In the year 2012 a new family was introduced in our institution named as dept. of “NUTRITION”. It was inaugurated in 2012 for the study of B.Sc.(Gen) course under Vidyasagar University(Affiliation no-VU/IC/Sub Affi/200(12)/2012-13), dated 14th june 2012. From that day the department had been play significant roles in teaching of Nutrition at pass level in this semi-urban district head quarter. The department was first enlightened by Miss Seba Das as guest lecturer. Then in the year 2016 another guest lecturer Mrs Arunima Gantait has joined that family and flaming up of their activity. But in 2018 Miss Seba Das has left the department. Then considering the work load, another 2 guest lecturers has been appointed in 2019. One lecturer is Mrs Suchita Bhowmick and another one is Mrs Chaitali Jana. At present the department is controlled by three guest lecturer in a very enthusiastic, friendly and cordial team spirit under the efficient leadership of Dr.Tarun Tapan Roy,co-ordinator of the department. The dept. has some distinctive character regarding mode of teaching and learning. Besides taking regular classes as per schedule, remedial classes/field survey/poster presentation/ community awareness programme/tutorial classes/counselling for students of different categories is made in a regular manner. Moreover special preference given to practical classes & we also introduce GE course in 2020-2021 session.


Dr. Tarun Tapan Roy ;  Co-ordinator, Mobile no.-9434801548


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Tamralipta Mahavidyalaya

UG ADMISSION SEAT INTAKE (Including EWS) for the Session 2023-2024 

[as communication received from Inspector of Colleges, VU, on 07.06.2023] 
















BSc General













1.Laboratory facility

Practical classes are taken in collaboration with Physiology department laboratory. Our department has one store room where instruments are stored. There is plan to setup separate laboratory in this session.

2. Library facilities: –

Though dept. libraries are not available here, but sufficient book are available in central library which is very helpful especially for those needy student.
Programme: Food and Nutrition is plays a pivotal role in leading a healthy life, where diverse disciplines and theoretical-methodological approaches are addressed among tensions and consensus. The objective of pursuing a B.Sc (Gen) in Nutrition course in is that the student will acquire scientific knowledge of basic sciences and principles of Food and Nutrition. Students will get a broad understanding of clinical nutrition, food science, sports nutrition, public health nutrition and its influence on human health and well-being. They will develop skills pertaining to critical analysis, entrepreneurship and communication for career development in the field of nutritional sciences, and will enhance practical knowledge in the domain of Food and Nutrition for its applications in industry and research. A student can pursue B.Sc. in Food and Nutrition followed by M.Sc. Nutrition and Dietetics. M.Sc Nutrition and Dietetics has four major specialized fields of nutrition– Clinical Nutrition, Public Health Nutrition, Food Science and Technology, and Sports Nutrition. All these fields have their scope of working as a nutritionist and had opportunity to serve in traditional academia (example-teacher, professor, research scholar, and scientist). Along with that a Nutrition Professional offers guidance to people, families, and organizations on how to change food, lifestyle, and mindset for optimum health promotion in communities also. They can work with a licensed healthcare provider to help individuals with previously diagnosed disease recognize biochemical imbalances and toxicity which lead to poor health.
Studying nutrition at the undergraduate level typically involves learning about the science of food, nutrients, and their relationship to health and disease. Here is an overview of some of the topics that are typically covered in a nutrition degree program:
1. Basic nutrition: This includes studying the six essential nutrients (carbohydrates, proteins, fats, vitamins, minerals, and water), their functions in the body, and the sources of each nutrient.
2. Metabolism: Students learn about the biochemical processes involved in digesting and absorbing nutrients, and how these nutrients are used for energy and other functions in the body.
3. Macronutrients: Carbohydrates, proteins, and fats are studied in more detail, including their structures, functions, and roles in the body. This includes an understanding of macronutrient digestion and absorption.
4. Micronutrients: Vitamins and minerals are studied in more detail, including their functions in the body, dietary sources, and deficiencies.
5. Nutrition and disease: Students learn about the relationship between nutrition and chronic diseases such as heart disease, diabetes, and cancer.
6. Food science: This includes the study of food composition, food processing, food safety, and food additives.
7. Nutrition assessment: Students learn how to assess an individual’s nutritional status using various methods such as dietary assessments, anthropometric measurements, and biochemical tests.
8. Nutrition education and counseling: Students learn how to communicate nutrition information to individuals and communities, and how to develop and implement nutrition education programs.
9. Public health nutrition: This involves studying the role of nutrition in public health, including issues related to food access, food security, and food policy.

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Various activities are conducted from time to time to provide an opportunity to the budding talent. Like-field survey, poster presentation, community awareness programme, counselling for students of different categories is made in a regular manner. It provides a remarkable threshold to the students to groom themselves in all aspects and present their unique talent. The students participate with full zeal and vigour while keeping the competitive spirits high. Students engage in Inter College Discussion, Debate and Sports activities. Social/cultural activities not only help students to identify themselves with the institution, but also assist students to develop themselves in a desired field and also improve skills such as organizational, presentation, leadership and interpersonal communication.

Coming Soon..

Coming Soon…