Conduction of innovative and fruitful research in various fields of nutrition. It shall include research in fields of community nutrition, clinical nutrition, food processing and technologies, biochemical, biophysical and orgenoleptic assessment of various prevalent as well as under prevalent food sources and products.  It should enrich the existing stock of knowledge related to foods and nutrition to strengthen the normal nutritional pattern of the common people, as well as, at the same time enhance the scale of food processing at all levels.

Evaluation (CA): Based on Interaction with the supervisor, attendance, Library work, Internet Browsing and Preparation of the Dissertation Report.