About the Department
The Department of Food Science and Nutrition was established in the year 2014, it was introduced as optional subject in the combination of CBFN (Chemistry, Botany, Food Science and Nutrition). In the course of green revolution, India has stirred from food scare to food secure country. Food science is a far-reaching discipline that applies the pure science subjects of chemistry, biology and nutrition to the study of the nature, properties, and composition of foods and the changes which they undergo during storage and processing. Food science is also concerned with maintaining and improving food quality and safety.
This programme will give in-depth understanding of food processing, food texture, flavour, food formulations, product development, and food safety. India has also come a long way improving the nutritional status of the citizens through research and development as well as through various intervention programmes. However, in spite of all the developments, prevalent malnourishment continues to hamper the development. In the last decade, problem of obesity and metabolic disorder has spread rapidly, posing new challenges to the policy makers as well as scientists. In the recent years, there has been increased focus on food processing sector and food technology has been identified by Government of India as sun rise sector due to its rapid growth, immense growth potential and its contribution to the development of the country as a whole.
The Department has a young, enthusiastic and well qualified faculty actively involved in research and teaching. The Department is well equipped with all necessary instruments. The teachers are available to the students for academic as well as personal counseling. The department has been encouraging the students to independently think as well as implement research ideas.
The faculty has constantly striven to update knowledge and abreast with the latest developments in the area. Students are encouraged to make poster presentation, hold exhibitions and participate in quizzes and competitions. A number of our students have represented the college and extracurricular.
The class rooms are enabled with ICT facilities and the faculty utilizes smart options to make teaching more effectively. Animation, videos and photographs are employed to stimulate facts in the class room.
The department is committed in its aim of promoting a scientific quest in students and broadens the understanding and thereby their research potential and employability opportunities.

Department Mission:
• To generate high quality Graduates by offering UG and diploma programmes in Food Science and to develop a premier food science and Nutrition teaching and research department to cater the needs and Challenges of the region and the country.
Department vision:
• To participate actively in the process of national development for ensuring good quality of life of the citizens, through development of trained and skilled professionals in the areas of Nutrition, Health and Wellness, Food Science, Food Processing, Food Safety and Quality, Clinical Nutrition and Dietetics, Food Safety and Quality and Food Product Development and serve as a nodal resource centre for higher education, research, training and extension.
Objective: To cater to the needs of quality trained manpower with necessary professional skills in food industry as well as health sector and to educate work force in the field of food science and nutrition.


SUBJECT DESCRIPTION: The course will introduce the discipline and profession of food science and nutrition through an overview of food composition, nutritional constituents, commodities, food quality and deterioration, food preservation, product development, nutrition during life time and nutrition for disease conditions.

GOAL: To enable the students to learn the basic concept of Food science and Nutrition.

OBJECTIVE: On successful completion of the course the students should have the basic Food Science and Nutrition and their application in various fields.

After the successful completion of the program, students will have knowledge on the fundamentals of food science and nutrition, food chemistry and biochemical changes during processing and preservation, nutraceuticals, also students will be able to understand and apply sensory evaluation of food. Students will demonstrate an ability to work in modern tools and equipment to analyze food composition, identify microorganism responsible for food spoilage. Students will be able to understand the principles behind analytical techniques used in evaluating the biochemical properties of food; they will be able to identify the microorganism responsible for food spoilage and the methods to control the food spoilage.

Students will also develop specific skill based on their interest in bakery and confectionery, meat, poultry and fish processing, food fermentation, dairy processing. Students will also be able to apply the principles of Hazard Analysis and Critical Control Points (HACCP) to ensure safe food processing, Students will also have knowledge in regulations governing the manufacture and sales of the food products.

With regard to Nutrition, students would utilize knowledge from the physical and biological sciences as a basis for understanding the role of food and nutrients in health and disease processes. Students will be able to prepare and deliver effective presentations of technical information to food science and nutrition professionals and to the general public.

The will be able to provide nutrition counseling and education to individuals, groups, and communities throughout the lifespan using a variety of communication strategies.They will be able to apply technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities and their response to nutrition intervention. Students can implement strategies for food access, procurement, preparation, and safety for individuals, families, and communities. Apply food science knowledge to describe functions of ingredients in food. At the end of this course, the student will have an idea of food constituents, importance and their daily dietary allowances; scope and prospects for food industries.


Ms.Mary Irene J
Asst. Professor
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Asst. Professor
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