Curriculum

Course Structure

Advanced Departmental Elective Courses

The department offers a wide range of advanced departmental elective courses that allow students to specialize in specific areas of nutrition science. These courses are designed to provide in-depth knowledge and practical skills in specialized fields.

Nutrigenomics

Nutrigenomics is a cutting-edge field that explores the interaction between nutrients and genes. This course covers topics such as gene expression, epigenetics, and personalized nutrition. Students learn how to analyze genetic data and apply it to nutritional recommendations. The course is led by Dr. Priya Sharma, who has extensive experience in nutrigenomics research.

Functional Foods and Nutraceuticals

This course focuses on the development and evaluation of foods with health-promoting properties. Students study the bioactive compounds in foods, their mechanisms of action, and their applications in health and disease. The course is led by Dr. Arjun Reddy, who has conducted extensive research on functional foods and nutraceuticals.

Nutritional Management of Obesity

This specialized course addresses the nutritional aspects of obesity and weight management. Students learn about the metabolic and hormonal factors involved in obesity, dietary interventions, and lifestyle modifications. The course is led by Dr. Anjali Desai, who has extensive experience in clinical nutrition and obesity management.

Environmental Nutrition

This course explores the impact of environmental factors on nutrition and health. Students study topics such as food security, sustainable food systems, and the role of nutrition in addressing environmental challenges. The course is led by Dr. Vikram Singh, who has conducted research on environmental nutrition and sustainable food systems.

Nutritional Epidemiology

This course focuses on the study of nutrition in populations. Students learn about study design, data analysis, and statistical methods used in nutritional epidemiology. The course is led by Dr. Sunita Gupta, who has extensive experience in public health nutrition and epidemiology.

Clinical Nutrition

This course provides students with a comprehensive understanding of nutrition in clinical settings. Students learn about nutritional assessment, dietary interventions, and the role of nutrition in managing chronic diseases. The course is led by Dr. Meera Patel, who has extensive experience in clinical nutrition and diet therapy.

Nutritional Biochemistry

This course delves into the biochemical processes involved in nutrient metabolism. Students study the chemical reactions that occur in the body during nutrient processing and how these processes affect health. The course is led by Dr. Ramesh Kumar, who has conducted extensive research in nutritional biochemistry.

Food Safety and Standards

This course covers the principles and practices of food safety. Students learn about foodborne illnesses, regulatory compliance, and quality control in food production. The course is led by Dr. Arjun Reddy, who has extensive experience in food safety and quality control.

Nutritional Assessment Techniques

This course teaches students how to assess nutritional status in individuals and populations. Students learn about anthropometric measurements, biochemical markers, and dietary assessment methods. The course is led by Dr. Sunita Gupta, who has extensive experience in nutritional assessment.

Public Health Nutrition

This course addresses the nutritional needs of populations and communities. Students learn about nutrition policy, community health programs, and nutritional surveillance. The course is led by Dr. Anjali Desai, who has extensive experience in public health nutrition.

Nutritional Management of Chronic Diseases

This course focuses on the role of nutrition in managing chronic diseases such as diabetes, cardiovascular disease, and cancer. Students learn about dietary interventions and nutritional strategies for managing these conditions. The course is led by Dr. Meera Patel, who has extensive experience in clinical nutrition and chronic disease management.

Maternal and Child Nutrition

This course addresses the nutritional needs of mothers and children. Students learn about prenatal nutrition, infant feeding, and childhood nutrition. The course is led by Dr. Ramesh Kumar, who has conducted extensive research on maternal and child nutrition.

Nutritional Fortification of Foods

This course explores the fortification of foods with vitamins and minerals. Students learn about the principles of fortification, food additives, and nutritional supplementation. The course is led by Dr. Vikram Singh, who has extensive experience in food fortification and nutritional supplementation.

Nutritional Quality of Foods

This course focuses on the nutritional quality of foods and how it can be improved. Students learn about food processing, preservation, and quality control. The course is led by Dr. Arjun Reddy, who has extensive experience in food quality and nutrition.

Nutritional Education and Communication

This course teaches students how to communicate nutritional information to the public. Students learn about health communication, educational strategies, and public awareness campaigns. The course is led by Dr. Sunita Gupta, who has extensive experience in nutritional education and communication.

Nutritional Policy and Planning

This course addresses the development and implementation of nutritional policies. Students learn about policy development, planning, and evaluation. The course is led by Dr. Anjali Desai, who has extensive experience in nutrition policy and planning.

Project-Based Learning Philosophy

The department's philosophy on project-based learning is rooted in the belief that students learn best when they are actively engaged in solving real-world problems. This approach is integrated into the curriculum from the first year, with students working on mini-projects and progressing to more complex capstone projects in their final year.

Mini-Projects

Mini-projects are designed to help students apply theoretical knowledge to practical situations. These projects are typically completed in small groups and are supervised by faculty members. Students are encouraged to choose projects that align with their interests and career goals. The projects are evaluated based on the quality of research, the application of knowledge, and the presentation of findings.

Final-Year Thesis/Capstone Project

The final-year thesis or capstone project is a significant component of the program. Students are expected to conduct original research or develop an applied project that addresses a relevant issue in nutrition science. The project is supervised by a faculty mentor and is typically completed over a period of six months. Students are required to present their findings at a departmental symposium and submit a detailed report.

Project Selection and Mentorship

The selection of projects and faculty mentors is done through a structured process. Students are encouraged to explore different areas of interest and discuss their ideas with faculty members. The department provides a list of potential projects and faculty mentors to help students make informed decisions.