Department of Food Science and Nutrition Profile
Department Profile
- Studies and Projects related to Women’s empowerment and Entrepreneurship.
- Nutritional Status of Population of Different Age Groups
- Educational and dietary intervention studies
- Transfer of Technologies to women entrepreneurs through self help groups
- Dietetic and Health value added Food
Department has well equipped laboratories
- UG food processing laboratory
- Food Science and Sensory analysis laboratory
- Nutrition analysis laboratory
- Processing and value addition to millets, underutilized grains, greens, vegetables and fruits, medicinal herbs
- Nutritional status of different age groups including vulnerable sections/high risk group
- Clinical nutritional with intervention studies
- Food entrepreneurship based research
- GOI, DST project on promotion of sustainable nutrition and empowerment of SC/ST women through nutri-farms in Chamarajanagar dist. Budget: 35.08 Lakhs
- Development of value added probiotic products from Minor Millets. Budget 2 Lakh
- CAAST Project
- Value added products from super food chia and Quinoa seed: Budget 3 Lakhs
- Training on sewing embridery work for the scheduled caste(SC) and scheduled Tribe(ST) youth in the Southern parts of Karnataka state: Budget 4 Lakhs
- Indo-German project : ‘Dietary Diversification, nutritional status and lifestyle patterns among lower middle-class households in rural-urban interface of Bangalore’
- Commercialization of Technologies for Food Industries and Startups
- Moringa Dark Cholocate
- Moringa Green Cholocate
- Moringa Ginger Green Tea
- MoringaTulsi Green Tea
2. Faculty/Staff
| Sl. No. | Designation | Name |
|---|---|---|
|
1. |
Professors |
Dr. K. G. Vijayalaxmi |
|
Dr. M. L. Revanna |
||
|
Dr. Jamuna. K. V |
||
|
Dr. UshaRavindra |
||
|
2. |
Associate Professors |
Dr. Shamshad Begum S |
|
3. |
Assistant Professor |
Dr. Veena B. |
Courses Offered in the Department
|
Under graduate (B.Sc. Hons. Agri./B.Tech./Marketing & Coop.) | |
|---|---|
|
Sl. No. |
Course Title |
|
1. |
FSN 111 : Principles of Food Science & Nutrition (2+0) |
|
2. |
FSN 321 : Food Processing, Food Safety Standards and Value Addition (1+1) |
|
3. |
PHT 402 Hands on Training, Commercial Food Processing and Value addition (0+5) |
|
4. |
Student “READY” Programme, RAWE. |
|
5. |
NSS 111National service scheme (0+1) |
|
|
Master of Science (M.Sc.) |
|
Sl. No. |
Course Title |
|
1. |
FSN 501: Principles of Food Science(1+1) |
|
2. |
FSN 502: Principles of Nutrition (3+0) |
|
3. |
FSN 504: Principles of Community Nutrition(1+1) |
|
4. |
FSN 507: Nutrition during Life cycle(2+0) |
|
5. |
FSN 508 Nutrition and Physical Fitness (1+1) |
|
6. |
FSN 509 Principles of Diet Therapy (2+1) |
|
7. |
FSN 510 Food Toxicology (2+0) |
|
8. |
FSN 511 Principles of Human Physiology (1+1) |
|
9. |
FSN 513: Food Product Development (1+1) |
|
10. |
PGS 502 Technical writing and Communication skills (0+1) |
|
11. |
PGS 503: Intellectual property & its management in Agriculture(1+0) |
|
12. |
PGS 504: Basic concepts in Laboratory techniques(0+1) |
|
13. |
FSN 581:Seminar (0+1) |
|
|
Doctor of Philosophy (Ph.D.) |
|
Sl. No. |
Course Title |
|
1. |
FSN 601: Advances in CHO, Protein+Lipids, (1+1) |
|
2. |
FSN 602:Advances in Vitamins and Hormones(2+0) |
|
3. |
FSN 603 Minerals in Human Nutrition (1+1) |
|
4. |
FSN 604 Advances in Food Science and Technology (2+1) |
|
5. |
FSN 605 :Advances in Energy Metabolism(1+0) |
|
6. |
FSN 606 :Nutrition and Agricultural Interface(1+0) |
|
7. |
FSN 608: Application of Biotechnology in food and nutrition(2+0) |
|
8. |
FSN 609: Global Nutritional Problems |
|
9. |
FSN 610: Maternal and Child Nutrition (1+1) |
|
10. |
FSN 681: Seminar(0+1) |
Faculty
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
Clinical Nutrition
Community Nutrition
Training and Nutrition Education to farm women
Health and Nutrition of children, Pregnant and Lactating women
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
Health and Nutrition based studies
Community Nutrition
Training on food based enterprises from farm to plate
Research projects on quinoa, chia, grain amaranth, probiotic products from millets, fruits and vegetables and liquid jaggery.
GOI, DST project on Promotion of sustainable nutrition and empowerment of SC/ST women through nutri-farms in Chamarajanagar District
Commercialization of technologies for food industries and entrepreneurs - Moringa dark Chocolate, Moringa Green Chocolate, Moringa Ginger Green Tea, Moringa Tulsi Green Tea, Quinoa Nachos, Jackfruit Milk Shake Mix, Chia Bhakarwadi, Quinoa Based Complementary Food, Probioticated Foxtail Millet Composite Mix, Probioticated Little Millet Composite Mix
Filed patent application on - Modified process for green sauce moringa pasta, Customized process for nutri dense designer samos, Modified Process for Gluten Free Roti Mix from Functional Ingredients- Sorghum, Quinoa and Chia
Department of Food Science and Nutrition
UAS, GKVK, Bengaluru
Community Nutrition, Clinicals nutrition & Dietetics.
2) Processing of Tamarind to develop value products for women empowerment.
3) Indogerman project :'Dietary diversification, nutritional status and lifestyle patterns among ower middle-class households in rural-urban interface of Bangalore'
Sensory Evaluation of Value added Food Products.
Rural Women Entrepreneurship Activities
Health and Nutrition Education to farming community
