The department started as Department of Home Economics in the year 1969, in the year 1980 it was renamed as Department of Rural Home-science, and in 2002 as Department of Food Science and Nutrition. The department began with one UG programme (2+0) under the FAO, (UN) EFNAG program. Now, the department runs a fully fledged Masters (M.Sc.) and Doctoral (Ph.D) programs in the area of Food Science and Nutrition. The department has been continuously attracting students from all over the country and also abroad. Most of the research studies undertaken in the department are related to food analysis, assessment of nutritional status, sensory analysis of products, educational and nutrition intervention studies, development of dietetic and health foods, transfer of technologies with special reference to processing and utilization.
Profile of Students and staff Research Activities of the Department
- Studies and Projects related to Women’s empowerment and Entrepreneurship.
- Nutritional Status of Population of Different Age Groups
- Educational and dietary intervention studies
- Transfer of Technologies to women entrepreneurs through self help groups
- Dietetic and Health value added Food
MAJOR DEVELOPMENTS AND FACILITIES IN THE DEPARTMENT:
Department has well equipped laboratories
- UG food processing laboratory
- Food Science and Sensory analysis laboratory
- Nutrition analysis laboratory
ACTIVITIES OF THE DEPARTMENT
- Processing and value addition to millets, underutilized grains, greens, vegetables and fruits, medicinal herbs
- Nutritional status of different age groups including vulnerable sections/high risk group
- Clinical nutritional with intervention studies
- Food entrepreneurship based research
Projects being carried out by Faculty in the Department;
- GOI, DST project on promotion of sustainable nutrition and empowerment of SC/ST women through nutri-farms in Chamarajanagar dist. Budget: 35.08 Lakhs
- Development of value added probiotic products from Minor Millets. Budget 2 Lakh
- CAAST Project
- Value added products from super food chia and Quinoa seed: Budget 3 Lakhs
- Training on sewing embridery work for the scheduled caste(SC) and scheduled Tribe(ST) youth in the Southern parts of Karnataka state: Budget 4 Lakhs
- Indo-German project : ‘Dietary Diversification, nutritional status and lifestyle patterns among lower middle-class households in rural-urban interface of Bangalore’
Technologies commercialized
- Commercialization of Technologies for Food Industries and Startups
- Moringa Dark Cholocate
- Moringa Green Cholocate
- Moringa Ginger Green Tea
- MoringaTulsi Green Tea
2. Faculty/Staff
| Sl. No. | Designation | Name |
|---|---|---|
| 1. |
Professors |
Dr. K. G. Vijayalaxmi |
|
Dr. M. L. Revanna |
||
|
Dr. Jamuna. K. V |
||
|
Dr. UshaRavindra |
||
| 2. |
Associate Professors |
Dr. Shamshad Begum S |
| 3. |
Assistant Professor |
Dr. Veena B. |
Courses Offered in the Department
|
Under graduate (B.Sc. Hons. Agri./B.Tech./Marketing & Coop.) |
|
|---|---|
| Sl. No. | Course Title |
| 1. | FSN 111 : Principles of Food Science & Nutrition (2+0) |
| 2. | FSN 321 : Food Processing, Food Safety Standards and Value Addition (1+1) |
| 3. | PHT 402 Hands on Training, Commercial Food Processing and Value addition (0+5) |
| 4. | Student “READY” Programme, RAWE. |
| 5. | NSS 111National service scheme (0+1) |
| Master of Science (M.Sc.) | |
| Sl. No. | Course Title |
| 1. | FSN 501: Principles of Food Science(1+1) |
| 2. | FSN 502: Principles of Nutrition (3+0) |
| 3. | FSN 504: Principles of Community Nutrition(1+1) |
| 4. | FSN 507: Nutrition during Life cycle(2+0) |
| 5. | FSN 508 Nutrition and Physical Fitness (1+1) |
| 6. | FSN 509 Principles of Diet Therapy (2+1) |
| 7. | FSN 510 Food Toxicology (2+0) |
| 8. | FSN 511 Principles of Human Physiology (1+1) |
| 9. | FSN 513: Food Product Development (1+1) |
| 10. | PGS 502 Technical writing and Communication skills (0+1) |
| 11. | PGS 503: Intellectual property & its management in Agriculture(1+0) |
| 12. | PGS 504: Basic concepts in Laboratory techniques(0+1) |
| 13. | FSN 581:Seminar (0+1) |
| Doctor of Philosophy (Ph.D.) | |
| Sl. No. | Course Title |
| 1. | FSN 601: Advances in CHO, Protein+Lipids, (1+1) |
| 2. | FSN 602:Advances in Vitamins and Hormones(2+0) |
| 3. | FSN 603 Minerals in Human Nutrition (1+1) |
| 4. | FSN 604 Advances in Food Science and Technology (2+1) |
| 5. | FSN 605 :Advances in Energy Metabolism(1+0) |
| 6. | FSN 606 :Nutrition and Agricultural Interface(1+0) |
| 7. | FSN 608: Application of Biotechnology in food and nutrition(2+0) |
| 8. | FSN 609: Global Nutritional Problems |
| 9. | FSN 610: Maternal and Child Nutrition (1+1) |
| 10. | FSN 681: Seminar(0+1) |
Faculty
Dr.Vijayalaxmi K.G.
Professor and Head
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
Ph.D, (Food & Nutrition)
Processing, Product Development and Value Addition
Clinical Nutrition
Community Nutrition
Training and Nutrition Education to farm women
Health and Nutrition of children, Pregnant and Lactating women
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
Ph.D, (Food & Nutrition)
Processing, Product Development and Value Addition
Clinical Nutrition
Community Nutrition
Training and Nutrition Education to farm women
Health and Nutrition of children, Pregnant and Lactating women
+91-80-2333 0153 Extn. 377
+91-9880372159
+91-9880372159
Dr. M. L. Revanna
Professor
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
BSc (Agri), MSc, Ph.D (Food & Nutrition)
Community Nutrition, women Empowerment and women entrepreneurship development.
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
BSc (Agri), MSc, Ph.D (Food & Nutrition)
Community Nutrition, women Empowerment and women entrepreneurship development.
+91-80-2333 0153 Extn.377
Dr. Usha Ravindra
Professor,
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
Ph.D, (Food & Nutrition)
Food Processing and Value Addition
Health and Nutrition based studies
Community Nutrition
Training on food based enterprises from farm to plate
Research projects on quinoa, chia, grain amaranth, probiotic products from millets, fruits and vegetables and liquid jaggery.
GOI, DST project on Promotion of sustainable nutrition and empowerment of SC/ST women through nutri-farms in Chamarajanagar District
Commercialization of technologies for food industries and entrepreneurs – Moringa dark Chocolate, Moringa Green Chocolate, Moringa Ginger Green Tea, Moringa Tulsi Green Tea, Quinoa Nachos, Jackfruit Milk Shake Mix, Chia Bhakarwadi, Quinoa Based Complementary Food, Probioticated Foxtail Millet Composite Mix, Probioticated Little Millet Composite Mix
Filed patent application on – Modified process for green sauce moringa pasta, Customized process for nutri dense designer samos, Modified Process for Gluten Free Roti Mix from Functional Ingredients- Sorghum, Quinoa and Chia
Department of Food Science and Nutrition
UAS, GKVK, Bangalore-65
Ph.D, (Food & Nutrition)
Food Processing and Value Addition
Health and Nutrition based studies
Community Nutrition
Training on food based enterprises from farm to plate
Research projects on quinoa, chia, grain amaranth, probiotic products from millets, fruits and vegetables and liquid jaggery.
GOI, DST project on Promotion of sustainable nutrition and empowerment of SC/ST women through nutri-farms in Chamarajanagar District
Commercialization of technologies for food industries and entrepreneurs – Moringa dark Chocolate, Moringa Green Chocolate, Moringa Ginger Green Tea, Moringa Tulsi Green Tea, Quinoa Nachos, Jackfruit Milk Shake Mix, Chia Bhakarwadi, Quinoa Based Complementary Food, Probioticated Foxtail Millet Composite Mix, Probioticated Little Millet Composite Mix
Filed patent application on – Modified process for green sauce moringa pasta, Customized process for nutri dense designer samos, Modified Process for Gluten Free Roti Mix from Functional Ingredients- Sorghum, Quinoa and Chia
+91-80-2333 0153 Extn. 377
Dr. Shamshad Begum.S
Associate Professor,
Department of Food Science and Nutrition
UAS, GKVK, Bengaluru
Food Science, Food Processing, New Food Product Development – Value addition of ereals, millets, Fruits and vegetables, By-product utilization
Community Nutrition, Clinicals nutrition & Dietetics.
1) Dietary intervention to manage menopausal problems.
2) ‘Processing of Tamarind to develop value products for women empowerment.
3) Indogerman project :’Dietary diversification, nutritional status and lifestyle patterns among ower middle-class households in rural-urban interface of Bangalore’
Department of Food Science and Nutrition
UAS, GKVK, Bengaluru
Food Science, Food Processing, New Food Product Development – Value addition of ereals, millets, Fruits and vegetables, By-product utilization
Community Nutrition, Clinicals nutrition & Dietetics.
1) Dietary intervention to manage menopausal problems.
2) ‘Processing of Tamarind to develop value products for women empowerment.
3) Indogerman project :’Dietary diversification, nutritional status and lifestyle patterns among ower middle-class households in rural-urban interface of Bangalore’
Dr. Veena. B
Assistant Professor
Ph.D, (Food Science & Nutrition)
Grain Processing and Food Product Development.
Sensory Evaluation of Value added Food Products.
Rural Women Entrepreneurship Activities
Health and Nutrition Education to farming community
Grain Processing and Food Product Development.
Sensory Evaluation of Value added Food Products.
Rural Women Entrepreneurship Activities
Health and Nutrition Education to farming community
+91-9110230171
+91-80-2333 0153 Extn. 377
+91-80-2333 0153 Extn. 377
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