From Millets to Marvels: A Hands-on Journey into Value-Added Millet Products

Date: 29 to 30 September 2026

The Department of Food Technology, M. S. Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, organized a two-day training programme on “Value-Added Millet Products” for First Semester B.Sc. Food Technology students on 29th and 30th September 2026 at the Institute of Baking Technology and Value Addition (IBT & VA), UAS GKVK, Bengaluru. The programme began with an informative session by Dr. Ashwini on different types of millets, their nutritional significance, health benefits and role in sustainable food systems. The students gained hands-on experience in preparing a variety of millet-based products, including cookies, sponge cake, masala biscuits, nippattu, millet magic mix, payasa, dosa, kodo millet idli, laddoo, masala buttermilk, millet drink and millet curd rice. The practical sessions provided valuable exposure to millet processing, product formulation, value addition and food innovation. The programme offered an enriching experiential learning opportunity, enabling students to connect theoretical knowledge with practical applications while exploring the versatility of millets in developing nutritious, diverse and sustainable food products.

Industrial Visit to Mother Dairy, Yelahanka

Date: 07 August 2026

The Department of Food Technology, M. S. Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, organized an industrial visit to Mother Dairy, Yelahanka, Bengaluru, on 7th August 2026 for III Semester B.Sc. Food Technology students. The visit provided students with valuable practical exposure to large-scale dairy processing operations, including milk procurement, chilling, transportation, reception, quality testing, pasteurization, sterilization, packaging, storage and distribution. The students received an informative briefing from the unit manager and observed various stages of dairy processing, with emphasis on temperature control, hygienic handling, quality assurance and food safety. They also gained awareness of value-added dairy products and had an opportunity to experience ice cream tasting, helping them relate classroom concepts to real-time industrial practices. The visit served as an enriching experiential learning opportunity and strengthened students’ understanding of dairy processing and food technology applications.

Industrial Visit to ITC Limited, Malur Unit

Date: 6th October 2025

First Semester Food Technology students of MSRCASC visited ITC Limited, Malur Unit on 6th October 2025 as part of their industrial exposure program, accompanied by Prof. Sathyan G. S. and Dr. K. V. Sudha.

The visit offered practical exposure to large-scale food manufacturing, industrial hygiene, automation, and quality control practices involved in producing Yippee! noodles. Students observed the complete production line from dough preparation to packaging and metal detection.

Insights into ITC’s R&D initiatives, workforce inclusivity, and safety protocols were shared, followed by an interactive Q&A session on internships and possible academic–industry collaboration.

Experiential Learning Visit to Institute of Baking Technology & Value Addition, UAS GKVK

Date: 24th & 25th September 2025

First Semester Food Technology students of MSRCASC participated in a two-day experiential learning program at the Institute of Baking Technology and Value Addition, UAS GKVK, Bengaluru.

The program focused on Diet and Nutritional Management for Diabetes, combining expert lectures, hands-on culinary sessions, and exposure to advanced laboratories. Students learned about glycemic index-based diet planning and functional foods.

Practical sessions included preparation of diabetic-friendly recipes and exposure to value-added products such as Ragi Malt, High-Fiber Mixes, and Poushtik Laddu, strengthening students’ understanding of food science and nutrition.