Mission

Mission of the department is to provide knowledge and skills for being active partners in healthful development of the community; forge interactive relationship with the food/health industry; develop food processing technologies for value-addition with focus on domestic/global market; facilitate employment opportunities for economic empowerment of women and youth.

Offering undergraduate and postgraduate education in food science and nutrition

To enable the students to become active partners in healthful development of all the members of society/ community

Furnishing current and objective information about Food Science/ Nutrition

To contribute to the health and well being of the people of the state, the nation and the world

Mandate

To provide professional knowledge and relevant skills in the subject areas.

To develop research projects on quality analysis of food crops; product formulation and quality evaluation; nutritional surveillance, intervention and impact assessment.

To provide knowledge of nutrition to the rural communities especially of Uttarakhand for their better health and well being.

To impart training on food processing of agricultural produce for promoting entrepreneurship.

Objectives:

Offering undergraduate and postgraduate education in food science and nutrition to enable the students to become active partners in healthful development of all the members of society/ community.

Conducting research in food science, nutrition, and addressing nutrition and diet related problems, making the results available through publication in professional journals and extension activities.

Furnishing current and objective information about food science and nutrition to all policy makers, government leaders, and to those engaged in processing and distributing food and those affecting food selection.

Areas of strength in teaching

Basic food science & nutrition

Food composition analysis

Food hygiene & safety

Nutritional biochemistry

Institutional catering

Clinical nutrition

Diet therapy & nutrition counselling

The clientele:

Students for education purpose. The department has expertise in food quality analysis and nutrition counseling. The department has developed several food products for prevention of anemia, vitamin A deficiency and control of diabetes mellitus, heart disease. The department organizes training programmes from time to time for entrepreneurs and rural women.

Salient Features:

15-20 vocational undergraduate students (B.Sc. (H.Sc.)) and 31 (19 M.Sc. + 12 Ph.D.) postgraduate students study every year.

10 students per year undergo dietetic internship program or industrial training in food industries.

Rs. 2000 per month awarded as Graduate Teaching Assistantship to meritorious M.Sc. students (50% of total number of M.Sc. students enrolled).

Best undergraduate student in the area of Foods & Nutrition is awarded in Saraswati Panda award every year.

Rs. 3000 per month awarded to every Ph.D. student as Ph.D. Scholar Fellowship.

Number of students get selected for ICAR JRS/SRFs.

224 M.Sc. thesis, 45 Ph.D. thesis, nearly 450 research papers, 150 populate articles, 11 booklet/folder, 7 audio/video cassettes and one computer software have been published till 2016-17.