Department of Nutrition Sciences
The Department of Nutrition Sciences is a field of science that examines the classification and properties of foods and nutrients, their roles in biochemical and physiological processes, the composition of foods, their physical and chemical properties, the effects of processes applied to foods from production to consumption on nutrients, and also the components that cause food contamination by contaminating food in various ways, as well as the biological processes and molecular mechanisms related to the effects of foods on health.
Department of Dietetics
It is the department that ensures the regulation of Medical Nutrition Therapy applications aimed at reducing, preventing the progression of, and helping to heal nutritional and metabolic disorders that arise due to various diseases seen in individuals of all age groups, covering the periods from pregnancy, lactation, infancy, childhood, adolescence, adulthood, and old age.
Department of Mass Feeding
Mass feeding is defined as the feeding of people with food or meals provided by establishments outside the home, and these establishments are also referred to as "mass feeding" establishments or "mass feeding systems." A quality mass feeding service aims to present/serve foods/meals that are nutritionally preserved (using appropriate preparation and cooking techniques), economical, hygienic, of high subjective quality, sufficient in quantity, and varied, in a proper and elegant manner under suitable physical conditions that will appeal to consumers.
Department of Community Nutrition
It is the department that conducts studies aimed at determining the nutritional status of the community, identifying and evaluating problems, setting priorities, seeking, proposing, and implementing solutions to improve the general nutritional level of the country, and raising public awareness, as well as determining national food and nutrition plans and policies.