M.O.P.

VAISHNAV COLLEGE FOR WOMEN (AUTONOMOUS)

(Affiliated to University of Madras & Re-accredited at 'A++' Grade by NAAC)

Chennai - 600034, India

Information Brochure

Department of Food Science

B.Sc. Food Science and Management
 About the Department

The Department of Food Science offers both Bachelor’s as well as Master’s

degree in the field of Food Science and Food Technology respectively. The
curriculum is structured in such a way that it covers all the aspects of Food
Science and technology. The subjects have been designed for students who
are interested in acquiring skills for both - business acumen and scientific
expertise.

Unique Selling Proposition (USP)

The Department of Food Science constantly exposes the students to

industrial practices to understand the requirements of the industry and
supports the students to undertake various research projects and present
them at different platforms like National and International Seminars and
Conferences.

Programmes Offered

B. Sc. Food Science and M. Sc. Food Technology and

Management Management
Courses Offered

SCOPE
After the completion of the degree, student can pursue Postgraduate Degree
in Food Technology, Food Processing, Foods & Nutrition, Food Service
Management, Clinical Nutrition, and other disciplines related to Food Science
ABOUT THE PROGRAMME

The Under-graduate program covers Food Science, Nutrition

and Management. This program is ideal for students interested
in pursuing a career in Food Industry and related
entrepreneurial ventures. This course enables the students to be
market-ready and seize any opportunity that comes their way.

OBJECTIVE

E L IG IB IL ITY

Candidates for admission to B.Sc. Food Science and

Management program shall be required to possess a pass in
the Higher Secondary Examination of Tamil Nadu Board or
an equivalent examination of any other board.
 INFRASTRUCTURE

FOOD ANALY T ICAL AND

I N S T R U M E N TAT I O N
L A B O R ATO RY

F OOD T E ST ING
L A B O R ATO RY

FOOD
ENT REP RENEURSH IP
L A B O R ATO RY

FOOD I N N O V A T I O N
L A B O R ATO RY
TEACHING METHODOLOGY:

OUTBOUND LEARNING:
 Career Opportunity

List of Companies that offer internship

and placement:
Placement and Internship
Students are encouraged to do internship during their summer holidays
for better understanding of subjects. The internships are structured in
such a way that the students are exposed to various aspects of a food
industry such as processing, new product development, food product
analysis, food quality, sensory evaluation, etc. list of companies that offers
internship and placement are mentioned below:

Britannia Industries Ltd.

Nestle India Ltd.
ITC Limited, Bangalore
Aavin, Chennai Nandhini,
Bangalore
Hindustan Unilever Pvt. Ltd.
Quality and Food Safety Consultancy
Amul Mother Dairy, Ahmedabad Barakat
Quality Plus, Dubai
Perfetti Van Melle , Chennai Hatsun
Agro Foods, Kancheepuram Wild
Flavours, Dubai
Symrise Pvt. Ltd, Chennai
Synthite Industries Pvt. Ltd, Kerala
Takasago International Pvt Ltd.
Mother Dairy Fruit and Vegetable Processing Pvt Ltd. ,
Bangalore
Department Journal
The department brings out an annual in-house Journal
which encompasses the various facets of Foods & Nutrition.
The Journal supports a spectrum of new concepts through
in-depth research studies. It is a compilation of topics vital

to the food industry today, and pin points the trends in

future research and development along with latest
students’ research work conducted at the Department of
Food Science.
 PRACTICE SCHOOL
ENTREPRENEURSHIP DEVELOPMENT
“Beyond Breads’, a student–run–in-house bakery unit provides them
with real-time experience to run a small-scale business inside the
college premises to kindle their entrepreneurial interests.
The students practically learn to manage all the activities involved in a
business, beginning with planning and procurement of raw materials
till facing real customers to sell the prepared products.

FOOD SAFETY AUDIT – ENSURING SAFE AND HYGIENIC

FOOD

The students of the department conduct food safety audits at the food
outlet and the Beyond Breads. A standard GMP checklist is used for the
same. This ensures that the food consumed is safe and hygienic inside the
campus.
DEPARTMENT ACTIVITY

The Department of Food Science conducts National/International

l
conferences/seminars/workshops/symposiums and guest lecturers every year
with scientific sessions from experts in the field, serving as a platform for the
students, researchers, and professionals to come together, exchange ideas,
refresh and broaden knowledge as well as explore new opportunities.
 DEPARTMEN T CLUB
The co-curricular activities and competitions for students are
organized under the aegis of the Department Club- Prakriti. The
Department Club trains the students to inculcate leadership
qualities and team building by providing the office bearers a chance
to conceive and execute various events like Guest Lectures,
Workshops, Seminars and Alumni Talk etc.

The Department also organizes Competitions at Interdepartmental and

Intra departmental levels. "Essence" – the annual intercollegiate
competitions witnesses a participation of a large number of teams from top-
notch colleges.

MINISTRY OF HEALTH AND HY GEINE

The Ministry of Health and Hygeine conducts various events to enable

students to cohesively use their mind and body to bring out their talents
creatively. The ministry also organizes various guest lectures, seminars,
webinars, etc., to provide significant insights on various aspects related to
health and hygiene .
M.O.P SWASTHYA

M.O.P SWASTHYA – YOUTUBE

PLAYLIST UNDER M.O.P
RANGMANCH

Extension Activities
The department is committed to the cause of creating a sense of social
responsibility among its students. The students are encouraged to
undertake several outreach and community development programs.
 Few Key Research Work Include:
1 . F o r m u l a t i o n and A n a l y s i s of Whe y Da t e s Jelly

2. A s t u d y on t he E f f e c t i v e n e s s of So cia l Media as
an e d u c a t i o n t o o l for Food S a f e t y

3. U t i l i z a t i o n of P o t a t o p e e l in p r e p a r i n g
I n s t a n t P o r r i d g e mix

4 . F o r m u l a t i o n of s t a n d a r d i z a t i o n of i n s t a n t i d l i
m i x (d r y ) a s a n a l t e r n a t i v e f o r r e a d y t o use idli
batter

5 . F o r m u l a t i o n of S a u e r k r a u t b re a d Sp re a d

6 . F o r m u l a t i o n of Q u a l i t y E v a l u a t i o n of Herbal
C h a p a t h i Mix

7. Micro bia l Q u a l i t y a s s e s s m e n t of b r a n d e d and

u n b r a n d e d dosa b a t t e r s

8. Ef f e c t s o f e d i b l e b i o p o l y m e r c o a t i n g s o n t h e q u a l i t y
and s he l f of P a n e e r

9 . S t u d y on r e d u c i n g b i t t e r n e s s of B i t t e r Gourd b y
subject ing it t o acidic but t ermilk

1 0 . S t u d y of A n t i o x i d a n t P r o f i l e in Mango K e r n e l
P o w d e r and c o m p a r i n g i ts t a n n i n c o n t e n t w i t h
bla ck tea and g r e e n tea
A S S O C I AT I O N WITH NATIONAL BODIES

Faculty and Students are active members in national bodies like the
Association of Food Scientists and Technologists (AFST( i), Indian
Dietetic Association (IDA), Nutrition Society of India ( NSI), Indian
Science Congress which facilitate them to join hands with the food
industry, Technologists, Scientists, Academicians, and Researchers
and work in unison.

Research Activities
The students have presented posters at National and
International Forums like:

• Central Food Technological and Research Institute,

Mysore

• National Institute for Food Technology and

Management, Kundli

• Indian Institute of Crop and Plantation

Technology, Tanjore

• Tamil Nadu Agricultural University,

Coimbatore

• SRM University, Chennai

• Dubai Convention Centre, Dubai

• Periyar University, Salem
 HIGHLIGHTS
• International Conference – “FOODS 2023: Resurgence of Millets for
Food Security and Food Sustainability on the 15th and 16th of December
20123 conducted to celebrate the International Year of Millets 2023.

• Vidvadha Vriddhi – a workshop Series conducted by the department to

establish and upgrade student’s skillset and celebrate the Year of Vikas 2023-
24.
• Career counseling sessions and guest lectures by Experts and Alumni
Professionals
• Students have participated in various Webinars and completed online
certificate courses through online platforms like Swayam- NPTEL/ Coursera/
Udemy etc.

• Students have been presenting research posters since 2008, at various

National & International conferences and won prizes.
 FACULTY PROFILE – B.Sc FSM

Ms. Rekha Mahizhan, M.Sc., Ms. S.R Priya, M.Sc.,

Assistant Professor Assistant Professor
Dept of Food Science Dept of Food Science
6 years of experience 4 years of experience

Ms. Sini Jadeesh, M.Sc, MBA.,

Assistant Professor and Head
Dept of Food Science
16 years of experience

Dr. Sarah Jane Monica Ms. Rakshitha M, M.Sc.,

M.Sc, M.Phil, Ph.D., Assistant Professor
Assistant Professor Dept of Food Science
Dept of Food Science 1 year of experience
4 years of experience
Contact:
20, IV Lane, Nungambakkam High Road, Chennai – 600 034,
Tamil Nadu, India.

(044)2833 0262, (044)2833 0507

mopvaishnav@mopvc.edu.in

www.mopvc.edu.in