Department of Community Science

Department Profile

Genesis

The Department of Home Science was started at Vellanikkara campus in 1995 and PG program was initiated in 1993 under the extension division.  Department of Home Science was renamed as Department of Community Science in 2017 and the degree awarded was M. Sc Home Science (Food Science and Nutrition) until 2017. Now the degree conferred is M. Sc. Community Science (Food Science and Nutrition).

The Curriculum of both PG and PhD is based on the ICAR guidelines to provide theoretical and practical orientation in tune with the scientific advancements. Some of the priority areas of research in the subject are; Post Harvest Technology, New Product Development, Value Addition, Functional Foods, Nutraceuticals, Food Quality and Safety, Therapeutic and Community Nutrition. The research activities in the department mainly focus the on processing and value addition of Agricultural and Horticultural crops with an approach to cater to the needs of farmers and consumers. Equal emphasis is given to transfer of technology to the food industry, farming community and other stake holders such as; unemployed youth and entrepreneurs.

 

Vision/ Objective

• Provide quality education
• To conduct research on value addition, food safety and quality control aspects, bioactive compounds and their therapeutic potential.
• Gaining knowledge about the method of assessment of nutritional problems and their implications to aid in welfare program planning and implementation.
• Technology transfer through front line demonstration and hands on training
• Inculcating entrepreneurial skills in food related industries

Mandate

Teaching, Research and Extension

Facilities

We have separate food processing, analytical and microbiology laboratories.

Faculty strength:

Sl.No.	Name	Designation
1.	Dr. Seeja Thomachan Panjikkaran	Assistant Professor and Head
2.	Dr. Aneena E.R.	Assistant Professor
3	Dr. Sharon C.L.	Assistant Professor
4	Dr. Lakshmy P.S.	Assistant Professor

Technical & supporting staff

Sl.No.	Name	Designation
1	Kumari E.R.	Class IV

Awards

Honours /Awards

Best Paper Award in Kerala Science congress 2014 held at KVASU Pookkode in the category of Science and society, for the Paper entitled “Time line analysis of dietary transitions in Hindu communities of central Kerala”

Best oral presentation awards won by students

1. Rammyamolu .P and Aneena E.R. 2018. Protein enriched jackfruit seed flour based nutria spreads for combating malnutrition.  “International seminar on development, communication and endonutrition: The current drift”. Govt. Women’s College, Trivandrum
2. Siji, M. S and Dr. Aneena, E. R. 2018. Correlates of Physical activity patterns and Anthropometric variables of middle – aged working women. International seminar on development, communication and endo nutrition: The current drift”. Govt. Women’s College, Trivandrum.
3. Tessa Dominic, Sharon C L, Norma Xavier, Seeja Thomachan Panjikkaran and Aneena E R 2018. Development and acceptability of barynyard millet based yoghurts. ReAP (Research Advancement Programme) 2018. St Terasas College, Ernakulam.
4. Shahanas E. First prize in oral presentation in UGC sponsored National seminar on Sustainable health and wellness – Issues and challenges. – Standardisation and quality evaluation of spread using Guava extract and tender coconut pulp. Held on August 12^th and 13^th 2015 at Morning star Home Science college, Angamaly.
5. Vidhya T.A. First prize in Oral presentation in seminar on food consumption pattern and food insecurity in tribal population of Thrissur district held on 17^th November 2016 , Research advancement programme – 2016, “Emerging trend” at St. Teresas College, Ernakulam.
6. Sruthi A., 2018.Effect of pretreatments on sensory qualities of lotus rhizome flour for product development. ReAP (Research Advancement Programme) 2018. St Terasas College, Ernakulam.

Achievements / Major Accomplishments

• About 55 value added products standardized
• Nutritional status reports of various sectors of populations published
• Health benefits of various foods established
• Quality analysis of  many food products conducted 

ACADEMICS

List of Courses offered

Under graduate level

Catalogue No.	Course title	Credit
Hmsc 3201	Principles of Food Science and Nutrition	2+0

Post graduate level

Catalogue No.	Course title	Credit
FN 510	FOOD TOXICOLOGY	2+0
FN 509	ADVANCED DIET THERAPY	2+1
FN 507	NUTRITON DURING LIFE CYCLE	3+0
FN 505	FOOD PRESERVATION AND PROCESSINGTECHNOLOGY	2+1
FN 504	ADVANCES IN COMMUNITY NUTRITION	2+1
FN 502	ADVANCED NUTRITION	2+1
FN 501	ADVANCED FOOD SCIENCE	2+1

Ph. D level

Catalogue No.	Course title	Credit
FN 604	ADVANCES IN FOOD SCIENCE AND TECHNOLOGY	2+1
FN 610	MATERNAL AND CHILD NUTRITION	2+1
FN 603	MINERALS IN HUMAN NUTRITION	2+1
FN 602	ADVANCES IN VITAMINS AND HORMONES	2+0
FN 601	ADVANCES IN CARBOHYDRATES, PROTEINS AND LIPIDS	3+1

EXTENSION SERVICES:

Training, seminars and other services

Resource persons for seminars and provides hands on training in various fields of food processing, value addition and nutritional aspects.

Projects:

Completed Projects (external aided)

Sl. No.	Project	Principal Investigator	Funding Agency	Financial Outlay
1	Value addition and product diversification from matured coconut water	Dr. Seeja Thomachan Panjikkaran	KSCSTE	4.52 lakhs
2	Process optimization and Popularisation of fruit based products using fruit pulp concentrator	Dr. Sharon C.L.	KSCSTE	3.65lakhs

Ongoing Projects (external aided)

Sl. No.	Project	Principal Investigator	Financial outlay	Funding Agency
1	Standardisation and documentation of  traditional foods	Dr. Aneena E.R.	1.00	KSCSTE