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Food Science & Nutrition

History Faculty gallery
History of the Department

Department aims to cater food science and nutrition knowledge boys and girls and create professionals in the area of food science and nutrition. Nutrition professionals bring the changes in health and nutrition problems of our nation. Keeping in view of the above points the college and university administration took initiative to commence of Food Science and Nutrition optional course during the year 1994 with BZF combination. Initial day's laboratory facilities were utilized from the department of Chemistry. In the year 2009-10 the department was facilitated with one independent laboratory and HOD chamber, during the same academic year two more new combinations with two basic science optional courses such as CBF and CZF were introduced based on demands and requests received from the students; as these two basic science optional subjects can permit the students to take admission to B. Ed courses. Department was organized platinum jubilee science exhibition in the year 2003-04 and UGC sponsored regional level seminar on Biodiversity for food security in the year 2005. Department is in embrace with highly qualified, experience and motivational faculties and also possess the basic instrumental facilities. Syllabus: Existing syllabus meets the international and national standard and syllabus are periodically updated as per the requirements and to enhance the quality of knowledge to be disseminated to the budding students. Title of the papers covered from I semester to VI semester are Human Physiology I & II, Principles of Nutrition I & II, Family Nutrition, Food Science, Therapeutic Nutrition and Food Processing and Quality Control. Apart from regular class room curriculum students are exposed to their field of expertise such as visit to food processing industries, research laboratories CFTRI & DFRL, hospitals, old age home, midday meal program, ICDS centers, KVKs, agriculture research considered as fields visits. Personality development of individual student is encouraged by assigned a seminar topic and asked them to present in the form of PPT during each semester. Students of the department are also encouraged to participate in the extracurricular activities like Sports, NCC, NSS cultural etc Intake: 30 students are admitted put together from all the three combination such as BZF, CBF and CZF (10 in each combination). Endowment cash Prize: Dr. R Shekhara Naik, HOD of the department installed a endowment cash prize in his father and mother's name (Late Gejjanalli Rama Naik and Late Sakri Bai) to encourage the Food Science and Nutrition optional students. The outgoing student, who secures highest marks in Food Science and Nutrition subject without breaks are eligible for the cash prize. Faculties working in the department : 1. Dr. R. Shekhara Naik, M. Sc., (Agri-Foods and Nutrition), Ph. D, NET- UGC and ICAR ASRB. 2. Smt. Geetha Shree. K, M. Sc., Food Science and Nutrition

 



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