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Department of Food Processing & Nutrition

 

Courses Offered: M.Sc. Food Processing and Nutrition
Nature of Course: Semester Scheme
Duration:4 Semesters (2 Years)
Intake:20 + 9 seats (Payment)
 
Eligibility:
Candidates with Bachelor degree in Home Science, Botany, Zoology, Life Science, Chemistry, Microbiology, Bio-technology, Bio-chemistry, Bio- informatics, Genetics from Karnataka State Women's University or any other recognized University as equivalent there to with 50% marks in aggregate (40% for SC/ST/Cat I and 45% for OBC category candidates) shall be eligible.

 

Coordinator
Dr.Sanjeevkumar Giri
Designation  Coordinator, Department of Food Processing & Nutrition
Prof.Sanjeevkumar Giri
Profile  View Profile
Telephone No (Office)   08352-229070
Email skgiri2748@gmail.com

 

 
Faculty Details
Name Qualification Specialization Designation Profile
Dr.Sanjeevkumar Giri M.Sc,Ph.D   Assistant Professor & Coordinator
 

Significance of the Course:

  • To train women from rural background and impart skills in food processing technology.
  • To implement research for developing locally acceptable food products using locally produced fruits, vegetables and cereals.
  • To collaborate with food industries in developing healthy balanced food products as well as marketing of the same.
  • To transfer the technology developed in laboratory to field through training and other means.
Special Features:
A well-equipped laboratory is established with grant from the Ministry of Food Processing.
Regular training programmes are conducted in Food Processing, Packaging and Marketing independently and in collaboration with AWAKE (NGO)
 
For Further Information
Dr. Sanjeevkumar Giri,
Assistant Professor and Coordinator,
(O): 08352-229070,
(M):  9886253587,