B.Sc. Nutrition, Food Service Management & Dietetics (SFS)

The Department of B.Sc. Nutrition, Food Service Management & Dietetics (SFS) was established in 2016 with the vision of catering to the growing demand for skilled nutrition professionals in healthcare, wellness, and the food industry. The programme offers a comprehensive blend of theoretical knowledge and practical expertise in nutrition, food science, and dietetics. With a strong academic foundation and an industry-relevant curriculum, the department prepares students to meet contemporary nutritional challenges with confidence and competence.

The department is equipped with modern infrastructure that enhances the learning experience. It features smart classrooms and well-established laboratories, including the Physiology Lab, Nutrition & Biochemistry Lab, Chemistry Lab, and Food Science Lab. These labs provide hands-on training in nutrient analysis, therapeutic diet planning, food preservation, and product development. Practical learning is further strengthened through internships at reputed hospitals and food industries, as well as exposure visits to large-scale food production and service units. Such initiatives bridge classroom knowledge with industry practices and prepare students for diverse professional roles.

A dedicated team of experienced faculty members actively contribute to teaching, mentoring, and research. Their scholarly work is regularly published in Web of Science-indexed journals, reflecting the department’s strong research culture. Students benefit from skill enhancement platforms like NPTEL and Coursera, along with active participation in community outreach programmes that instill ethics and social responsibility. Graduates of the programme have secured placements in hospitals, wellness centers, food industries, and NGOs, while many pursue higher education and research. The department continues to evolve as a center of excellence, nurturing competent dietitians and nutritionists equipped to serve society.