Food Science and Human Nutrition

Introduction

Proper safe and healthy nutrition is a powerful good: people who are well nourished are more likely to be healthy, productive and able to learn efficiently. Balanced nutrition benefits families, communities and the world as a whole. On the contrary, under-nutrition is, by the same logic, devastating. It blunts the intellect, saps the productivity and perpetuates poverty. If it is agreed that nutrition is essential, then quality and safety aspect of food can’t be undermined as well. In Pakistan, the nutritional status of population is not satisfactory. Improper diet is affecting people of all ages. It is a serious health concern for all but especially young children, women of reproductive age and older people. Similarly, the food which is available to the masses is not meeting food quality and safety standards. All these factors lead to decline in exports and badly effecting the agro based economy of this country. In order to achieve safe and traceable food supply chain the knowledge of multiple techniques which are needed to convert raw food into safe, nutritious and healthy food with improved shelf-life is needed.

To fulfill the needs and to combat the challenges faced by our motherland, University of Veterinary and Animal Sciences took the initiative and established the Department of Food Science & Human Nutrition under the umbrella of Faculty of Bio Science. The department has a highly qualified teaching faculty in relevant disciplines. The students are professionally trained in Food Science and Technology, Food Safety and Quality Management, Clinical Nutrition/Dietetics, Public Health Nutrition, and Biotechnology. For practical training of the students, the department has developed strong collaborations with many institutes & industries. The department engages in a wide range of collaborative projects with scientists in other departments and institutions. Department has well established academic and research facilities including state of the art classrooms and undergraduate and postgraduate laboratories. The laboratories are equipped with all necessary equipment which is required for experimental and research work. Qualified technicians under the supervision of scientific experts are looking after these laboratories e.g., preparation of experiments, fixing equipment copying lab manuals etc. Food analysis lab is serving as a reference lab for salt iodization program of Govt. of The Punjab. Food analysis and clinical nutrition laboratories of this department are also available for commercial sampling.

SCOPE

The aim of the department is to

  1. To serve as a hub and a premier institution for knowledge generation, dissemination and technical human resource development for the uplift of the field of human science and nutrition in Pakistan.
  2. To conduct research.
  3. To serve community.
  4. To provide consultancy and advisory services in health departments, hospitals, NGOs, teaching, research, and to promote collaboration between national and international universities in this specific field.
  5. To produce socially and ethically responsible graduates who will make a contribution to food safety related professions, and to society as a whole through quality education, research, and service.

Research Priority Areas:

  • Food Security: Identification, analysis, nutritional significance of novel & un-conventional foods and their incorporation in food formulations.
  • Bio-active Components & Food for Health:¬† Development of nutraceuticals and functional foods, Trace minerals in health and disease
  • Public Health Nutrition: Exploratory, constructive and empirical research for improving nutritional status of public health especially vulnerable segments of population
  • Dietetics: Development of specially designed foods for sportsmen, PEM children, diabetics, hyper-cholesterolemics, CVD patients, cancer patients and other infectious diseases etc.
  • Food Value Addition: Value-addition of food-stuff regarding nutritional and functional properties