Department of Food Science Nutrition

Bachelor of Science (B.Sc.) (Honours/ Honours with Research) in Food Science, Nutrition and Dietetics

The Undergraduate programme offers various discipline specific core, discipline specific elective and multidisciplinary elective course along with skill enhancement, value added and ability enhancement courses. The programme is also offered in four different verticals such as Course work, Course work with internship, Course work with Research and Research.

• PO1 Disciplinary Knowledge: Demonstrate and interpret the role and importance of Food Science, Nutrition and Dietetics in promoting community welfare and public health and acquire skills in planning the diets for healthy living and disease prevention based on evidence-based guidelines and nutritional principles.
• PO2 Critical thinking and Problem Solving: Apply and relate the knowledge of Food Science, Nutrition and Dietetics to recent scientific advancements so as to prevent, manage or treat diseases among humans. Identify, formulate and design the solutions to meet the nutrient needs with appropriate consideration for the public health and safety by using the fundamentals of relevant domain disciplines.
• PO3 Communication Skills: Apply evidence-based guidelines in the field of dietetics, nutrition counseling, nutrition research laboratory, food industries and community with effective communication to diverse audience including clients, healthcare/ industrial professionals and general public.
• PO4 Environment and Sustainability: Acknowledge and assess the societal, environmental, health, safety and cultural issues related to food within regional and global context.
• PO5 Moral and Ethical Awareness: Apply ethical principles and professional responsibilities in various sectors like nutrition, sports, food industry and healthcare ensuring ethical practices in research, counselling and food product development.
• PO6 Goal Setting, Adaptability and Lifelong Learning: Foster lifelong learning habits and research capabilities in the fields of Food Science, Nutrition and Dietetics by adapting to the growing technologies and methodologies and changing societal needs for the continuous development as a health and food science professional.
• PO7 Design and Development: Apply principles of food science and nutrition to develop novel innovative food products or modify existing ones that meet consumer preferences, to create value and wealth for the betterment of the individual and society in large.
• PO8 Analytical and Research Skills: Apply analytical techniques and research methodologies in nutritional science research to investigate the impact of nutrients and dietary patterns on health and disease prevention as well as nutritional analysis of food products in food industry sector.
• PO9 Collaboration and Teamwork: Collaborate effectively with professionals from various disciplines such as food scientists, healthcare providers, food industry experts, policymakers and others to solve the issues related to the field of food science, nutrition and community health by functioning objectively in diverse team.

Postgraduate Programmes

The postgraduate programme offers several discipline specific core and discipline specific elective courses along with multidisciplinary elective course. The programme is also offered in three different verticals such as Course work, Course work with Research and Research.

M.Sc. Applied Nutrition and Dietetics

• PO1 Core Knowledge: Possess and apply advanced knowledge and comprehension of Applied Nutrition and Therapeutic Dietetics to effectively manage health conditions based on evidence- based guidelines in diverse areas of healthcare and food and nutraceutical industry sectors.
• PO2 Communication Skills: Communicate the nutrition information effectively to individuals, communities and broader society using evidence-based guidelines. They will excel in conveying complex nutritional concepts and recommendations in healthcare services.
• PO3 Critical Thinking and Problem Solving: Demonstrate proficiency in applying scientific inquiry and critical thinking while solving problems and making decisions during daily practice in multisectoral environment of the healthcare system, food, nutraceutical and related sectors.
• PO4 Societal Responsibility: Innovate and develop sustainable solution that promote the health and well-being within communities, contributing societal health outcomes and addressing nutrition- related challenges by considering and assessing the socio-economic, environment and cultural milieu.
• PO5 Multidisciplinary Approach and Leadership: Exhibit leadership qualities in promoting comprehensive nutrition strategies through collaboration and teamwork in multidisciplinary framework with healthcare professionals, food scientists, policymakers and experts from related realm.
• PO6 Entrepreneurship Skills: Demonstrate entrepreneurial skills including strategic thinking and applying nutritional knowledge to community/ clinical services, or initiatives or entrepreneurial ventures as well as establish consultancy units in diverse food, nutraceutical and health sectors to promote healthy living.
• PO7 Professionalism and Ethics: Display high ethical standards and professionalism by respecting cultural diversity and confidentiality while addressing nutrition services in healthcare/ academia/ research/ food and nutraceutical industries/ other related sectors.
• PO8 Research and Lifelong Learning: Plan, design and carry out research activities by applying research methodologies to advance knowledge in the field of Applied Nutrition and Dietetics. They pursue lifelong learning to stay updated with evolving scientific evidence and best practices.
• PO9 Continuous Quality Improvement: Assess and improve continuously in their practice based on feedback, research findings and emerging trends in the field of Nutrition and contribute to the enhancement of related areas/ practices through ongoing quality improvement initiatives.

M.Sc. Food Technology

• PO1 Advanced Knowledge: To equip students with advanced knowledge and understanding of the fundamental principles and concepts of food science, technology, and engineering. This includes in-depth knowledge of food chemistry, microbiology, processing techniques, preservation methods, quality control, sensory evaluation, and food safety regulations.
• PO2 Specialization: To offer students the opportunity to specialize in specific areas of food technology according to their interests and career goals. Specializations may include food product development, food engineering, food packaging, food quality management, or food safety and regulatory compliance.
• PO3 Practical Skills: To develop practical skills in food processing, analysis, laboratory techniques, sensory evaluation, and quality assurance. Students will gain hands-on experience using food processing equipment, analyzing food samples, conducting sensory tests, and implementing quality control measures.
• PO4 Research Abilities: To enhance students' research abilities and critical thinking skills through the completion of a thesis or research project. This outcome aims to develop students' capacity to undertake independent research, analyze data, interpret results, and contribute to the advancement of knowledge in specific areas of food technology.
• PO5 Industry Relevance: To ensure that students are equipped with the necessary skills and knowledge relevant to the food industry. This includes providing practical insights into current industry practices, emerging trends, and challenges, enabling students to address real-world problems and contribute to innovative solutions.
• PO6 Professionalism and Ethics: To instill professionalism, ethical conduct, and responsible practices in the field of food technology. Students will be encouraged to understand and adhere to ethical standards, sustainability principles, and legal regulations governing food production, safety, and labeling.
• PO7 Communication and Collaboration: To develop effective communication and collaboration skills necessary for working in multidisciplinary teams. This outcome aims to enhance students' abilities to communicate scientific information, present research findings, and collaborate with industry professionals, stakeholders, and consumers.
• PO8 Career Readiness: To prepare students for successful careers in the food industry and related sectors. This includes equipping students with the necessary skills, knowledge, and practical experience to excel in roles such as food technologists, quality control specialists, research scientists, product development managers, food safety consultants, or academia.