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


Curriculum and Syllabus with CO-PO Mapping

BoS Minutes

Entrepreneurship/Skill Development

Elective / CBCS


Full Time


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


  • Training partner for FSSAI


  • Hospital Training

  • Project on food product development

  • Short term training in Restaurants /Hospitals

  • Soft Skills

  • Counseling Skills

Faculty Details

S. No

Staff Name



Ms. Alluri Thejaswi

Assistant Professor


Ms. S.V. Pranitha

Assistant Professor


Ms. Soundarya .V

Assistant Professor