Postgraduate

PO1

Disciplinary Knowledge: demonstrate comprehensive knowledge and understanding of therapeutic diets, public health nutrition, new product development, food analysis and food safety.

PO2

Critical thinking:Employ critical thinking and analytical reasoning while applying knowledge of nutrition, dietetics, food safety and quality control to   hospital settings, food industry and food service establishmements.

PO3

Communication skills: Students will be able to communicate effectively  their ideas in writing as well as orally with the clients/ patients, food handlers, policy makers and stake holders.

PO4

Research related Skills: Students will acquire skills to undertake research in the area of clinical dietetics, public health nutrition, food product development and take up research projects in hospitals and community.

PO5

Cooperation and team Work: Students will work effectively and respectfully with the team of doctors, fellow dietitians, paramedical staff, other health care providers, food analysts, management, technicians, engineers and workers.

PO6

Scientific Reasoning: Students will comprehensively analyze and interpret the quantitative and qualitative data collected through nutrition assessment surveys, lab experimentations and secondary sources and use them to critically evaluate new product ideas and market trends.

PO7

Information and digital literacy: Students will develop skills in preparing awareness material for promoting health, food safety, hygiene and sanitation through the use of digital platforms.

PO8

Self-directed learning: Identify appropriate opportunities and resources to launch an entrepreneurial activity like food preservation unit, bakery, commercial kitchen, diet clinic etc. to success.

PO9

Multicultural Competence: Students will appreciate the multicultural cuisines and cooking practices across wide geographical areas and value their traditional beliefs and nutritional aspects.

PO10

Moral and ethical awareness:Studentswill be able toembrace objective, unbiased and truthful dietary counseling, ethically handle client information and carry out objective food quality evaluation

PO11

Lifelong learning: Students will acquire knowledge and skills through lifelong learning by active participation in conferences, seminars, trade fairs and workshops.

PO12

Problem Solving: Students will use the acquired knowledge for the benefit of community by using different tools such as audio-visual aids and community programs for promotion of safe food consumption, nutrition and health among the different groups of the society

PSO1

Students will be able to work as diet counselors, public health nutritionists, quality managers, R&D specialist and food analyst, sanitation and hygiene managers in food establishments

PSO2

Students will develop skills to qualify entrance exams for Ph. D (foods and Nutrition conducted by various institutes of repute

PSO3

Students will be able to evaluate business ideas related to food and health industry and explore avenues like food preservation unit, bakery, food critique,freelance health coach, nutritionist,food bloggers or content developers.

Course

COs

PO 1

PO 2

PO 3

PO 4

PO 5

PO 6

PO 7

PO 8

PO 9

PO 10

PO 11

PO 12

PSO 1

PSO 2

PSO 3

PSO 4

PSO 5

PSO 6

HFN 121

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PO1

Identify how families and communities influence the process of growth and development

PO2

Demonstrate skills in using tools to assess human behavior

PO3

Understand and appreciate the role of interdisciplinary sciences in the development and well- being of individuals, families and communities

PO4

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

PO5

Acquire professional and entrepreneurial skills for economic empowerment of self in particular, and community in general

PO6

Develop professional skills in food, nutrition, textiles, housing, product making, communication technologies and human development

PO7

Adopted and transfer the scientific innovations from lab to the community

PO8

The courses focus on skill development and capacity building to empower women to initiate their own enterprise

PO9

Acquire necessary knowledge and skills to undertake a career in research, either in industry or in an academic set up.

PO10

Possess skills to effectively deliver formal and informal presentations to a variety of audiences in multiple contexts

PO11

Describe socio-cultural competence relative to diversity, equity and/or inclusion

PO12

Understood the role of interdisciplinary sciences in the development of individual, families and communities.

PSO1

Understand current processes and trends, new development and technological changes in the field of textiles & apparels

PSO2

Apply knowledge and appreciate histories costumes of world and draw inspiration for the present

PSO3

Apply concepts and skills and experimental learning of apparel production and apparel designing

PSO4

Understand and apply knowledge of textile & apparel sector in which products are developed, produced, marketed, sold and consumed

PSO5

Formulate independent research and develop innovative projects relevant to the needs of the society by using the process of conceptualization and generating original solutions of the problems

Course

Cos

PO1

PO2

PO3

PO4

PO5

PO6

PO7

PO8

PO9

PO 10

PO 11

PO 12

PSO1

PSO2

PSO3

PSO4

PSO5

PSO6

HCT 121

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HCT124

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HCT125

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HCT224

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HCT226

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HCT 228

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COCT44

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HCT321

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COCT48

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HCT322

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COCT51

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HCT323

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HCT324

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HCT325

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COCT62

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HCT326

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HCT327

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COCT66

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HCT421

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COCT68

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HCT422

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COCT72

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COCT75

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HCT424

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HCT425

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COCT79

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