St. Francis College for Women

Overview of the Course

Applied Nutrition/Botany/Chemistry

The Applied Nutrition, Botany, and Chemistry program offers an interdisciplinary foundation that blends life sciences with practical nutrition training and core chemical principles. Students gain hands-on experience through food science laboratories, dietary assessments, community nutrition initiatives, and clinical-oriented activities, developing strong skills in meal planning, nutritional counseling, biochemical understanding of nutrients, and data interpretation. With access to research labs, nutrition databases, conferences, and publication avenues, learners build academic credibility and strengthen global higher-education readiness. The program also fosters leadership and wellness culture through nutrition clubs, awareness drives, and healthy cooking workshops, encouraging teamwork, communication, and holistic health advocacy. Botany introduces students to plant science, medicinal plants, and sustainable agriculture, while Chemistry deepens scientific understanding by exploring biochemical reactions, food chemistry, and the molecular basis of life. As a constantly advancing science, Chemistry also prepares students for innovation-driven fields in healthcare, food technology, and environmental sustainability. Graduates are well-prepared for M.Sc., B.Ed., MBA, diplomas, and Ph.D. programs and can pursue careers in nutrition and dietetics, food industry, research, pharmaceuticals, environmental analysis, education, public health, biotechnology, and government sectors. With its balance of theory, research exposure, and real-world practice, the program equips students to contribute effectively to health, science, and sustainable development.

What will you Learn?

Students learn the principles of human nutrition across the life cycle (individuals, families and communities), the role of food in health and disease, and therapeutic modifications for medical conditions.

Students gain skills in food science, food safety, quality control, preparing them to apply nutrition knowledge in real-world contexts such as community programs, hospitals, and food industry.

A chemistry degree covers core branches like Organic, Inorganic, Physical and Analytical Chemistry, providing deep theoretical knowledge and practical lab experience in areas such as qualitative and quantitative analysis, spectroscopy, thermodynamics, kinetics, and synthesis.

It also cultivates transferable skills—like problem-solving, data analysis, and critical thinking—that are highly valued in both scientific research and diverse professional fields.

Be capable of working in groups and understanding interpersonal & team dynamics in laboratory and community nutrition settings.

Develop critical thinking and problem-solving abilities for effective decision-making and organizational challenges in nutrition science and chemical research.

Career Prospects

Teaching - Students are equipped with skills to teach in the area of Nutrition and Dietetics , Food science and Nutrition, at college level.
Research & Project Work - The course offers strong research opportunities, which enables students to contribute to Health organizations such as the WHO, NIN, UNICEF, CARE, ICRISAT, IIMR.
Clinical Dietitians - Opportunities in Hospitals , clinics and pharmaceutical industries as Dietitians, with specialized expertise.
Nutritional counseling - Specializing in disease conditions and lifestyle modification, for sports and gym, weight loss centers to enable them to counsel clients.
Content Writing - Students can pursue careers as content creators and editors for nutrition- related blogs.
National Level Entrance Exams -The students are given guidance to excel in Common university exams, CFTRI , NIN,. UGC NET.
Students focus on enhancing plant growth and development through effective garden and landscape management and explore the cultural significance of plants, including their nutritional and medicinal benefits.
Students can build rewarding careers by analyzing medicinal plants for applications in the pharmaceutical industry and other emerging sectors. Students develop the skills to identify and treat plant diseases, opening doors to careers in plant health management and agriculture.
Students can undertake research in disciplines such as genetics, plant biology, ecology etc.
Graduates with a B.Sc. in Botany can pursue a variety of government careers by appearing for exams such as SSC, IBPS, SBI, Civil Services (UPSC), CDS, and the Indian Forest Service (IFS). This degree opens pathways to roles in administration, banking, defence, and environmental services.
Career Opportunities – Chemistry graduates find roles across academia, government, industry, research, and non-profit sectors.
Employment Areas – Major employers include pharmaceutical companies, laboratories, research institutions, and medical schools.
Career Paths –Options span education & research (educator, research fellow, assistant roles), quality & safety (QC officer, food safety), scientific & technical roles (scientist, forensic/analytical chemist, clinical research, toxicology), and regulatory/management roles (affairs specialist, consultant, R&D chemist, biochemist).
Specialized Fields – Advanced opportunities include computational and process chemistry, pollution control, materials science, patents, and project management.

Program Structure

Semester I ▼

Course Type	Course Title	Course Code	L	P	Credits	CIA	Sem End	Total Marks	Exam (hrs)
CC	English	U25ENGCC101	5	0	5	40	60	100	2
CC	Second Language	U25SLCC101	4	0	4	40	60	100	2
AECC	Basic Computer skills	U25BCSAECC101	2	0	2	-	50	50	1
DSC I A	Fundamentals of Nutrition	U25NUTDSC101	4	0	4	40	60	100	2
	Fundamentals of Nutrition Practical	U25NUTDSC101P	0	2	1	-	50	50	2
DSC I B	Thallophyta and Microbiology	U25BOTDSC101	4	0	4	40	60	100	2
	Thallophyta and Microbiology Practical	U25BOTDSC101P	0	2	1	-	50	50	2
DSC I C	Chemistry-Paper I	U25CHEDSC101	4	0	4	40	60	100	2
	Qualitative Analysis I Practical	U25CHEDSC101P	0	2	1	-	50	50	2
NCGPA	Human Values	U25HVAECC101	1	0	1	-	25	25	1

Semester II ▼

Course Type	Course Title	Course Code	L	P	Credits	CIA	Sem End	Total Marks	Exam (hrs)
CC	English	U25ENGCC201	5	0	5	40	60	100	2
CC	Second Language	U25SLCC201	4	0	4	40	60	100	2
AECC	EVS	U25EVSAECC201	2	0	2	-	50	50	1
DSC II A	Nutrition for the family	U25NUTDSC201	4	0	4	40	60	100	2
	Nutrition for the family Practical	U25NUTDSC201P	0	2	1	-	50	50	2
DSC II B	Archegoniate and Palaeobotany	U25BOTDSC201	4	0	4	40	60	100	2
	Archegoniate and Palaeobotany Practical	U25BOTDSC201P	0	2	1	-	50	50	2
DSC II C	Chemistry- Paper II	U25CHEDSC201	4	0	4	40	60	100	2
	Qualitative Analysis I Practical	U25CHEDSC201P	0	2	1	-	50	50	2
NCGPA	Indian Knowledge System (IKS)	U25IKSAECC201	1	0	1	-	25	25	1

Semester III ▼

Course Type	Course Title	Course Code	L	P	Credits	CIA	Sem End	Total Marks	Exam (hrs)
CC	English	U25ENGCC301	5	0	5	40	60	100	2
CC	Second Language	U25SLCC301	3	0	3	40	60	100	2
DSC III A	Food Science	U25NUTDSC301	4	0	4	40	60	100	2
	Food Science Practical	U25NUTDSC301P	0	2	1	-	50	50	2
SEC I	Bakery Science	U25NUTSEC301	0	2	2	20	30	50	1
DSC III B	Taxonomy, Medicinal Botany & Ecology	U25BOTDSC301	4	0	4	40	60	100	2
	Taxonomy, Medicinal Botany & Ecology Practical	U25BOTDSC301P	0	2	1	-	50	50	2
SEC I	Biofertilizers	U25BOTSEC301	2	0	2	20	30	50	1
DSC III C	Chemistry- Paper III	U25CHEDSC301	4	0	4	40	60	100	2
	Qualitative analysis (Semi micro analysis) Practical	U25CHEDSC301P	0	2	1	-	50	50	2
SEC I	Lab reagents and Lab safety in Chemistry	U25CHESEC301	2	0	2	20	30	50	1

Semester IV ▼

Course Type	Course Title	Course Code	L	P	Credits	CIA	Sem End	Total Marks	Exam (hrs)
CC	English	U25ENGCC401	5	0	5	40	60	100	2
CC	Second Language	U25SLCC401	3	0	3	40	60	100	2
DSC IVA	Community Nutrition	U25NUTDSC401	4	0	4	40	60	100	2
	Community Nutrition Practical	U25NUTDSC401P	0	2	1	-	50	50	2
SEC II	Quantity Food Production	U25NUTSEC401	0	2	2	20	30	50	1
DSC IV B	Plant Anatomy & Embryology	U25BOTDSC401	4	0	4	40	60	100	2
	Plant Anatomy & Embryology Practical	U25BOTDSC401P	0	2	1	-	50	50	2
SEC II	Nursery Management	U25BOTSEC401P	2	0	2	20	30	50	1
DSC IV C	Chemistry- Paper IV	U25CHEDSC401	4	0	4	40	60	100	2
	Synthesis of organic compounds and functional group analysis Practical	U25CHEDSC401P	0	2	1	-	50	50	2
SEC II	Intellectual Property Rights	U25CHESEC401	2	0	2	20	30	50	1

Semester V ▼

Course Type	Course Title	Course Code	L	P	Credits	CIA	Sem End	Total Marks	Exam (hrs)
CC	Second Language	U24SLCC501	3	0	3	40	60	100	2
DSE I A	Therapeutic Nutrition	U24NUTDSE501	4	0	4	40	60	100	2
	Therapeutic Nutrition Practical	U24NUTDSE501P	0	2	1	-	50	50	2
DSE I A	Public Health	U24NUTDSE502	4	0	4	40	60	100	2
	Public Health Practical	U24NUTDSE502P	0	2	1	-	50	50	2
GE	Nutrition and Wellness	U24NUTGE501	4	0	4	40	60	100	2
SEC III	Dietetics and Counselling	U24NUTSEC501	2	0	2	20	30	50	1
DSE I B	Plant Physiology & Metabolism	U24BOTDSE501	4	0	4	40	60	100	2
	Plant Physiology & Metabolism Practical	U24BOTDSE501P	0	2	1	-	50	50	2
DSE I B	Seed Technology	U24BOTDSE502	4	0	4	40	60	100	2
	Seed Technology Practical	U24BOTDSE502P	0	2	1	-	50	50	2
GE	Herbals for Beauty & Primary Health Care	U24BOTGE501	4	0	4	40	60	100	2
SEC III	Greenhouse Technology	U24BOTSEC501	2	0	2	20	30	50	1
DSE I C	Instrumental Methods of Analysis	U24CHEDSE501	4	0	4	40	60	100	2
DSE I C	Medicinal & Sustainable Chemistry	U24CHEDSE502	4	0	4	40	60	100	2
	Experiments in Physical chemistry & sustainable chemistry Practical	U24CHEDSE501-502P	0	2	1	-	50	50	2
GE	Chemistry Of Cosmetics And Food Technology	U24CHEGE501	4	0	4	40	60	100	2
SEC III	Cheminformatics	U24CHESEC501	0	2	2	20	30	50	1

Semester VI ▼

Course Type	Course Title	Course Code	L	P	Credits	CIA	Sem End	Total Marks	Exam (hrs)
CC	Second Language	U24SLCC601	3	0	3	40	60	100	2
DSE II A	Food Safety and Quality Control	U24NUTDSE601	4	0	4	40	60	100	2
	Food Safety and Quality Control Practical	U24NUTDSE601P	0	2	1	-	50	50	2
DSE II A	Nutrition therapy in critical conditions	U24NUTDSE602	4	0	4	40	60	100	2
	Nutrition therapy in critical conditions Practical	U24NUTDSE602P	0	2	1	-	50	50	2
SEC IV	Food Service Management	U24NUTSEC601	2	0	2	20	30	50	1
PRJ	Project	U24NUTPRJ601	0	4	4	40	60	100	-
DSE II B	Cell and Molecular Biology	U24BOTDSE601	4	0	4	40	60	100	2
	Cell and Molecular Biology Practical	U24BOTDSE601P	0	2	1	-	50	50	2
DSE II B	Economic Botany & Biotechnology	U24BOTDSE602	4	0	4	40	60	100	2
	Economic Botany & Biotechnology Practical	U24BOTDSE602P	0	2	1	-	50	50	2
SEC IV	Floriculture	U24BOTSEC601	2	0	2	20	30	50	1
PRJ	Project	U24BOTPRJ601	4	0	4	40	60	100	-
DSE II C	Advanced Chemistry	U24CHEDSE601	4	0	4	40	60	100	2
DSE II C	Polymer Chemistry	U24CHEDSE602	4	0	4	40	60	100	2
	Experiments in Physical Chemistry II and Instrumentation Practical	U24CHEDSE601-602P	0	2	1	-	50	50	2
SEC IV	Material Science and Catalysis	U24CHESEC601	0	2	2	20	30	50	1
PRJ	Project	U24CHEPRJ601	4	0	4	40	60	100	-

Guest lectures and seminars content here.

B.SC ANBC

Overview of the Course

Applied Nutrition/Botany/Chemistry

What will you Learn?

Career Prospects

Program Structure