[1969 as Department of Home Economics, 1980 as Department of Rural Home-science, 2002
as Department of Food Science and Nutrition]
The department started with one UG programme (2+0) under the FAO, (UN) under the EFNAG programme.
Dr. Suheela Lingaih, Dr. MP Vaidehi ,Dr. TS Gowramma
,Dr. Mushtari Begum, and Dr.Sheela were the first
Teachers in the department. Right from its inception the department had strong collaboration with
University extension programmes Between 1970-74 Dr. TS Gowramma, Dr. MP Vaidehi were sent to Kansas State
University as Ph.D scholars under a USAID programme.Dr.Sheela
was sent later deputed to IRRI phillipines to phrase
M.Sc programe in Food policy and Planning. This strengthened the Department research activities.
Several Research programmes followed. Between the years 1981and 2000 department research was further
supported by the establishment of AICRP in Home Science (FN). In the year 1983, Dr. Bhavani Belavady former
Deputy Director of NIN a premier and apex organization of ICMR joined the Department as Scientist Emeritus.
She was with the Department till year 1989. Her association upgraded the research skills of the staff and
students. So far six PhD and 89 MSc. students have
successfully completed their degree programme from the department.
PROFILE OF STUDENTS AND
STAFF RESEARCH ACTIVITIES OF THE DEPARTMENT
Studies and Projects related to Women’s empowerment and Entrepreneurship.
Varietal Studies on Cereals, Pulses and Vegetables
Dietetic and Health Foods
Studies related to Nutritional Status of Population of
Different Age Groups
Microbial Studies
Educational and dietary intervention studies
Transfer of Technologies with respect to unconventional foods with special reference to processing and utilization of cashew fruit, amaranthus,
ricebean, whey Protein concentrate, mushroom, green leafy vegetables,
soybean, Pigeon pea and spices and herbs.
MAJOR DEVELOPMENTS IN THE
DEPARTMENT IN THE LAST THREE YEARS
Department has received several projects from various funding agencies :
World Bank Assisted Capacity Building Project on Street Food Service Providers – (Ministry of Health & Family Welfare).
Processing and value addition of soybean for employment generation as a Cottage Industry - Dept.
of Bio.Technology
Processing and value addition of Finger Millet - Dept.
of Bio.Technology
Partnering with higher education in India for Improving nutritional quality of foods by biotechnology approaches – USAID project
The Next Generation: Developing India’s Institutional Capacity to Confront Agriculture’s 21st Century challenges – USAID project
Establishment of agro-processing center for value addition activities – USAID
Rice bio-fortification with enhanced iron and zinc in high yielding non-basmati cultivars through marker assisted breeding and transgenic approaches – Dept. of Bio Technology
Rural bio-resource complex – Dept. of Bio Technology
Cultivating new leaders in global agriculture – USDA project
Assessment of Micronutrient bioavailability and nutritive value of tomato and eggplant
Processing and value addition of Finger millet – Dept. of Bio-Technology
Head of the Department
Faculty Details Dr. Kamal G. Nath Professor and Head
Department of Food Science & Nutrition
University of Agricultural Sciences
GKVK, Campus, Bangalore - 560 065.
