The Department of Home Science offers two M.Sc courses; M.Sc Food and Nutrition Sciences and M.Sc Human Development and Family Studies, one P.G. Diploma course in preschool education (one year) and a certificate course in Child Care and Management (six months). These courses are applied in nature and are designed to train the students in Theory, Practice, Research and Extension in their field of study. All these courses have great relevance to the Institutions, Agencies, Organizations, Departments, Projects, Industries, Hospitals and Corporations working in the area of Health, Nutrition, Family, Community and Human Development and Management.

Under the M.Sc. programme in Food and Nutrition Sciences three specialisations are offered; A) Clinical Nutrition and Dietetics B) Community Health and Nutrition C) Food Science and Quality Control. The career opportunities available for M.Sc Food and Nutrition Science students are: Dietetians, Nutritionists, Nutrition and Diet Counsellors, Researchers, Project Coordinators, Food Service Managers, Personnel in programmes of Government and Non-Government Organizations.

The students of M.Sc Human Development and Family Studies have employment opportunities as Pre-school Teachers/Managers, Academic consultants, as researchers, Counsellors, Managers in Institutions and Organizations for differently abled Children/Persons and Elderly, Coordinators of Early Childhood Education programmes, ICDS and other Government and Non-government programmes of Children, Women and families.

Programme Name Duration Regular Seats Payment Seats
M.Sc Integrated Food Technology (5year) 5 Years
(10 Semesters)
40 + 4

Eligibility : Bi.P.C/ M.P.C group in Intermediate with 55% marks

Programme Content :

Food Technology is a science branch that deals with the techniques involved in the production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The field also involves techniques and processes that are used to transform raw materials into food. Extensive research goes behind making food items edible as well as nutritious. Students can take up Food Technology Jobs at under graduate and post graduate level. While a Bachelor’s degree is sufficient to work as a food technologist, a Master’s degree gives the required competitive edge to the candidates. A masters and Doctorial degree is important for those who want to build their carrier in research.

Subjects :

Introduction to food science and technology, Food Product Development, Food Processing I - Breakfast and Snack Technology, Spices, Condiments and Flavouring Technology, Marketing of Food Products, Post-harvest Management of Fruits and Vegetables, Cereal and Legume Technology, Baking Confectionary Technology, Dairy Technology, Food Microbiology Safety and Quality Control, Fermentation Technology, internship in 6th Semester, Community project work in 7th and 8th Semesters. Unit Operation Management for Food Technology, Technology of Beverages, Seminars & Panel Discussion, Food Engineering.

Programme Name Duration Regular Seats Payment Seats
M.Sc. Food and Nutrition sciences
(Three specialisations)
2 Years
(4 Semesters)
30 6

Eligibility : B.Sc. Home Science, B.Sc. Applied Nutrition, B.Sc. Rural Home Science, B.Sc. Clinical Nutrition and Dietetics, B.Sc. Food Science and Quality Control, General B.Sc. With Nutrition as one paper, BHSC (4 years) with 50% marks in groups.

a) Specialization-A: Clinical Nutrition and Dietetics (CND)
Programme Content :

Food Science, Human Nutrition and Dietetics, Applied physiology, Nutrition and health Interventions, Life Style Management of Diseases, Communicative English. Advances in Nutrition; Clinical Nutrition and Dietetics-1, Nutritional Biochemistry, Nutritional Status Assessment Methodologies, Food Standards, Quality and Safety, Computer Applications Functional Foods, Clinical Nutrition and Dietetics II, Nutrition during Emergencies and Disaster Management, Research Methodology and Statistics, Seminars/Panel Discussion, Gender studies.Nutritional Counseling, Food Service Management, Food Nutrition and Drug Interaction, Dissertation and implant Training (4weeks)

b) Specialization-B: Community Health and Nutrition (CHN)
Programme Content :

Food Science, Nutrition during Life span-1, Nutrition Ecology and Health Education, Nutrition and Health Interventions, Fundamentals of Nutrition, Communicative English. Advances in Nutrition, Nutrition during Life Span-II, Women & Reproductive Health, Nutritional status Assessment: Methodologies, Food Standards, Quality and Safety, Computer Applications. Functional Foods, Management of Nutrition Problems in the Community, Nutrition during Emergencies and Disaster Management, Research Methodology and Statistics, Seminars/Panel discussion, Gender Studies. Community Dietetics & Counseling, Food Service Management, Entrepreneurship Development, Dissertation and implant training (4weeks)

c) Specialization-C: Food Science and Quality Control (FSQC)
Programme Content :

Food Science, Food Chemistry, Functional Properties of Foods, Food Microbiology and Quality Evaluation, Communicative English. Advances in Nutrition, Food Analysis, Nutritional Biochemistry, Food processing and preservation, Food standards, quality and safety, Computer Applications. Functional foods, Food Toxicology, Community Nutrition, Research Methodology and Statistics, Seminars and panel discussion, Gender studies. Food product Development, Food Service Management, Food Nutrient and Drug Interaction, Dissertation and implant training (4weeks)

Programme Name Duration Regular Seats Payment Seats
M.Sc. Human Development and family Studies(HDFS) 2 Years
(4 Semesters)
15 6

Eligibility :Any Graduate including B.Sc Nursing with 50% marks in groups.

Programme Content :

Theories of Human Development, Life Span Development I, and Techniques of Child Study, Early Childhood Education, Communicative English. Organization and Administration of Early Childhood Education Institutions, Life Span Development II, Children with Special Needs, Community Health and Nutrition Education, Communication Technology, Computer Applications, Participation in Preschools (2weeks). Dynamics of Marriage and Family, Life Span Development III, Rehabilitation of the Disabled Children, Research Methodology and Statistics, Seminars/Panel Discussion, Gender Studies, Project Work. Parenting, Counseling and Therapy, Personality Development, Dissertation, Implant training (4 weeks)

Bachelor of Vocational Programmes

Bachelor of Vocational Programmes introduced at the University offering two Programmes viz., B.Voc. Nutrition and Health Care Sciences (NHCS) and B.Voc. Fashion Technology and Apparel Designing (FTAD). The Programmes are unique with assessment and certification from National Skill Development Corporation (NSDC) at four different National Skills Qualifications Framework (NSQF) levels with an added advantage for better career. Three months internship programme in the final year creates a path to enter jobs directly even at graduation level. However, majority of the students progress for higher education of post-graduation to sustain and strengthening their abilities.

Programme Name Duration Regular Seats Payment Seats
B.Voc. Fashion Technology and Apparel Designing 3 Year
(6 Semesters)
50 -

Eligibility :Any group in Intermediate with 45% marks
B.Voc. Nutrition and Health Care Sciences, programme is meticulously designed to suit the Health Care Sector Skill Council NSQF levels. The students are well trained in the areas of Diet Therapy, Nutritional Biochemistry, Health Care Counselling, Laboratory techniques, Community Welfare Programmes, Nutritional and Health Assessment and Screening, Vital Signs etc.

Programme Content :

Basic Nutrition, Human Anatomy and Physiology-I, Nutritional Biochemistry-I, Microbiology

Health and Hygiene, Basics of Computer Applications, General English, Human Anatomy and Physiology-II, Nutritional Biochemistry-II, Community Health, Geriatric Care, Nutrition during Life Span, Reproductive Health, Dietetics, Food and Nutrition Security (External Elective), Food preparation-I, Body care and Wellness, Patient Relation Services-I, Therapeutic Nutrition

Public Relations Services-II, Food Preparation-II, Maternal and Child Health care, Lab Course, Sports Nutrition, Introduction to Health Service Management, Health Counselling, Basic Patient Care, Patient Relations Services-III, Seminar, Disease Prevention and Community Organization, Education & Communication in Health Management, Orientation of Health Care Delivery, Project, Internship (3 Months).

Programme Name Duration Regular Seats Payment Seats
B. Voc. Nutrition and Health Care Sciences 3 Years
(6 Semesters)
50 -

Eligibility :Any group in Intermediate with 45% marks. B.Voc. Fashion Technology and Apparel Designing Programme curriculum is well organized in accordance to the Apparel Madeups Sector Skill Council NSQF levels. The students are acquainted with the skills of Garment Construction, Fashion Designing and Accessories, Dyeing and Printing, Computer Aided Designing, Entrepreneurship development, Home furnishings, Marketing Skills etc.

Programme Content :

Fashion and Apparel Design Fundamentals, Historic Costumes and Textiles, Introduction to Textiles and Clothing, Human Development and Clothing, Human Nutrition and Clothing, Observational Visits to Textile Industry. General English, Textile Designing, Dress Designing, Textile Science, Fashion Communication, Sewing Technology, Placement in Garment Industry for a week. Introduction to Pattern Making and Draping, Dyeing and Printing, Garment Construction - I, Embroidery, Surface Ornamentation Techniques and Fashion Accessories, External Elective Placement in Institute of Fashion Technology (IFT) for a week. Garment Construction-II, Computer Aided Design (CAD) for Fashion Design, Textile Trade, Textile Testing, Fashion Business Management, Seminar. Fashion and Apparel Technology, Fabric Testing and Quality Control, Fashion Analysis and Global Market, Home Furnishings, Entrepreneurship Development. Branded Design and Collection, Labour Laws and Legislation related to Industry, Placement in Textile/Garment Industry (3 Months).

Research Programmes

The Department is actively involved in the Research Programmes on various thrust areas. The following Research Programmes are offered by the Department on Full-time and Part-time basis by following the UGC guidelines.

Research Programmes Areas of Research
M.Phil and Ph.D. Key Areas of Research

Studies in Food Science and Nutrition,Food processing Technologies,Life span Human Nutrition,Health and Nutritional Status Monitoring,Food product development and standardization,Health and Nutrition interventions,Health and Nutrition programmes, Studies in Dietetics, Nutrition Ecology and food security studies,Developmental studies on children,Studies on Adolescence,Growth and Development,Studies on special/differently abled children,Studies on disadvantaged children and child rights,Developmental deviations and management,Family life education and family rights,Guidance and counselling techniques,Interdisciplinary research,Evaluation of developmental programmes for women, children and families,Studies on rights of; Human, child, women, disabled and family.

  • New Product Development
  • Nutrition and Neutraceuticals
  • Food safety and Quality