Food Science, Nutrition and Dietetics

INTRODUCTION:

Dr. M.G.R Educational and Research Institute is located in a custom-built facility at the heart of the City of Chennai. The Department of Food Science, Nutrition & Dietetics has several state-of-the-art laboratories, maintained by skilled technical experts, in which industrial methods of food processing can be realistically reproduced and food products can be developed, tested and analysed.

Key Notes on the Program:

To train the students to be competent working professionals in the food industry and in the production of quality food by imparting better nutritional, sanitation & hygiene practices
To encourage entrepreneurship, developing the student’s capacity for setting up small scale enterprises with respect to food within the country
To organize events/campaigns for creating awareness about the importance of safe processed nutritious food
To provide diagnostic analysis of food products
To impart knowledge on various areas related to Food Science and Technology
To familiarize the students about the processing and preservation techniques of pulses, oil seeds, spices, fruits and vegetables, meat, fish, poultry, milk & milk products
To emphasize the importance of food safety, food quality, food plant sanitation and packaging in food industry

WHY? Food Science, Nutrition and Dietetics at Dr. M.G.R:

Unique internship opportunities as Dietician, Nutritionist, Diabetes Educator, Paediatric Nutritionist, in an in-house medical college setting
Unique research-oriented approach, focused on new product development
Employment and Entrepreneurial opportunity in Bakery and confectionery
Special thrust on the role of Sports Nutritionist for interested candidates

Skills required for a Food Science, Nutrition and Dietetics Student

A genuine interest in science and how it is applied to food and cookery
High standards of cleanliness and the ability to adhere to strict hygiene rules
Excellent attention to detail
Strong written and verbal communication skills

Proficiency Enhancement Courses

Language (Tamil, English, Hindi, Spanish, German, French, Russian, Japanese, Chinese & Arabic)
Communication (Written, Presentation and Oral)
Learning from Leaders
Soft Skill Training
Personality Development

Program Educational Objectives
Apply food science knowledge to describe functions of ingredients in food.

Understand the functions and sources of nutrients, role of nutrients in maintenance of good health.
Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics.
Competent to take up careers in academics, health care and service industry.

Program Outcomes

Explain the chemistry underlying the properties of various food components.
Understand the major physiological processes, chemical reactions and functions of the foods with processing and storage.
Able to identify what foods are good sources for what nutrients and factors affecting the absorption of nutrients.
Students able to understand principles of diet therapy, modification of normal diet for therapeutic purposes and the role of dietician.
Demonstrate effective and professional oral and written communication.

Program Specific Outcomes

The program will prepare graduates to develop skills necessary to assume entry level positions in the field of dietetics and nutrition or in a profession which requires the application of skills learned in the didactic program in Dietetics.
Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of communities.
Students will be able to identify and apply food principles to food and nutrition systems/ or dietetics field.
Students will be able to demonstrate a variety of communication strategies in nutrition and food education

Programs Offered

Public Sector

Child Development Project Officer (CDPO)
Food Analyst, Food Safety Officer in FSSAI
Research Assistant in ICMR, NIN, NSI, CFTRI

Private Sector

Dietician, Community Dietician,
Public health Nutritionist
Nutritionist- Sports Nutritionist,
Paediatric Nutritionist, Weight loss Expert
Food Quality Executive,
Food and Beverage Executives in Restaurants

Multinational Companies

Consultant Nutritionist
Food and Beverage Executive
Food Quality Executive

Abroad Careers

Clinical Nutritionist
Consultant Nutritionist
Food Quality Executive in Food Industry

Entrepreneurial/ Business Options

Bakery and Confectionary Units
Food quality and Wellness consultant
Diet clinic and Online consultant

Programs Offered

Under Graduate Courses

B.Sc - Food Science and Nutrition
Regulations	Curriculum and Syllabus with CO-PO Mapping	BoS Minutes	Competency/Employability/ Entrepreneurship/Skill Development	Elective / CBCS
2018	Full Time	BOS FSN	Click Here	See Details...

Eligibility

A minimum percentage of marks required in 12th standard (Intermediate / CBSE/Board examination)
10th and 12th pass for Certificate Courses

Associations

Training partner for FSSAI

Activities

Hospital Training
Project on food product development
Short term training in Restaurants /Hospitals
Soft Skills
Counseling Skills

Faculty Details

S. No	Staff Name	Designation
1	Ms. Alluri Thejaswi	Assistant Professor
2	Ms. S.V. Pranitha	Assistant Professor
3	Ms. Soundarya .V	Assistant Professor