Food and Nutrition

Introduction

The Department of Food and Nutrition was founded in 2013 as a General course. Later on, our department started the subject; Food and Nutrition as an Honours 3 year Degree course with the objective of enriching students with profound knowledge of Food as well as Nutrition with practical hands-on facilities. The department strives to provide impressive academic ambiance to help the students learn the subject and excel as a Professional in future globally. The department inculcates creative thoughts and ideas in the students and teaching here goes beyond the curriculum to sow the seeds of social commitment in the future healthcare providers. The values are taught right from the day one, first semester classes, so that our brilliant students leave a mark as worthy and responsible citizens.


Courses offered

The department is currently offering the following courses

  1. B.Sc. 3 year Honours course in Food and Nutrition under WBSU. View Syllabus
  2. B.Sc. 3 year General course in Food and Nutrition under WBSU. View Syllabus


Course Codes with credits


STRUCTURE OF FOR B.Sc. HONOURS IN FOOD AND NUTRITION UNDER CBCS

CORE COURSE (14 Courses) Total credits 84
CREDITS-6 Each (4 Credits Theory +2 Credits Practical=6)

FNTACOR01– Human Nutrition:4 Credits Theory +2 Credits Practical
FNTACOR02-Physiology in Nutrition:4 Credits Theory +2 Credits Practical
FNTACOR03– Food chemistry, Biophysics and Biochemical Principles: 4 Credits Theory +2 Credits Practical
FNTACOR04-Human Physiology: 4 Credits Theory +2 Credits Practical
FNTACOR05-NutrientsMetabolism: 4 Credits Theory +2 Credits Practical
FNTACOR06– Nutrition through Life Span: 4 Credits Theory +2 Credits Practical
FNTACOR07-Elementary Dietetics and Menu Planning: 4 Credits Theory +2 Credits Practical
FNTACOR08-Community Nutrition: 4 Credits Theory +2 Credits Practical
FNTACOR09-Epidemiology and Public Health: 4 Credits Theory +2 Credits Practical
FNTACOR10-Diet therapy for Life Style Disorders: 4 Credits Theory +2 Credits Practical
FNTACOR11-Clinical Nutrition and Diet for Special Situations in Life: 4 Credits Theory +2 Credits Practical
FNTACOR12-Food Microbiology and Immunology: 4 Credits Theory +2 Credits Practical
FNTACOR13-Food Processing and Food Technology: 4 Credits Theory +2 Credits Practical
FNTACOR14-Research Methodology and Biostatistics: 4 Credits Theory +2 Credits Practical

DISCIPLINE SPECIFIC ELECTIVE (ANY FOUR) (4×6=24 Credits)
CREDITS-6 Each (4 Credits Theory +2 Credits Practical=6)

FNTADSE01-Sports nutrition: 4 Credits Theory +2 Credits Practical
FNTADSE02– Entrepreneurship in food industry: 4 Credits Theory +2 Credits Practical
FNTADSE03– Food Borne Diseases and Food Toxicology: 4 Credits Theory +2 Credits Practical
FNTADSE04– Food and Beverage Management:4 Credits Theory +2 Credits Practical
FNTADSE05-Dairy Technology: 4 Credits Theory +2 Credits Practical
FNTADSE06-Nutritional Management and Counseling:4 Credits Theory +2 Credits Practical

SKILL ENHANCEMENT ELECTIVE COURSE
CREDITS-2 Each (2 Credits Theory and Practical=2)

FNTSSEC01M– Instrumentation: 2 Credits Theory and Practical
FNTSSEC02M– Field study in Clinical / Community Setting:2 Credits Theory and Practical

GENERIC ELECTIVE (ANY FOUR)
CREDITS-6 Each (4 Credits Theory +2 Credits Practical=6)

FNTHGEC01: Food and Nutrition: 4 Credits Theory +2 Credits Practical
FNTHGEC02: Human body and Nutrition: 4 Credits Theory +2 Credits Practical
FNTHGEC03: Community, Nutrition and Health Assessment: 4 Credits Theory +2 Credits Practical
FNTHGEC04:Dietetics: 4 Credits Theory +2 Credits Practical

STRUCTURE OF FOR B.Sc. GENERAL IN FOOD AND NUTRITION UNDER CBCS

CORE COURSE (14Courses) Total credits 84
CREDITS-6 Each (4 Credits Theory +2 Credits Practical=6)

FNTGCOR01: Food and Nutrition: 4 Credits Theory +2 Credits Practical
FNTGCOR02:Human body and Nutrition:4 Credits Theory +2 Credits Practical
FNTGCOR03: Community, Nutrition and Health Assessment: 4 Credits Theory +2 Credits Practical
FNTGCOR04:Dietetics: 4 Credits Theory +2 Credits Practical

DISCIPLINE SPECIFIC ELECTIVE (ANY FOUR) (4×6=24 Credits)
CREDITS-6 Each (4 Credits Theory +2 Credits Practical=6)

FNTGDSE01– Public Health Nutrition: 4 Credits Theory +2 Credits Practical
FNTGDSE02– Food safety and Food Processing: 4 Credits Theory +2 Credits Practical
FNTGDSE03-Food Commodities: 4 Credits Theory +2 Credits Practical
FNTGDSE04– Nutritional Biochemistry:4 Credits Theory +2 Credits Practical

SKILL ENHANCEMENT ELECTIVE COURSE
CREDITS-2 Each (2 Credits Theory and Practical=2)

FNTSSEC01M– Instrumentation: 2 Credits Theory and Practical
FNTSSEC02M– Field study in Clinical or Community Setting:2 Credits Theory and Practical

Teaching Staff

Dt Rima Mandal Assistant Professor and HOD More »
Dr. Debasmita Sinha Ghosh State Aided College Teacher-I More »
Debjani Mandal State Aided College Teacher-I More »
Amrita Bera State Aided College Teacher-I More »