Foods and Nutrition is a pioneering department in the Faculty of Home Science under PJTSAU, Hyderabad with a history of 54yrs of teaching under graduates and 50yrs of teaching post graduates and 40yrs guiding PhD scholars. In addition to regular academics, the department had been elevated to the status of “Centre of Advanced Studies in Nutrition (CAS)” by ICAR from the year 1995 to serve as a national resource and training centre and since the year 2010, it has been extended to be the “Centre of Advanced Faculty Training” for the entire faculty of Home Science. The introduction of 4yr professional UG programme in the year 2000 has provided specialization in Nutrition and Dietetics and the saga of the department grew multifaceted by training students for the challenges of a career in the field of Food and Nutrition, with a strong technical foundation in food science, processing and preservation, food safety and quality control, food product development, analysis of food composition and with practical skills in assessing nutritional problems and provide dietary treatment and counseling.
The Mission is to bring in commercialization and business orientation to the subject of Foods and Nutrition by empowering the students to establish quality food enterprises and practice dietetics for disease prevention and treatment with an ultimate goal of nutritional wellbeing of the population.
Objectives:
- To impart food and nutrition knowledge, research orientation and training to the students to infuse scientific understanding of the subject.
- To instill capacity for providing nutrition education and food demonstrations to various groups and at different levels.
- To develop food entrepreneurs with scientific knowledge and hands on experience.
- To imbibe skills of developing professionalism to the field of nutrition and dietetic counseling.
- To develop competence in food service management in various institutions.
- To foster value addition to food preparations for health benefits.
- To inspire students to grow as role models in nutrition practices.
Courses offered:
UG I. B.Sc (Hons) Home Science, Specialization in Nutrition & Dietetics:
Human Nutrition, Food Science and Processing, Fundamentals of Normal and Therapeutic Nutrition, Food Storage and Preservation, Biochemistry, Human Physiology, Entrepreneurship Development, Community Nutrition, Bakery and Confectionary, Health, Hygiene and Sanitation, Hospital Dietetics, Clinical Nutrition, Catering Management, Food Standards and Quality Control, Development of Convenience Foods, Food Toxicology, Nutrition for Special Groups, Experiential Learning, Rural Home Science Work Experience Programme and Internship.
UG II.B. Sc (Hons.) Food Science and Nutrition:
Nutritional Biochemistry -1, Basics in food analysis, Health, Hygiene & Sanitation, Fundamentals of Human Nutrition, Food Microbiology, Nutrition and Agricultural Development, Food Science I, Public Health Nutrition, Food quality and safety, Ethnic Indian Foods, Human Physiology, Clinical nutrition, Nutrition through life cycle, Food storage and preservation, Convenience Foods, Public health and epidemiology, Food supply chain management, Nutritional Biochemistry-2, Institutional Food Service management, Diet counselling, Technology of fruits and vegetable processing, Therapeutic Nutrition I, Food Science II, Food Production, Processing and Value Addition, Nutrition For Special Groups, Advanced Human Nutrition, Therapeutic Nutrition II, Nutraceuticals & Health foods, Food Biotechnology, Bakery & Confectionary, Nutrition In Emergencies, Sports Nutrition and physical fitness, Food Toxicology, Food Product development & formulations, Technology of cereals, pulses and oilseeds, Sensory evaluation.
PG: I. M.Sc., Foods and Nutrition:
Advanced Food Science, Advanced Nutrition, Food Analysis, Advances in Community Nutrition, Food processing technology, Nutrition and Immunity, Advanced Diet Therapy, Research methods, Statistical methods, Master’s Seminar and few other elective courses and Master’s Research.
PG: II. M.Sc., Food Technology:
Food chemistry and nutrition, Food microbiology , Food engineering, Principles of food processing, Food packaging technology, Food quality systems and management, Techniques in food analysis, Technology of cereals, Pulses and oil seeds, Industrial microbiology, Waste recycling and recourses recovery system, Sensory evaluation, Seminar and few other elective courses and Master’s Research.
Ph.D: Foods and Nutrition:
Advances in carbohydrates, Proteins and Lipids, Advances in Vitamins and Hormones, Minerals in Human Nutrition, Nutrition and Agricultural Interface, Maternal and Child Nutrition, Research Project Management, Data Analysis using statistical packages, Doctoral Seminar and few other elective courses and Doctoral Research.
Career Opportunities:
- Extension officers in Govt.
Depts: Women Development and Child Welfare, Rural Development, Social Welfare and Tribal welfare Departments. - Food Entrepreneurship I Food Industries
- Dieticians in Hospitals
- Diet and Nutrition counselors /consultants in lifestyle clinics, Obesity clinics, Beauty Parlours, Fitness Gyms
- Freelance Dieticians
- Managers in Welfare Hostels
- Food Production Trainers
- Researchers in Community Nutrition Assessment (NNMB, NFHS, NIN, ICRISAT, UNICEF, CARE,FAO etc)