Food Science and Nutrition
FOOD SCIENCE AND NUTRITION
Programme offered: B.Sc. Food Science and Nutrition
PROFILE:
Department of Food science and Nutrition offers an undergraduate programme that focuses on the study of Food science and Nutrition and its relationship with human health. The undergraduate programme is designed to prepare students for a career in Food Industries and clinical dietetics, where they will work as experts in the field of Food science and nutrition, helping people to produce quality foods and manage various health conditions and diseases through dietary interventions.
The curriculum of B.Sc. Food Science and Nutrition includes courses in nutrition science, anatomy and physiology, food science, therapeutic diets, community nutrition, Food processing and preservation, research methods and management of food service systems. The program also emphasizes hands-on experience through practicum and internships, where students get to work with Food quality control professionals, patients and healthcare professionals in various Food Service and Clinical settings.
Graduates of B.Sc. Food Science and Nutrition can pursue careers as Food Inspectors, clinical dieticians, nutritionists, health educators, food service managers, and consultants in various healthcare settings such as hospitals, clinics, long-term care facilities, and private practice. They can also work in public health organizations, research institutions, and food industries.
Objectives
- Familiarize students with the roles and responsibilities associated with the day-to-day work of a Food Scientist and Nutrition Expert.
- To provide students with a high-quality education and a supervised practical exposure that will prepare them as competent and effective food Quality controllers / nutritionist for entry-level positions.
- To integrate knowledge and emphasize professional practice that facilitates critical thinking skills with service
ELIGIBILITY:
HSC (10, +2 Pattern) passed with Chemistry and any other subject or preference may be given to Vocational Courses: Home Science, Child Development, Nutrition, and Dietetics.
Programme Duration
3 years
Programme Type
Regular
INFRASTRUCTURE
- State of the art infra-structure
- Nutrition Lab with High Tech equipment
- Foods lab with modern food processing and Preservation Equipment
Faculty
Dr.Thilagavathi
Thangavel .,M.Sc., PhD
Associate Professor & Head
Mrs. Poornima R.
M.Sc., NET
Assistant Professor
Ms. Asma K.
M.Sc., NET
Assistant Professor
INDUSTRY TIE UPS AND ASSOCIATIONS
Department of Food Science and Nutrition offers diverse skill development programs/workshops/seminars/discussion forum and guest lecture in association with the Industry and Institutional partners. The continuous and multi facet events offer wide range of knowledge and skill training to our students.
TRAININGS & INTERNSHIPS
Hands on Trainings, Compulsory Full-term Internships, ‘On-the-job’ trainings and skill enhancement events and workshops are extensively integrated in CMS curriculum. They expose students to real work environments and provide an opportunity to apply their learning in real life situations
Industry Connect
Internship Trainings in Food Industry and Hospital Dietary Department were mandatory to the students in completion of their course.
