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The Department serves as a breeding ground for budding researchers as students are trained to conduct individual dissertations as a requirement to obtain their Post graduate Degree either in Foods and Nutrition, Food Service Management and Dietetics or in Family Resource Management. Research Scholars also pursue full time research work in M.Phil Foods and Nutrition or M.Phil Family Resource Management. Staff in the department are qualified and competent in guiding research as five out of six staff hold a PhD degree in their specializations. Laboratories in the Department are equipped fully to support research undertaken in Nutrition, Dietetics, Food analysis and Food Product development. Advanced techniques employing UV spectrophotometry and Atomic absorptions spectrophotometry to analyze food are available in the Centralized Instrumentation Facility in the College. Students are adept in the use of search engines to retrieve scientific information as they are trained throughout their degree program to cite evidence based literature. All students are registered in the N list of the college library that has access to numerous open access journals and scientific websites. In addition, the Department has entered into MOUs with nutraceutical industries and a research lab to obtain sponsorship and use of the industry and laboratory facility in support of the research work undertaken by the students.
2022-2023
M.Sc. FOOD AND NUTRITION
S.NO | Thesis topic |
1. | Formulations, Sensory evaluation and Nutrient Calculation of kodo millet energy balls blended with beetroot and tapioca |
2. | Formulation, Sensory Evaluation and Nutrient analysis of Annona muricata ( Soursop)smoothie incorporated with pineapple, Orange and water melon |
3. | Development and evaluation of Extruded millet noodles incorporated with Aloe vera. |
4. | Formulation and evaluation of Nutritional Natural taste maker |
5. | Relationship between nutrition knowledge , physical activity and dietary intake among nutrition and non-nutrition background students |
6. | Development and evaluation of value added millet dosa mix for anaemia |
7. | Formulation and development of seeds enriched millet biscuits for PCOS |
8. | Formulation and development of millet chapathi mix for diabetics |
9. | Consumption pattern and nutritional knowledge on millets among rural and urban selected household women |
10. | Formulation, sensory evaluation and nutrient calculation of millet flakes snack bar incorporated with carrot powder |
M.Sc. FOOD SERVICE MANAGEMENT AND DIETETICS
S. No | THESIS TOPIC |
1 | Development of low cost food products with organically cultivated mustard microgreen- brassica juncea |
2 | Standardization and sensory evaluation of iron enriched burfi incorporated with cauliflower leaves powder |
3 | A comparative study of selected recipes with black rice and red rice |
4 | Nutritive value, standardization and sensory evaluation of recipes formulated with oraganic fenugreek microgreens- Trigonella foenum- graecum |
5 | A comparative and sensory evaluation study on date seed and coffee powder |
6 | Standardization and sensory evaluation of hemp seed idiyappam |
7 | Standardization and sensory evaluation of selected recipes incorporated with kodo millet flakes |
8 | Standardization, sensory evaluation and nutritive value calculated of selected pomegranate peel recipes. |
9 | Sensory evaluation of instant clitoriaternatea extract with apple juice cubes. |
10 | Knowledge and use of food labels among college students. |
11 | Lifestyle and eating behaviour of the selected male and female college students |
12 | Standardization, sensory evaluation and nutritive value of sun dried and microwave dried palmyra sprout |
13 | Development and sensory evaluation of valueadded beet green powder |
14 | Standardization and sensory evaluation of selected recipes incorporated with wheat flour puranpoli |
15 | Breastfeeding practices of selected lactating women and development of a food product rich in lactgogues. |
16 | Standardization and sensory evaluation of hibiscus rosasinensis and clitoriaternatea incorporated jam |
17 | Standardization and sensory evaluation of millet based chips using two different cooking methods |
18 | Comparison of preferences and frequency of fast food consumption among college students residing in Chennai and Kallakurichi district |
19 | Standardization and sensory evaluation of makhana puttu |
20 | Standardization and sensory evaluation lemongrass juice incorporated pudding |
21 | Standardization acceptability and nutritive value of organically grown radish microgreens based recipes |
2021-2022
M.Sc. FOOD AND NUTRITION
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M.Sc. FOOD SERVICE MANAGEMENT AND DIETETICS
S NO | THESIS TOPIC |
1
| COMPARISON OF SNACK PATTERN AND NUTRITION INTAKE AMONG FEMALE ADOLESCENT SCHOOL STUDENTS RESIDING IN CHENNAI AND KANYAKUMARI DISTRICT |
2 | A STUDY ON THE MICROGREENS AND SPROUTS OF VIGNA RADIATA |
3 | STARDIZATION AND SENSORY EVALUATION OF YOGURT WRAP FOR COLLEGE SPORTS WOMEN |
4 | STANDARDIZATION AND SENSORY EVALUATION OF STUFFED CHHENA BALLS INCORPORATED WITH BETEL LEAVES |
5 | PREVALENCE AND ASSOCIATION BETWEEN DIETARY HABITS , PHYSICAL ACTIVITY WITH BMI OF OVERWEIGHT COLLEGE STUDENTS |
6 | COMPARISON OF BREAKFAST CONSUMPTION PATTERN AND NUTRIENT INTAKE AMONG SPORTS STUDENTS AND NON SPORTS STUDENTS STUDYING IN ARTS AND SCIENCE COLLEGES |
7 | A STUDY ON THE AWARENESS OF CONSUMPTION PATTERN OF NUTRACEUTICALS AMONG ADOLESCENTS GIRLS |
8 | STANDARDIZATION AND SENSORY EVALUATION OF RECIPES INCORPORATED WITH QUINOA |
9 | NUTRITIVE VALUE, STANDARDIZATION AND SENSORY EVALUATION OF RECIPES FORMULATED WITH ORGANIC WHEATGRASS |
10 | A STUDY ON THE IMPACT OF POLYCYSTIC OVARIAN SYNDROME IN QUALITY OF LIFE AMONG ADOLESCENT GIRLS |
11 | CONSUMPTION PATTERN OF DIETARY FATS AND OILS AMONG SELECTED INCOME GROUPS IN CHENNAI CITY |
12 | STANDARDIZATION AND SENSORY EVALUATION OF TOFU KATLI BLENDED WITH ROOT VEGETABLES |
13 | STANDARDIZATION, SENSORY EVALUATION AND NUTRITIVE VALUE OF SELECTED MIXED SEEDS BALLS |
14 | STANDARDIZATION AND SENSORY EVALUATION OF SELECTED RECIPES INCORPORATED WITH WHEAT FLOUR |
15 | A STUDY ON THE PREVALENCE OF OBESITY AMONG WORKING AND NON WORKING WOMEN |
16 | STANDARDIZATION AND SENSORY EVALUATION OF SEEDS MILKY BAR |
17 | EVALUATION OF SOAPNUT BASED DISH WASH POWDERS |
18 | DIETARY PATTERN AND PHYDICAL ACTIVITY OF MIDDLE AGED WOMEN DURING POST COVID PERIOD |
19 | A STUDY ON NUTRITION KNOWLEDGE AND EATING HABITS AMONG COLLEGE STUDENTS |
20 | BREAKFAST CONSUMPTION PATTERN AND NUTRIENT INTAKE OF THE FEMALE COLLEGE STUDENTS RESIDING IN RENTED ACCOMMODATION HOMES AND HOSTELS. |
21 | STANDARDIZATION AND SENSORY EVALUATION OF VEGETABLE SWEET BURGER |
22 | STANDARDIZATION AND SENSORY EVALUATION OF SEEDS COATED CHOCOLATE BAR |
