B.Sc. Home Science Nutrition, Food Service Management and Dietetics (General Stream)

Your Gateway to Excellence in Nutrition

“The function of education is to teach one to think intensively and to think critically. Intelligence plus character – that is the goal of true education” -Martin Luther King Jr.

The Department of Home Science continually endeavors to integrate innovative learning approaches, embracing best practices in its academic pursuits to stay abreast of evolving trends. It fosters a learning environment that will equip the younger generation with skills, knowledge and ideals needed to mould them as competent and responsible individuals. The Department has always centered its activities in tune with the college motto “Lighted to Lighten” in creating resourceful and enterprising aspirants through its multifaceted curriculum.

The Department of Home Science, Women’s Christian College, Chennai, housed in the Mason Block, was started in the year 1942 under the able leadership of Dr. Eleanor D. Mason, an educationist and a visionary and Ms. Dorothy M. Pearson, a pioneering teacher and research scholar.

Dr. Eleanor D. Mason, an educationist and a visionary

Prof. E.D Mason and Miss. D. M Pearson were responsible for laying the foundation of the Home Science Department.

Miss Dorothy Pearson along with Dr Miss Mason worked on research in Nutrition and Dietetics with the students of the Home Science Department course with the University of Madras. Under their leadership and guidance, the Department of Home Science grew in fame and strength and usefulness. In 1946, the Madras Government turned to the College and obtained substantial help in dealing with a crisis in food supply.

The All-India Home Science conference opened in WCC, was organized by Miss Pearson. In 1946, extension work started in the Department. Miss Pearson organized extension work in Madras, Calcutta, Lucknow to Tirunelveli and in the villages.

The Home Science Department was among the first to provide Home Science education both at the undergraduate and postgraduate levels, with the main purpose of empowering women by inculcating skills and knowledge required for a holistic healthy lifestyle. Today, under the umbrella of Home Science, the Department in its 82^nd year of establishment, offers undergraduate programmes in Nutrition, Food Service Management and Dietetics (General and Vocational streams), and postgraduate, M. Phil and    Ph. D programmes in Foods and Nutrition, and Food Service Management and Dietetics. The Department was the first in the city to offer a Postgraduate programme in research.

The Department fosters in its students a global and holistic understanding of the interrelationship between human nutrition, wellness, and overall health. Students are inspired to apply their nutritional knowledge and skills to promote optimal nutrition and well-being among individuals and groups.

Concepts learnt are reinforced through practical application such as projects, research, internships, community outreach programmes and service learning.  The Programme encourages entrepreneurship and prepares students for careers in health care, academics, research, and sports nutrition.

Diversity in Courses Offered

In order to keep pace with the current needs and trends, we have designed a very comprehensive and need based curriculum imbibing inputs from subject experts within and outside the country. Courses such as Food Science, Food Service Management, Clinical Nutrition, Public Health Nutrition, Therapeutic Dietetics, Human Physiology, Nutritional Biochemistry, Drug Nutrient Interaction, Nutrigenomics, Community Nutrition, and Nutrition Counseling Skills, provide students an all-encompassing understanding of the field. This diverse educational approach ensures that graduates are well-equipped with the latest knowledge and practical skills. The Department prepares students to be responsible citizens and resourceful career women through its multifaceted curriculum, community outreach and extension activities and also creates avenues to encourage entrepreneurship. It sensitizes and trains young women to address present-day nutritional challenges thereby contributing to advancements in community nutrition, health and wellness.

Student Exchange Programs

Students regularly participate in study abroad programs, exchange programs, and short-term immersion programs at Eastern University, Philadelphia, USA, Liverpool Hope University UK, LeTourneau University, Texas,  USA, and Cyberjaya University, Malaysia. Participation in these programs offers cultural exposure, enhanced learning opportunities, practical experience, and valuable networking,  for our students. The Department facilitates these programs to align with the students’ academic and professional interests providing them with a competitive edge in their field.

Ph.D Program

The Department of Home Science, is recognized for producing a significant number of PhD scholars with a wide range of research interests such as nutrient bioavailability, probiotic foods, therapeutic potential of nutraceuticals and functional bioactives, nutritional interventions, and initiatives aimed at improving nutritional standards of vulnerable groups. These research outputs have bolstered the Department’s reputation as a centre for innovative and impactful research useful for the community.

Our students pursue Higher Education at renowned Universities, within and outside the country. Some of them are:

CSIR – Central Food Technological Research Institute (CFTRI), Mysore.
Madras Diabetes Research Foundation, Chennai
National Institute of Nutrition, Hyderabad
Shreemati Nathibai Damodar Thackersey Women’s University, Mumbai.
Medical Research International Agency on Cancer, World Health Organization.
Curtin University, Australia
Kent State University, Ohio, USA
University of Delaware, USA

Placements

Graduates from our department have found placements in hospitals, hospitality industry, academic and research institutions, and as entrepreneurs. The Home Science Department’s success in placements is evidence to its all-inclusive curriculum, which blends theoretical knowledge with practical applications, thereby preparing students for diverse career paths. Our students have been placed in significant positions within the country and abroad. This trend is reflective of the quality of nutritionists that our department produces.

Some of our noted recruiters include:

Hospitals and Research Institutions

Apollo Hospitals
Christian Medical College and Hospital
Frontier Life Line Hospital
Healthifyme
IGNOU
Madras Diabetes Research Foundation
Madras Medical Mission
Meenakshi Medical College and Hospital
MIOT
St. John’s Research Institute, Bangalore
Sundaram  Medical Foundation
Qua Nutrition

Indian Academic Institutions

Anna Adarsh College for Women, Chennai
Avinashilingam University, Coimbatore
Ethiraj College for Women, Chennai
Lady Irwin College, New Delhi
Loyola College, Chennai
MOP Vaishnav College, Chennai
SDNB Vaishnav College, Chennai

Foreign Academic Institutions

Canadian Institute of Health Research
Domnican University, Chicago, USA
Durban University of Technology, South Africa
Tufts University, Boston, USA.
United Nations Populations Fund, USA.

Hall Mark Achievements of Our Alumnae – Trail Blazers of Our Department

Our alumnae have always added accolades to the department by their outstanding performance, career accomplishments, and  leadership in diverse fields  in the  competitive world.

Here is a glimpse of a few success stories:

Dr. Rajammal Devadoss – Educationist and former Chancellor of Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore.

Ms. Thangam Philip – Indian Nutritionist and Padmashree awardee and a Pioneer of Hospitality Education in India.

Professor Philomina Reddy – Former Vice Chancellor of Sri Venkateswara University, Tirupati.

Ms. Mary Mammen –Chief Dietitian, Christian Medical College, Vellore.

Ms.  Kala Ramachandran – Additional Director General of Police.

Dr. Sangita Reddy – Joint Managing Director – Apollo Hospitals Group.

Dr. Wahida Karmally – Director of Nutrition in The Irving Center for Clinical Research, and an Associate Research Scientist and Lecturer in Dentistry at Columbia University. USA.

Dr. Shiny Lizia Manohar- Post Doctoral Scientist,  Medical Research International Agency on Cancer, World Health Organization.

Ms. Meetu Mathew – Senior Food Safety Officer, Dubai.

Ms. Shiny Surendran –India’s leading Sport’s Nutritionist, Holistic Nutritionist, Author and Entrepreneur.

Ms. Deepa Muthukumarasamy- Founder CEO, Some More Food Pvt. Ltd.

Dr. Suja Issac Mathai – Co-founder and Executive Director of Soukya Holistic wellness Center.

Dr. Dharani Krishnan – Leading consultant Dietitian.

Ms. Deepa Sankaran – Project Leader, Canadian Institute of Health Research.

Dr. Sai Krupa Das  – Professor and Senior Scientist, Tufts University, Boston, USA.

Dr. Sasi Gangiah – Professor, Durban University of Technology, South Africa.

Dr. J.S. Dorathy – Senior Regional Director, IGNOU.

Dr. Kalpana CA – Head of the Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore.

Dr. Chandra Pauline Daniel – Research Consultant, United Nations Populations Fund, USA.

Dr. Yamuna Puraikalan – Faculty in the Department of Nutrition Science,  Dominican University, Chicago, USA.

Dr. Nirupa  Mathan  – Eminent Biochemist, and   Associate Professor at the Friedman School of Nutrition Science, Tufts University, Boston, USA.

Dr. Lata Mukundan affiliated with UCSF University of California, San Francisco, USA.

The department takes pride in inviting our alumnae who have demonstrated exceptional skills and expertise in their respective fields, to address our present students inorder to inspire and enrich learning.  This paves way for future collaborations as well.

Collaborations

Our department partners with distinguished hospitals, hospitality institutions, and research institutions to augment student learning and professional growth. These collaborations offer students practical training, internships, and research opportunities, enabling them to apply theoretical knowledge in real-world contexts. Through close cooperation with industry experts and researchers, our students acquire valuable insights and experience that equip them for successful careers in nutrition and related fields. Some of our collaborations include Tamil Nadu Government Multi Superspeciality Hospital, Madras Medical Mission, Sundaram Medical Foundation, Madras Diabetes Research Foundation (MDRF).Christian Medical College and Hospital, Vellore,  Sri Ramachandra Institute of Higher Education, National Institute for Research in Tuberculosis, ICMR, Mehta Hospitals, Hotel Savera, Leela Palace,  Eco Kitchen, YRG Care,  and Success Gyan.

Memorandum of Understanding (MoU)

The Department  shares  partnership, through  MoU with the following Institutions:

• Organization for Elangai Refugees and Rehabilitation (OfERR),
• University of Reading, United Kingdom (Letter of Intent)
• Madras Medical Mission (MMM)

The purpose of this  MoU is to create a synergistic relationship that enhances educational and research capabilities by sharing  expertise and resources, so as to benefit both institutions.

Faculty of the Department – Architects of Change in the Path to Advancement

The department has 14 well qualified, dedicated and experienced faculty with Doctorates in different areas of specialization such as Food Service Management and Dietetics, and Foods and Nutrition. They are also actively involved in research and publication where they periodically publish books, chapters, and research articles in renowned national and international journals and also undertake research projects funded by national and international agencies.

The staff serve as members of editorial boards for research journals, Institutional Ethical Committees, advisory boards of government and non-governmental organizations, for curriculum planning and development, and Boards of Studies of several Universities and colleges.

Owing to their expertise, they are highly sought after resource persons in various academic forums where they share their proficiency.

Our faculty have also made a significant contribution to the State Council for Education and Research in Tamil Nadu by authoring standard XI and XII Nutrition and Dietetics text books, paving way for establishing a firm foundation in Nutrition Science at the school level. They have authored text books on Nutrition in collaboration with notable national and international publishers, to cater to a diverse group of end users such as nursing students and paramedics.

We strive to provide an excellent educational experience for the students by exposing them to current research in the field of Nutrition and Health Care. The curriculum is periodically revised based on inputs from international and national subject experts representing distinguished Universities, organizations  and industries,  in order to keep abreast with the changing nutritional scenario, which is a requisite to enhance nutritional knowledge and  career opportunities of students.

United Board Fellowships

Three faculty members from the department have received the United Board Fellowship, which provided them the opportunity to explore leadership concepts and practices in different cultural contexts. As part of the fellowship, they undertook study trips to various institutions in the USA, Thailand, Singapore and Philippines to benchmark best practices in education and administration, explore interdisciplinary research collaborations and student exchanges, and gain cross-cultural experience.

Pioneering Innovative Nutrition Research Endeavors Undertaken by the Department

The post graduate, and Ph.D scholars in Food Service Management and Dietetics and Foods and Nutrition carry out significant research using in vivo and in vitro analysis after obtaining the approval of the Independent Ethics Committee of Women’s Christian College, Chennai.  The nature of research we undertake is a testament to the dynamic research culture of the department.   As an outcome of the same, the department has produced several PhD research scholars. Our research focuses on:

• Assessment of nutritional status of the community (normal and therapeutic) using Anthropometric, Biochemical, Clinical and Dietary methods.
• Interaction between malnutrition and infection.

• Hypoglycemic, Hypolipidemic, Hypotensive and Hematenic effect of novel food supplements.
• Bioavailability of micronutrients from different food sources.

• Evaluation of protein quality of foods (animal and human studies).
• Nutrient analysis of foods.

• Assessing and imparting nutrition knowledge to Anganwadi workers, primary school teachers, and school teachers.
• Assessing  and  addressing specific  nutritional needs  and challenges of  IT professionals,  transgenders, Police officials,  nutritionally vulnerable indigenous communities, Tsunami displaced population, migrant workers, HIV infected individuals,  fisher folk, children, adolescents, adults and elderly.
• Prevalence and preventive measures for communicable and  non-communicable diseases.
• Studies on novel food sources such as sea weeds, Arugam grass, Sirukurinjan, wood apple and herbs.
• Institutional food preparation, service, sanitation, hygiene practices, equipment and kitchen layout of various food services.
• Food safety and hygiene practices of street food vendors and food handlers.
• Microbiological aspects and shelf life studies on raw and cooked foods, novel beverages, oil,  water and soft drinks.
• In vitro anti-oxidant, anti-inflammatory, anti-carcinogenic,  anti-diabetic potential of food supplements.
• Food preferences, attitudes and habits of various population groups.
• Therapeutic efficacy of probiotics, fermented and functional foods.
• Quantification of bioactive compounds in functional foods.