Department of Nutraceutical Science

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Nutraceutical Science Department

About the Department

Pioneering the Future of Preventive Healthcare Since 2010.
Bridging the vital gap between Nutrition and Pharmaceuticals.
Established in 2010, the Department of Nutraceutical Science stands as a pioneer in the emerging field of functional foods and medicinal nutrition. For over a decade, our postgraduate program has been dedicated to the scientific exploration of how foodcomponents can aid in disease prevention and health promotion.

In an era where the global focus is shifting from “curative” to “preventive” healthcare, Nutraceutical Science has emerged as a critical discipline. Our department was founded on the visionary understanding that the future of medicine lies in the food we consume. We integrate the core principles of food technology, biochemistry, clinical nutrition, and pharmacology to create a rigorous, interdisciplinary academic environment

Our Legacy & Focus
Since our inception, we have been committed to producing industry-ready professionals and innovative researchers. We recognize that Food Science & Nutraceuticals —ranging from dietary supplements and herbal products to genetically engineered “designer” foods—require a specialized skill set to regulate, manufacture, and research.

Our curriculum is designed not just to teach the science of extraction and formulation, but to instill a deep understanding of:

- Bioavailability & Metabolism: How bioactive compounds interact with the
  human body.
- Regulatory Affairs: Navigating the complex global regulations of the food-pharma
  industry.
- Quality Assurance: Ensuring safety and efficacy in functional food production.

Looking Ahead
As we move into our second decade, the Department remains steadfast in its mission to unlock the therapeutic potential of nature. We empower our students to become the architects of a healthier society, equipping them to lead in sectors such as R&D, Clinical Trials, Product Development, and Public Health Policy.

Department Highlights:

Our postgraduate program is rigorously designed to bridge the gap between theoretical knowledge and practical, industrial application. We pride ourselves on four pillars of excellence that ensure our students are not just graduates, but industry-ready professionals

Specialized Workshops & Certifications

To ensure our students are compliant with global safety standards, we integrate
professional training directly into our academic calendar.
- HACCP (Hazard Analysis Critical Control Point): We conduct intensive
  workshops on HACCP protocols, teaching students how to identify and manage
  food safety hazards. This is a critical competency for anyone entering the
  manufacturing or quality assurance sectors.
- FoSTaC (Food Safety Training & Certification): As an FSSAI-mandated initiative,
  our FoSTaC training programs equip students with the necessary regulatory
  knowledge to serve as “Food Safety Supervisors,” making them immediate assets
  to food business operators.
Innovation Hub: New Product Development (NPD)
We encourage our students to be inventors. Our department hosts a dedicated module
on New Product Development, where students simulate the industrial R&D process
- Concept to Shelf: Students are guided through the entire lifecycle of a product—
  from ideation and formulation of functional foods (like protein-fortified snacks or
  herbal beverages) to packaging and labeling.
- Sensory Evaluation: We emphasize consumer acceptance testing, ensuring that
  products are not only nutritious but also palatable.
Analytical Excellence: Food Testing Laboratory
Our infrastructure supports rigorous scientific inquiry. Students gain hands-on
experience in:
- Quality Analysis: Performing proximate analysis (moisture, ash, protein, fat
  estimation) to verify nutritional labels.
- Adulteration Detection: Using chemical methods to identify contaminants and
  ensure product purity.
- Shelf-Life Studies: Understanding how environmental factors affect product
  stability over time.
Corporate Readiness & Employability
Since 2011, our ultimate goal has been to produce professionals who can hit the ground
running.
- Industry-Aligned Curriculum: Our syllabus is regularly updated to reflect current
  market trends, ensuring students speak the language of the industry.
- Soft Skills & Technical Grooming: Beyond the lab, we focus on documentation,
  audit handling, and presentation skills, ensuring our graduates are prepared for
  roles in Quality Control (QC), Quality Assurance (QA), and Regulatory Affairs.

Dr. Gauri Vahalkar

Designation: Assistant Professor & Head of Department
Qualification: Ph.D.
Area of Interest: Food Biochemistry, Nutraceutical, Functional Food, Nutrigenomics, Research methodology, New Product Development, Organoleptic Evaluation.
Email: gauri.vahalkar@gnkhalsa.edu.in
Publications: 07

Ms. Suhana Kulavoor

Designation: Assistant Professor
Qualification: M.Sc. and Pursuing Ph.D.
Area of Interest: Nutraceutical, Functional Food, New Product Development, Food Microbiology, Biotechnology, Instrumentations, Food Regulations, Safety and Hygiene.
Email: suhana.kulavoor@gnkhalsa.edu.in
Publications: 09