B.Sc. Nutrition & Dietetics — PSOs
| ## | Programme Specific Outcome |
| PSO1 | Demonstrate in-depth knowledge of human nutrition, food science, and dietetics to promote health and prevent disease. |
| PSO2 | Design and implement therapeutic diets across clinical and community contexts. |
| PSO3 | Use anthropometry, dietary surveys, biochemical and clinical assessments to evaluate nutrition status. |
| PSO4 | Design balanced diets based on RDA/ICMR guidelines; apply food composition and processing knowledge. |
| PSO5 | Plan/supervise food service operations (quality assurance, cost, menu, kitchen management, safety). |
| PSO6 | Identify public-health nutrition problems and design interventions for vulnerable groups. |
| PSO7 | Develop entrepreneurial skills for diet clinics, wellness centers, and product development units. |
| PSO8 | Apply processing, preservation, and bakery techniques to extend product shelf life. |
M.Sc. Food Science & Nutrition — PSOs
| ## | Programme Specific Outcome |
| PSO1 | Advanced knowledge in food chemistry, microbiology, processing, and human nutrition; molecular nutrition and nutrigenomics. |
| PSO2 | Conduct detailed assessments using biochemical, clinical, anthropometric, and dietary methods. |
| PSO3 | Integrate clinical, community, and food science principles for therapeutic and public health goals. |
| PSO4 | Tailor diets across age groups, physiological and pathological conditions. |
| PSO5 | Plan and implement interventions for communicable and non-communicable diseases. |
| PSO6 | Understand processing, preservation, and packaging; evaluate impacts on nutrients, shelf life, and safety. |
| PSO7 | Establish and manage food industries, consultancies, clinics, and product units. |
| PSO8 | Design and conduct ethical research using advanced lab and statistical tools. |
| PSO9 | Formulate and evaluate functional foods and nutraceuticals for targeted outcomes. |
| PSO10 | Demonstrate leadership and entrepreneurship for nutrition-related enterprises. |