F N D - The Maharaja Sayajirao University of Baroda

UNDER GRADUATE PROGRAM

(GENERAL LEVEL PROGRAM)

Department of Foods and Nutrition

Faculty of Family and Community Sciences,

The Maharaja Sayajirao University of Baroda

Vadodara, Gujarat 390002

F N D

UNDER GRADUATE

PROGRAM

(GENERAL LEVEL PROGRAM)


Faculty of Family and Community Sciences,


Vadodara, Gujarat 390002

F N D

INDEX

Sr.

No. Title Page No.

1. An Introduction to the Department of Foods and Nutrition 1

2. An Introduction to General Level Program 4

3. Semester wise distribution of Courses and Syllabus 5

4. Grade Credit System of Evaluation 14

D e p a r t m e n t o f F o o d s a n d N u t r i t i o n

1

DEPARTMENT OF FOODS AND NUTRITION

The Department of Foods and Nutrition at the Faculty of Family and Community Sciences,

The Maharaja Sayajirao University of Baroda, established in the year 1950 is a premier

institute for higher education that offers comprehensive program for Bachelor’s, Master’s and

Doctoral degree in Foods and Nutrition.

The vision and mission of the department is to create world class committed Public Health,

Dietetics, Nutrition and Food Science professionals who can contribute meaningfully to the

social, economic and health development of the country. Towards this mission our goals are

to persistently update and enrich our academic programme, expand our network with other

institutions, establish national and international collaborations and explore all avenues for

extension.

PROGRAMS OFFERED

B.Sc. M.Sc.

Dietetics Dietetics

Public Health Nutrition Public Health Nutrition

Food Science and Quality Control

A Doctoral program leading to Ph.D. in Foods and Nutrition is also offered.

COURSES UNDER HIGHER PAYMENT PROGRAM

B Sc. (Honors) Foods and Nutrition Program

P G Diploma in Public Health Nutrition

P G Diploma in Food Service Management

The department has been enjoying the status of being the recipient of UGC-DSA SAP III

program (2015-2019). The department has also received generous grants from UGC for

infrastructure development over the years. This has resulted in building a new Research and

Development wing, purchase of new equipments, upgradation and renovation of the

laboratories, and initialization of latest multimedia and communication facilities.

EXTENSION AND OUTREACH ACTIVITIES

The department organizes extension and outreach activities for the Community for promoting

maternal and child health and nutrition, creating awareness on safe food consumption and

preparation practices, prevention of non-communicable diseases. The public awareness on

health and nutrition is generated through open houses, celebration of Nutrition and Breast

feeding Week and by conducting sessions in various programmes organized by voluntary,

nongovernment agencies.

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COLLABORATIONS / PROJECTS

The department has collaborations with several national and international agencies for

research work, projects and student internships.

National International

Indian Council of Medical Research World Health Organization

National Institute of Public Co-operation and

Child Development

UNICEF

National Institute of Nutrition Global Alliance of Improved Nutrition

State and National NGOs, Ministry of Health

& Family Welfare

Micronutrient Initiative

GSFC, GACL, GIPCL, Transpek, Baroda

Dairy, Petronet LNG etc

Harvest Plus / IFPRI / CIAT

Department of Biotechnology INCLEN

Government of Gujarat Cornell University

Diabetes Foundation of India

GUJCOST

Tata Institute of Social Sciences

FACILITIES FOR THE STUDENTS

Various facilities are made available to the students to enhance the teaching-learning

processes in the campus and to support and ensure the overall development of the students.

Infrastructure Facilities: The department has a total of 16 laboratories which cater to the

areas of Food Science, Instrumentation, Institution Management, Microbiology, Nutrition,

Chemistry, Physiology, Public Health Nutrition, Advanced Research, Food Analysis, Iodine

Quality Control etc. These laboratories house various simple to sophisticated equipments.

Some of the equipments include Spectrophotometers, ELISA Reader, Laminar Air Flow,

Body Composition Analyzer, Heart Rate Monitor, Auto Analyzer, Hematoanalyzer, GC,

AAS, HPLC, Fibre Tech, etc. The classrooms in the department are well equipped with

multimedia facilities which along with a Wi-Fi enabled campus greatly enhance the teaching

learning process. The department also houses a state of the art seminar room which is used

for research presentations by students and for other special lectures.

Library: The department has a well-equipped library with reference books for all the

courses. Master’s dissertation and doctoral research theses are also available for the students.

Post graduate students and doctoral scholars are allowed to issue the library material for

reference studies. The department library is in the process of digitization in order to facilitate

the services provided to the students.

Nutrition Counseling Centre: The department along with the MSU-FN Alumni Association

operates a Nutrition and Diet Counselling Center (NCC), wherein they provide guidance to

the people for a healthy and dynamic life through personalized counselling, as well as

prevention, education, and outreach activities. The services offered under NCC are free of

cost. The Counselling Center encompasses services addressing general nutrition assessment

for individuals, maternal & child nutrition, adolescent nutrition, sports nutrition, geriatric

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nutrition, nutrition in health & diseases and nutrition for specially challenged groups.

Effective counselling is done using latest guidelines and techniques by a professional team of

qualified Nutritionist and Dieticians. NCC is functional on every Saturday from 1-4 pm. To

reach out to the large masses, NCC also celebrates dietetics day, world health day, world

diabetes day etc. and conducts extension activities with government organizations, NGOs,

academic institutions etc.

Staff Advisors and Coordinators for the Students: The department has advisors and

coordinators at different levels for each course. This is to facilitate students with regards to

subject matter, evaluation system, doubts and queries. Advisors and coordinators also see to it

that the curriculum is reviewed from time to time for inclusion of latest topics, researches and

other relevant information. Students can always feel free to communicate about their

concerns, suggestions and queries.

Awards: Several awards have been instituted for students who excel in academics. These

include the Priya Modern Food Products Gold Medal and Smt. Parvatiben Jivanlal Patel Gold

Medal for the M.Sc. programme; and the Smt. Itchhagauri Kuverji Naik Gold Medal and Shri

Jaswantrai Trikmlal Bumiya Prize for the B.Sc. programme. Each year the Foods and

Nutrition Alumni Association Outstanding Student Award is given to a distinguished

postgraduate student.

Clubs and Associations: All the students in the Department of Foods and Nutrition get a

holistic nurturing through involvement in activities of professional societies and student’s

club affiliated with the department. The department serves as a base for several associations

namely Nutrition Society of India (Vadodara Chapter), Indian Dietetic Association (Gujarat

Chapter- Vadodara Club) and Alumni Association of Department of Foods and Nutrition.

YAPON Club

The Department of Foods and Nutrition has its own staff-student club named as YAPON

CLUB since 1989. The club is an ideal platform for students to get engaged in extracurricular

activities beyond academics. The club exists to unite and support the students creating a

strong bond amongst themselves and the teachers, thereby enhancing their leadership skills

and emotional quotient.

Alumni Association of Department of Foods and Nutrition (MSUFNAA)

Reaching out to Foods and Nutrition Department Alumni: FN Department is proud to have its

alumni working as dietitians at hospitals in India and abroad, nutrition consultants in

UNICEF, marketing executives and researchers in pharmaceutical companies, programme

officers in NGO’S, national and international, government departments, academicians,

researchers, quality control officers (food industry) and as entrepreneurs. The major activity

of the Alumni Association is to organize an Annual Alumni Achievement Award Ceremony

and Dr. Mrunalini Devi Puar Oration which is given by an expert in the field of Foods and

Nutrition. The association has instituted an Outstanding Student Award for Senior Master’s

student.

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GENERAL LEVEL PROGRAM

One of the primary objective of Family and Community Sciences program of study leading to

bachelors’ degree in higher education is to provide general education aimed at developing all

around personality and competencies essential for a variety of professions in the area of

education, social interventions and entrepreneurship. The curriculum at under graduate level

underwent revision with the introduction of three years B.F.C.Sc. degree program in Family

and Community Sciences. Specialization in all the five branches of study in Family and

Community Sciences began to be offered from the second year of B.F. C.Sc. Degree program.

At the end of the first year, students are required to opt for the stream of specialization they

want to pursue in second and third year of B.F.C.Sc. Family and Community Sciences degree

program. Any students who have completed the first two semesters will be qualified to seek

admission to Family and Community Sciences provided she/he fulfills the eligibility.

This program has been formulated with focus on interdisciplinary perspective, to expose

students to an integral program useful for life and career. Students graduating in Family and

Community Sciences competencies emerge with necessary competencies to start

entrepreneurial activities. Further, job opportunities include teaching in schools, field

investigators or enumerators in research projects, community development workers, consumer

goods promoters or marketing personnel, sales promoters and the like.

FY B.Sc. F.C.Sc. – Semester I and Semester II courses are common for all First Year (42

credits)

Total Credits: 120

Eligibility Criteria: For admission to second year B.Sc. degree Program, a student must be

regular student in first year. Admission is purely on the basis of merit obtained in first year.

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SEMESTER-WISE DISTRIBUTION OF CREDITS FOR UG LEVEL

(GENREAL LEVEL PROGRAM)

COURSES OFFERED BY DEPARTMENT OF FOODS AND NUTRITION

Course No. Course Title Credits

( Th + Pr )

Semester III

FDN 1303 Infant Feeding 3 (2+1)

Semester IV

FDN 1409 Food Preservation 4 (2+2)

Semester V

FDN 1503 Sanitation and Hygiene 3 (3+0)

Semester VI

FDN 1602 Public Health Nutrition 3 (2+1)

Total : 13

Note: Credit Revision for TY Courses from 2016-17. Course Codes of the concerned

subjects likely to change.

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Faculty of Family and Community Sciences

Department of Foods & Nutrition

Fatehgunj, Vadodara.

ACADEMIC

YEAR

2015-16

B.Sc. – General Level Program

Year II Course Type: Core Compulsory

Course No: FDN1303

Course Title: Infant Feeding

Credits 3(2+1)

Semester III Hours/wk 4

Objectives 1. To understand the importance and key interventions for the first 1000 days of life

2. To know the use of indigenous foods and newer technologies for the preparation

of complementary foods for feeding of infants

COURSE CONTENT / SYLLABUS – THEORY

Unit I Importance of First 1000 Days of Life (20%)

1. Optimal nutrition for women during reproductive years &

significance of preconception nutritional status on birth

outcomes

2. Importance of adequate intake of iron, iodine and folic acid

for women during pregnancy &importance of optimal

maternal weight gain during pregnancy

3. Importance of optimal breast feeding & complementary

feeding practices in preventing undernutrition in first 1000

days of life

4. Importance of availability of essential supplies like Zn, ORS

for diarrhoeal episodes, full immunization, Vitamin A &

deworming to prevent undernutrition

5. Importance of regular growth monitoring to prevent growth

faltering

6. Consequences of undernutrition in first 1000 days & its

irreversible nature.

7. Optimal nutritional care of sick and severely malnourished

Children

Unit II Key Interventions during the First 1000 Days of Life (25%)

1. List 10 key interventions & explain the benefits of

practicing optimal breast feeding, complementary feeding

& feeding during illnesses behaviors on improving

nutritional status of infants & why

2. Key issues of complementary feeding: Timely initiation &

why, types of complementary foods (Quality & consistency

issues), frequency & safety considerations. Importance of

hand washing with soap before preparing or feeding

complementary foods for children

3. Role of essential supplies in maintaining health & promote

good nutritional status.

Unit III Growth and Nutritional requirements of Infants (15%)

1. Measuring growth of Neonates and Infants (weight for age)

by new WHO growth standards & its benefits

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2. Nutritional requirements of infants (from birth to 1 yr)

PRACTICAL

Unit I Strategies to Promote 10 key interventions in All

Healthcare & Nutrition Care Settings

(15%)

1. Development of IEC materials and questionnaire

2. Promoting breast feeding practices in community

Unit II Preparation of Complimentary Feeds Across Age and

Socioeconomic Settings

(25%)

1. Preparation of complimentary feeds for 6 – 12 month for

LIG, MIG and HIG groups.

2. Preparation of complimentary feeds for 6-12 month for LIG,

MIG and HIG groups using supplementary foods given under

the ICDS scheme

3. Modification of adult diets for toddlers 1 – 3 yrs belonging

to LIG, MIG and HIG groups.

4. Preparation of ARF and its use for complementary feeding.

REFERENCES

1. Tracking the progress of maternal & child health, UNICEF, 2009

2. State of World’s children (2009) Maternal & newborn health, UNICEF.

3. Kanani S., Srivastava N., Dakshini M., Sharma M., Sharma K. and Mehan M.

(2005) Are recommended Infant and Young Child Feeding Practices being followed

in our Region? Assessment Methods and Research Evidence. Scientific Reports

Series no. 1, UGC/ DSA Program of F.N. Department, The Maharaja Sayajirao

University of Baroda, Vadodara

4. Gopaldas T. and Deshpande S. (1990). The Miracle of germinated Cereal Flours.

Daya Publishers, New Delhi.

5. Guyon, AB and QuinnVJ. (2011). Booklet on Key Essential Nutrition Actions

Messages. Core Group, Washington, D.C., January 2011

6. Web link: www.thousanddays.org

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ACADEMIC

YEAR

2015-16


Year II Course Type: Core Compulsory

Course No: FDN1409

Course Title: Food Preservation

Credits 4(2+2)

Semester IV Hours/wk 6

Objectives 1. To teach the students basics of food preservation

2. To appraise the students of the latest developments in the food preservation


Unit I Introduction (10%)

1. Importance of food Preservation.

2. Principles involved in preservation of food.

3. Microbial and enzymatic agents of spoilage

a. Bacteria

b. Yeast

c. Molds

4. Factors affecting growth of Micro organisms

Unit II Preservation Techniques (25%)

1. Pasteurization – milk, fruit juices.

2. Drying & dehydration – Commercial dryers.

3. Chemical preservatives – household remedies

4. Freeze drying

5. Spray drying

6. Radiation principles – infra red, UV rays, gamma rays

7. Canning & Pickling.

8. Storage of perishables & semi – perishables.

1. Semi –Perishables

i. Grains and legumes

ii. Spices and condiments

2. Perishables

a. Milk

b. Vegetables and fruits

c. Eggs

d. Flesh foods

Unit III Preparation & Preservations of Vegetables at Household

level, Food laws and agencies

(15%)

1. Vinegar.

2. Pickles

3. Fruit juices.

4. Sauces & Ketchups.

5. Chutneys.

6. Food laws and agencies

PRACTICAL

Unit I Preparation of Jams, Jellies and Marmalades (25%)

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1. Papaya, apple, mixed fruit jam

2. Wood apple / guava jelly and marmalade.

3. Lemon and orange squash

4. Preparation of candied fruits (papaya and cherry)

Unit II Preparation of Ketchup and Pickles (15%)

1. Sweet pickle – mango, amla

2. Lemon – chilli pickle

3. Mixed vegetable pickle

4. Tomato ketchup

Unit III Preservation of Fruits and Vegetables through Freezing &

Dehydration

(10%)

1. Freezing of Peas, beans in various packaging materials.

2. Dehydration of fruits and vegetables using hot air, electric

oven and gas oven

3. Rehydration ration and reconstitution of dehydrated fruits

and vegetables.

REFERENCES

1. Kulshrestha SK (1994) Food preservation, New Delhi, published by: Vikas

Publishing House Pvt Ltd.

2. Siddhapa GB and Tandon BL (1986) Preservation of fruits and vegetables, New

Delhi, ICAR.

3. Kukade S and Bhave N and Mehta A. (1994) Food preservation Manual, Pune, Dept

of food and Nutrition,SNDT College of Home Science

4. Sri Lakshmi B (2005) Food Science, 3rd

Edition, Newage International, New Delhi.

5. Manay S N and Shadaksharaswamy M (2008). Food, Facts and Principles, New Age

International Publishers, New Delhi.

6. Sankhla A et al, Food preservation (2011) Principles and practices, Agrotech

publishing

7. Jood S and Khetarpaul N (2009) Food Preservation, Agrotech Publishing

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ACADEMIC

YEAR

2015-16


Year III Course Type: Core Compulsory

Course No: FDN1503

Course Title: Sanitation and Hygiene

Credits 3(3+0)

Semester V Hours/wk 3

Objectives 1. To orient students to the basic principles of sanitation and sources of

contamination of food

2. To acquaint them with the importance of good personal hygiene and ensuring

food safety


Unit I Introduction to Sanitation and Food Hazards (20%)

1. Role of microbiology

2. Environmental effects on microbial growth

3. Effects of microorganisms on food degradation and food

borne illness:

a. Bacteria

b. Virus

c. Yeast, Molds and parasite

2. Food hazards

a. Chemical

b. Hormones

c. Metal contamination

d. Poisonous food

Unit II Sources and Transmission of Food Contamination and

Methods of Sanitization

(35%)

1. Water

2. Air

3. Sewage

4. Soil

5. Other agents of contamination

a. Humans

b. Domestic animals

c. Vermins

d. Birds

6. Methods of sanitization

a. Sterilization and disinfection

b. Use of detergents, heat and chemicals

c. Tests for sanitizer’s strength

Unit III Basic Principles of Food Safety and Personal Hygiene (25%)

1. Safety in food processing

a. Food procurement

b. Storage

c. Handling

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d. Preparation

e. Control of spoilage

f. Safety of leftover foods

2. Determinants of personal hygiene

a. Personal habits

b. Clothes

c. Illness

d. Handling and serving of food

e. Education level

Unit IV Food Premises Layout, Equipment Design, Waste Product

Handling and Control of Infestation

(20%)

1. Structure and layout of food premises- Kitchen, dining area,

store-room.

2. Selecting and installing equipment

3. Planning of waste disposal

a. Solid waste

b. Liquid waste

4. Control of infestation

a. Rodent control

b. Proofing and destruction of rat, mice, etc.

REFERENCES

1. Khurana A (2010). Text book of food safety. Mohit publication

2. Bhartiya C (2010). Managing food quality. Surendra publishing

3. Roday S. (1999). Food hygiene and sanitation (Ist ed.), published by: Tata McGraw

Hill Publishing Company Limited, New Delhi

4. Jacob M (1989). Safe food handling: A training guide for managers, Geneva: WHO

5. Marriott NG (1989). Principles of Food Sanitation (2nd

ed), published by: AVI Book

– New York: Van Nostrand Reinhold

Note: Course Codes of the concerned subject is likely to change.

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ACADEMIC

YEAR

2015-16


Year III Course Type: Core Compulsory

Course No: FDN 1602

Course Title: Public Health Nutrition

Credits 3(2+1)

Semester VI Hours/wk 4

Objectives 1. To orient students to the basic principles of public health nutrition

2. To acquaint students with the important nutritional deficiency

3. To familiarize students with the national and integrated health programs in India

COURSE CONTENT / SYLLABUS – Theory

Unit I An Overview of Public Health (20%)

1. Definitions used in public health nutrition and details of the

following:

a. Public Health Approaches

b. Food Security

c. Human Development Index

d. Poverty

Unit II Understanding Dual Burden Of Malnutrition (20%)

1. Malnutrition- Overnutrition and Undernutrition

Nutrition Transition- Prevalence rates

a. Undernutrition- Micronutrient Deficiencies, Protein

energy malnutrition

b. Overnutrition- Overweight and Obesity

Foetal origins of health and disease (Impact of maternal

malnutrition on health and disease)

Unit III Understanding Nutrition and Health System and

Governance System with a Focus on:

(20%)

1. Gujarat

2. India

3. United Nations

4. Role of convergence at all levels

Unit IV Nutrition Intervention Programs by State/ Government of

India

(20%)

1 ICDS- Integrated Child development Services

2 MDM (Mid Day Meal) Program

3 NNAPP – National Nutritional Anemia Prophylaxis

Program

4 VAPP- Vitamin A prophylaxis Program

5 Goiter control

PRACTICAL

Unit I Development of tools, data collection and report writing

for Nutritional Assessment in Community

(20%)

1. Socio Economic status (For different income groups)

2. Anthropometric tools and measurement – Height, weight,

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mid upper arm circumference and waist hip ratio

(demonstration in the laboratory)

3. Collection of data on anthropometry (Height, weight,

MUAC, Waist Hip ratio) from ICDS / School setting and use

of WHO growth standards for assessment of nutritional status

4. 24 hour diet recall method

5. Food Frequency

6. Visit to any of the national nutrition program

7. Demonstration and screening of teaching aids

8. Identification of clinical signs of malnutrition

REFERENCES

1. Jelliffe DB and Jelliffe EP (1990) Community Nutritional Assessment. Oxford

University Press, New Delhi.

2. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by

Woodhead Publishing India. ISBN-13: 9780857090041, ISBN-10: 0857090046

3. Bruce Cogill. Anthropometric Indicators Measurement guide. By Food and Nutrition

Technical Assistance (FANTA) – USAID. AED, Washington DC, 2003

4. Gibney MJ, Margetts BM, Kearney JM, Lenore Arab (2004). Public Health

Nutrition. ISBN: 978-0-632-05627-9. Wiley-Blackwell

5. Todorovic, V. (2003) The 'MUST' explanatory booklet: a guide to the Malnutrition

Universal Screening Tool, Redditch: BAPEN.

6. Wagstaff A, Claeson M (2004) The Millennium development goals for health –

Rising to the challenges. Published by World Bank.

7. Gibson RS (2005) Principles of nutritional assessment, New York, Oxford

University Press.

8. International Institute for Population Sciences (IIPS) and Macro International. 2007.

National Family Health Survey (NFHS-3), 2005-06: India: Volume I. Mumbai: IIPS.

Note: Course Codes of the concerned subject is likely to change.

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=Michael+J.+Gibney

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=Barrie+M.+Margetts

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=John+M.+Kearney

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=Lenore+Arab

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Grade Credit System of Evaluation

For implementation of the choice based credit courses, semester exam including continuous

assessment and grading system, the Faculty of Family and Community Sciences has adopted

the norms and made necessary modifications for the undergraduate program.

From the academic year 2012-13 onwards, the students’ academic performance in each

course offered during a semester is evaluated on the scale as shown below.

GRADE

POINTS

DESCRIPTION DIVISION/GRADE RANGE

10 OUTSTANDING O 9.01 – 10.00

9 EXCELLENT A 8.01 – 9.00

8 VERY GOOD B 7.01 – 8.00

7 GOOD C 6.01 – 7.00

6 FAIR D 5.01 – 6.00

5 AVERAGE E 4.01 – 5.00

4 DROPPED F 0.00 – 4.00

Pattern of Assessment:

A students academic performance in a particular course is evaluated through a Mid

Semester examination having Internal Assessment (IA) at the faculty level and the

End Semester examination i.e. University Examination (UA).

The weightage of mid semester examination shall be 30% and end-semester

examination shall be 70%.

Passing shall be decided on the combined result of mid-semester and end-Semester

examination in the respective courses.

In the event of a student remaining Absent at mid semester (Internal Assessment) the

candidate can be given only one additional chance of internal assessment (i.e. a re-

test) where complete syllabus of the course paper is mandatory.

If a candidate fails to appear in the additional examination (re-test), his/her

performance shall be nullified for all future consideration for that course/paper.

The examination of odd semester(s) and even semester(s) will take place

simultaneously. The examination of lower semester (I, III, IV) shall, however, be

prior to respective even semesters (i.e. II, IV, and VI).

Upward movement/Promotion to higher semester:

1) A candidate, who has undergone a regular course of study in Semester-I, shall be eligible

for upward movement/promotion to Semester-II.

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2) A candidate, who has undergone a regular course of study in Semester-II, shall be

eligible for upward movement/promotion to Semester-III, provided that the candidate has

earned at least 35% Credits of Semester-I and Semester-II taken together.

3) A candidate, who has undergone a regular course of study in Semester-III, shall be

eligible for upward movement/promotion to Semester-IV.

4) A candidate, who has undergone a regular course of study in Semester-IV, shall be

eligible for upward movement/promotion to Semester-V, provided that the candidate has

“Successfully Completed (SC)” all the Courses/Papers/Subjects of Semester-I and

Semester-II and also earned at least 35% Credits of Semester-III and Semester-IV taken

together.

5) A candidate, who has undergone a regular course of study in Semester-V, shall be

eligible for upward movement/promotion to Semester-VI.

6) Similar modus operandi shall be applied for those Programmes having more semesters of

study.

However, respective candidate shall be eligible for the award of Degree/Diploma, on

successful completion of all the Courses/Papers/Subjects of the respective Programme of

study.

Time for completion of programme:

A candidate shall deem to remain a student only as per following criteria

n + 2, for n ≤ 2

Duration of Studentship =

2 n for n > 2

Where ‘n’ represents duration of the programme (in years) of admission

Example:

Duration of

Programme

Duration of studentship

/Max time to complete a programme (Yrs.)

1 Yr.+2 3 Yrs.

2 Yrs.+2 4 Yrs.

3 Yrs.X2 6 Yrs.

After expiry of the maximum period as stipulated, the candidate shall cease to be a student of

the programme. In extra ordinary circumstances, the Vice-Chancellor may constitute the

committee for scrutinizing the cases of candidate(s) who have successfully completed at least

60% of courses / papers. On the recommendation of a committee, the Vice-Chancellor may

accord eligibility to such candidate(s) by ONE YEAR and permit a candidate for TWO

ADDITIONAL CONSECUTIVE CHANCES for appearing in the examination in order to be

eligible for the award of degree / diploma.

Description of Declaration of Result:

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The status of the students with respect to current semester as well as consolidated

performance of previous semester(s) shall be represented in the Statement of Grade (SoG) as

“COMPLETE” or “INCOMPLETE”, as applicable.

ODD Semesters “COMPLETE, INCOMPLETE, ABSENT”

EVEN Semesters “COMPLETE, INCOMPLETE, ABSENT”

“OUTSTANDING, EXCELLENT, VERY GOOD, GOOD, FAIR,

AVERAGE, DROPPED”

Inspection of Answer books:

In order to have transparency and openness, the answer books shall be placed for

“Inspection” centrally at the University Assessment only. The candidate desiring to inspect

his/her own answer book(s) for one or all course(s) / paper(s) shall have to apply to

Examination Section along with the payment of Rs.1000/- per course / paper. ‘Inspection of

Answer books’ shall be carried out in presence of Dean of the Faculty and the Chairman of

the concerned course(s) / paper(s) along with the team of examiners, if required. The

completed form along with required fees per course/paper should be submitted within Seven

(07) working days after the date of declaration of result of the concerned examination by the

University.

Contact: (0265) 2795526

Email: [email protected]

F N D - The Maharaja Sayajirao University of Baroda

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