Introduction
The Department of PG Studies in Food Science and Nutrition was incepted in the year 2014, deserves to serve professional and personal needs of individual broadening their opportunities in nutrition related fields. It mainly focuses on chemical and biological components of foods and their effect on body. Students also learn the microbiological, nutritional, engineering and economic aspects of food and their social impacts. Due to an increased awareness on how foods directly effects the mounting populations health, there is a great demand for professionals and the opportunity for career is at an all-time high. The department has successfully completed several batches in training students to be experts in therapeutic diet planning and quality management of food processing in industry.
Vision & Mission
- To illuminate the role of food science and nutrition in the health of society through education and tends in food technology, research.
- To provide strong academic foundation which emphasizes the science and research principles in food science.
- To produce quality and holistic post graduates in food science and nutrition.
Objective
- To advance the science of food and its application across the global system
- To provide knowledge of advanced modern processing techniques
- To provide better opportunity every one for performing their capacity in knowledge
- To bring advanced innovative research in food science and technology
Career Opportunities
The syllabus is well defined to tackle challenges in both Nutrition and processing perspectives. At the end of the course people are eligible to work in both hospital and industry sectors.
They can also work as:
- Nutritionist in Health Clubs, Gym and Community Clubs
- Sports nutritionist
- Dieticians in hospital / Freelance dietician
- Nutritional entrepreneurs
- Nutrition experts in international organization like FAO, WHO, UNICEF, ICMR after qualifying through exams
- Quality control analyst in food and pharmaceutical industries.
- as Child and women welfare Officer (Govt. / NGO’S).
- Teaching professional
- School counsellors for health
Structure
Eligibility
Candidates who have passed three year B.Sc. degree examinations of Mangalore University or any other University considered as equivalent there to with a minimum of 45% (40% in the case of SC/ST/Cat-I candidates) marks in aggregate excluding languages and Group III subjects are eligible for the programme provided they have studied Chemistry/Biochemistry and any two of the following optional/major/special subjects: Botany, Biotechnology, Environmental Science, Forestry, Food Science, Home Science, Horticulture, Microbiology, Pharmacognosy, Zoology and Physiology. Candidates who have passed Bachelor degree examination in Food Nutrition and Dietetics, Agriculture, Horticulture, Fishery Science, Engineering Biotechnology, Food Technology, Home Science, Biomedical Science, Nursing, Naturopathy and Yogic Science (BNYS) with a minimum of 45% (40% in case of SC/ST/Cat-I candidates) marks in aggregate excluding languages and Group III subjects are also eligible.
Teaching Faculty
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| Dr. ARCHANA PRABHAT HOD & CO-ORDINATOR |
Ms. ASWINI K | Ms. AMRITHENDU CHANDRAN | Ms. KARTHIKA DEVI. S | Ms. ALKA PAYYAMBALLY |
Departmental Activities
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Lab & Other Facilities
- The department is equipped with advanced instruments and spacious lab for developing recipes, analysing for nutrition and microbial safety.
- CULINARY LAB –holds necessary instruments and cutleries to develop innovative food products.
- ANALYTICAL LAB – consist of centrifuge, hot air oven, muffle furnace, spectrometer etc to prepare and investigate the sample.
- MICROBIOLGY LAB – well placed laminar air flow chamber and microscopes to grow and identify microorganism.
Departmental Activities
Other Activities
Industrial / hospital visits
Nutritional education program by students
Open electives (offered by various departments)
Placements
Testimonials
