Category Archives: food science

The Health and Nutrition club of the department of FSPM conducted a “Sustainable & Environmentally-friendly Nutrition” for the students. The student coordinator Mr.R.Blesson from the department of MCHM welcomed the gathering and conducted the event. Totally 20 students eagerly participated and benefited from it. They enjoyed and said that it was a new awareness and it would be very useful for them in their future. The sole aim of the activity conducted was to impart skills to the target group. This will  build their confidence and  inculcate a sense of social responsibility among the students.

An alumni interaction session on “Recent framework implementation in Quality Assurance for Various Foods” and  best practices for higher education was organized by FAGAS, an association of the Department of Food Science and Processing Management & Alumni Cell for II year students on 30.12.2021 in G14 Class room at 12.50 pm. Ms.S.Abinaya (Batch2018-21) spoke about the best practices for seeking higher education   pursuing post graduation in this field. She also mentioned various opportunities available and the rewarding experiences that she is having right now Production Data Analyst in Ruby Food Products. Totally 13 students actively participated and clarified their doubts at the end of the session.

An alumni interaction session on motivational talk to improve the learning process was organized by FAGAS, an association of the Department of Food Science and Processing Management & Alumni Cell for III year students on 30.12.2021 in G14 Class room at 12.30pm.  Ms.S.Sasiprabha (Batch2018-21) interacted with I and II year FSPM students by sharing her three years of college experience. She motivated the students to participate in both curricular and extra-curricular activities and also she insisted the students have the habit of self learning .Totally 26 students actively interacted in the session and got clarified their doubts .

The Health & Nutrition club from the department of FSPM conducted a programme on “Knowledge sharing session on Personalized Nutrition” for the club students. The student coordinator Mr.R.Blesson from the department of MCHM welcomed the gathering and conducted the event. Totally 38 students eagerly participated and benefitted from it. They enjoyed and said that it was a  very useful for them to have a bright  future. The sole aim of the activity conducted was to impart skills to the target group. This will help build their confidence and  inculcate a sense of social responsibility among the students.

The Health & Nutrition club of the department of FSPM conducted a programme on “Creating awareness on Sustainable Eating Practices” for the students. The student coordinator Mr.R.Blesson from the department of MCHM welcomed the gathering and conducted the event. Totally 20 students eagerly participated and benefited from it. They enjoyed and said that it was very useful for them. The sole aim of the activity was to impart the skills to the target group .This initiative will build their confidence and inculcate a sense of social responsibility among the students.

The Health and Nutrition club of the department of FSPM conducted a “Knowledge sharing session on Obesity and Overweight” for the club students. The student coordinator Mr. R.Blesson welcomed the gathering and conducted the event. Totally 12 students eagerly participated and benefited from it. They enjoyed and said that it was a new session and it would be very useful for them in their future. The sole aim of the activity conducted was to impart skills to the target group. This will help build their confidence and inculcate a sense of social responsibility among the students.

The department of Food Science and Processing Management conducted the Board of Studies Meeting on 29^h October 2021 at 01.00 P.M. through this https://meet.google.com/mqm-xcsc-hqm Google Meet link .Mrs. Deepalakshmi, Head i/c and Chairman of the BoS welcomed the gathering and explained about the skeleton of the entire syllabus and the revisions made for the upcoming Even Semester for during the academic year (2021-2022). Dr. J.B. Sharmila, Associate Professor & Head, Dept. of Home Science, Sri Meenakshi College for Women, Madurai was invited as the University Nominee. Mr. P V Gopimanivannan, Head, Department of Food and Dairy Technology, Mannar Thirumalai Naicker College Madurai and Ms. ShivPoornima Anbuselvan, Visiting Professor, Dr.G.Sakunthala College of Nursing, Trichy took part in the BoS meeting as the Course Experts.  Dr.Singaravadivel, Director, Indian Institute of Crop Processing Technology Government of India, Tanjore was invited as an Industry Expert & Ms. Abinaya, Product Analyst, Ruby Food Products Madurai as Alumni. Dr.R.Sujatha- Principal, Dr.S.Priya – Dean-Academics and IQAC Asst.Coordinators of SLCS were presented as Special invitees. The Department Faculty members, a Parent and a Student participated as members in the Board of Studies Meeting. All the members gave their valuable suggestions and recommendations for framing the syllabus.

FAGAS an association from the Department of Food Science and Processing Management organized an industrial visit to Tamilnadu Food Grains Marketing Yard- Madurai on 27/10/2021. Totally 40 students of I,II and III  year  and three faculty members participated in the visit. It was a very useful program. The students are learnt about the milling steps involved in cereals and pulses. Mr.Nagendhran (operator in charge) explained various methods of processing and equipments. Dr. Singaravadivel, Director, Tamilnadu food grains yard, explained the basic structure of the yard and finally he interacted with the final year students about internships and job opportunities related to this field. The visit was mainly focused to understand the practical knowledge involved during the processing. The feedback of the industrial visit was collected and all students got benefited from this visit.

FAGAS an association from the Department of Food Science and Processing Management organized an Industrial visit to Ruby food products on 26/10/2021. Totally 40 students of I,II & III year and two faculty members participated in the visit. Ms.S.Abinaya, Production Data Analyst, alumni of our department explained the processing and production of milk shake and juices. The students have  actively participated and got their doubts clarified at the end of the visit. The feedback of the industrial visit was collected and most of the students got benefited.

A Career Counselling session on Recent Trends in Food Processing was organized by FAGAS, an association of the Department of Food Science and Processing Management & Career Counselling cell for III year students on 23.10.2021 in G14 class room at 12.30pm.  Ms.S.Hema.  (Batch2018-21) spoke about the requisite skills to become a successful person after pursuing post graduation in this field. She said that the line of action should be initiated right from today for those with passion to begin their career. She also mentioned various opportunities available and the rewarding experiences that she is having right now in Karunya University. Totally 14 students participated in this interaction session.

The topics of interaction were:

1. Higher studies
2. Recent trends in Food processing
3. Entrance Examination to pursue higher studies