UG, PG & RESEARCH CENTRE (Bangalore University)

Year of Establishment – 1994

Head of the Department: Dr. Sangeeta Pandey, Ph.D, Associate Professor


  • To accentuate nutrition education based on recent developments in science and technology and to improve the awareness and the quality of life.


  • To understand the human needs and integrate health and nutrition in the family and society across different economic classes.
  • Application of nutrition knowledge in their day to day life

About the department:

Department of Nutrition and Dietetics was established in 1994 and Post Graduate course was started in 2010. With increasing community awareness on issues of nutrition and health, it is no surprises that there is a growing demand for specialists in these fields to provide reliable and trustworthy information.

In this view, the courses offered are specifically focused on teaching evidence based research in areas of Nutrition, Dietetics and Food Science. Academic programme is supported by upgraded lab facilities (Food processing lab, Nutrition lab, Microbiology lab, Biochemistry lab), community outreach programs and department library.

The Master’s course is strengthened by 8 week internship program at reputed organizations.


Department offers the following courses

Undergraduate (UG) : Nutrition and Dietetics

Postgraduate (PG) : Food Science and Nutrition

Doctorate of Philosophy (Ph.D) : Food Science and Nutrition

Department is recognized as Research Centre by Bangalore University from 2015 Study Centre for IGNOU M.Sc Dietetics & Food Service Management (DFSM)


B.Sc – NDCZ :Nutrition and Dietetics, Chemistry, Zoology

B.Sc – NDCHD : Nutrition and Dietetics, Chemistry, Human Development

Eligibility Criteria

One should have passed 10 +2 or equivalent with minimum aggregate of 50%(45% for SC/ST) marks from a recognized board. The student should have chemistry in 10 +2 and scored minimum 60% marks in chemistry.

Semester Course
  • Basic Nutrition
  • Food Science
  • Nutrition in the life cycle
  • Food Microbiology
  • Skill enhancement course-Assessment of nutritional status
  • Dietetics – I
  • Public Health Nutrition
  • Dietetics-II
    Elective1-Introduction to institutional management
    Elective2-Quantity food production and service

Workshops were conducted by eminent subject experts for students on topics ranging from Nutrition epidemiology, Millets, Entrepreneurship for Dietitians and Nutritionists, Food safety and Labeling, Diabetes Management, to Recent Advances in MNT of cancer.

As part of Institutional management, students visited the food production unit of reputed organizations such as ISKCON- Akshaya Patra Foundation, Five Star Hotels, Hospitals and NGOs.

Guest faculty lectures and interactions on recent developments in the area of Food and Nutrition are conducted regularly.

Diverse Career Opportunities:

Graduates have established expertise and successful careers in a range of food and nutrition related occupations in Food Industries, Hospitals, Health Care Business, Community Settings and as an Entrepreneurs and also pursued higher education.

NUTRIZIONE   “Nutrizione”, is an annual newsletter launched in 2016 by Under Graduate students of Nutrition & Dietetics to share information on recent updates in nutrition.

Nutrition & Dietetics Newsletter – NUTRIZIONE(2016)

Nutrition & Dietetics Newsletter – NUTRIZIONE(2017)

Contact : Email-id

Carpediem - Inauguration

Hindi Diwas - Inauguration

Sports Day

The Fitness Pledge

Fit India Movement

Fit India Movement

Science Day - Model Making

Independence Day Celebration

Stauros - Western and Vernacular

Under 25 Summit

Cul Week - Western Acoustics

150th Birth Anniversary
Celebration of Mahatma Gandhi

Gandhiji on Canvas

Fresher's Day - Minute to win it

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