Drag

Department of Food & Nutrition Sciences

Home / Life Sciences

Department of Food & Nutrition Sciences

“From Farm to Fork – Skilling Learners in Safe, Sustainable, and Smart Food Innovation.”

Introduction

The Department of Food & Nutrition Sciences at Aspire Tech Park empowers learners to become food industry-ready experts with skills in natural ingredient formulation, shelf-life enhancement, sustainable packaging, and quality control. A key emphasis is also placed on food adulteration detection, regulatory compliance, and nutraceutical product development, all aligned to real-time industry practices. Designed for students from food technology, home science, microbiology, biotechnology, and nutrition backgrounds, this department offers project-based, compliance-aligned learning pathways that prepare learners for roles in production, safety, and regulatory affairs.

post-image

Currently Active

Hands-on programs in shelf-life testing, clean-label food development, and food adulteration detection are open for registration.

Courses Under Validation

AI-based food authentication, packaging-smart sensors, and nutraceutical regulatory documentation are under expert review.

Foundational Webinars

  • Clean Label Product Development and Natural Food Innovation
  • Shelf-Life Enhancement: Natural Preservation and Microbial Stability
  • Food Packaging and Smart Materials for Safety & Sustainability
  • Introduction to Food Adulteration in India: Trends, Risks, and Tools
  • Nutraceuticals and Functional Foods: Labeling, Compliance, and Market Readiness

Online Hands-on Training Workshops

  • Natural Additive Mapping:Colourants, Flavours, and Permissible Limits using FSSAI Portal
  • Shelf-Life Prediction using Moisture Index, Water Activity, and Microbial Load Simulations
  • Adulteration Detection Simulations for Common Foods (Milk, Ghee, Honey, Turmeric, Salt, Tea, etc.)
  • Regulatory Label Design Using Ingredient Grids, %RDAs, and Compliance Checklists
  • Data Handling Tools: Nutrient Breakdown via Excel & Product Profile Sheets
  • Adulterant Alert Tools: Simulation of Spot Test Kits, Colorimetric Changes, Solubility Changes

Key Tools Covered:

  • FSSAI Food Safety Connect Tools
  • OpenFoodTox Database (EFSA)
  • ImageJ for Visual Food Particle Detection (e.g., starch in milk)
  • Excel Sheets for Nutrient & Shelf-Life Forecast
  • Rapid Colorimetric Detection Simulation Models

Offline Hands-on Training Workshops

  • Natural Colour & Flavour Extraction

    • (Beetroot, Turmeric, Hibiscus, Mint, etc.)

  • Shelf Life and Stability Testing

    • Microbial Analysis, Moisture, Spoilage Index, Sensory Panels

  • Adulterant Testing Lab:

    • - Milk: Starch, Urea, Synthetic Detergents
    - Honey: Glucose, Jaggery, Sugar Syrup
    - Tea: Iron Filings, Used Leaves
    - Ghee: Vanaspati Adulteration
    - Chilli Powder: Brick Powder Detection
    - Salt: Chalk Powder Test

  • Food Spoilage Studies

    • and Detection of Chemical Preservatives

  • Labelling and Documentation of Results for Public Health Campaigns
  • Natural Preservation Techniques

    • Salt-Curing, Fermentation, Dehydration


Certification Courses

Basic Level

  • Food Adulteration: Sources, Health Hazards, and Detection Techniques
  • Natural Food Additives & Permissible Limits (FSSAI-Aligned)
  • Basics of Shelf-Life Enhancement & Quality Control

Advanced Level

  • Applied Food Safety and Adulteration Detection Lab Practices
  • Product Development with Clean Labels and Organic Claims
  • Packaging & Preservation Techniques for Shelf Stability
  • HACCP, FSSAI, and Food Regulatory Auditing Essentials
  • Nutraceutical Labeling and Functional Product Formulation

Internships (Online & Offline)

  • Adulteration Survey Internship: Community Sampling, Testing, Reporting (Public Health Model)
  • Research Internship: Clean Label Functional Snack Development with Stability Testing
  • Packaging Internship: Sustainable Prototypes and Shelf-Life Monitoring
  • Offline Internship: Quality Control Workflow – Sampling to Certification
  • Mini-Project Internship: Detection of Synthetic Compounds in Regional Street Foods

Outcomes

  • Gain strong diagnostic skills in food adulteration detection and quality assurance
  • Learn real-time regulatory compliance tools for labeling and safety
  • Build sustainable food product prototypes with validated shelf-life performance
  • Become job-ready for food safety testing labs, nutraceutical R&D units, and QC/QA teams
  • Receive mentor-evaluated certifications and project portfolios that add direct placement value

Target Job Placement Sectors

  • Food Testing & Quality Assurance Laboratories
  • Nutraceutical Product Development Units
  • Public Health Safety Campaigns and Consumer Rights NGOs
  • Food Packaging and Shelf-Life Technology Firms
  • FSSAI-Compliant Production Companies (Snacks, Dairy, Beverages)
  • Government Regulatory Teams, Export Houses, and Organic Product Startups