Ms.Sandhiya R
Assistant Professor | Department Of Food Science & Nutrition
SR
Qualifications
- M.Sc. Clinical Nutrition and Dietetics – PSG College of Arts and Science, Coimbatore (2021) – 82.12%
- B.Sc. Nutrition, Food Service Management and Dietetics – PSG College of Arts and Science, Coimbatore (2019) – 74%
- H.S.C. – RKR GRKS Matriculation Higher Secondary School (2016) – 86.75%
- S.S.L.C. – Jaivabai Corporation Girls Higher Secondary School (2014) – 96.2%
Teaching Experience
- Assistant Professor, Department of Food Science & Nutrition, RVS College of Arts and Science, Sulur, Coimbatore (14 June 2023 – 23 April 2025)
- Assistant Professor, Department of Food Science & Nutrition, Cherran's Arts Science College, Kangeyam, Tirupur (27 September 2021 – 13 June 2023)
Industrial & Clinical Experience
- Clinical Nutritionist, Helios Sleep Longevity and Wellness Clinic, Alwarpet (August 2025 – June 2026)
- Six-month Dietetic Internship, PSG Hospital (January – June 2021)
- Clinical Dietitian Hospital Posting, PSG Hospital (September – October 2020)
Areas of Specialization
- Clinical Nutrition & Dietetics: Clinical dietetics, patient assessment and nutrition care.
- Community Nutrition: Nutrition education, health assessment and community-based nutrition programmes.
- Food Science: Food preservation, food processing and new product formulation.
- Nutrition Education: Nutrition in different phases of life and physiological aspects of nutrition.
- Research: Food product formulation, sensory evaluation and nutrition related research.
Subjects Handled
- Dietetics
- Physiological Aspect of Nutrition
- Fitness Management
- Family Meal Management
- Community Nutrition
- Nutrition in Different Phases of Life
- Food Preservation
- New Product Formulation
- Fruit and Vegetable Processing
Research Metrics
02
M.Sc. & B.Sc.
03+
Years Teaching
05+
Clinical / Training
03+
Research Outputs
10+
Conferences / FDPs
05+
Workshops
Awards & Recognition
🏆 Best Poster Presentation
Academic Roles & Memberships
- Member of IAPEN.
- Presented research papers in national and international conferences.
- Participated in faculty development programmes, seminars and workshops.
- Presented research on nutrition, food formulation and health-related topics.
Certifications & Training
- Qualified as Diabetes Educator under the National Diabetes Educator Program.
- Completed First Aid Course – St. John Ambulance.
- Completed online course: Diabetes – The Essential Facts, University of Copenhagen.
- Completed industrial and clinical nutrition training.
Contact
Phone
+91-9444348411
Research, Innovation & Output
Publication:
“Formulation and Development of Poli Incorporated With
Dried Plantain Flower Powder” – International Journal of
Home Science, Vol. 10, ISSN 2395-7476.
Research Paper:
“Formulation, Standardization and Sensory Evaluation of
White Pumpkin Juice Incorporated Ice-Cream.”
Research Presentation:
“Impact of Water, Sanitation and Hygiene [WASH] Programmes
on Women's Health and Empowerment – A Study Based on
Existing Literature and Data.”
Conference Presentation:
Research presentation in the National Level Conference on
Probiotics, Prebiotics, Postbiotics and Biofortification –
The Future of Human Health and Nutrition.
Academic Governance & Professional Development
Faculty Development:
Participated in FDPs covering research paper writing,
project proposals, intellectual property rights,
effective teaching and OBE-related academic practices.
Professional Development:
Participated in seminars, international conferences,
workshops and faculty development programmes related to
nutrition, health, research and teaching.
Clinical & Community Extension
Clinical Nutrition:
Six-month dietetic internship at PSG Hospital with
exposure to clinical nutrition and dietetic practices.
Community Nutrition:
Participated in socio-economic surveys, diet surveys,
nutrition and health assessment and nutrition education
for rural populations.
Hospital Training:
Experience in patient history assessment, assisting
chief dietitians during rounds and preparation of
case study reports.
Industrial Training:
Training in food preparation, processing and
day-to-day activities of food industry departments.
Technical & Professional Skills