Nutritional science has its roots in biological sciences; however application of the principles of nutrition to promote positive health calls for an understanding of both biological and social sciences. The role of nutrition in enhancing the quality of life through improved physical growth, development and productivity, improved immunocompetence have all been studied recently and continue to be interesting areas of investigation. At the same time, translation of these basic nutritional facts into practice require an understanding of the dietary patterns about how these are influenced by social, economic and cultural factors. Chemistry of foods and changes in nutrient content during food processing are equally important in understanding the science of nutrition.
Since the inception in 1950, the Department has witnessed phenomenal growth from an undergraduate institution to a leading post-graduate institution with a strong component or research upto the doctoral level.
Besides being a Premier institution, the Department has also been selected by the University Grants Commission (UGC) for Special Assistance under Departmental Special Assistance (DSA). The department has been fortunate in receiving generous grant from the UGC in three major installments for development of infrastructure, for strengthening teaching and research.
The courses and learning experiences in the department are designed in such a way as to provide an understanding of both the biological and social science perspectives. The students receive basic theoretical and practical training in three major areas, viz. Public Health Nutrition, Dietetics & Food Science and Quality Control that will enable them to choose one of these as their specialized career at post graduate levels.
The courses are planned to promote an understanding of the science of Foods, Nutrition and Dietetics and their application and provide specialized professional training so that students can seek jobs as Nutritionists (including Public Health Nutritionists); Dietitians, Food Service Managers, Food Quality Control Personnel and Food Product Development staff in professional institutions and government and voluntary organizations.
The Department has several separate undergraduate and postgraduate laboratories Food lab, microbiology lab, food science lab, chemistry and biochemistry lab and others. A Research & Development wing has been made for P.G. students under the building extension programme of UGC-DSA. Field training in assessment of dietary and nutrient intakes and also biochemical and nutritional status assessment, forms an important component of the programme at both undergraduate and postgraduate levels.
The Department offers a B.Sc. programme in Dietetics, Food Science & Quality Control and Public Health Nutrition, and M.Sc. degree programme in Dietetics and Public Health Nutrition and a research and coursework based doctoral programme in Foods & Nutrition.
Major research being pursued in the Department are in the areas of Public Health Nutrition, Dietetics, and Food Science.

Only University Department to offer Masters in Public Health Nutrition in South Asia.


Head of Department

  • Prof. Meenakshi Bakshi Mehan
    Department of Foods and Nutrition

    Designation: Professor & Head

    Qualification: Ph.D (Foods & Nutrition), The M.S University, Baroda. M.Sc (Foods & Nutrition), MS University, ...
    Phone Nos: 9227770218
    Experience: 20 years of Research and 23 years of academic experience
    Areas of Interest: Public Health Nutrition