• Department of Food Service Management Dietetics
  • Department profile

    Food Service Management is the management of all establishments where food is served and extending hospitality to customers.
    Dietetics is the science and art of human nutritional care during health and diseases.

    The department of Food Service Management and Dietetics from its inception in 1975, offers courses at undergraduate and post graduate levels including a post graduate diploma in Nutrition and Dietetics. Since 1981, the department is offering programmes in M.Phil and Ph.D in Food Service Management and Dietetics. The UGC sponsored first degree vocational course in Clinical Nutrition and Dietetics and Catering Management was offered from 1994 till 2004. The nomenclature of the undergraduate course Food Service Management and Dietetics was changed to Hospitality Management and Dietetics in 2007 and then to Catering Science and Dietetics in 2010. Since 2014 the department has again renamed the undergraduate programme as Food Service Management and Dietetics

    Vision

    Mentoring the students by imparting skill based knowledge to suit hospital and hospitality industry requirements and promote a healthy society

    Mission

      Knowledge dissemination, professional competency and nurturing traditional food culture practices.

    Objectives

    Offer academic program to equip students to
    • Acquire skills to manage food service in commercial and non-commercial Institutions
    • Gain knowledge on therapeutic diets and develop attitude to take up dietetics as profession
    • Competency to be employable in hospitality and service industry.

    Special features

    Indian Dietetic Association (IDA)- Coimbatore chapter
    Indian Dietetic Association –Coimbatore Chapter was incepted in the year 1978 by the dion of Nutrition Padmashri Dr. Rajammal P. Devadass. This vibrant chapter serve as a knowledge sharing platform to connect professional across the nation. With a total of 763 Life Members comprising practicing dietitians, academician, free lancer and students, the chapter organizes meetings, workshop, training programmes and scientific conference / seminars periodic interval. It also conducts awareness programmes to promote healthy eating habits to foster a healthy society.
    Diet Clinic
    The department of Food Service Management and Dietetics offers diet counseling to the students and staffs of the university and general public on request.

    Research

    • The department has completed six major research pr ojects funded by UGC, DST, ICMR, Heinz Canada and has one ongoing project.
    • The department has completed eight minor research projects and has two ongoing projects.
    • Imparts knowledge and skill through innovative teaching learning programmes and research.
    • Undertakes need based researches in the field of therapeutic nutrition, nutraceuticals , food preservation and processing, value addition and management of food service.
    • Disseminates research findings to the community at grass root level.
    • Provides consultancy services and knowledge partners with hospitals and food service institutions
    • Development of value added neutraceuticals products
    • Development of software on therapeutic diets
    • Fosters society oriented health care and diet counseling

    Contribution of Department to Community

    • Training agriculturists of on fruit and vegetables processing technique.
    • Counselling the community on good health and Gandhian diet.
    • Nutrition education programme for Irula tribes at Neelampathy.
    • Therapeutic nutrition counselling for the public and differently abled children.
    • Capacity building of women entrepreneur in food processing with special reference to Tomato , Amla and Guava.
    • Orientation and training programme for anganwadi workers on healthy living.
    • Nutrition education through community nutrition camp.

    Outreach of our Research

    • Anaemia: Dietary interventions were given to 13,500 women and adolescent girls from various parts of the state through supplementary and value added products.
    • Osteoporosis: Screening was done and dietary guidelines were given for 1,200 women by conducting bone density tests.
    • Obesity: Identification and management of obesity was carried out among 16,800 school children and young adults. ICT enabled nutrition education and individual diet counseling was given.
    • Cardiovascular: Assessment of risk for cardiovascular diseases for 3,000 women and 1,500 men was studied through Cardiovascular Risk Index developed by the department.
    • Diabetes: Therapeutic management of diabetes mellitus was done for 17,000 newly detected and known diabetic population in and around Coimbatore district. Identification of pre-diabetes among college students and young adults was also done.
    • Renal diseases: Dietary management for renal diseases was done for 3000 patients with Acute and Chronic Renal Failure.
    • Cancer: Cancer screening and nutrition education for cancer patients was carried out for 3,750 cancer patients.
  • Programmes Offered

    Programmes Offered
    • B.Sc.  Food Service Management and Dietetics
    • M.Sc.   Food Service Management and Dietetics
    • PG.Dip.  Nutrition & Dietetics (from 2017-18 onwards)
    • Ph.D   Food Service Management and Dietetics

    Eligibility

    • B.Sc. : Any group
    • M.Sc. & PG Dip. : B.Sc. Home Science and Programme related to Nutrition and Dietetics, Food Service Mannagement and Dietetics, Hotel Management
    • Ph.D.:M.Sc./M.Phil. in Food Service Management & Dietetics or General Home Science or Family and Community Science or Food Science and Nutrition or Clinical Nutrition and Dietetics or Hospitality Management and Dietetics or Catering Science and Dietetics or Hospital Management or Hotel Management.
  • Syllabus
  • Facilities
    Infrastructural Facilities
    • Quantity Food production
    • Adequate class rooms with all facilities
    • Equipped with multi media teaching equipment
    • Diet Counselling centre
    • E-journal access
    • Wi-fi connectivity for both students and faculties
    • Library with sufficient National and International Edition

    Laboratories that we share from other departments
    • Nutrition Laboratory
    • Physiology Laboratory
    • Microbiology Laboratory
    • Computer Lab
    • Centralized Lab
    • Soft skill Lab

  • Faculty Profile
    Name of the Faculty Designation Specialization Year of Joining Mail Id
    Dr.(Mrs.) S.Uma Mageshwari
    M.Sc., M.Phil., Ph.D.
    Professor & HoD Food Service Management and Dietetics 1989 [email protected]
    [email protected]
    Dr.(Mrs.) PL.Sridevi Sivakami
    M.Sc., M.Phil.,Ph.D.,NET
    Associate Professor Food Service Management and Dietetics 1999 [email protected]
    [email protected]
    Dr.(Mrs.) V.Premala Priyadharsini
    M.Sc., M.Phil.,Ph.D., SLET
    Professor Food Service Management and Dietetics 1999 [email protected]
    [email protected]
    Dr.(Mrs.) S.Thilagamani
    M.Sc., M.Phil., Ph.D., NET
    Assistant Professor -SG Food Service Management and Dietetics 2007 [email protected]
    [email protected]
    Dr.(Mrs.) R.Radha
    M.Sc.,M.Phil., Ph.D., SLET
    Assistant Professor-SG Food Service Management and Dietetics 2009 [email protected]
    [email protected]
    Dr.(Mrs.) S.Karthiga
    M.Sc, Mphil., Ph.D with
    NET-JRF, SLET
    Assistant Professor Food Service Management and Dietetics 2017 [email protected]
    Self Supporting Staff  
    Mrs.N.Rekha
    M.Sc., NET
    Assistant Professor (Temporary) Food Service Management and Dietetics 2010 [email protected]
  • Publications