The Post Graduate Department of Food Science and Nutrition is an Interdisciplinary approach towards the development of Food safety, Nutrition and Human health. It integrates the knowledge from various scientific disciplines, including biochemistry, microbiology, physiology and technology. The department offers a two year, four Semester Post Graduate Degree course. This course is designed to stay abreast with emerging concepts in the field of Food Science & Nutrition. It covers various fields of study beginning from Human physiology, Nutritional biochemistry, Community Nutrition, Planning of Diets, Food Microbiology, Food processing & packaging to Artificial Intelligence in Food Industries. An added strength of this course is the diverse panel of expert faculty members from Biochemistry, Microbiology, Physiology, Nutrition, Instrumentation, Statistics etc. Number of professionals from food processing and packaging industries, Food testing laboratories will also be delivering the knowledge with their expertise and experiences. Hence, our students will get adequate exposure to both fundamentals of Food Science and applied industrial knowledge. It will also serve as an Industry academia collaboration for developing learned, trained and skilled persons to be absorbed in various sectors related to food safety, production, packaging and health sectors. At the end of the final semester, they will be undertaking a two month internship program in various food industries involved in manufacturing, packaging, processing, export or quality control and also in Hospitals.
The M.Sc degree course in Food Science and Nutrition is for the duration of two years (divided into four semesters) on completion of which a certificate of Master’s Degree in Food Science and Nutrition is provided. The course is delivered in the form of formal lectures, practical classes, discussions of recent scientific literature and seminars. The visual mode of instruction is frequently used, with PowerPoint presentations being used to impart knowledge. Laboratory visits and field trips will be organized for providing students with exposure to current techniques and methodologies adopted by Food Industries. The students of the final semester (Semester IV) get the opportunity to pursue a 2 months internship training in the Hospitals and related Industries.
The Department is established to meet contemporary challenges, such as ensuring food safety, reducing foodborne illnesses, improving shelf life, and developing safe food packaging.
After completion of the course diverse career paths in public and private sectors, including roles as a Clinical Dietitian, Nutrition Consultant, Sports Nutritionist, Food Scientist, and Food Safety Officer. They can work in hospitals, food industries, research institutions, schools, and government health departments, with potential for entrepreneurship and further specialization in areas like Food Product Development or nutrition education.