BSFood & Nutrition Science

The BSc Food & Nutrition Science program at MAHE Dubai provides students with scientific and practical training in food science, nutrition, and health, equipping them to address food safety, metabolic pathways, and diet-based disease prevention. It suits those aiming for careers in food and health industries, where they will learn about the impact of diet on health, food production systems, and innovative solutions for nutrition-related challenges.

Curriculum structure

First Year:

In the first year, students build a strong scientific foundation with modules such as Food Chemistry, Biology, and Human Anatomy and Physiology, supported by laboratory components like Food Chemistry (Practical) and Biology (Practical). This early study allows learners to understand the chemical properties of food, human body structure, and biological functions that underpin nutrition science. Through Nutritional Biochemistry I, students begin linking basic molecular processes with nutrient roles in health and disease.

Second Year:

During the second year, learners deepen their expertise with subjects such as Nutritional Biochemistry II, Food Microbiology, and Technology of Food Preservation (with associated practical lab work). These modules help students explore advanced metabolic processes involving nutrients, the role of microbes in food safety and quality, and methods for preserving food. Community Nutrition broadens their view by connecting food and nutrition principles with population health outcomes, emphasizing real-world relevance.

Third Year:

In the third and final standard year, students engage with modules including Food Engineering, Advances in Nutrition, and Food Safety and Food Laws, preparing them for industry and regulatory environments. Research Methodology and Project Work / Dissertation / Internship give them a capstone experience in applied food and nutrition science, allowing them to design and execute independent research or industry-linked projects. These experiences bridge classroom learning with professional practice and innovation in food and nutrition sectors.

Honours Year (Optional):

Students who meet the academic criteria (e.g., CGPA threshold) can extend their studies with an Honours year, focusing on advanced seminars, journal clubs, research project progression, and internship experiences to deepen expertise in emerging topics of food science and nutrition innovation.

Focus areas (in a string):
Food chemistry and analysis, human nutrition and biochemistry, food microbiology and safety, nutritional assessment, technology of food processing, community nutrition, food engineering and food laws, research methodology.

Learning outcomes (in a string):
Apply scientific principles to food and nutrition contexts, assess nutritional and food safety challenges, design nutrition-related experiments, conduct research and project development, understand food-related regulations and industry practices.

Professional alignment (accreditation):
The program at MAHE Dubai meets UAE higher education quality standards and includes industry-aligned certifications like Food Safety Level 4 and HACCP, preparing graduates for professional roles in food safety, quality assurance, and nutrition.

Reputation (employability rankings):
MAHE Dubai is part of the Manipal Academy of Higher Education network and enjoys recognition for its industry partnerships, research culture, and strong placement record in the UAE, supporting graduate employability across food, nutrition, and health sectors.