Department of Home Science – Nutrition, Food Service Management & Dietetics, in association with IQAC, S.A. College of Arts & Science, successfully organized a Guest Lecture on 4th August 2026
Expert Lecture Highlights the Power of Nutrition and Fitness
The Department of Home Science – Nutrition, Food Service Management & Dietetics, in association with IQAC, S.A. College of Arts & Science, organized a guest lecture on "Integrating Health and Fitness – Synergistic Role of Fitness and Nutrition in Promoting Lifelong Health" on 4 August 2026. The session was delivered by Dr. Srinivasan, Founder, Robust Physio Care & Strength Training Centre.
Dr. Srinivasan explained the close relationship between nutrition and physical fitness in maintaining lifelong health and preventing lifestyle-related diseases. Using real-life case studies and practical examples, he demonstrated how a balanced diet and regular exercise contribute to better health outcomes. He also highlighted career opportunities for nutrition graduates in the fields of fitness, wellness, and rehabilitation, emphasizing the importance of professional certifications for career growth.
The session included fun physical activities and simple exercises, encouraging active student participation. An interactive question-and-answer session concluded the programme, providing valuable career guidance and inspiring students to adopt a holistic approach to health, fitness, and lifelong learning.
Department of Home Science – Nutrition, Food Service Management and Dietetics, S.A. College of Arts & Science, organized an industrial visit on 3 August 2026
SACAS Students Gain Industry Exposure at Proventus Life Sciences.
The Department of Home Science – Nutrition, Food Service Management and Dietetics, S.A. College of Arts & Science, organized an industrial visit to Proventus Life Sciences Pvt. Ltd., Maraimalai Nagar, on 3 August 2026. The visit was arranged to provide students with practical exposure to pharmaceutical manufacturing and enhance their understanding of the production of Active Pharmaceutical Ingredients (APIs) and pharmaceutical intermediates.
Mr. Manikannan, General Manager, explained the complete API manufacturing process, including raw material selection, chemical synthesis, purification, quality testing, and packaging. Students also learned about the importance of Good Manufacturing Practices (GMP), quality assurance, and quality control in ensuring safe and effective pharmaceutical products.
The visit to the research and development laboratory gave students valuable insights into drug development, analytical techniques, and process optimization. An interactive session with the HR team and technical experts provided information on career opportunities in production, quality control, research, and regulatory affairs. The industrial visit successfully bridged the gap between classroom learning and industry practices, making it a highly enriching educational experience.
S.A. College of Arts & Science, has brought pride to the institution by representing the university at the prestigious All India Inter University Weight Lifting Championship during the 2025–2026 academic year
R. V. Oviya, a Third Year B.Sc. Nutrition, Food Service Management and Dietetics (NFSM&D) student of S.A. College of Arts & Science, has brought pride to the institution by representing the university at the prestigious All India Inter University Weight Lifting Championship during the 2025–2026 academic year.
The championship was held in Bhopal, where R. V. Oviya competed against talented athletes from universities across the country, showcasing remarkable strength, determination, and sporting excellence.
The Management, Principal, faculty members, and students of S.A. College of Arts & Science congratulate R. V. Oviya on this commendable achievement and wish her continued success in her future sporting endeavours.
Department of Home Science – Nutrition, Food Service Management and Dietetics, in association with IQAC, organized a guest lecture on 15.07.2026
S.A. College Promotes Millet Innovation Through Expert Session.
The Department of Home Science – Nutrition, Food Service Management and Dietetics, in association with IQAC, organized a guest lecture on "Incorporating Millets in Modern Diets and Food Products" on 15 July 2026 at S.A. College of Arts & Science. The session was led by Ms. Adhieswari S., Co-founder and Director of Millet Maagic Meal.
The resource person explained the nutritional benefits of millets and highlighted their growing importance in modern diets. She shared innovative ideas for developing millet-based food products and discussed current opportunities in the health food industry. Drawing from her entrepreneurial journey, she motivated students by sharing practical insights on starting and managing a successful food business.
A special highlight of the programme was the display and tasting of a variety of millet-based food products. The session concluded with an interactive question-and-answer session, where students actively discussed nutrition, food science, entrepreneurship, investment planning, and food service management, making the programme highly informative and inspiring.
Department of Home Science – Nutrition, Food Service Management and Dietetics of S.A. College of Arts & Science successfully organized a workshop on 24.06.2026
The Department of Home Science – Nutrition, Food Service Management and Dietetics of S.A. College of Arts & Science successfully organized a workshop on “Beyond Basics: Advanced Approaches in Nutrition Assessment” on 24 June 2026. The session was led by Dr. T. H. Hema, Assistant Professor, Department of Clinical Nutrition, Faculty of Allied Health Sciences, Sri Ramachandra Institute of Higher Education and Research, Porur.
The workshop provided students with valuable insights into advanced nutrition assessment techniques, with a special focus on anthropometric assessment. Dr. Hema explained accurate measurement methods and their role in evaluating the nutritional status of adults, children, bedridden patients, and individuals with liver, cardiac, and renal disorders. Case studies and interactive discussions helped students understand the practical applications of these concepts.
An OSNE based activity was conducted to reinforce learning. Nineteen stations featuring nutrition assessment tasks and questions allowed students to apply their knowledge in a hands-on setting. The workshop was highly informative and strengthened students’ practical skills in nutrition assessment.
Department of Home Science – Nutrition, Food Service Management and Dietetics of S.A. College of Arts & Science, in association with the F3 Nutrition Club, successfully organized an Eat Right Awareness Campaign at Ashok Leyland on 15th and 16th June 2026
Eat Right Awareness Campaign Conducted at Ashok Leyland by SACAS
The Department of Home Science – Nutrition, Food Service Management and Dietetics of S.A. College of Arts & Science, in association with the F3 Nutrition Club, successfully organized an Eat Right Awareness Campaign at Ashok Leyland on 15th and 16th June 2026. The programme was conducted with the objective of promoting healthy eating habits, balanced nutrition, food safety, and positive lifestyle modifications among employees.
The campaign featured awareness sessions, nutrition education activities, interactive discussions, and informative displays emphasizing the importance of healthy food choices, portion control, adequate hydration, and the prevention of lifestyle-related diseases. Employees actively participated in the programme and appreciated the practical insights provided on maintaining overall health and well-being.
The initiative served as an effective platform for creating nutrition awareness in the community while also offering valuable experiential learning and outreach opportunities for students. The management of the institution commended the department for its meaningful contribution to public health education.
Department of Home Science – Nutrition, Food Service Management and Dietetics (HS-NFSMD), S.A. College of Arts & Science, organized a heartfelt farewell for the Super Seniors (Batch 2023–2026) on 02.04.2026
The Department of Home Science – Nutrition, Food Service Management and Dietetics (HS-NFSMD), S.A. College of Arts & Science, organized a heartfelt farewell for the Super Seniors (Batch 2023–2026) on 2nd April 2026 at 2:00 p.m. The event, held in association with the F3 Nutrition Club, brought together faculty members and students to celebrate the achievements and journey of the outgoing batch.
The programme commenced with a warm welcome, followed by a series of engaging activities, including speeches, cultural performances, and interactive sessions. Faculty members shared their experiences and extended their heartfelt wishes, while juniors expressed gratitude through thoughtful messages and performances.
The Super Seniors fondly reminisced about their college life and appreciated the support they received throughout their academic journey. The farewell concluded on a joyful yet emotional note, leaving behind cherished memories and strengthening the bond within the department.
Department of *Home Science – Nutrition, Food Service Management and Dietetics (HS-NFSMD) and F3 Nutrition Club successfully organised the *Intercollegiate Event – NUTRISACENZA* on 16.03.2026
The Department of *Home Science – Nutrition, Food Service Management and Dietetics (HS-NFSMD)* and *F3 Nutrition Club* successfully organised the *Intercollegiate Event – NUTRISACENZA* on 16.03.2026 at SACAS Auditorium.
The event was conducted with the theme “Healthy Lifestyle – Fueling Minds, Forging Champions.” Around *120 participants from 10 colleges* enthusiastically took part and shared positive feedback about the programme.
The competitions included *Zero Flare (Fire-Free Cooking), Chromacraft (T-Shirt Painting), Brand Storm (Adzap), Food Sculpt (Food Carving), Poster Verse (Poster Making), and Artfluence (Awareness through any form of art).* These events creatively highlighted the importance of *healthy food choices, nutrition awareness, and lifestyle practices*, encouraging students to promote health through innovation, creativity, and communication.
On behalf of the department, we sincerely thank our *Correspondent Sir, Principal Madam, and Director Madam* for their support and guidance in making this event a grand success.
Department of Home Science (NFSMD) S.A. College of Arts & Science signed a Memorandum of Understanding (MoU) with YRG Care on 12.03.2026
The Department of Home Science (NFSMD), S.A. College of Arts & Science, signed a Memorandum of Understanding (MoU) with YRG Care, Chennai, on 12.03.2026. YRG Care is a non-profit organization established in 1993, committed to health awareness, research, and community development initiatives.
This MoU aims to provide students with practical exposure, experiential learning opportunities, and community engagement experiences that complement academic instruction and prepare them for meaningful professional careers. The collaboration will include industrial visits, internships, block placements, and joint publications as key areas of engagement.
Furthermore, this partnership will support institutional capacity building through the sharing of expertise, resources, and best practices in the fields of health, nutrition, social work, and community development.
The MoU will remain valid for a period of three years from the date of signing.
Department of Home Science – Nutrition, Food Service Management & Dietetics and F3 Nutrition Club, S.A. College of Arts & Science, successfully organized a one-day workshop on 09.01.2026
The Department of Home Science – Nutrition, Food Service Management & Dietetics and F3 Nutrition Club, S.A. College of Arts & Science, successfully organized a one-day workshop on “Practical Techniques in Nutritional Assessment: From Data to Diagnostics” on 9th January 2026. The session was led by Ms. Padmavathy K, Senior Nutrition Consultant, Girishwari Multi-Speciality Hospital and ARKA Centre for Hormonal Health, Chennai.
The workshop provided hands-on exposure to essential nutritional assessment tools, including anthropometric measurements, dietary assessment methods, interpretation of biochemical parameters, and clinical indicators. The resource person effectively bridged theory with real-time clinical applications, enhancing participants’ diagnostic and analytical skills.
Students actively engaged in discussions, demonstrations, and case-based learning, gaining clarity on translating nutritional data into meaningful dietary interventions. The programme enriched academic understanding and strengthened practical competencies, aligning with current professional requirements in nutrition and dietetics. The event concluded with positive feedback, reflecting its relevance and impact on student learning.
