About the Department
This is an innovative interdisciplinary course which combines components from Biochemistry, Human Physiology, Food Microbiology, Food Preservation, Public Health, Community Nutrition and Epidemiology. 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 one of these as their specialized career in future..
Faculty Members
Dr. Anindita Ray (Chakravarti), M.Sc., Ph.D. Gold Medalist (Head), View Profile
Smt. Suryatapa Das, M.Sc
Smt. Suryatapa Das, M.Sc.
Smt.Sajida Khatoon, M.Sc
Dr.Ankhi Haldar,M.Sc, Ph.D
Dr. Sangita Manna, M.Sc, Ph.D
Smt.Aritri De, M.Sc
Smt.Sejuti Ray, M.Sc
Dr. Tanima Paul, M.Sc, Ph.D
Non-teaching Staff
Departmental Infrastructure
Teaching Methods
Facilities
Departmental Activities
Best Practices
- Special Guidance
- Scholarship
- Financial Assistance
- Special Help to find books and other learning materials