Food Processing and Nutrition

 

Department of Food Processing and Nutrition

mam Faculty

 

Faculty Name     Qualification       Designation AreaOf Specilization Profile
Dr.Renuka.Meti MSc,PhD

            Co-Ordinater

Food Science & Nutrition  download

 

 COURSE INFORMATION

About the Department of Food Processing and Nutrition: In the light of current world and national food issues the importance of Food Science and Nutrition is currently very high in the public’s perception. This programme emphasizes the scientific understanding of food during studies which will enable you to apply knowledge to a range of contexts such as food processing, quality and safety, technology and the identification of relationships between dietary intake and health.


Syllabus of the course
I Semester
1.1Basic Food Chemistry
1.2Food Microbiology
1.3Macro nutrients in Human Nutrition
1.4Research methodology and applied statistics 


II Semester
2.1Nutritional bio-chemistry
2.1Micro nutrients in Human Nutrition
2.3Food analysis
2.4Fundamentals of food processing

III Semester
3.1Community Nutrition
3.2Clinical Nutrition
3.3Food Safety and quality assurance
3.4Functional foods and human nutrition


IV Semester
4.1Nutrition for life cycle
4.2Food industry management and innovations
4.3Diet designing in diseases
4.4Dissertation  

Semester I & II:
Modules in the first year concentrate largely on the principal areas of food and human sciences, including cell biology, nutrition, physiology, food hygiene and food chemistry, food microbiology and food analysis.

Semester III & IV: The core curriculum builds upon the general principles laid down in Year 1, with further study in nutrition, human metabolism, clinical nutrition, community nutrition, functional food in human health and dissertation. New modules are introduced to broaden the approach to the discipline and include food marketing strategies and a six week mandatory placement module in an area of your choice. Food product development, environmental health, dietetics, food retailing and food quality are popular areas.

LEARNING AND TEACHING METHODS

You'll be taught through lectures, tutorials and seminars. Practical classes are lab-based and field-based.  Students may take a placement year between years 2 and 3, during which you will submit a monthly log book entry, which is monitored order to ensure that appropriate progress is being made. During the final year each student carries out an individual research project in an area of interest. Emphasis is placed on independent learning in both individual and group contexts and students are expected to critically evaluate and synthesise complex subject matter in their field.

ASSESSMENT METHODS
The programme has a variety of assessment methods including written exams, practical exams, oral presentations, practical reports, projects, poster presentations, workbooks, in-session assessments, e-learning and Personal Development Planning.
Self-evaluation is embedded within the programme, and is directly related to assessed components of coursework in core modules to encourage students to develop to their full potential, encourage reflection on the learning process and enhance awareness of progress made.

CAREERS AND JOB AVENUES
A post graduate degree in Food processing & Nutrition opens up a range of opportunities for students in a hugely significant sector. The range of opportunities in food industry include new product development, technical roles or quality assurance as well as marketing, sales or management positions.
The programme gives an excellent foundation for undertaking further study into teaching, dietetics, environmental and health and many more like
    
Job opportunities are available in Food processing and Hospital sectors.
1.    Women and child Welfare Department, Food and Nutrition Board, Government of Karnataka.
2.    Teaching at colleges and University level in the Department of Food Processing and Nutrition and nursing colleges
3.    As a dietician in the hospitals.
4.    Nutrition and Diet counselors.
5.    Food processing industries.
6.    Quality controllers in Food processing industries.
7.    Self employment

OTHER INFORMATION
Course Facilities
        The department is well-equipped for laboratory work with up to date equipment to support both the laboratory sessions within the programme and the final year research project. You will also find your learning supported through the e-learning portal.We pride ourselves on the accessibility of staff to students and you will be assigned a Guidance (Personal) Tutor to support you throughout the programme.

Course Staff
Our staff have a wide range of expertise in Food Science and Nutrition, from a teaching, research and industrial perspective. They also have strong links with industry via placements and various research projects. while inviting visiting speakers into the University to talk about their subject of expertise.

Regular Departmental Activities
1. Orientation programme.
2. Fresher’s day celebration.
3. Nutrition Week Celebration.
4. Workshops.
5. World Food Day Celebration.
6. Training and certificate courses.
7.  Extension Programmes.
8. Outreach Programmes.
9. Seminars and project works.
10.Education tours.

For further information

Dr. Renuka.Meti  Co-ordinator E-mail- This email address is being protected from spambots. You need JavaScript enabled to view it.   (M)+919741620770

 

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Contact Us

Akkamahadevi Women’s University
Jnanashakti, Torvi,
Vijayapur 586108, Karnataka
Fax : (08352)-229057
This email address is being protected from spambots. You need JavaScript enabled to view it.