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STET’s Department of Nutrition & Dietetics was established in 1996 as the first Department of Nutrition and Dietetics under the Bharathidasan university. Since the inception, the Department has played a vital role in establishing Nutrition as an academic subject and encouraging public interest in the food we eat and its effect on our health. The Department of Nutrition & Dietetics is at the forefront in teaching Food and Nutritional Science related subjects, with a reputation built over for more than sixteen years as a leader in this arena of study under the roof of the Bharathidasan University.
The curriculum of undergraduate program in Nutrition & Dietetics (N&D) and postgraduate programme in Food Service Management and Dietetics (FSMD) are structured and designed by Board of Studies of the Bharathidasan University. The focus area of research of the department is mainly based on the fundamental scientific principles and their application to ensure to address the concern of the consumers, government and industry. Students are ultimately motivated to demonstrate applied excellence in their specialized area, as well as professionalism, flexibility, the ability to adapt to team work situations, creativity and innovation towards a food product development. This programme is designed to provide intensive practice with regard to dietetic and food industry with ultimate motive of preparing the students as a quality human resource in the vibrant and expanding sector of food, food safety and food security.
The department continues to explore the effect of food in health and quality of life. There are three main areas of research which include public health, the therapeutic basis of nutrition and eating disorders.
The Department has witnessed phenomenal growth from an undergraduate to post-graduate department with a strong potential to grow up to the research level in due course of time. Besides being a constituent of the premier institution, the Department is fortunate enough to have MOU signed with various hospitals, institutions and industries for the development of infrastructure, towards strengthening teaching and research
The Department has consistently groomed the students to get many University Ranks which shows the quality of teaching and learning processes of education provided by the institution.
More than 50 new students choose to study Nutrition & Dietetics at STET. Our location, facilities, exciting range of job oriented courses and, in particular, our friendly, supportive environments are some of the aspects that make the students to choose these programme every year.
The exuberance of scientific innovation and technological orientation make us to think how we could go ahead for further research prospects and hence the vision of department is
The Department offers both Under graduate and Post graduate programmes.
The curriculum of three year Bachelor of Science in Nutrition and Dietetics program support students to develop an area of interest in human nutrition and or to take courses which enable them to qualify for the Post Graduate degree and to become professional Dietician. Students can also pursue combine studies in nutrition and biology, which serves as an excellent preparation for career in medical and health professions. Students intending to pursue post graduate studies are encouraged to complete the Honours programme
The Master of Science in Food Service Management and Dietetics with an emphasis in culinary entrepreneurship prepares students to merge culinary nutrition skills with traditional business skills to develop innovative entrepreneurial programs and services.
The program is designed for professionals who have a bachelor degree in nutrition and culinary experience. Course work focuses on nutrition, sustainable food systems, entrepreneurship, finance, marketing and organizational management. Prepared for positions in all types of food service, with an emphasis on culinary arts and sustainable food practices. Graduates also explore the impact of food policy on the food system. Opportunities to develop entrepreneurial endeavours related to nutrition and cuisine are provided.
10+2 or equivalent from a recognised board/council/University with home science, Physics, Chemistry and Biology &other science group as one of their subject.
Graduate (B.Sc.) or equivalent from any one of the following streams of Home Science, Food & Nutrition, Nutrition &Dietetics, Clinical Nutrition, Public health nutrition, Nutraceuticals, Biochemistry, Microbiology.
The courses and learning experiences in the department are designed in such a way to provide an understanding of both the biological and social science perspectives. The students receive basic theoretical and practical training in three major areas, viz. Public Health Nutrition, Dietetics & Food Science and Quality Control that will enable them to choose any one of them as their specialized career at post graduate levels.
The courses are planned to promote the understanding of the science of Foods, Nutrition and Dietetics and their application and provide specialized professional training so as to enhance the employability as Nutritionists (including Public Health Nutritionists); Dietitians, Food Service Managers, Food Quality Control Personnel and Food Product Development staff in professional institutions and government and voluntary organizations.
Some of the departmental activities are designed to discharge social responsibility and to promote healthful/hygienic environment of the College. Classroom teaching creates a monotonous feeling among pupils. Therefore, if taken out to the fields, in the open environment, they can feel free, breathe fresh and hence the following programmes were arranged
Not all home–College communication succeeds in supporting the student learning. Our newsletter WINGS- Bi annual enables everyone to feel more connected to this college. Producing newsletters is an important way of:
The objectives of extension programs are to disseminate theknowledge acquired through the curriculum for the betterment of society.
|S.No.||Name||Qualification||Designation||Specialization||Experience in Years|
|1||Ms.G.K.Gomathi||M.Sc.,M.Phil.,PGDHM||Assistant Professor & Head||Food service management, Dietetics & Clinical nutrition||13 years|
|2||Dr. S.Vishnupriya||M.Sc.,M.Phil.,Ph.D.,UGC-NET||Assistant Professor||Food Science &Technology,Cancer Biology||3 years 8 months|
|3||Ms R.Vijayalakshmi||M.Sc.,M.Phil.,||Assistant Professor||Dietetics & Clinical Nutrition||8 years 8months|
|4||Ms R.Kaviyarasi||M.Sc.,M.Phil.,||Assistant Professor||Clinical Nutrition||7 years 7months|
|5||Ms V.Anitha||M.Sc,.M.Phil,.B.Ed.,||Assistant Professor||Food service management & Dietetics||6 years 9 months|
|6||Ms P.Abidevi||M.Sc.,M.Phil.,||Assistant Professor||Food & Nutrition||2 years 8 months|
|7||Ms.G.Uthaya||M.Sc.,M.Phil.,UGC-NET||Assistant Professor||Food service management & Dietetics||1 year 10 months|
|8||Ms . M.Radha||B,Sc.,||Lab Assistant||NA||7 years|
Professional institutions are much more than a source of 'letters after our name'. They can help us in our career both before and after graduation and hence the department faculties are members of the following Professional Bodies.
It is important to foster a learning environment in which students feel safe, relaxed, and willing to take risks, especially for beginners who may have had negative experiences in traditional classroom environments. Students often describe supportive learning environments for expanding their sense of family and enhancing their self-esteem, which, when combined with increased literacy skills, help students take more chances in pursuing their goals. Here are our ways to create a supportive learning environment for our students
Internship trainings in hospital & Hotel for assessment of dietary and nutrient intakes; biochemical, nutritional status assessment and hotel management training form a vital components of the programme at both undergraduate and postgraduate levels
Training Programme is an unique opportunity for THE STUDENTS to expand their entrepreneurial and interpersonal skills through active learning combining business and language training. Training is a form of education that helps to develop a person’s abilities to gain new knowledge, acquire new skills and employ creative methods of problem-solving. This training program is based on a participatory approach, i.e. on the method of participation. The whole group actively participates in the process of learning, allowing individuals to share and exchange their knowledge and problems, and then together search for optimal solutions to their common issues.
The purpose of a training program is to provide a setting where:
This courses is specifically designed for the use of common rural women folks as well as professionals responsible for the society upliftment through family upbringing.
Besides the academic activity, the Department actively engaged in rendering remarkable services as given below.
Apart from the education, the Department motivates the students in canteen sales so as to learn the recipe making, standardization, costing cost control production control, quantity and quality cooking and marketing strategies etc. All the above insist the principle of " learning by Doing"
Admission Open for
Ph.D. Public viva voce Examination to Ms. T.Anathi, Assitant Professor of Biochemistry, was held on 10-05-2017. Dr. A.Arumugam, Associate Professor of Botany, Alagappa University, Karaikudi was the External Examiner. The Viva voce Examination was successfully completed by the candidate Dr. T. Ananthi.
Ph.D. Synopsis Ms.V.Alamelu Mangaiyarkarasi and T.Dharani, was held on 20-05-2017. The Synopsis was successfully completed by the candidate Ms.V.Alamelu Mangaiyarkarasi and T.Dharani.
Hearty Congratulations! .............------...Campus Recruitment Drive 2017
Certificate of Recognition by ICT Academy
"Admission to the new course PGDBDA"
Postgraduate Diploma in Big Data Analytics (PGDBDA)
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STET College of Education for Women