Introduction

FOODS & NUTRITION (Ph.d)

The Department of Foods & Nutrition at PJTSAU, Hyderabad, has a legacy of over 54 years in education, offering postgraduate programs since 1968 and doctoral programs since 1978. It focuses on building student capacity to address food and nutrition security at both family and community levels. The curriculum blends food science, preservation, safety, quality control, and clinical dietetics with hands-on training in nutritional assessment, treatment planning, and counselling.

    Why this Programme?

    • Develop a strong understanding of Foods and Nutrition to meet growing national and global demands in health, food security, and processing.
    • Build globally competent professionals for research and policy-making in public health nutrition, dietetics, and food science.
    • Promote research in emerging areas like clinical nutrition, functional foods, food safety, maternal and child nutrition, and lifestyle diseases.
    • Equip students with technical, analytical, and communication skills to conduct impactful, policy-relevant research for improving health and well-being.

    Start now

    Get Started

    Aim of the Programme

    • The programme aims to develop students’ research skills for future roles in teaching, research, and extension services across sectors. It encourages socially responsible research addressing state and community needs. Emphasis is on both basic and applied research in food processing, nutrition, and health management using diverse methodologies.

    Application and Admission

    Admission to Ph.D. (Community Science) in Foods & Nutrition requires eligibility as per university norms. Candidates must qualify through ICAR AICE–SRF (Ph.D.) based on merit. Application forms are available online after the admission notification. Admissions are processed as per university rules and regulations.

    Future Career

    • The Foods and Nutrition department offers interdisciplinary career opportunities in health, nutrition, and wellness across academia, research, healthcare, public policy, and the food industry. Graduates can work as professors, research scientists (e.g., NIN, NIFTEM), clinical/public health nutritionists, or training coordinators. Other roles include food safety officers, nutrition consultants, program managers in government schemes (ICDS, POSHAN), and content creators for health media. They can also work in R\&D for food/nutraceutical industries or as ICT experts in digital nutrition platforms.

    Student Experiences

    "I am Dr. Manju Yadav, and pursuing my PhD in Foods and Nutrition at PJTAU, Hyderabad has been a truly transformative journey. My research (2016–2019) focused on Health-Related Quality of Life (HRQOL) among Type 2 Diabetes Mellitus subjects, exploring the vital link between chronic illness and quality of life. The university provided excellent academic support, guidance from dedicated mentors, and a collaborative research environment. This experience deepened my technical expertise and understanding of patient-centered outcomes, contributing meaningful insights to public health. I’m grateful to PJTAU for shaping my academic path and preparing me for impactful contributions to healthcare research."

    " 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

    Doctoral in Foods and Nutrition

    Doctoral Course Work

    The Ph.D. program requires a minimum of 100 credits, including 12 in the major subject, 6 in a minor, 5 in supporting courses, 2 in common courses, 2 seminar credits (one each in major and minor), 75 credits for thesis research, and 1 credit for Oral Comprehensive Examination.

    The Ph.D. (CSc.) in Foods and Nutrition is offered at the Department of Food and Nutrition, Post Graduate Research Centre, PJTAU, Rajendranagar, Hyderabad – 500 004.

    Doctoral thesis research

    After completing first-year coursework, doctoral students begin a research phase under the guidance of an approved faculty supervisor. This phase, lasting at least two years, involves developing a research topic, conducting studies and undergoing regular progress reviews. It culminates in the submission and defence of a thesis, equipping students with deep expertise and advanced research skills.

    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.

    Department Photo and Video





    Ph.D. Foods & Nutrition


    Major Courses Offered in the Department

    Code/Course No Course Title Credits
    FN 601* Advances in Carbohydrates, Proteins and Lipids 4(3+1)
    FN 602* Advances in Vitamins and Hormones 2(2+0)
    FN 603* Minerals in Human Nutrition 3(2+1)
    FN 604 Advances in Food Science and Technology 3(2+1)
    FN 605 Advances in Energy Metabolism 2(2+0)
    FN 606 Nutrition and Agricultural Interface 3(3+0)
    FN 607 Nutrition in Emergencies 2(2+0)
    FN 608 Biotech Applications in Food Science & Nutrition 2(2+0)
    FN 609 Global Nutritional Problems 2(2+0)
    FN 610 Maternal and Child Nutrition 3(2+1)
    FN 611 Special Project 3(0+3)
    FN 691 Doctoral Seminar-I 1(1+0)
    FN 692 Doctoral Seminar-II 1(1+0)
    FN 699 Doctoral Research 45

    Minor Courses Offered in the Department

    Code/Course No Course Title Credits
    EECM 602 Impact Assessment of Development Programmes 3(1+2)
    EECM 603 Scaling Techniques for Behaviour Research 3(1+2)
    EECM 604 Design and Development of e-Extension Project 3(0+3)
    LPT 709 Advances in Egg and Egg Products Technology 1+1
    LPT 704 Current Trends in Milk Processing 1+1
    LPT 703 Developments in Processed Meat Technology 1+1
    LPT 702 Advances in Fresh Meat Technology 1+1
    VPE 703 Food Safety of Animal Aquatic Foods 2+1
    VPE 704 Bio-security and Health Safety 2+1
    VPE 706 Risk Analysis and Predictive Modelling 2+1
    VPE 712 Surveys, Surveillance and Data Management 2+1

    Supporting & Common Courses

    Code Course Title Credits
    STAT 522 Data Analytics using Statistical Packages 3(2+1)
    AEC 610 Research and Publication Ethics 2(2+0)

    Teaching Staff Details

    Name Designation Specialization Contact Email Retirement Date
    Dr. T. Sucharita Devi Professor & HoD Community Nutrition, Food Product Development 9440166830 sucharithadevi.hyd@gmail.com 30.06.2034
    Dr. T. Supraja Professor Product Development & Clinical Nutrition 8500304325 Sthoomati29@gmail.com 30.06.2036
    Dr. K. Aparna Professor Value Addition, Food Quality, Food Processing 9849019823 aparnakuna@gmail.com 30.11.2035
    Dr. T. Kamalaja Senior Scientist Community Nutrition, Product Development 9985892124 kamalaja2038@gmail.com 30.04.2038
    Dr. B. Anila Kumari Asst. Professor Millets, Food Product Development 9948123355 baniladr@gmail.com 31.12.2033
    Dr. P. Janaki Srinath Asst. Professor Clinical & Metabolic Nutrition 9885025565 drjanakisrinath@gmail.com 31.03.2030
    Jessey Suneetha. W SMS (Home Science) Food Product Dev., In-vitro & Consumer Studies 9849308363 wjsuneetha@gmail.com 30.04.2034