Department of Studies in Food Science and Nutrition
University of Mysore was established on July 27, 1916. It is the sixth oldest in the country and the first in the state of Karnataka. It is the first university in the country to be established outside the limits of British India. The university was founded as a result of the efforts of the benevolent and visionary Maharaja of erstwhile Princely State of Mysore His Highness Shri Nalvadi Krishnaraja Wadiyar – IV (1884-1940), and the then Diwan Sir M. Visvesvaraya (1860-1962). 85 PG Departments are offering more than 150 Postgraduate Programmes with more than 1,20,000 UG, PG, M.Phil, and Ph.D. students. The enrollment of a large number of overseas students from around 50 countries reflects the international reputation of the university. It was the first University to be accredited by NAAC in 2000 with Five Star Status. It was recognized as an “Institution of Excellence ” (in 2008) by Govt. of India, as an “Innovation University” by the Government of Karnataka (2009), as University with Potential for Excellence (in 2009 & 2012) by UGC and as a Centre of Excellence in Potential for Excellence in a Particular Area (in 2016). The University of Mysore has been identified as one of the top 20 universities in Scientific publications and was awarded grants under the PURSE Scheme (in 2016). The university is now ranked 19th in the India Rankings 2021, NIRF-MHRD, Government of India.
The Department of Studies in Food Science and Nutrition (Formerly known as Home Science) was established by the University of Mysore in the year 1970toofferPostgraduate and Doctoral degree programs in Food Science and Nutrition. The department further started a Master’s and Doctoral degree program in Human Development (1993-94), M.Sc. Specialization in Clinical Nutrition and Dietetics (2013), PG Diploma in Food Safety, Hygiene and Applied Nutrition (2020), and Certificate Course in Nutrition and Health (2020) in collaboration with IIHMR, Bangalore. Department is also actively involved in the online SWAYAM MOOC program for Food and Nutrition.
The department is housed in its academic building in the Manasagangotri campus since 1976 with well-equipped and furnished classrooms, staffrooms, instrument room, computer laboratory, Nutritional biochemistry, and Food Science Laboratories. It possesses sophisticated equipment for clinical, laboratory, and community-based research. From time to time department got the extension buildings and added facilities that cater to the academic and research needs of all the programs. The department of Food Science and Nutrition has attained national (ICMR, DBT, AIISH, NIMHANS) and international (University of Manchester, University of Reading, and North Western University) recognition for its academic and research work. The Department has collaborative research work for Ph.D. and Dissertations with National and Internationally recognized institutions/universities. It has the credit of research publications (>800 research papers)and presentations (> 800) along with the publication of Books/Book chapters/Booklets written by faculty in English and Kannada. Faculty and research fellows are actively involved in sharing and creating awareness in the community. Faculty have been honored with awards in recognition of their contributions by KSCST, AFST, NSI, IDA, and other prestigious bodies. Research scholars and students have won young scientists and other awards for oral and poster presentations at scientific conferences. The faculty extends consultancy services to the needy people at hospitals/counseling centers/clinics/gym centres/corporate sectors and provides expertise to food industries/hospitals/special education centers/Elderly care homes. Department periodically conducts training programs for Anganwadi workers, Stree Shakti workers, and trainees of creche management on various issues of early childhood education, health, and nutrition.
