The Department of Food & Nutrition and Food Technology (FNFT) offers various subjects
related to the field at the undergraduate level as a part of B.Sc. Home Science (both Hons and
Pass course) and BSc (Hons) Food Technology curriculum. The Department also offers a one-
year post graduate Diploma in Dietetics and Public Health Nutrition (DDPHN), as well as in
Health and Social Gerontology (DHSG) and a two-year Master’s degree in Food and Nutrition.
Under the auspices of University of Delhi, the Department also offers a Doctoral programme.
To widen the horizon of the students, the department holds seminars, workshops and lectures
delivered by eminent people working in the related fields. The students and faculty are
encouraged to participate and present papers at various National and International conferences.
The department is actively engaged in community-based programmes for imparting nutrition and
health messages to the vulnerable sections of the society such as adolescent girls, pregnant and
nursing mothers. Several research projects have been undertaken by the department, in
collaboration with government and International organizations and industries.
The department faculty and students are involved in activities of professional societies such as
Nutrition Society of India, Indian Dietetics Association, Association of Food Scientists and
Technologists, India. The faculty is also represented on various research and advocacy
Committees that are constituted by the Government.
At the undergraduate level, the students are given knowledge of Food Science, Nutritional
requirements for diverse age groups, Public Nutrition, Nutritional Biochemistry, Therapeutic
Nutrition, Food Processing and Food Safety. They undergo rigorous practical training too in
these areas to make the learning holistic. The learning is multifaceted as the students opting for
this major are also given knowledge of management, entrepreneurship development, human
The DDPHN is a comprehensive course dealing in subjects such as Therapeutic Nutrition, Public
Health Nutrition and Institutional Food Management. Courses in Nutrition Research, Nutritional
Biochemistry, Food Microbiology and Safety and Applied Physiology are also offered to support
the specialized courses. An internship in a multi-specialty hospital at the end of the programme
enables the students to get hands-on training in patient care and dietetic management.
The one-year DHSG is an innovative interdisciplinary course approved by UGC. The course is
designed to enable the students to engage in direct services for older adults such as old age
homes, residential and day care facilities, rehabilitation services in the government and private
sectors. The students can also initiate and sustain research, training, welfare programmes and
services for older adults.
The Master's programme in the Department of Food and Nutrition offers specialization in
Clinical Nutrition, Public Health Nutrition and Food Science and Processing. As a part of this
course, the students undertake a four-week internship and conduct research work in different
areas of Nutrition for their dissertation.
At the culmination of the graduation course, the students can either seek jobs directly or opt for
the Master’s or Diploma programmes. After PG course, they can seek jobs as Dieticians and
Nutrition Consultants in hospitals, clinics, fitness centers, international organizations and NGOs.
They can also join catering organizations, food
industry or else opt for teaching and research. Alumni of the department hold senior positions in
government, nongovernmental, international agencies and the industry. Many alumni have
successfully started their own entrepreneurial ventures.