• The Department of Food and Nutrition is a pioneer department among the State Agricultural Universities to start its M.Sc. programme in 1970 and Ph.D. programme in 1974. Till date 327 M.Sc. and 78 Ph.D. students have successfully completed their programmes.
• The department started B.Sc. Nutrition & Dietetics 3 yr. programme in 2009-10 which was upgraded to B.Sc.(Hons.) Nutrition & Dietetics 4 yr. programme in 2012-13. The department is also offering courses to students of B.Sc. (Hons.) Home Science 4 yr. programme.
• The department has trained Faculty: Professors-6, Assistant Professors and equivalent -5, Research Fellow: 2 and Teaching Assistant:7
• The department is running All India Co-ordinated Research Project on Women in Agriculture sponsored by ICAR since 1980 and Nutrition awareness training program for rural girl students since 2009. Besides this, the faculty of this department has completed 14 projects as Principal Investigator and 11 projects as Co-PI sponsored by ICAR, ICMR, DBT, DST, CIPHET, Nestle India Ltd, Harvest Plus, etc.
• The faculty members have been trained at the world renowned institute like Cornell University, USA, Massey University, New Zealand, International Rice Research Institute, Philippines and Agarkar Research Institute, Pune for improving knowledge and skill in the area of Community Nutrition. The faculty and students are actively participating in various National/International Conferences by presenting research papers and has won 27 awards as Young Scientist Award, J.N. Bose Memorial Award, Kellogg’s Award, Sagarmal Goenika Award, Chaudhary Devi Lal Award , Nestle research awardetc. The postgraduate students are also getting various prestigious fellowships like Inspire, UGC/JRF/ICAR/ICMR/PAU Merit Fellowship/C.K. Hira Memorial Fellowship.
• The department has established an Experiential Learning Unit in Bakery & Confectionery in 2011. The students specializing in Food and Nutrition are given special training in the area of Institutional Food Service Management, Bakery & Confectionery and Catering Management.
• Faculty has published more than 500 research papers in national and international journals and more than 90 research papers have NAAS rating more than 6.0, published 700 popular articles in various magazines, newspapers etc. 6 bulletins both in Punjabi and English, to create awareness regarding nutrition among the community, published 7 manuals for practical classes of undergraduate and postgraduate students.
• The students are well placed as Assistant Professor/Teaching Assistant/Research Fellow in Govt./Reputed Institutions and also Dietician in various reputed Hospitals like AIIMS, Fortis, Apollo, DMC, Hero Heart Centre, Raghunath Charitable, Deep Hospital, Govt. Medical College, Chandigarh, PGI, Chandigarh

Teaching priorities the department is offering following courses:

• B.Sc (Hons) Community Science Elective Food and Nutrition
• B.Sc (Hons) Nutrition and Dietetics
• M.Sc Food and Nutrition
• Ph.D Food and Nutrition

Research Priorities

• Nutrition counseling in relation to health and disease
• Value addition of foods
• Nutritional evaluation of foods/diet
• Food analysis
• Food safety and consumer awareness

Infrastructural facilities:

1. Cooking Laboratory: The laboratory is meant to conduct practical classes on cooking and preservation for undergraduate and postgraduate students.
2. Institutional Management Laboratory : for large scale cooking.
3. Baking Laboratory: To conduct bakery practical classes for both undergraduate and postgraduate students.
4. PG Teaching Laboratory: To conduct analytical practicals for PG students.
5. Equipment Laboratory: The hi-tech modern equipments are assembled in the laboratory for the use of research purpose.
6. Experiential learning unit- To conduct practical classes of UG and PG students and to organize various entrepreneurial training courses.
7. AICRP Laboratory- For PG and Project research work
8. Experiential Learning Unit I and II: To standarize, develop and marketting of bakery products and health foods