Foods and Nutrition
 

Dr. (Mrs.) Darshan Punia

Head of the Department

Mailing Address

Foods & Nutrition
I.C.College Of Home Science
CCS Haryana Agricultural University
Hisar - 125004 (Haryana) India

Phone No : 01662-255243
Email Id : hod_fn@hau.ernet.in

Last Updated :- 31-01-2017 10:01:34

The Department of Foods & Nutrition is a constituent Department of I.C. College of Home Science, CCS Haryana Agricultural University, Hisar. It came into existence in 1973. Since then it has seen no looking back and is one of the leading Departments in the country. The Department has well organized teaching, research and extension programmes. The M.Sc. Programme started in 1976, Ph. D in 1983 and PG Diploma in Human Nutrition & Dietetics in 2002. The Department attracts meritorious students from all over the country in its PG Programme. The information generated through research projects and PG students research is well recognized by scientists, researchers at national and international level. The department is self sufficient and possesses well knit infrastructure supplemented with very well equipped laboratories for carrying out different types of research work in the discipline. The quantum and quality of information generated through the research conducted in the department has won its acclaim far and wide. Department is submitting and receiving number of research proposals from various national and international funding agencies. These agencies include Department of Food Science & Technology, Department of Biotechnology, Ministry of Food Processing, National Horticultural Board, ICAR,  NATP, CSIR etc. One Experiential Learning Unit for hands on training in Bakery & Confectionery Products was set up in 2007. Department organizes number of national seminar, workshop, winter school on important topics from time to time.

Programmes

  • M.Sc. and  Ph.D. in Foods & Nutrition
  • Post graduate Diploma in Nutrition & Dietetics (One year)
  • Certificate course in Bakery & Confectionery (Four months)

Admission capacity

M.Sc.                                        = 7
Ph.D.                                        = 3
PG Diploma in                        = 20
Human nutrition & Dietetics

Course No.

Title

Credits

Semester
4 Yr/6 Yr

Undergraduate courses

FN 101

Traditional Indian Foods

2 (0+2)

I/V

FN 102

Introduction to Food Science

3 (2+1)

II/VI

FN 201

Human Nutrition

3 (2+1)

III/VII

FN 202

Normal and Therapeutic Nutrition

4 (2+2)

IV/VIII

FN 301

Food Preservation and Storage

2 (1+1)

V/IX

FN 302

Community Nutrition

3 (2+1)

V/IX

 

Total Credits

17 (9+8)

 

Elective Courses/Experiential Learning

FN 391

Bakery Science and Cereal Technology

5 (1+4)

VI/X

FN 392

Confectionery

4 (0+4)

VI/X

FN 393

Clinical Nutrition

2 (2+0)

VI/X

FN 394

Hospital Dietetics

4 (1+3)

VI/X

FN 395

Dietetic Foods

3 (0+3)

VI/X

FN 401

Food Hygiene and Sanitation

2 (2+0)

VII/XI

FN 402

Food Standards and Quality Control

3 (3+0)

VII/XI

FN 403

Institutional Food Management

6 (2+4)

VII/XI

FN 404

Development of Entrepreneurial Skills in Bakery and Confectionery

4 (0+4)

VII/XI

FN 405

Practical Hands on Bakery and Confectionery

4 (0+4)

VII/XI

FN 406

Diet Counseling-I

4 (0+4)

VII/XI

FN 407

Diet Counseling-II

4 (0+4)

VII/XI

FN 408

Food Management for Preschoolers

(Supporting course for students taking HDFS as professional)

3 (1+2)

VII/XI

 

Total Credits

48 (12+36)

 

Postgraduate courses (M.Sc. & Ph.D.)

FN 501

Food Science

3 (2+1)

I

FN 502

Advanced Nutrition

3(3+0)

I

FN 503*

Food Analysis

4(1+3)

I

FN 504*

Advances in Community Nutrition

3(2+1)

I

FN 506

Clinical Nutrition

4(2+2)

II

FN 507*

Nutrition during Life Cycle

3(3+0)

II

FN 508

Nutrition and physical fitness

3(2+1)

II

FN 509*

Advanced Diet Therapy

2(2+1)

II

FN 510

Food Toxicology

2(2+0)

II

FN 511#

Advanced Human Physiology

3(2+1)

I

FN 512

Food Service Management

3(1+2)

II

FN 513

Food Product Development

2(1+1)

II

FN 514

Nutrition and Immunity

2(2+0)

II

FN 591

Master's Seminar

1(0+1)

I,II

FN 599

Master's Research

20(0+20)

I,II

FN 601**

Advances in Carbohydrates, Proteins and Lipids

4(4+0)

II

FN 602**

Advances in Vitamins and Hormones

2(2+0)

I

FN 603**

Minerals in Human Nutrition

3(2+1)

II

FN 604/609##

Current Topics in Food Sciences and Technology

2(2+0)

II

FN 605

Advances in Energy Metabolism

2(2+0)

I

FN 606

Nutrition and Agricultural Interface

3(3+0)

II

FN 607

Nutrition in Emergencies

2(2+0)

II

FN 608

Application of Biotechnology in Food Science and Nutrition

2(2+0)

I,II

FN 609

Global Nutritional Problems

2(2+0)

I

FN 610

Maternal and Child Nutrition

3(2+1)

I

FN 691

Doctoral Seminar I

1(0+1)

I,II

FN 692

Doctoral Seminar II

1(0+1)

I,II

FN 699

Doctoral Research

45(0+20)

I,II

Courses for PG Diploma in Human Nutrition & Dietetics
FN-451 Clinical Nutrition & Health 3(2+1) I
FN-452 Community Nutrition 3(1+2) I
FN-453 Therapeutic Nutrition-I 4(2+2) I
FN-454 Food Microbiology 2(1+1) I
FN-455 Computer Science 2(0+2) I
FN-456 Therapeutic Nutrition-II 3(1+2) II
FN-457 Institutional Food Service and Management 2(1+1) II
FN-458 Hygiene & Physiology 3(1+2) II
FN-459 Diet counseling 2(0+2) II
FN-460 In Plant Training 6(0+6)  II
Certificate Course in Bakery and Confectionery

CBC-I

Bakery Science 5(1+4) I

CBC-II

Confectionery 4(0+4) I

CBC-III

Entrepreneurial Management 2(1+1) I
 

*Compulsory for Master's programme;
** Compulsory for Doctoral programme
Courses open for students of other departments: FN 501-514
#To be taught by Veterinary Physiology and Medical Specialist; ## To be taught by Food Science and Technology.

  • Well equipped AC Seminar Room
  • Well equipped AC Instrument Room
  • Well equipped AC Animal House
  • Well equipped Nutri-Data Base Lab.
  • Cooking Lab.
  • Bakery Lab.
  • Catering Lab.
  • AICRP Lab.
  • Food Analysis Lab.
  • Food Processing Lab.
  • Advance Research Lab.
This unit has been started in the department Jan, 2007 with grant from ICAR. The scheme has been planned with the following objectives:-
  • To induct hands on training for undergraduate student of B.Sc. Home Science in Bakery and Confectionery.
  • To cultivate capabilities and build entrepreneurship spirit and business management among student for creating employment.

Air Conditioned new laboratory has been set up. The model plant has various equipments like Spiral Mixture , Plantery Mixer, Electronic Oven(double deck), Bread slicer, Dough Sheeter, Electric oven, Display counter, Refrigerator, Electronic Balance and Small bakery tools. B.Sc. Home Science students with professional elective Bakery & Confectionery are being exposed to setting of production unit from procurement of items to preparation, packaging, storage and sale of bakery & confectionery products. They are being taught to prepare various baked products like biscuits, cake, cookies, bread buns etc. The bakery model plant will also be useful for training rural and urban women

Ongoing Research Projects/Schemes
  • Assessment and development of nutritious recipes (Non-Plan scheme State funded)
  • All India Coordinated Research Project in Home Science, Foods & Nutrition (ICAR funded)
  • Tailoring Plant, Food and Social Sciences to Empower Local Mungbean Production and Consumption Pattern (TELFUN) (DBT funded)
  • Diet and nutrition surveys Nutrition mapping of nine districts of Haryana completed
  • Nutritional status assessment of patients suffering from various diseases.
  • Nutritional improvement and utilization of pearl millet, maize and soybean in Indian dietaries.
  • Development and nutritional evaluation of weaning mixtures/ supplementary mixtures, amylase rich foods for children using locally available food stuffs.
  • Development of value added products from cowpea, rice bean, moth bean, field pea, tomato, baby corn, potato flour, carrot powder, guava pomace, aonla (Emblica officinalis)Teent (Capparisdeciduas),karonda,mushroom, kinnow, faba bean, green leafy vegetables (amaranth, spinach) and sunflower seed meal.
  • Evaluation of organic and inorganically grown food crops and their acceptability.
  • Development of foods for diabetics and old persons using medicinal plants.
  • Development of fibre rich foods.
  • Development of probiotic fermented foods for controlling diarrhoea
  • Assessment of nutritional status of preschool children in 9 districts of Haryana .
  • Development of iron and vitamin A rich recipes from locally available foods like gingelly seeds, bengal gram leaves, fenugreek and spinach

Probiotic food mixture using cereal, pulses, fruits, whey powder, and pure culture of Probiotic microorganism for controlling diarrhoea and hypercholesterolaemia have been developed . These food mixtures can be used in probiotic buttermilk type drink, idli, yogurt etc.

    Cooking oil blends: To have optimum rate of saturated, monounsaturated  and polyunsaturated fatty acids for maintaining good      health, blending of various cooking oil viz groundnut oil, red palm oil, sunflower oil, safflower oil etc has been recommended.  

 Contact Person: Dr (Mrs) N.Khetarpaul

Email : neelamkhetarpaul@gmail.com 

  1. Shelf life of pearlmillet flour has been increased by blanching the pearlmillet grain.

  2. Due to better nutritional profile, Bajra  has been incorporated into various value added products such as ladoomathisev, cake, biscuit etc.

  3. Quality protein maize (QPM) has been  used in place of normal maize as QPM is nutritionally superior to normal maize. QPM has been incorporated in various traditional and baked products.

  4. Green leafy vegetables including bengal gram leaves cauliflower leaves, fenugreek and carrot can be dried and made into powder which have been incorporated in various value added  products for supplementing iron and carotene, in diet  .

  5. Tomato can be successfully processed in form of paste and powder for use during off season

  6. Aloe vera have been utilized for development of value added products suitable for diabetics and constipation.

       Contact person  Dr (Mrs) Asha Kawatra

        email : ashakawatra@gmail.com, hod_fn@hau.ernet.in/ sehgal@hau.ernet.in 


 1.    Mushroom can be utilized in development of products as they are rich source of protein and dietary fibre. 
 2.    Gurmar leaves have been utilized for development of value added products suitable for diabetics.
 3.    Crude palm oil has been found rich in MUFA, β-carotene and total carotenoids, blended with commonly used cooking oils like 
        sunflower,  safflower and soybean to obtain an ideal ratio of saturated, monounsaturated and polyunsaturated fatty acids. 
        These oil blends have  been used for development of food products for maintaining good health. 
 4.    Probiotic coarse cereal based food mixtures have been utilized for development of value added products which have nutritional 
       and therapeutic benefits. These food mixtures have been found effective in controlling the diarrhea in mice. 
 5.    Oat and barley flour as rich source of soluble dietary fibre (β-glucan) have been utilized for development of value added bakery 
        products suitable for the patients suffering from diabetes and hypercholesterolemia.
 6.    Linseed flour has been utilized for development of value added products. The developed products have nutritional and therapeutic values.  

     Contact person  Dr (Mrs) Sudesh Jood  Email : sudeshjood@gmail.com

  • Unconventional leaves like colocasia, kondra and knol khol are very rich source of calcium, vitamin C and fibre.These leaves should be incorporated in traditional products such as chapatti andkhichri for improving the nutritional status.  

      Contact person Dr (Mrs) Darshan Punia   email : darshanpunia@yahoo.co.in

 

Nutritious Recipes

Fancy Cooking

Decorative Salads

Bakery & Confectionery

  • Food Science
  • Diet therapy
  • Human Nutrition
  • Community Nutrition
  • Post Harvest Processing  and Utilization of Food Crops
  • Bakery and Confectionery

# Image Name Designation Specialization Details
1 Sangeeta Chahal Sindhu Asstt. Prof. Foods & Nutrition Details
2 Darshan Punia, Sr Scientist - Details
3 Dr. Varsha Rani Asstt. Prof. - Details
4 Veenu Sangwan, Asstt. Prof Stage-II - Details
5 Dr. Sudesh Jood Professor Food Science and Human Nutrition Details
6 Dr. Saroj Dahiya Professor - Details
7 Dr. Asha Kawatra Professor -Food Science and Human Nutrition Details

# Image Name Designation Qualification Phone Email
1 Sh. Bhoop Singh Lab. Technician Matric 01662-255243 -
2 Sh. Suresh Kumar Lab. Assistant - 01662-255243 -
3 Mrs. Krishna Kumari Lab. Assistant Matric 01662-255243 -
4 Mrs. Anita Rani Lab Attendant Matric 01662-255243 -
5 Sh. Satbir Singh Messenger Matric 01662-255243 -
6 Mrs. Kamla Rani Beldar Middle 01662-255243 -
7 Sh. Vishnu Singh Cook - 01662-255243 -
8 Dharamvati Sweeper Illiterate 01662-255243 -