Food Science and Nutrition (FSN) is an interdisciplinary field that examines food systems and their relationship with human health. Food Science focuses on the physical, chemical, and biological characteristics of food and the principles underlying its production, processing, preservation, storage, quality, and safety, with an emphasis on innovation and waste reduction. Nutrition complements this by studying nutrients, their functions in the human body, and their role in growth, development, and disease prevention, while informing dietary guidelines and community-based interventions to improve nutritional status.
In India, rapid urbanization, technological advancement, and evolving consumer preferences have transformed the food system, presenting challenges such as malnutrition, food safety risks, and processing inefficiencies, alongside opportunities in functional foods, technology-enabled interventions, and national initiatives aimed at improving nutrition and food safety. In this context, the course is designed to achieve clearly defined learning outcomes by equipping students with a strong foundation in food science and nutrition, integrated with relevant technological and applied perspectives. On completion of the course, learners will be able to understand and apply core scientific principles related to food composition, processing, preservation, and human nutrition; critically evaluate food quality, safety, and nutritional adequacy; and make informed dietary and professional decisions. The course outcomes also include developing competencies to contribute effectively to research, education, industry, and health-related sectors, and to support innovation in sustainable and nutritionally sound food systems. Teaching–learning is facilitated through interactive lectures and discussions, fostering applied understanding and outcome-oriented skill development.
In India, rapid urbanization, technological advancement, and evolving consumer preferences have transformed the food system, presenting challenges such as malnutrition, food safety risks, and processing inefficiencies, alongside opportunities in functional foods, technology-enabled interventions, and national initiatives aimed at improving nutrition and food safety. In this context, the course is designed to achieve clearly defined learning outcomes by equipping students with a strong foundation in food science and nutrition, integrated with relevant technological and applied perspectives. On completion of the course, learners will be able to understand and apply core scientific principles related to food composition, processing, preservation, and human nutrition; critically evaluate food quality, safety, and nutritional adequacy; and make informed dietary and professional decisions. The course outcomes also include developing competencies to contribute effectively to research, education, industry, and health-related sectors, and to support innovation in sustainable and nutritionally sound food systems. Teaching–learning is facilitated through interactive lectures and discussions, fostering applied understanding and outcome-oriented skill development.