Dr. V. Indira
Professor & Head
Established as a Department in College of Horticulture during 1996.
M.Sc. Programme in Home Science (Food Science and Nutrition) started during 1993.
Ph. D. Programme in Home Science (Food Science and Nutrition) started during 1998.
Mandate
Teaching, research and extension in the field of nutrition, quality evaluation of foods, food preservation, processing, value addition, community and clinical nutrition.
Faculty
Dr. V. Indira, Professor and Head
Dr. K.T. Suman, Asst. Professor
Activities
TEACHING
U.G. programme: Offers one course for B.Sc. (Ag.) and one course for B.Tech (Dairy Science and Technology)
M.Sc programme: Offers eight courses for M.Sc. Home Science (FS&N).
Ph.D. programme: Offers six courses.
P.G. students on the roll : M.Sc. 8
Ph.D. 2.
RESEARCH
EXTERNAL AIDED PROJECTS COMPLETED
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Nutritional studies on the bioavailibilty of iron – ICAR
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Establishment of food processing and training centres at Vellayani and Vellanikkara campus – GOI.
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Nutritional and health impact of substituting soya products for green gram in the nutritional intervention programme of the state - Sakthi Soya Pvt. Ltd.
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Nutrient and antinutrient composition of ethnic plant foods consumed by the tribes of Kerala. – ICAR
EXTERNAL AIDED PROJECT – ONGOING
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Standardization and quality evaluation of banana based probiotic fermented food mixtures - DBT
POST GRADUARTE PROJECTS
Completed Ongoing
M.Sc – 40 M.Sc. - 8
Ph.D. – 1 Ph.D - 2
Extension
TRAINING PROGRAMMES CONDUCTED
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Fruits and Vegetable preservation
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Mushroom cultivation
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Bakery and Confectionery
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Flower arrangement
Faculty members also serve as resource persons for the training programmes organised by Kerala Agricultural University, State Department of Agriculture, Nutrition Board and Voluntary organisations on topics related to food and nutrition, food preservation and value addition.
Major Achievements
Teaching
M. Sc. students passed out – 40
Ph.D. student passed out – 1
Research
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Evaluated bioavailability of iron in foods during different cooking and processing methods
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Chemical constituents of leafy vegetables, roots and tubers, fruits, other vegetables and cereals consumed by the tribals of Idukki, Wayanad and Palakkad districts of Kerala were evaluated.
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Evaluated the quality of different genotypes/ varieties of winged bean, thamara venda, banana, cashew apple, cashew kernel, hyacinth bean, ivy gourd, underutilised leafy vegetables, underutilized fish and West Indian cherry.
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Value added products of amla, banana rhizome, banana flower, banana pseudo-stem, banana peel, breadfruit, bilimbi, rose apple, lovi-lovi, cashew apple, underutilised fish and grain amaranth flour were developed
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Developed protein enriched mango bar and dairy products with cocoa mass.
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Food consumption pattern and nutritional profile of farm women, women labourers, fisher women, adolescents, preschool children, school children participating in school lunch programme and elderly were assessed.
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Impact of maternal employment on the nutritional profile of preschool children was conducted
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Influence of amla products on the nutritional and health status of children was assessed
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Influence of amaranth on the nutritional profile of adolescents was conducted
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Evaluated the nutritional status and intelligence of preschool beneficiaries of ICDS programme. Nutritional profile and endurance capacity of adolescent girls and nutritional profile and physical fitness of sports women were assessed
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Nutritional and health impact of substituting green gram with soya products in school lunch programme was assessed.
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Evaluated traditional food habits of different communities.
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Assessed the household food security and nutritional status of women agricultural labourers
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Shelf life and quality evaluation of banana by products, Indian gooseberry products, cashew apple tutty fruity, cashew apple candy and cashew apple blended beverages, protein enriched mango bars during storage were conducted.
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Identified cashew apple varieties suitable to prepare candy and tuty fruity
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Evaluated the quality of fruit beverages available in the market.
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Quality evaluation of vegetable crops under protected cultivation was conducted
Value added products from under utilised foods
A. Cashew apple products
RTS
CANDY
TUTY FRUITY
B. Products from West Indian Cherry
SAUCE
PICKLE
C. Value added bamboo shoot products
RTS
PRESERVE
D. Grain amaranth products
PICKLE
VATTAL
WEANING FLOUR
BISCUITS
Contact address
Professor and Head
Dept. of Home Science
College of Horticulture
Kerala Agricultural University KAU.P.O., 680656
Thrissur, Kerala
Phone: 0487-2438492
Email: indirabaal@gmail.com
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