Post Graduate Department of Food Science and Nutrition is offering M.Sc. Degree in Food Science and Nutrition from the academic year 2024-25. Since the subject has grown tremendously post Covid-19 pandemic, there is a need to train students specifically for the job market. In view of this, it was found necessary to introduce a regular course of Food Science and Nutrition at St. Philomena’s College. This program endeavors to provide students a broad-based training in Food Science and Nutrition with a solid background of basic concepts as well as exposing them to the exciting advancements in the field.
VISION AND MISSION OF THE DEPARTMENT
Vision:
- To achieve academic excellence in Food Science and Nutrition imparting in-depth knowledge to the students.
- Facilitating research activities and cater to the ever-changing industrial demand & societal needs.
Mission:
- To provide quality education and learning experience through application of innovative teaching methods in understanding the nutrition requirements which is the basis of life and emphasize on problem solving skills.
- To cultivate a culture of scientific and critical thinking and apply same in novel research.
- To promote basic and advanced practical and clinical skills in conducting and interpreting laboratory investigations.
- To render comprehensive and quality clinical laboratory services for the betterment of
- community health.
With these vision and mission, the PG Department has the following –
*Primary Goals for Postgraduate Students in Food Science and Nutrition
➢Advanced Knowledge and Research Skills:
To provide in-depth understanding of food chemistry, microbiology, biotechnology, and nutrition, empowering students to engage in cutting-edge research in food safety, food processing, dietetics, and public health nutrition.
➢Critical Thinking and Problem-Solving:
To cultivate analytical thinking, allowing students to identify challenges in food production, quality control, nutrition, and public health. This fosters the ability to create innovative, evidence-based solutions for complex global issues.
➢Interdisciplinary Learning:
To promote a holistic educational approach by integrating principles from biology, chemistry, physics, and health sciences, helping students understand the intricate connections between food, human health, and environmental sustainability.
➢Innovation in Food Technology:
To encourage creativity and innovation in food product development, food processing, and preservation. Students learn to apply food science knowledge to create new, healthier, and more sustainable food options while ensuring food safety and nutritional integrity.
➢ Practical and Clinical Applications:
To provide hands-on experiences through lab work, clinical practice, and field-based learning, allowing students to apply theoretical concepts to real-world scenarios in clinical nutrition, dietetics, and public health nutrition interventions.
➢Ethical and Sustainable Practices:
To instil a deep understanding of the ethical implications of food production and nutrition, emphasizing sustainable practices that help address challenges like food security, waste reduction, and the global demand for nutritious, environmentally friendly food sources.
➢Professional Development:
To enhance students’ communication, leadership, and project management skills, equipping them for impactful careers in research, the food industry, government policy, non-governmental organizations, and academia.
➢Global Perspectives on Food Security:
To ensure students grasp the global challenges surrounding food security, such as climate change, population growth, and economic disparity, and how to address these issues through innovative food systems, sustainable agriculture, and nutrition policy.
➢Public Health Nutrition Focus:
To prepare students to design, implement, and evaluate public health nutrition programs, focusing on addressing chronic diseases, malnutrition, and health disparities across different populations, especially in underserved communities.
➢Collaborative and Multidisciplinary Skills:
To foster teamwork and collaborative skills by engaging students in multidisciplinary projects, enabling them to work with professionals from fields like public health, environmental sciences, and policy development.
➢Lifelong Learning and Adaptability:
To instil a mindset of continuous learning, ensuring that students are equipped to adapt to emerging trends in food science, nutrition, and health, and to stay ahead of developments in an ever-evolving global food landscape. This comprehensive set of goals ensures that postgraduate students not only gain advanced expertise in food science and nutrition but also develop a well-rounded skill set that prepares them to make a meaningful impact on public health, food systems, and sustainability worldwide.
➢Industrial Visits to Food Facilities:
To provide students with live exposure to the practical applications of food science and nutrition, students will participate in industrial visits to state-of-the-art food production facilities, food testing labs, and processing plants. These visits allow students to observe and engage with real-world operations, offering valuable insights into the latest technologies, production methods, and quality control measures in the food industry.
➢Leading Faculty and encouraging management:
To ensure students receive the highest quality of education, the program features dynamic and interactive classes led by experienced faculty members who are experts in their fields. The faculty fosters an engaging learning environment through hands-on lab sessions, case studies, and practical demonstrations, helping students bridge the gap between theory and real-life application in food science and nutrition and encouraging them to participate in various events, conferences, summits across the world.
Presently the department is headed by Dr. Seema Siddiqi.
Faculty Achievement: Dr. SEEMA SIDDIQI
Awards:
- Awarded Young Woman Researcher Award 2025 in Clinical Nutrition and Dietetics by Venus International Foundation, Centre for Women Development on 1st March 2025, Chennai, Tamil Nadu.
- Awarded Young Researcher Award 2025, in recognition of Outstanding and Professional and Research achievements in the field of Food Science and Nutrition on 28th February 2025, by Institute of Researchers, Wayanad, Kerala.
The PG Department of Food Science and Nutrition belong to St. Philomena’s college and is in PG block of the college.
FACULTY ACHIEVEMENTS
BOS Minutes of the Meeting.
