Intermediate in Nutrition Sciences & Hygiene

Make food tastier and safer

The intermediate program in Nutrition Sciences & Hygiene opens up the doors for careers in the food and nutrition industry. You will have a complete understanding of basic nutrition, meal management, role of food in the body health & disease and how to make food healthier and safer for customers.

We have our graduates complete a major project to develop an innovative product which is then judged by the industry experts. Enroll now and have opportunities in the nutrition & food industry.

Course Overview

The Diploma in Nutrition Sciences & Hygiene has been designed to develop competent applicants with a strong foundation & understanding of basic nutrition, meal management, and the role of food in the body health and disease. This course introduces students to the basics of Food safety & hygiene in reducing the risk of food poisoning and will decrease food wastage, positively impacting on profits.

Future Prospects

This course will help students to carry out routine quality control analysis of food to participate positively in rural development of the food industry through self-employment and to qualify for further education to Bachelors in Food and Nutrition Sciences/or Bachelors in Food Safety.

Entry Level: Intermediate to Master’s Duration : 12 Months (Theory & Practical)

Duration: 2 Years (Theory/Practical)
Eligibility: Matric/O-Levels
Equivalency: Intermediate (Recognized by all educational boards)

Career Pathways:

  1. Nutrition Expert
  2. Food Science Expert
  3. Food Safety Officer
  4. Food Laboratory Technician
  5. Food Technologist
  6. Production Supervisor
  7. Quality Assurance Expert
  8. Food Entrepreneurship
  9. Food Media Expert
  10. Food Security Expert
Year I
Course Name
English - I
Urdu - I
Islamic Studies / Civics (For Non-Muslim)
Introduction To Human Nutrition
Supervising Food Safety
Computer Fundamentals
Research Project - I
Year II
Course Name
English - II
Urdu - II
Pakistan Studies
Nutrition In the Life Cycle
Meal Management
Research Project – II