FOOD : MYTHS vs FACTS-SDMSMK

The Department of Applied Nutrition was established in the year 1993.

Programme offered: B.Sc. Honors Food Science & Technology (Single Major)

Eligibility:

A pass in Intermediate examination with BIPC group of Board of Intermediate education AP or equivalent education.

Students pursuing B. Sc. Honors (Food science and Technology) may have the eligibility to choose their minor subjects as per their choice.

Add on Courses–

• You and Your Food
• Your Food and Its Utilization
• Food Preservation Technology
• Bakery Technology.

Highlights of the Department:

• Experienced and dedicated faculty
• Well-equipped and wisely designed laboratory with sophisticated equipment
• The Department achieves 100% results every year
• Students are provided with internships and projects in various reputed institutions and organizations
• Progression to higher education is more than 50%
• Curriculum is updated periodically with skill based job oriented courses
• Outcome based education with choice based credit system
• ICT enabled class rooms and labs
• Regular revision classes for slow learners
• Students are encouraged to participate in various academic competitions
• Computerized reading material for all subjects
• Regularly organizes various activities like guest lectures, seminars, workshops, extension activities, field visits to impart practical knowledge
• MOU with reputed organizations

Vision

To be a center of excellence in Food Science and Technology through quality education, innovative research, sustainable food systems, and societal outreach, contributing to food security, nutrition and public health at regional, national and global levels.

Mission

1. To provide high-quality education and training in Food Science and Technology.

2. To develop skilled professionals capable of addressing challenges in food processing, food safety, quality assurance and nutrition.

3. To promote innovative research in food product development, value addition, food preservation, and sustainable food systems.

4. To strengthen collaborations with industry, research organizations, farmers and communities.

5. To contribute to food security, nutritional well-being and sustainable development through extension and outreach activities.

Overview

The Department of Food Science and Technology is dedicated to advancing knowledge and innovation in food production, processing, preservation, quality assurance and nutrition. The department offers interdisciplinary education integrating food chemistry, microbiology, engineering, nutrition, food safety and product development.

Through experimentation in lab, research projects, industry collaborations and extension programs, the department equips students with scientific knowledge and practical skills required for careers in the food industry, academia, research institutions, government organizations and entrepreneurship. The department actively contributes to addressing contemporary issues such as food security, malnutrition, post-harvest losses and sustainable food systems.

Future Prospects

The Department of Food Science and Technology aims to emerge as a leading hub for education, research, innovation and entrepreneurship in the food sector by:

* Establishing research facilities in food formulation, food preservation and food safety.

* Promoting research on millet-based foods, traditional foods and sustainable food systems.

* Strengthening industry partnerships for internships, collaborative research and technology transfer.

* Encouraging start-ups and entrepreneurship in food processing and value-added food products.

* Expanding research in food packaging, shelf-life enhancement and waste valorization.

* Contributing to national and global goals related to food security, nutrition and sustainable development.

Job Prospects for Graduates

* Food Technologists

* Food Safety Officers

* Quality Assurance and Quality Control Executives

* Product Development Specialists

* Food Analysts and Researchers

* Food Processing and Production Managers

* Regulatory Affairs Professionals

* Nutritionists

* Dietitians (subject to applicable professional requirements and regulations)

* Clinical Nutrition Consultants

* Public Health Nutritionists

* Community Nutrition Officers

* Nutrition Educators

* Sports Nutrition Assistants/Consultants

* Research Associates in Food, Nutrition, and Health Sciences

* Entrepreneurs in food processing, functional foods, and nutrition services

* Academicians and Extension Specialists

Motto

Innovating Food for Health, Sustainability and Prosperity!!!