The B.Sc Programme Nutrition and Dietetics is designed to teach students the science of food and nutrition and how to apply this knowledge to promote health, prevent disease, and manage illness through diet. It is a multidisciplinary field that combines concepts from biology, chemistry, biochemistry, and physiology.
To evolve young minds as productive professionals, for a healthy community through innovation in Food Science and Processing Management.
- To provide quality and holistic education to graduates for careers in food industry and health.
- To deliver effective outreach education to citizens of Madurai and beyond.
- To cherish integrity, innovation and commitment to diversify and upgrade diet.
- To promote participative management and teamwork among teachers as well as the students in all activities.
Pass in 10+2 with Chemistry, Biology, Home Science or Computer Science as compulsory subjects. Based on merit candidates will be selected provisionally.
CAREER PATH
• Food Safety Supervisor
• Quality Analyst
• ISO Coordinator
• Quality Controller
• Quality Officer
• Quality Assurance Manager
• Plant Head
• Food Safety Auditor
• Hygience and Sanitary Officer
| Semester | Course Name |
| I | General Tamil I/ Hindi I |
| Communicative English I | |
| Principles of Food Science | |
| Principles of Food processing and preservation – I | |
| Basic food preparation Practical | |
| Food Chemistry | |
| Food Chemistry practical | |
| Value Education | |
| Physical Education/NSS/ YRC/RRC | |
| II | Tamil II/ Hindi II |
| English II | |
| Principles of Food Processing and Preservation – II | |
| Fundamentals of Food Processing and Preservation Practical | |
| Food Microbiology | |
| Food Microbiology
Practical |
|
| Principles of Financial Operations | |
| Computer Application Practical | |
| Environmental studies | |
| III | General Tamil III/Hindi III |
| General English III | |
| Cereals, Pulses and Oilseeds Processing | |
| Fruits and Vegetables Processing | |
| Food Processing Practical – I | |
| Bakery and Confectionery | |
| Bakery and Confectionery Practical |
| Meal Planning & Balanced diet | |
| Food Additives / Post harvest technology | |
| Food Safety and Hygiene | |
| IV | Tamil IV |
| English IV | |
| Dairy, Meat and Poultry Processing | |
| Fish and Seafood Processing | |
| Food Processing Practical II | |
| Food Packaging | |
| Food fermentation technology | |
| Evaluation of Food Quality / Food Biotechnology | |
| Food Preservation | |
| Food Ethics | |
| Food Design | |
| V | Food Entrepreneurship |
| Food Design Practical | |
| Food regulations and plant management | |
| Mini Project | |
| Placement Recruitment Training III | |
| VI | Internship training in Food Processing / Dietetics / Project |
As Part of the curriculum our students will undergo Internship in the reputed Food Industries/Hospitals for at the end of IV semester and the whole of VI Semester.
Our Students have Undergone Internship in the following Industries/ Hospitals
- Naga Foods
- Karaikudi Aavin
- Perrys Biscuits
- Manna Foods
- KMS Confectioneries
- Indian Foods
- JK Foods
- Madurai Aavin
- Madurai Appalam
- VRD Best Foods
- Ruby Food Products
- Tirupathi Flour Mill
- Aishwaryaa’s Bakeries
- Apollo Multispeciality Hospital Madurai
- Value Added Courses are given as part of the curriculum. The department conducts certification programs for every student to improve their Employability and Entrepreneurship Skills, Understanding the expectation of Industry and to develop Inter – disciplinary Skills.Certification Program Includes:
- Food Safety and Training
- HACCP
- GMP and GHP Training
- Food Safety Supervisor Certificate of Competence
- Bakery and Confectionery Skills
