Introduction

DEPARTMENT OF FOODS & NUTRITION

The Department of Foods & Nutrition, one of the five major disciplines of the College of Community Science, PJTAU, Hyderabad, has a legacy of over five decades in teaching and research. It builds students’ capacity to address food and nutrition security at family and community levels, providing a strong foundation in food science, safety, quality control, dietetics, and nutrition, along with practical skills in assessment, dietary treatment, and counseling for successful careers.

      Why this Programme?

      The department develops skilled professionals in Foods and Nutrition to meet global needs in health, nutrition, and food security. It emphasizes advanced research in areas like clinical nutrition, food safety, and lifestyle diseases while equipping students with the skills to conduct impactful research and support evidence-based policies for better health and well-being.

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      Aim of the Programme

      The objective is to equip students with research skills to independently address societal needs and prepare them for careers in teaching, research, and extension services. The program emphasizes social responsibility and focuses on basic and applied research in food, nutrition, and health management using diverse methodologies.

      Application and Admission

      To get admission into the M.Sc. (Community Science) in Foods & Nutrition degree course, students must have the eligible qualifications specified by the university. Applications should be submitted in the official form and made available by the University Registrar after an admission notification is released. The admissions shall be regulated and made in accordance with the rules and regulations in force.

      Future Career

      The Foods and Nutrition department offers diverse career opportunities in health, nutrition, food security, and wellness across academia, research, healthcare, public policy, and industry. Graduates can work as faculty in universities, research scientists in institutions like ICMR, ICAR, or CSIR, and nutritionists or dietitians in hospitals, NGOs, and wellness centers. Career paths also include roles as Food Safety Officers, Quality Assurance Experts, Program Managers in government initiatives (ICDS, POSHAN Abhiyan), consultants for international agencies (UNICEF, WHO), R\&D experts in food industries, and content creators or ICT specialists in digital health and nutrition education.

      Student Experiences

      " I am proud to be an alumna of the School of Agribusiness Management, PJTAU, which provided me with valuable exposure to the evolving agri-business sector. The institution offered a perfect blend of academic learning and practical experience that shaped my professional outlook. The faculty members were exceptionally friendly and supportive, always encouraged us to explore and excel. Currently, I am working as an Assistant Manager – Drone Services at Coromandel International Limited. I am truly grateful to the college for equipping me with the confidence, knowledge, and skills needed to succeed in the industry. "

      – Shaik Roshni

      " I take the pride in being an alumna of the School of Agribusiness Management, PJTAU. My experience at SABM has been highly enriching with great exposure through SIP, Projects and guidance from experienced professors. The classroom environment is stimulating and fosters my learning. Regarding placements many peers secured roles in top organizations like Coromandel International, Nandini (Karnataka Milk Federation), Safe Harvest, and various financial institutions, while some started their careers in government sectors. I am working as a Territory Manager at BAYER CROP SCIENCE. I sincerely thank SABM department for providing me the confidence, knowledge, and skills essential for succeeding in the industry. "

      – Aparna.B

      Master’s in Food & Nutition

      Master Course Work

      The Master’s program begins with coursework over two semesters in the first year, followed by a research component. Students must complete 20 credits in their major subject, 8 credits in a minor subject, and 6 credits in supporting courses. In addition, they must complete a 1-credit seminar and 30 credits of research. Furthermore, six compulsory non-credit courses must also be completed.

      Master's Thesis Research

      After completing their coursework in the first year, students begin their thesis research. Each student is assigned an experienced faculty member as the Chairperson of their advisory committee, with the appointment approved by the Dean of Postgraduate Studies. The committee guides the selection of a research topic and supports the student in completing the required 30 research credits.
      At the program’s end, students must submit a thesis report detailing the research problems addressed, the methodology employed, and the results obtained. A student may submit their thesis for the Master’s degree only after successfully completing all coursework, fulfilling the required research credits, and passing the qualifying examination.

      Research Internship

      To broaden their academic exposure, students attend scientific events like conferences and symposia, and many are offered opportunities for short-term internships at national or international institutions.

      Major Courses Offered in the Department

      S.No. Course No. Course Title Credits
      1 FN 501* Advanced Food Science 3(2+1)
      2 FN 502* Advanced Nutrition 3(3+0)
      3 FN 503* Food Analysis 4(1+3)
      4 FN 504* Advances in Community Nutrition 3(1+2)
      5 FN 505 Food Processing Technology 3(3+0)
      6 FN 509 Advanced Diet Therapy 3(2+1)
      7 FN 510 Food Toxicology 2(2+0)
      8 FN 511 Advanced Human Physiology 3(2+1)
      9 FN 512 Food Service Management 3(1+2)
      10 FN 513 Food Product Development 2(1+1)
      11 FN 514 Nutrition and Immunity 2(2+0)
      12 FN 515 Special Project 1(0+1)
      13 FN 591 Master’s Seminar 1(1+0)
      14 FN 599 Master’s Research 20

      *Compulsory for Masters Program

      Minor Courses Offered in the Department

      S.No. Course No. Course Title Credits
      1 LPT 606 Microbiology and Quality Control of Livestock Products 2(1+1)
      2 VPL 604 Clinical Pathology 2(1+1)
      3 VPE 605 Hygiene and Safety of Foods of Animal and Aquatic Origin 3(2+1)
      4 VPE 606 Food-borne Infections and Intoxications 3(2+1)
      5 VPE 607 Food Safety Standards and Regulations 3(2+1)
      6 VPT 611 Techniques in Toxicology 2(0+2)
      7 EECM 504 Technology Transfer and Management 3(1+2)
      8 EECM 508 Educational Technology 3(2+1)
      9 EECM 512 Gender Sensitization for Empowerment 2(1+1)

      Courses in Supporting Subject

      S.No. Course No. Course Title Credits
      1 CSC 500 Research Methodology in Community Science 3(2+1)
      2 STAT 502 Statistical Methods for Applied Science 4(3+1)

      Common Courses

      S.No. Course No. Course Title Credits
      1 PGS 501 Library and Information Services 1(0+1)
      2 PGS 502 Technical Writing and Communication Skills 1(0+1)
      3 PGS 503 Intellectual Property and its Management in Agriculture 1(1+0)
      4 PGS 504 Basic Concepts in Laboratory Techniques 1(0+1)
      5 PGS 505 Agricultural Research, Research Ethics and Rural Development Programmes 1(1+0)

      Teaching Staff Details

      Name Designation Specialization Contact No. Email Date of Retirement
      Dr. T. Sucharita Devi Professor and University HoD Community Nutrition and Food Product Development 9440166830 sucharithadevi.hyd@gmail.com 30.06.2034
      Dr. T. Supraja Professor Product Development & Clinical and Therapeutic Nutrition 8500304325 sthoomati29@gmail.com 30.06.2036
      Dr. K. Aparna Professor Value Addition – Underutilized Foods; Food Quality; Food Processing 9849019823 aparnakuna@gmail.com 30.11.2035
      Dr. T. Kamalaja Senior Scientist Community Nutrition and Product Development 9985892124 kamalaja2038@gmail.com 30.04.2038
      Dr. B. Anila Kumari Assistant Professor Grain Processing and Nutritional Profiling (Millets), Food Product Development 9948123355 baniladr@gmail.com 31.12.2033
      Dr. P. Janaki Srinath Assistant Professor Clinical Nutrition and Metabolic Nutrition 9885025565 drjanakisrinath@gmail.com 31.03.2030

      Department Photo and Video