DEPARTMENT OF FOODS AND NUTRITION Faculty of Family and Community Sciences The Maharaja Sayajirao University of Baroda

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1 Faculty of Family and Community Sciences Vision and Mission of the Department The department aims to create world class committed Public Health, Dietetics, Nutrition and Food Science Professionals who can contribute meaningfully to the social, economic and health development of the country. Towards this mission, our goals are to Persistantly update and enrich our curriculum, conduct research in ongoing and emerging areas of nutrition and partner with various stakeholders to improve nutrition outcomes of Indian population through evidence based advocacy and national program implementation

2 AT A GLANCE. The Department of Foods and Nutrition at the Faculty of Family and Community Sciences,, established in the year 1950 is a premier institute for higher education that offers comprehensive program for Bachelor's, Master's and Doctoral degrees in Foods and Nutrition. Department has been enjoying the status of being the recipient of UGC- DSA (phase II) program ( ). The department has also received generous grants from UGC for infrastructure development over the years. This has resulted in building a new Research and Development wing, purchase of new equipments, upgradation and renovation of the laboratories, and initialization of latest multimedia and communication facilities. Several awards have been instituted for students who excel in academics. These include Priya Modern Food product award ; Smt. Parvatiben Jivanlal Patel Gold Medal for M.Sc. programme and Smt. Itchhagauri Kuverji Naik Gold Medal for B.Sc. programme. Also C. Gopalan Srikantia Gold Medal is awarded at master's level for the best thesis. Many doctoral students are awardees of various fellowships and scholarships such as UGC / JRF, Rameshwar Das Birla fellowship and ICMR fellowship. At present the department has 25 doctoral students of which 12 are receiving UGC fellowships. COLLABORATIONS/PROJECTS National Ÿ Indian Council of Medical Research Ÿ National Institute of Public Co-operation & Child Development Ÿ National Institute of Nutrition Ÿ State and National NGOs, Ministry of Health & Family Welfare Ÿ GSFC, GACL, GIPCL, Transpek, Baroda Dairy, Petronet LNG etc Ÿ Department of Biotechnology Ÿ Government of Gujarat Ÿ Diabetes Foundation of India Ÿ GUJCOST 1 International Ÿ World Health Organization Ÿ UNICEF Ÿ Global Alliance of Improved Nutrition Ÿ Micronutrient Initiative Ÿ Harvest Plus / IFPRI / CIAT Ÿ INCLEN

3 LABORATORIES The department has 16 laboratories: Food Science, Instrumentation, Institution Management, Microbiology, Nutrition, Chemistry, Physiology, Public Health Nutrition, Advanced Research, Food Analysis, Iodine Quality Control Laboratory. These laboratories house various simple to sophisticated equipments to enhance the teaching learning process. The equipments include Spectro-photometer, ELISA Reader, Laminar Air ow, Body Composition Analyzer, Heart Rate Monitor, Auto Analyzer, Hematoanalyser, GC, AAS, HPLC, Fibre Tech, etc. Also the Public Health Nutrition courses offer eld experiences and insights into p u b l i c h e a l t h p r o g r a m m i n g b y modelling partnerships with academic and national / state stakeholders. Programs Offered by the Department: The Foods and Nutrition Department offers Bachelor of Science degree with 3 options and Master of Science with 2 options. The doctoral degree is in Foods and Nutrition Ÿ Bachelors of Science B.Sc. (F.C.Sc.): Dietetics, Public Health Nutrition and Food Science and Quality Control Ÿ Masters of Science M.Sc. (F.C.Sc.): Dietetics and Public Health Nutrition Ÿ Doctor of Philosophy: Foods and Nutrition DIETETICS This option is designed to conduct research in clinical nutrition and manage patients in various settings including nutrition health promotion in schools, industries, tness and sports organisations. 2

4 PUBLIC HEALTH NUTRITION The only University department in India offering specialization in Pubic Health Nutrition to generate cadre for planning and implementing national Nutrition Programs and conduct Operations Research with various Stakeholders. FOOD SCIENCE AND QUALITY CONTROL This option provides skill development and training for individuals to be successful in new Food Product Development/functional foods/novel foods, Phytochemical Pro le of Foods, Food Safety, and Quality Assurance/Quality Control. MAJOR COURSES OFFERED AT B.Sc. LEVEL Core courses: Family Meal Planning, Food Science and Chemistry, Human Nutrition, Food Science, Research Methods, Anatomy & Physiology, Nutrition Assessment, Food Preservation, Biophysics, Nutrition Health policies and Programs, Fundamentals of Public Health & Nutrition, Diet Therapy, Project cum internship. Specialized courses in: Ÿ Ÿ Ÿ Dietetics: Medical Nutrition Therapy, Newer Perspectives in Dietetics, Microbiology, Food Analysis and Adulteration Testing, Practice in Public Health Nutrition, Institution Food Service Mgt., Quantity Food Production & Service, Applied Dietetics. Public Health Nutrition: Nutritional Assessment & Surveillance, Inter Sectoral linkages for achieving Food & Nutrition security, Maternal & Child Health Nutrition & Nutrition Lab, Food Preservation for community bene t, Basics of Nutrition Epidemiology & Anthropology, Nutrition Program Management, Newer Perspectives in Public Health, Nutrition Management in Disasters, Applied Public Health Nutrition, Emerging Public Health problems, Nutrition Health Communication. Food Science and Quality Control: Food Preservation Techniques, Product Development & Sensory Evaluation, Food Packaging, Applied Food Science Quality Control, Post Harvest Technology, Food Analysis, Entrepreneurship Management, Food Quality Control & Testing, Instrumentation Techniques, Food Safety & Toxicology. 3

5 MAJOR COURSES OFFERED AT M.Sc. LEVEL TEACHING AND LEARNING PROCESS ON THE CAMPUS 4

6 The department along with the MSU-FN Alumni Association runs a Nutrition and Diet Counseling Center. Various services offered under the centre are: Ÿ Nutrition Assessment Ÿ Maternal & Child Nutrition Ÿ Adolescent Nutrition Ÿ Sports Nutrition Ÿ Geriatric Nutrition Ÿ Nutrition in Health & Diseases Ÿ Nutrition for Specially challenged groups Our Alumni are working as dietitians at hospitals in India and abroad, Nutrition Consultants in UNICEF, Marketing Executives and Researchers in Pharmaceutical companies, Programme Of cers in NGOs (National and International) and Government departments, academicians, researchers, Quality Control Of cers (Food Industry) and as Entrepreneurs. The major activity of the alumni association is to organize an Annual Alumni Achievement Award Ceremony and Dr. Mrunalini Devi Puar Oration which is PROFESSIONAL given by an expert in ASSOCIATIONS the eld of Foods and Nutrition.The association has instituted an outstanding student award for Senior Master's student. As a part of contribution to the growth and progress of the department predominantly EXTENSION AND the staff OUTREACH members have ACTIVITIES doctoral degree and have contributed signi cantly in academic, research, extension and administrative activities. The department is priviledged to have many alumni to work as Nutrition Specialists & Consultants in UNICEF & WFP, the UN Organizations in the area of Nutrition. The staff has published several papers in the national and international journals, published books and monographs. Currently 25 doctoral students are working for their doctoral degrees. 5

7 NUTRITION COUNSELING CENTRE OUR ALUMNI STRENGTHS 6

8 List of Faculty with Quali cations