One Day Workshop on Microgreens: Research & Innovation Strategies and Advancement towards Entrepreneurship

Date: 26th February 2026

The Department of Food Technology, MSRCASC, organized a one-day workshop on “Microgreens: Research & Innovation Strategies and Advancement towards Entrepreneurship” on 26th February 2026. The workshop was coordinated by Dr. Geetika Pant, Assistant Professor, Department of Biotechnology, and Mrs. Soumya S. Shanbhag, Assistant Professor, Department of Microbiology, MSRCASC.

The workshop successfully enhanced participants’ knowledge about microgreens, including their nutritional value, health benefits, and market potential. Students gained practical skills in tray preparation, seed selection, sowing techniques, and maintenance through hands-on planting experience. Interactive sessions helped students understand real-time cultivation challenges, while innovative food product development and pitching activities encouraged entrepreneurial thinking, creativity, and teamwork.

The workshop empowered students with technical knowledge and practical exposure, creating awareness about sustainable small-scale food production and motivating them to explore microgreens as both a healthy dietary option and a potential business opportunity.

Two day workshop on Processing of fruits and vegetables

Date: 9-10 February 2026

The II Semester B.Sc. Food Technology students attended a two-day short course (9–10 February 2026) at the Institute of Baking Technology and Value Addition, University of Agricultural Sciences, GKVK. The programme emphasized practical training in fruit and vegetable processing, preservation techniques and value addition. Under expert guidance, students gained hands-on experience in preparing tomato sauce, grape juice, amla drink, ketchup, jelly, marmalade, mixed fruit jam, orange squash and amla pickle. The sessions highlighted key concepts such as food spoilage, scientific preservation methods, canning technology, gel formation, sugar concentration and quality evaluation. Overall, the visit provided valuable exposure to real-time laboratory practices and significantly enhanced the students’ technical knowledge and practical skills through interactive demonstrations and active participation.

Students actively involved in processing fruits and vegetables

Guest lecture on Skill Sets and Mindset for the Ever Emerging Indian Food Industry

Date: 22 January 2026

The Department of Food Technology, MS Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, organized an insightful guest lecture on “Skill Sets and Mindset for the Ever Emerging Indian Food Industry” on 22 January 2026 for II Semester B.Sc. Food Technology students. The session was delivered by Dr. Pratima Khandelwal, Founder of FlyHigh Educational Excellence, Bengaluru, who shared valuable perspectives on current industry trends, essential technical and soft skills and the importance of cultivating a growth mindset. She highlighted emerging opportunities in food processing, quality assurance, regulatory affairs, entrepreneurship and research, while emphasizing adaptability, lifelong learning and industry readiness. The interactive session motivated students to align their academic preparation with evolving industry expectations and inspired them to explore diverse career pathways in the dynamic Indian food sector.

Industrial visit to MTR Foods

Date: 21 January 2026

The Department of Food Technology, MS Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, organized an industrial visit to Orkla India Limited – MTR Foods, Bommasandra Industrial Area, on 21 January 2026 for II Semester B.Sc. Food Technology students. The visit provided valuable hands-on exposure to large-scale manufacturing of spice mixes and ready-to-cook products, including Sambar Powder and Rava Idli Mix. Students observed raw material selection, roasting, grinding, blending, quality control measures, hygiene protocols and advanced packaging systems. The interactive plant tour bridged the gap between classroom learning and real-time industrial practices, enhancing students’ understanding of food safety standards, automation and professional work culture. The visit was highly informative and inspired students to explore career opportunities in food processing, quality assurance and product innovation.

Industrial Exposure at MTR Foods – II Semester Food Technology students during their educational visit

Workshop on Entrepreneurship Development on Principles of Food Processing and Preservation

Date: 16 October 2024

A workshop on “Entrepreneurship Development on Principles of Food Processing and Preservation” was conducted on 16 October 2024 with the objective of empowering participants with the knowledge and skills required to develop value-added food products. The workshop focused on fundamental principles of food processing and preservation, emphasizing their role in enhancing shelf life, quality, and marketability of food products

The session was conducted by Dr. Mohan Kumar S, Assistant Professor, Department of Food Science and Technology, St. Joseph’s University, Bengaluru. He provided valuable insights into the technical aspects of food processing, preservation methods, and quality control, while also highlighting emerging entrepreneurial opportunities in the food industry. The workshop encouraged participants to explore innovation, self-employment, and startup prospects in the food processing sector.