Avinashilingam University for Women, Coimbatore, India

The study of Food Science and Nutrition includes the components of foods, their chemistry and metabolism, technology involved in production, processing and preservation, safety for human consumption, meal planning and management -all in relation to total well being of human beings. Thus nutritional sciences is the corner stone for the overall national development. The ultimate aim of all developmental progress is to achieve the goal of "Health for All" .The department of Food Science and Nutrition has taken up this challenge of the nation since its inception and has built its programmes oriented towards excellence and community development to shape the future teachers, administrators, research workers and home makers into nutrition conscious citizens.

Genesis and Growth

1958 - Inclusion of Foods and Nutrition as an integral part of Bachelor's degree in Home Science
1961- Introduction of Master's programme in Foods and Nutrition
1966- Recognition for the PhD programme
1976- Introduction of Master of Philosophy programme
1988- Nomenclature changed to Food Science and Nutrition and introduction of double major combinations
1994- Introduction of the B.Sc vocational course in Food quantity control

Objectives

Produce able teachers, administrators and entrepreneurs
Conscientise the community on food, nutrition and health.
Develop entrepreneurial skills for self employment
Function as centre for advanced research
Offer expertise to functionaries at all levels
Develop and disseminate nutrition education materials
Evolve technologies for improving the food , nutrition and health scenario of the community