COURSE OVERVIEW
Food Science and nutrition help in the dissemina on of fundamental and applied research related to various aspects of food science and nutrition as well as interdisciplinary research that spans these two fields. What we eat becomes our diet and our diet plays a major role in deciding how healthy we are and how well our body are functioning.
This course is an innovative and interdisciplinary one in which there are components from diet therapy and counseling, biochemistry, human physiology, food microbiology, epidemiology, health, nutrition education, food preservation, biostatistics, and research methodology.
3 or 4 Years
WBSU
30 Only
Faculty of Food & Nutrition Department is well behaved, student-friendly and well educated with 5 years of research experience and 8 years of teaching experience in this field. Faculties are always there for the students, to providing them support and guidance and also to identify the potentiality of the students and nurture them for their career improvement. Discipline and etiquettes are also taught to the students for their future prospects.
The various scope/career options of Food and Nutrition are :
COURSE CURRICULUM
Food Spoilage
Increasing shelf life of food in natural way is core concern of modern well being. Shelf life of food is affected by various factors like microbes, oxygen, moisture, pH etc which may lead to food spoilage. So it is very important to preserve food by natural methods. Nowadays, preservation of food is important from commercial aspect. So, detection and prevention of food spoilage was chosen as a topic for internal training.
In this training, food items like apple, banana, bread, potato etc. were chosen as these have industrial utility. These food items were simultaneously stored for 15 days by household preservation method and without application of any preservatives. These were done by both faculties and students in college and their home respectively. On 16" day, the whole change was observed.
Survey
Dietary survey is done to assess the quantities of food items and nutrients consumed by the family or an individual. The nutrition composition is calculated using tables of nutritive value of common foods. These tables are given in the ICMR publication: Nutritive Value of Indian Foods.
Skill Training
Being an applied subject, Food and nutrition seeks for efficiency and excellence in practical skills. It is the primary step of assimilation of the knowledge they gained through theoretical explanation. KCS designed a hard skill program which included all the practical domains of this subject.
The course is associated with practical and on job training through Field Visits, and wellness camps and is committed to strengthening families by providing job-driven, skills-based training that leads to meaningful employment for FNS recipients.