| ## | Objective |
| PEO1 | Foundational sciences (physiology, biochemistry, microbiology, food science) to understand nutrition in health & disease. |
| PEO2 | Plan and implement dietary modifications and therapeutic meal plans. |
| PEO3 | Assess nutritional status using clinical, anthropometric, dietary, and biochemical tools. |
| PEO4 | Prepare for roles—clinical dietitian, wellness counselor, food service supervisor, community nutritionist, educator. |
| PEO5 | Educate communities on healthy choices, lifestyle changes, and prevention. |
| PEO6 | Understand cultural, economic, and environmental influences on food choices. |
| PEO7 | Recognise determinants of lifestyle diseases and design prevention strategies. |
| PEO8 | Gain awareness of national/international food regulations (e.g., FSSAI). |
| PEO9 | Undertake internships in hospitals, community programs, and food industries. |
| PEO10 | Deliver culturally appropriate diet plans and counseling. |
| ## | Objective |
| PEO1 | Deep, integrated understanding of food chemistry, processing, and nutrient metabolism. |
| PEO2 | Master physiological, biochemical, and molecular roles of nutrients in health/disease. |
| PEO3 | Advanced assessment of nutritional status with relevant tools and techniques. |
| PEO4 | Innovate in product development, functional foods, and sustainable nutrition. |
| PEO5 | Design, conduct, and report independent scientific research. |
| PEO6 | Food quality control, HACCP/FSSAI standards, public health nutrition, therapeutic diets. |
| PEO7 | Work in community settings to address nutritional problems via education/interventions. |
| PEO8 | Career pathways in industry, hospitals, academia, research, and government. |
| PEO9 | Develop personalised diets for conditions such as diabetes, CVD, obesity, malnutrition. |
| PEO10 | Foster entrepreneurship—diet clinics, wellness consulting, and health food ventures. |
