Undergraduate

B.Sc. (Elective) Clinical  Dietetics

PSO1

Apply knowledge of normal physiology to understanding of disorders or dysfunctions.

 

PSO2

Gain knowledge about food pyramid, vegetarian diet, menu planning and nutritional needs during infancy to old age

 

PSO3

Study the fundamentals of the science of nutrition in relation to macro and micro nutrients.

 

PSO4

Develop skill and confidence to make informed decisions about healthy diet in health and disease.

 

PSO5

Able to provide nutrition counseling and education to individuals, groups, and communities throughout the lifespan using a variety of communication strategies.

 

PSO6

Learn composition and chemistry of different foods and changes that occur during cooking/processing of foods

 

PSO7

Understand the sciences and technologies that enhance the quality of life of people

 

PSO8

Apply technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities and their response to nutrition intervention

 

PSO9

Apply sound nutrition principles to women’s health choices and behaviors

 

PSO10

Critically analyze current nutrition trends in women’s health

 

 

 

B.Sc. (Elective) Food Science and Quality Management

PSO1

Learn composition and chemistry of different foods and changes that occur during cooking/processing of foods

 

PSO2

Apply the knowledge of food microbiology, sanitation and hygiene in food production and service

 

PSO3

Gain the knowledge regarding nutritional classification of food, method and media of cooking, nutritive value and processing, storage of plant/animal based foods

 

PSO4

Implement strategies for food access, procurement, preparation, and safety for individuals, families, and communities

 

PSO5

Understand the important pathogens and spoilage microorganisms in foods, the most likely sources of these organisms, and the conditions under which they grow, the role of beneficial microorganisms in foods and their use

 

PSO6

Employ appropriate laboratory techniques to enumerate, isolate, and identify microorganisms in foods

 

PSO7

Understand the basic principles of food preservation methods, including high temperature, drying and dehydration, high pressure, fermentation, chemicals and food irradiation

 

PSO8

Understand the techniques that can be used to monitor quality of raw ingredients and final products

 

PSO9

Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences

 

 

B.Sc.(H) Home Science

 

B.Sc Home Science (applicable for the year 2014-15 and 2015-16)