FOOD FIESTA – Healthy Food Sale

Date: 28 October 2026

The Department of Food Technology, in association with the Food Nova Club, SDG Cell and Institution’s Innovation Council (IIC), organised FOOD FIESTA – Healthy Food Sale as part of Science Fest - Quantaverse 2026- on 28 October 2026 at MSRCASC.The event showcased innovative and nutritious food products prepared by students, including millet biscuits, ladoos, cookies, ragi dosa, mushroom biryani, vegetable sandwiches and innovative desserts. It provided hands-on exposure to food product development, entrepreneurship, marketing, sales management and customer interaction.

The event witnessed enthusiastic participation from students and faculty across departments.The initiative promoted healthy eating, sustainable food practices and experiential learning, aligning with SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being) and SDG 12 (Responsible Consumption and Production).The event was successfully conducted with the support of the Principal, Head of the Department, faculty members and student volunteers.

Inauguration of Food Technology Club “Foodnova”

Date: 03 August 2026

The Department of Food Technology, M. S. Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, inaugurated its Food Technology Club, “Foodnova,” on 3rd August 2026 at Kuvempu Hall. The programme was followed by an insightful guest lecture on “Climate Resilience and Nutrition” delivered by Dr. Usha Ravindra, Professor and Head, Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru. The newly established club aims to provide students with opportunities to engage in workshops, guest lectures, competitions, industrial visits, hands-on training, innovation and entrepreneurship-oriented activities.

Culinary Skill Competition

Date: 12 March 2026

The Department of Food Technology at MS Ramaiah College of Arts, Science and Commerce (Autonomous) successfully organized a Culinary Skill Competition on 12 March 2026 at the Food Technology Laboratory. The event witnessed enthusiastic participation from students and faculty who presented a variety of innovative and nutritious dishes based on themes such as Nutrifusion Smoothies, Nutririch Salad, Millet Based Breakfast Bites and Gut Friendly Fermented Goodies. Participants showcased creative preparations including millet milk spinach. Muskmelon based smoothies, bajra laddus, bajra kanji, appam and makhana ice cream, highlighting the importance of healthy and functional foods. The dishes were evaluated by judges Dr. Channarayappa, Dr. Jayashree D. R. and Roopa H. S. Second Semester B.Sc. Food Technology students volunteered in organizing the event, while Journalism students documented the competition through photographs and reels shared on the college’s official Instagram page. The event concluded with the Principal distributing trophies and certificates to the winners, making it a vibrant celebration of culinary creativity and nutrition.

Judges evaluating the dishes during the Culinary Skill Competition