | – | 100 |
| NUFS-413 | Food Processing, Preservation & Packaging (Practical) | – | 1 | 100 |
| BIOC-422 | Human Nutrition & Physiology (Theory) – Minor Compulsory | 2 | – | 100 |
| BIOC-423 | Human Nutrition & Physiology (Practical) – Minor Compulsory | – | 1 | 100 |
| GENT-422 | Entrepreneurship (Theory) | 2 | 0 | 100 |
| NUFS/FWBF-422 | Public Health Nutrition-II / Aquatic Sciences-II (Theory) | 2 | – | 100 |
| NUFS/FWBF-423 | Public Health Nutrition-II / Aquatic Sciences-II (Practical) | – | 1 | 100 |
| TOTAL | 18 | 900 |
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| NUFS-500 | Food Enzymology (Theory) | 2 | – | 100 |
| NUFS-501 | Food Enzymology (Practical) | – | 1 | 100 |
| NUFS-502 | Food Microbiology & Toxicology (Theory) | 2 | – | 100 |
| NUFS-503 | Food Microbiology & Toxicology (Practical) | – | 1 | 100 |
| NUFS-504 | Nutrition Through the Life Cycle (Theory) | 3 | 0 | 100 |
| NUFS-506 | Post-Harvest Technology (Theory) | 2 | – | 100 |
| NUFS-507 | Post-Harvest Technology (Practical) | – | 1 | 100 |
| NUFS-508 | Assessment of Nutritional Status (Theory) | 2 | – | 100 |
| NUFS-509 | Assessment of Nutritional Status (Practical) | – | 1 | 100 |
| TOTAL | 15 | 900 |
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| NUFS-510 | Food Allergens & Intolerance (Theory) | 2 | – | 100 |
| NUFS-511 | Food Allergens & Intolerance (Practical) | – | 1 | 100 |
| NUFS-512 | Instrumental Techniques in Food Analysis (Theory) | 2 | – | 100 |
| NUFS-513 | Instrumental Techniques in Food Analysis (Practical) | – | 2 | 100 |
| NUFS-514 | Food Quality Assurance Management (Theory) | 2 | 0 | 100 |
| NUFS-516 | Food Biotechnology (Theory) | 2 | – | 100 |
| NUFS-518 | Nutritional Immunology (Theory) | 2 | – | 100 |
| NUFS-520 | Food Safety & Factory Laws (Theory) | 2 | – | 100 |
| TOTAL | 15 | 800 |
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| NUFS-600 | Research Planning & Report Writing in Nutrition (Theory) | 3 | 0 | 100 |
| NUFS-602 | Modern Technologies in Food Industries (Theory) | 2 | – | 100 |
| NUFS-603 | Modern Technologies in Food Industry (Practical) | – | 1 | 100 |
| NUFS-604 | Food Plant Design & Layout (Theory) | 2 | 0 | 100 |
| NUFS-606 | Bioinformatics (Theory) | 1 | 0 | 100 |
| NUFS-607 | Bioinformatics (Practical) | – | 2 | 100 |
| NUFS-608 | Internship | 3 | – | 100 |
| NUFS- | Elective-I | 3 | – | 100 |
| TOTAL | 17 | 800 |
| Course No. | Title of Course | Theory | Practical | Marks |
|---|---|---|---|---|
| NUFS-626 | Global Food Issues (Theory) | 3 | 0 | 100 |
| NUFS-628 | Clinical Dietetics (Theory) | 3 | 0 | 100 |
| NUFS-630 | Current Trends in Nutrition & Food Science (Theory) | 2 | 0 | 100 |
| NUFS-632 | Bio-Statistics (Theory) | 3 | 0 | 100 |
| NUFS-650 | Capstone Project | 3 | – | 100 |
| NUFS- | Elective-II | 3 | – | 100 |
| TOTAL | 17 | 600 |
Assignment of the courses will depend upon the current needs and the faculty specialization. The course contents will include the current state of knowledge in the specific field and will be based on review of research publications. The detailed course contents will be laid out by the tutor in consultation with the faculty of the Institute.
The field experience of six to eight weeks (preferably undertaken during semester or summer break) must be graded by a faculty member in collaboration with the supervisor in the field. This is a mandatory degree award requirement of 3 credit hours for all undergraduate/equivalent degree programs. However, for Associate Degrees, the requirement shall only be applicable where prescribed by the respective Accreditation Council, National Curriculum Review Committee or by the concerned university.
A capstone project is a multifaceted body of work that serves as a culminating academic and intellectual experience for students. The capstone project (preferably undertaken after the fourth semester) must be supervised and graded by a faculty member as per the protocols prescribed by the concerned department. This is a mandatory degree award requirement of 3 credit hours for all undergraduate/equivalent degree programs (except for Associate Degrees).
Diverse career paths and opportunities for Nutrition graduates
Work in hospitals providing nutrition therapy for patients
Provide personalized nutrition counseling and diet planning
Specialize in obesity and weight management programs
Work with government and NGOs on public health programs
Develop and implement school nutrition programs
Research and develop new food products and technologies
Ensure food safety and quality in manufacturing
Teach in colleges and conduct nutrition education programs
Conduct research in nutrition and food science
Complete the following requirements to apply for the BS Food & Nutrition program
Start your journey in nutrition science
Complete the online application form
Upload required documents
Appear for entrance examination
Final selection interview
