Department Overview
The Department of Food & Nutrition Sciences at SRMC is staffed by qualified professionals with expertise in nutritional sciences, food technology, clinical nutrition, and public health nutrition. Our faculty members bring a blend of academic excellence and practical industry experience.
Qualified Teaching Staff
Faculty with MS/MPhil and PhD qualifications in Food Science, Nutrition, and related disciplines from recognized universities.
Research-Active Faculty
Faculty members actively engaged in research publications and community nutrition programs.
Industry Experience
Practical experience in clinical nutrition, food quality management, and public health interventions.
Areas of Expertise
Our faculty covers the full breadth of nutritional sciences:
Clinical Nutrition & Dietetics
Therapeutic nutrition, diet planning, medical nutrition therapy for chronic diseases.
Food Science & Technology
Food chemistry, food microbiology, food processing, and quality assurance.
Public Health Nutrition
Community nutrition programs, maternal and child nutrition, nutritional epidemiology.
Biochemistry & Metabolism
Nutritional biochemistry, metabolic pathways, and micronutrient functions.
Faculty Profiles
Detailed faculty profiles with qualifications, research interests, and contact information are available at the department office. For inquiries about joining the faculty or for academic collaboration, please contact us.