Food, Nutrition & Dietetics

Introduction

B. Sc (Food, Nutrition & Dietetics) course started in the year 2001, an undoubtedly a fascinating and challenging stream. Food, Nutrition and Dietetics is a vital science in maintaining overall quality of life in respect to health and well-being, and the art of feeding individuals based on its principles which is a growing field and possibilities in this field are endless. The scope of FND extends far beyond the classical study of the physiological and biochemical process involved in nourishment.

Dietetics is related to disease management through diet, while nutrition is the science concerned with the role of food and nutrients in the maintenance of health. Due to changes in food habits of most of the urban population, role of nutritionists and dieticians is becoming morepromising. The flood of departmental activities, workshops, seminars, extension activities and competition makes the learning of academic subjects in the part of exciting evolution.

Make a great career in the “Science of Food”

Vision

“The department of Food, Nutrition & Dietetics provides a quality applied science program in Food Science & Nutrition, relevant to society that actively engages students, faculty and staff in learning, research and service.”

Mission

“To prepare the students to contribute to a healthy and nutritious society by advancing human nutrition in a range of roles and settings.”

Career Opportunities

Clinical dietitian/nutritionist in hospitals
Health/ wellness coach in gym/fitness centres
Fitness influencer
Sports nutritionist
Nutritionist for celebrities
Food Technologist
Food safety officer/Quality manager in Food industries
Product/process assessment Scientist
Health educators/community health workers in different organisations
Nutrition expert in UNICEF,WHO and FAO
Research assistants in organic food industries
Project Officer in Child and Women Welfare Department

Course Offered

B.Sc. FND – Vocational Course

Programme Duration – 3 years fulltime Course (6 semesters graduate programme)

Eligibility

10+2 PUC WITH LIFE SCIENCE WITH MINIMUM 45%

A candidate who has passed the two year pre university examination conducted by the pre university education board in the state of Karnataka or any other examination considered as equivalent there to Mangalore University.

Syllabus

I sem	II sem
Group I Core Subjects: Human Physiology-I Human Nutrition-I Group II elective Food Science-I Open elective English Kannada/Hindi/Sanskrit/Malayalam/ Manipuri// Additional English Skill enhancement course(SEC) Cultural Health and fitness	Group I Core Subjects: Food Science-II Dietetics-I Group II elective Human Physiology-II Open elective English Kannada/Hindi/Sanskrit/Malayalam/ Manipuri// Additional English Skill enhancement course(SEC) Cultural Health and fitness
III sem	IV sem
Group I Core Subjects Life Span Nutrition-I Nutritional Biochemistry-I Group II elective Human Nutrition-II Open elective/ Indian constitution English Kannada/Hindi/Sanskrit/Malayalam/ Manipuri// Additional English Skill enhancement course(SEC) Cultural Health and fitness	Group I Core Subjects Life Span Nutrition-II Dietetics-II Group II elective Quality Control-I Open elective/ Indian constitution English Kannada/Hindi/Sanskrit/Malayalam/ Manipuri// Additional English Skill enhancement course(SEC) Cultural Health and fitness
V Sem	VI sem
Group I Core Subjects Quality Control-II Therapeutic Nutrition-II Food Microbiology Group II elective Community Nutrition Vocational course Food Product Development Employability skill enhancement	Group I Core Subjects Therapeutic Nutrition-II Food Preservation Nutritional Biochemistry-II Group II elective Functional foods and Neutraceuticals Vocational course Food Service Management Mini Project

Teaching Faculties

#	Name	Designation	Qualification	Photo
1.	Mrs. Ashitha M D	Assistant Professor & HOD	M.Sc
2.	Mrs. Arpitha Shetty B	Lecturer	M.Sc.
3.	Mrs. Preethi Acharya	Lecturer	M.Sc.
4.	Mrs. Prasadini	Lecturer	M.Sc.

Achievements

Academic Achievements
Our students consistently getting university ranks every year

Batch	Name of the student	Rank
2016-2019	Svasti S Upadhyaya Bavika K.P Anusree	I II III
2015-2018	Chiravi K Divya Damodharan	I III
2014-2017	Arpitha Shetty Preksha Jain	II III
2013-2016	Shikha A S Prathima S Sthuthi Y	I II III
2012-2015	Ekta	I
2011-2014	Harshini Rajapaksha Pooja M S Menoli Dissanayaka	I II III
2010-2013	Dilini Welikala	II

Cultural Achievements

Ms. Divya S.K of I B.Sc (FND) is a part of Nudisiri Ghataka Programmes in Bharathanatyam,Mohini Attam and Kathak and also participated and won prizes in many intercollegiate competitions

Outreach Programmes

Every year department is conducting outreach programmes on account of World’s Breast Feeding Week Celebration,National Nutrition Week Celebration and International Women’s Day. Active participation of the students in these programmes results in better learning.

Results

Year	Results (%)
2019	90.92
2018	80.95
2017	75
2016	100
2015	100
2014	100
2013	80

Higher Education

M.Sc in Food Science & Nutrition
M.Sc in Clinical dietetics
M.Sc in Applied nutrition and Dietetics
M.Sc in Food Technology
PG Diploma in Food Analysis and Quality Assurance

Research

In order to get research knowledge among students, they are assigned with mini projects like community survey, ICDS scheme, Mid meal programme, assessing the nutritional status of Adolescent and counseling etc.

Extension

Every year department is conducting extension activity on account of World’s Breast Feeding Week Celebration, National Nutrition Week Celebration and International Women’s Day at various Anganwadi centers, Govt. Schools and Govt.Hospitals. Active participation of the students in these programmes results in better learning.