SGU University

About the School of Allied Health Sciences

About Us

The global challenges in the health sciences have increased the demand of trained professionals many fold despite the technological developments. Keeping this scenario in mind, the Sanjay Ghodawat University established the School of Allied Health Sciences in the year 2022 with the beginning of two undergraduate academic programs in Food Science & Technology, Medical Laboratory Technology . SGU offers full time B. Sc. program in Food Science & Technology and Medical Laboratory technology. These courses provide implementation of value-based knowledge and information to inculcate creativity amongst students for their bright career and future perspective.

The programs of Food Science and Technology are designed in such a way that provides excellent academic standards with the industry-based curriculum to meet expectations of emerging needs around the world. The university provides exposure to the industrial environment through industrial visits, industry-academia interactions an organizing industry expert sessions. The skill development program with hands on training and industrial visit during academic program enhance student personality and knowledge to increase many fold the placement and job opportunities.

Vision

To be a leading centre of excellence in Food Science and Technology, committed to providing quality education, driving innovation and promoting sustainable development within the food industry.

Mission

To empower students with quality education, equipping them for meaningful careers in the food industry. We strive to drive innovation in food safety, processing, and technology while promoting sustainable practices for a better future. And to build strong industry partnerships to offer students practical exposure and valuable knowledge exchange.

B.Sc. in Food Science and Technology

Program Educational Objectives (PEOs)

Program Outcomes (POs)

Program Specific Outcomes (PSOs)

Program Educational Objectives (PEOs)

Build a Strong Foundation : Equip students with fundamental knowledge of food science, processing, and safety to prepare them for careers in the food industry, entrepreneurship, and higher education.
Develop Practical Skills : Provide hands-on training in food analysis, processing, and quality assurance to enhance problem-solving abilities and technical expertise.
Foster Innovation & Teamwork : Encourage creativity, teamwork, and adaptability to solve real-world food industry challenges and contribute to sustainable food production.
Promote Ethical & Sustainable Practices : Instill professional ethics, responsibility towards food safety, and awareness of environmental sustainability in food technology.

Program Outcomes (POs)

Scientific Knowledge : Apply basic sciences, chemistry, and engineering principles to understand food composition, processing, and preservation.
Problem-Solving Skills : Identify and analyze challenges in food science and develop effective solutions based on food chemistry, microbiology, and engineering.
Food Product Development : Design and create safe, nutritious, and high-quality food products while considering industry trends and consumer needs.
Technical Proficiency : Use modern equipment and analytical techniques to assess food quality, safety, and nutritional properties.
Food Safety & Regulations : Apply knowledge of food laws, hygiene, and regulatory standards to ensure compliance with national and international food safety guidelines.
Ethical Responsibility : Demonstrate professional ethics in food science practices while ensuring sustainability and responsible resource utilization.
Continuous Learning : Stay updated with new advancements in food science and technology, engaging in lifelong learning and professional development.

Program Specific Outcomes (PSOs)

Food Analysis & Quality Control : Apply food science concepts to analyze food products, ensuring their nutritional value, quality, and safety.
Industry Readiness : Use modern food processing and preservation techniques to meet industry standards and consumer demands.
Entrepreneurship & Innovation : Encourage creativity, teamwork, and adaptability to solve real-world food industry challenges and contribute to sustainable food production.

M.Sc. in Food Science and Technology

Program Educational Objectives (PEOs)

Program Outcomes (POs)

Program Specific Outcomes (PSOs)

Program Educational Objectives (PEOs)

Advanced Expertise in Food Science : Provide in-depth knowledge of food chemistry, microbiology, engineering, and technology for specialization in food processing and quality management.
Research & Innovation : Foster a research-oriented mindset to develop innovative solutions for challenges in food safety, nutrition, and product development.
Leadership & Industry Contribution : Prepare graduates for leadership roles in food industries, academia, and research institutions with a strong focus on problem-solving and decision-making.
Commitment to Ethics & Sustainability : Ensure ethical decision-making, sustainability, and environmental consciousness in all aspects of food production and technology.

Program Outcomes (POs)

Application of Advanced Knowledge : Use scientific and engineering principles to enhance the chemical, microbiological, and physical properties of food.
Research & Analytical Skills : Conduct high-level research, interpret scientific literature, and apply statistical tools for problem-solving in food science.
Process & Product Optimization : Design and improve food processing techniques to maximize efficiency, quality, and safety.
Technology & Innovation : Utilize modern laboratory instruments, digital tools, and automation to advance food processing and packaging.
Regulatory Compliance & Safety : Ensure food products meet global safety standards and legal regulations through proper assessment and quality control.
Ethical & Sustainable Practices : Commit to responsible food production with a focus on sustainability, ethical considerations, and reducing environmental impact.
Lifelong Learning & Leadership : Adapt to emerging trends in food science, engage in continuous professional development, and take on leadership roles in the field.

Program Specific Outcomes (PSOs)

Advanced Food Analysis & Nutrition : Apply specialized techniques to evaluate food quality, nutritional value, and safety parameters.
Research & Industry Applications : Use modern research methodologies and technological advancements to drive innovation in food science and processing.
Entrepreneurial & Industrial Excellence : Develop novel food products and processing techniques, aligning with consumer needs, industry requirements, and entrepreneurial ventures.