VValue Added Program on Food Adulteration

Date: 13-15 July 2026

The Department of Food Technology, organized a three-day Value Added Program on “Food Adulteration” from 13th to 15th July 2026 at the Food Technology Laboratory. The program aimed to create awareness among students regarding food adulteration, food safety regulations, health implications and quality assessment techniques.

The first two days focused on hands-on laboratory training, where students performed 25 rapid detection tests for adulterants in commonly consumed foods such as oils, spices, cereals, sweeteners, beverages and vegetables. Students gained practical experience in sample preparation, reagent handling, detection procedures, observation and interpretation of results.

On the final day, expert sessions were conducted by Ms. Swathi Reddy, Assistant Manager – Food Innovation & Research, TUV India, and Ms. Gunavathy M. K., Deputy General Manager – Food Laboratory, Bengaluru, TUV India. The sessions provided insights into food safety regulations, challenges in controlling adulteration, rapid testing methods and advanced analytical techniques used in food testing laboratories.

The program enhanced student’s practical skills, analytical abilities, food safety awareness and understanding of industry practices, thereby contributing to their academic and professional development.

Value Added Pragramme on Fermented Foods

Date: 27-28 January 2026

The Department of Food Technology conducted a two-day Value Added Program on “Fermented Foods” in January 2026 for II Semester B.Sc. Food Technology students, providing hands-on training and scientific insights into traditional and modern fermentation techniques. The program covered the preparation of sourdough bread, plant-based yogurts, milk and water kefir, tepache, fermented chutneys, probiotic wellness shots and amla probiotic drink. Students gained practical exposure to the role of lactic acid bacteria, yeast and mixed cultures in food preservation, flavour development and probiotic enhancement. The sessions emphasized hygiene, pH control, substrate selection and functional food applications, successfully bridging theory with laboratory practice while inspiring innovation in probiotic and value-added food product development.

Students Preparing Fermented Products in the Food Technology Laboratory