কনটেন্টটি শেষ হাল-নাগাদ করা হয়েছে: বৃহস্পতিবার, ১৪ মে, ২০২৬ এ ১২:১৬ PM
খাদ্য ও পুষ্টিবিজ্ঞান
কন্টেন্ট: পাতা
The Department of Food and Nutrition is dedicated to acquire and advance knowledge in the areas of human nutrition, food science, food technology, and dietetics through high-quality education, innovative research, and community engagement. Our mission is to improve health and well-being at individual, community, and global levels by promoting optimal nutrition and sustainable food practices. We provide comprehensive support and resources to empower students to excel in their studies, encouraging a growth mindset and a passion for lifelong learning. We promote a culture of inclusivity and belonging, where diverse perspectives are celebrated, and students feel valued and supported in their academic journey.
We offer mentorship and guidance that nurture students self-esteem and foster a sense of belonging within the departmental community, enabling them to reach their full potential. Our programs are based on a multidisciplinary approach that blends biological sciences, public health, and food technology. Our undergraduate and postgraduate programs prepare students for careers in nutrition, dietetics, food safety, research, healthcare, education, and the food industry. We champion holistic development by integrating academic rigor with opportunities for personal growth, equipping students with the confidence and skills to thrive in their future careers as leaders in the field of food and nutrition.
Aims
- To understand the role of nutrients in the growth, development, and maintenance of the human body.
- To Provide students with practical skills in clinical nutrition and dietetics, enabling them to assess nutritional needs, develop therapeutic plans, and counsel individuals on dietary management.
- To prevent and manage nutrition-related disorders such as obesity, diabetes, malnutrition, cardiovascular diseases including others non-communicable and communicable diseases.
- To educate individuals and communities about healthy eating habits and food choices.
- Develop students proficiency in food science and technology, including food processing methods, preservation techniques, and quality assurance measures.
- To support sustainable nutrition and food security locally, nationally, and internationally.
- To Foster an understanding of community and public health nutrition, preparing students to design and implement interventions aimed at improving population health outcomes.
- To Promote a commitment to lifelong learning, continuing education, and professional development among students, ensuring they remain current with evolving trends and best practices in the field of food and nutrition.
Objectives
- To study the composition and function of food nutrients and their impact on human health.
- To determine dietary requirements for both individuals and populations and to evaluate nutritional status.
- To assess nutritional status and identify dietary needs of individuals and populations.
- To develop dietary plans and guidelines for different age groups and health conditions.
- To encourage food safety and hygiene practices from production to consumption.
- To conduct research on emerging issues in food science, nutrition, and dietetics.
- To contribute public health policy and nutrition policy by offering dietary recommendations based on reliable research.
- To develop and implement nutrition education programs for schools, communities, and healthcare settings
- To prepare professionals in the fields of dietetics, public health nutrition, and food service management
Career prospect
After completion of the Undergraduate and postgraduate degree from the Department of Food and Nutrition students will be able to pursue careers in the following jobs:
- Government Service
- Nutritionist , Dietitian (Govt. and private hospital/Bangladesh Army/ Health care centers)
- Instructor/ Researcher (Educational, training and research institute)
- Municipalities (Sanitation and Hygiene officer)
- Diabetic Hospital Association (Scientific Officer)
- Public health and community nutrition officer in prominent NGOs.
- Food safety officer, quality control, Research & Development officer in Food industry
- Nutrition Educator and Consultancy
- Food service and hospitality management
- Food Scientist
- Food Entrepreneur
Teaching program
The Department of Food and Nutrition offers state-of-the-art facilities to support students in their academic journey. Access to high-quality teaching, learning, and research resources provide students with an enriching educational experience. With these comprehensive facilities, students have the tools and environment necessary to excel in their studies and pursue innovative research in the field of food and nutrition.
To make the students of the department more dynamic, skilled, and versatile 7 experienced teachers from the department are firmly committed.
Undergraduate Courses
The entire undergraduate programme under the Faculty of Biological Sciences is covered by a set of theoretical, practical (laboratory/field), seminars/project courses.
- Theoretical Courses: A minimum of 15 class hours per session will constitute 1(one) credit hour.
- Practical courses: Credits for Practical (Laboratory/Field) Courses will be determined by respective departments.
- Credits assigned to Seminar/Project course will be determined by respective departments.
A student must have to earn a minimum of 132 credits for successful completion of her graduation programme.
Some of the notable courses among all the courses are: Fundamental of Nutritional Sciences, Human Physiology, Food Science and Food Microbiology, Biochemistry, Human Nutrition and Dietetics, Clinical and Therapeutic Nutrition, Food Processing and Technology, Metabolism, Institutional Food Service Management, Community Nutrition, Computing and Information Technology in Nutrition, Food Chemistry, Nutritional Problem and Epidemiology, Nutritional Problem and Programmes, Quality Assurance of Food, Research Methodology and Statistics, Biochemical and Instrumental Techniques in Nutrition, Applied Nutrition.
