Overview
The Department of Nutrition and Dietetics was started in the year 2003 offering the course B. Sc. in Food Science and Nutrition with well - equipped laboratories. Post Graduate course in Food and Nutrition was started in the year 2004.
The department also extends the activities of research by offering Master of Philosophy in Food and Nutrition from the year 2005 and Doctorate of Philosophy from the year 2016 onwards. The Department has qualified and well experienced faculties.
Courses
Eligibility
H.S.C. Passed with HSC with Chemistry, Botany, Biology,
Zoology, Home Science, Biochemistry, Computer Science & Child Care / Vocational Course: Nutrition Dietetics
Eligibility
55% marks with any of the following degree courses: Home Science/ Nutrition & Dietetics/Food Science and Nutrition / Food Service Management & Dietetics / Clinical Nutrition & Dietetics with Chemistry or Life Science (Botany, Zoology), Biochemistry/Family & Community Science/Nutrition & Dietetics/Food Science & Quality Control/Food Science & Nutrition/ Nutrition/P.G.
Diploma in Clinical Nutrition & Dietetics/ Biochemistry at ancillary level/Biotech/Chem & Biology/ Food Nutrition & Dietics /B.Sc. Food Technology/Microbiology/ Microbiology with Nanotech/B.Sc. Triple Major (Biotechnology, Chemistry & Zoology)/Nutrition & Dietetics with CA/ B.Sc. Nutrition Food Service Management & Dietetics) B.Voc.,
(20% students can be admitted with the above said course)
Duration
1 year(FT) / 2 years(PT)
Eligibility
M.Sc Food & Nutrition with 55% or above.
Duration
2 Years for M.Phil / 3 Years for M.Sc Food & Nutrition Graduates
Commencement
June & November
Eligibility
M.Sc / M.Phil Food & Nutrition with 55% or above.
Vision
To educate and to mould more scholars in the field of Nutrition and Dietetics with its vast scope and versatile applications in the field of study.
Mission
To enhance the overall personality of our students by providing quality education, internship training and research facilities.
Funds & Grants Received
| S.No |
Co-Ordinator/Investigator |
Project Title |
Funding Agency |
Amount |
| 01. |
Dr. Daniel Robert |
National seminar on Palm Oil in Food Applications. |
Malaysian Palm oil board Mumbai |
Rs.12,000/- |
Department Activites (2024-25)
Seminar / Workshop / Conferences organized
| S. No. |
Date |
Nature of the Event (Conference/ Seminar/ Workshop) |
Title of the Event |
Resource Person |
| 1 |
15 & 16-Jul-24 |
Hands on Workshop |
Leveraging Computational Tools for Obesity Management & Diet Counseling Techniques |
Dr. Deeptha Sukumar
Associate Professor, Department of Nutrition Sciences, Drexel University, USA |
Archive (2015-2025)
Faculty Details
01. Professor and Head
Dr. D. Sridevi
M. Sc., M.Phil., PGDHM., Ph.D.
drsridevi@drngpasc.ac.in
Experience
Teaching: 21 years
Specialization
Food and Nutrition
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02. Professor
Dr.Meera Raman
M.Sc., B.Ed., Ph.D., UGC-NET
dean.bas.bs@drngpasc.ac.in
Experience
Teaching: 25 years | Research: 25 Years
Specialization
Food Science and Nutrition
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03. Associate Professor
Dr. A. Priya
M.Sc., M.Phil., Ph.D., NET, SET., DOA.
priya.a@drngpasc.ac.in
Experience
Teaching – 15 Years | Research – 15 Years | Industry - 2 Years
Specialization
Community Nutrition
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04. Assistant Professor
Dr. D. Jancy Rani
M.Sc., M.Phil., Ph.D., NET.
jancyrani.d@drngpasc.ac.in
Experience
Teaching: 6 Years | Research: 8 Years
Specialization
Food Science and Nutrition
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05. Assistant Professor
Mrs. G. Latha
M.Sc., M.Phil., (Ph.D.)
latha.g@drngpasc.ac.in
Experience
Teaching: 4 Years | Research: 3 Years | Industry – 4 Years
Specialization
Clinical Nutrition , Sports Nutrition
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06. Assistant Professor
Ms.Priyaalini G
M.Sc., NET.
priyaalini.g@drngpasc.ac.in
Experience
Teaching – 2.9 Years | Research – 2.9 Years | Industry – 2.8 Years
Specialization
Clinical Nutrition, Dietetics
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07. Assistant Professor
Ms. M. Anjali
M. Sc.
anjali.m@drngpasc.ac.in
Experience
Teaching: 4 Years
Specialization
Food Processing & Food Science Technology
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08. Assistant Professor
Ms.M.Rakeshwari
M.Sc.
rakeshwari.m@drngpasc.ac.in
Experience
Teaching – 3.4 Years
Specialization
Food Science and Nutrition
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09. Assistant Professor
Ms.B.Kanishka
M.Sc. FSN
kanishka.b@drngpasc.ac.in
Experience
Teaching – 11 Months
Specialization
Food Science & Nutrition
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10. Assistant Professor
Ms.A.V.Adithya
M.Sc. FSN
adithya.av@drngpasc.ac.in
Experience
Teaching – 5 Months
Specialization
Food Science & Nutrition
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11. Assistant Professor
Ms.K.Nirmala
M.Sc. Clinical Nutrition & Dietetics
nirmala.k@drngpasc.ac.in
Experience
Teaching – 5 Months
Specialization
Clinical Nutrition
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12. Professor - Visiting Faculty
Ms.G.Kumuthavalli
M.Sc., P.G.Dip., NAD., R.D.
kumuthakmch@gmail.com
Experience
Teaching: 13 Years 7 months
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13. Professor - Visiting Faculty
Ms. Raji Srinivas
srivigrag@gmail.com
Experience
Teaching: 10 Years
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14. Professor - Visiting Faculty
Ms. N. Sasikala
M.Sc., M.A., D.T.Ed.
sasikalanajp@gmail.com
Experience
Teaching: 9 Years
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15. Assistant Professor - Visiting Faculty
Ms.K.S.Manthra
M.Sc. FSN
manthraks1998@gmail.com
Experience
Teaching: 1 Year
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16. Assistant Professor - Visiting Faculty
Ms.P.Deepa
B.Sc. FSN (CA)
deepa.pk1994@gmail.com
Experience
Teaching: 6 Years
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17. Assistant Professor - Visiting Faculty
Ms.G.Pavithra
M.Sc. FSN
pavithraganesh75@gmail.com
Experience
Teaching: 7 Months
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B.Sc., Food Science And Nutrition
Programme educational objectives
The Curriculum is designed to attain the following learning goals which students shall accomplish by the time of their graduation:
- To enable the students to implement the basic food science in operation.
- To provide basic knowledge and practice to enhance the quality of life though the improvement of human health and nutritional status.
- To develop skill and techniques in food preparation with conservation of nutrients and palatability using cooking methods generally employed.
- To help the students to contribute proper utilization of foods and prevent food ravages.
- To understand the prevalence of malnutrition in Indian scenario and gain knowledge on effective methods to combat malnutrition.
Programme outcomes
On the successful completion of the programme, the following are the expected outcomes.
| PO Number |
PO Statement |
| P01 |
Acquire knowledge and develop aptitude in Food Science and Nutrition intended for potential career opportunities. |
| P02 |
Build self-empowerment in food Science and Nutrition and develop effective communication skills sufficient for entry in pre professional practice. |
| P03 |
Apply skills by planning, implementing and evaluating diet to the community in the current scenario. |
| P04 |
Interpret and utilize nutrition techniques in developing novel products to improve the health status of society and promote entrepreneurism. |
| P05 |
Develop professional attributes and portfolio in Food Science and Nutrition that are adopted to serve in diverse professional and community organizations. |
M.Sc., Food Science And Nutrition
Programme Educational Objectives
The Curriculum is designed to attain the following learning goals which students shall accomplish by the time of their graduation:
- To provide advanced knowledge on food science and nutrition to enhance the quality of life through the improvement of human health and nutritional status
- To enable the students to implement the basic food science in operation.
- To develop skills and techniques in food preparation with conservation of nutrients and palatability using cooking methods generally employed.
- To help the students to contribute proper utilization of foods and prevent wastes.
- To understand the prevalence of malnutrition in our Country and gain knowledge on effective methods to combat malnutrition.
Programme outcomes
On the successful completion of the programme, the following are the expected outcomes.
| PO Number |
PO Statement |
| P01 |
To develop the knowledge of the students in the area of human nutrition, food science, food product development, food safety and quality management. |
| P02 |
Apply recently advanced novel foods in medical nutrition therapy and recommend the physical activity to manage the common diseases and metabolic disorder to achieve the fitness and well being. |
| P03 |
Familiarize with the problems and plan, implement, monitor and evaluate interventional programs related to food and nutrition and security to the community. |
| P04 |
To build entrepreneurial values, attitudes, quality and desire in developing innovative food products by fulfilling quality parameters, used to meet the consumer needs nutritionally and commercially viable. |
| P05 |
To develop skills and techniques for the students to become professionals in service industries. |
