Category Archives: food science

Objective of the visit:

• To learn about sustainable gardening and farming practices.
• To inspire inquisitiveness and interest in gardening and agriculture.

On July 17, 2024, the South District Farmers Federation, in collaboration with the Communication Department of Madurai Kamaraj University, organized a Seed Festival entitled “Vidhai Thiruvizha 5.0” at Roosa Hall, Madurai Kamaraj University. This event showcased an array of traditional seeds exhibited by farmers from various districts in Tamil Nadu. Students from the Food Science and Processing Management program actively participated in the festival, finding inspiration in the remarks made by Farmer Annawayal Kalimuthu, the Coordinator of the Seed Festival. He noted, “Sow the seed. Watch the seed. Even if the sower sleeps, the seeds do not sleep.”

The students engaged with numerous stalls, acquiring valuable knowledge regarding different seed varieties, food products and farming practices. After the event, complimentary seeds were distributed to both students and farmers. In total, 27 students from the first and second years, along with one faculty member, participated and benefited from the festival.

Outcome of the visit:

The students acquired knowledge regarding sustainable farming practices and learned about initiatives aimed at conserving and protecting seed diversity.

Objective of the visit:

• To understand the principles and practices of cold storage and its importance in food preservation.
• To learn about the safety protocols and procedures in a cold storage facility.

          On September 10, 2024, the Department of Food Science and Processing Management orchestrated an industrial visit to NSR Farm Fresh; an Integrated Cold Storage Infrastructure managed by N.S. Rathinam & Sons Pvt Ltd, located in Thadikombu, Dindigul District.

NSR Farm Fresh is distinguished by several unique features, including:

– A substantial storage capacity of 10,000 metric tonnes or 8,000 pallets.

– Multi-temperature storage capabilities.

– Advanced ripening technology.

– Precise monitoring and control of temperature levels.

– Utilization of environmentally friendly refrigerants.

– Implementation of barcode and Warehouse Management System (WMS) operations.

– Comprehensive fire safety measures.

During the visit, Mr. Pandi from NSR Farm Fresh extended a warm welcome and provided guidance throughout the visit. He detailed the entire process involved in the storage of food within the cold storage facility. A group of 26 students, accompanied by two faculty members, actively engaged in the exploration of the cold storage unit, ripening facility, and packaging area. The students observed the diverse array of food commodities stored at varying temperatures across different chambers, including butter, prawns, fruits, and vegetables at low temperatures, while skimmed milk powder was maintained in a separate section. Mr. Pandi further elucidated the types of packaging materials utilized, the importance of labeling, the shelf life of products, transportation, safety measures considerations. The visit proved to be highly beneficial for all participants.

Outcome of the visit:

The students demonstrated a comprehensive understanding of the procedure and protocols associated with the storage of perishable foods. Additionally, the visit expanded their awareness of the diverse career opportunities available within the cold storage facility.

Objective of the visit:

• Educating the students about the processing and preservation of the fruits and vegetables is the main objective of the visit.
• To create business concepts related to fruits and vegetable processing sector.

          The Department of Food Science and Processing Management visited Maagrita Exports Limited, Dindigul on 10.09.2024(Tuesday) between 10:00 am to 12:30 pm.  Maagrita Exports Ltd., was founded in 2004, and now operates a state-of-the-art plant in the Agri Export Zone (AEZ) at Nilakottai Food Park. It was established under the auspices of State Industries Promotion Corporation (SIPCOT), Tamil Nadu and the Agricultural and Processed Foods Export Development Authority (APEDA) of the Ministry of Commerce, Government of India. The plant, which consists of a Pack house and processing facility, is set up on an area of about 8.6 acres with a built-up area of about 35,000 square feet. The plant is built in accordance with international specifications and includes a variety of imported machinery from the United States, South Africa, Australia, and the Netherlands.

Mr. Anand, Quality Manager at Maagrita Exports Ltd. in Dindigul, led the industrial visit session with us. Mr. Anand explained in detail about the manufacturing and production process of Maagrita Eports limited. Their product line consists of dehydrated food products, jams, pickles, sauces, and ready-to-eat (RTE) foods. They produce products for prominent brands such as Aachi Masala and Darling Masala, among others.

Following that, Students visited the Jam processing unit. Mr. Anand provided an in-depth explanation of the jam production process, covering aspects such as the collection of raw materials, allowable limits for preservatives, facilities, laboratory testing, packaging, labeling, and transportation. In Jam manufacturing unit students visited the following machineries:

Individual quick freezing (I.Q.F.) tunnel, Rotary Washer, Freezer, Sorting Grading Conveyor, Blanching Unit, Fruit Crusher, Twin Pulper, Pulp Pasteurizer, Pulp Pasteurizer, Filling machines, Labeling machines.

Additionally, students went to the ginger garlic paste manufacturing facility. They also observed the advanced machineries and equipment at the Research and Development Laboratory. Two faculty members and 29 students from the Department of Food Science and Processing Management have visited and benefited from the industrial visit.

Outcome of the visit:

It was an insightful session for students to know about the food processing and preservation methods of different food categories. Students who were exposed to a variety of processing methods were better able to understand the various processing methods used.

V.P.M.M group of institutions organized an Inter collegiate fest – Astra 2k25 for Madurai Kamaraj University affiliated colleges on January 09, 2025 (Thursday) at VPMM College of Arts and Science, Srivilliputhur. The event began with the ceremonial lighting of a lamp by the institution’s chairperson, Dr. V. P. M. Sankar. Subsequently, the correspondent Mrs. Palaniselvi Sankar, delivered an address concerning the competition. Principal Dr. Meenakshi Sundaram extended his best wishes to all participants. Students from the Food Science and Processing Management department took part in various events, such as group dance, solo dance, creative canvas, Henna chronicles, Mask mania and Trash to Treasure showcasing their talents and won prizes. Our students, Ms. S. K. Siva Suvetha and Ms. B. Juhi Jahan of I FSPM, secured a third place in the henna chronicles competition. Mr. M.A. Ramana of I FSPM and Ms C. Brindha of II FSPM secured third place in the creative canvas competition. Eighteen students (I and II YEAR) from the Food Science and Processing Management department have taken part and received appreciation certificates for their participation.

                          Department of Food Science and Processing Management organized a Value added course on “Food Safety Course Level 2” from 07.03.2023 to 13.04.2023 at Zoom meet. This course was presented to the students which included theoretical and hands-on-training programs with food safety aspects. Mr.Venu Vinayagam – Director AVT Academy for Professional Education has been invited as the trainer for the value addition program. The session was started with an activity which elaborated the essentials of food safety and contamination associated with the production of food. It further focused on identifying the root cause and controlling and managing the preservation of food in the food industry. Towards the end of the session, students were able to gather an appreciable level of knowledge in the food safety and its strategies and the risk in food safety measures posed by specific micro-organisms. Totally, 37 (I, II &III year) students from the department of FSPM have actively participated in this program.

Department of Food Science and Processing Management organized a Value added course on “Nutrient Analysis” from 06.04.23-11.04.23 at Tamilnadu Food Grains Yard, Madurai. This course was presented to the students which included theoretical and hands-on-training programs with experimental aspects. Dr.K.Singaravadivel, Director, Tamilnadu Food Grains Yard Madurai has been invited as the trainer for the program. The session was started with an activity which elaborated the significance of nutrient analysis in various foods.  Towards the end of the session, students gathered an appreciable level of practical knowledge on nutrient analysis techniques with much interest. Totally, 13 (III year) students from FSPM have actively participated in this program.

Department of Food Science and Processing Management organized an Industrial Visit to “Sri Raamji Polypack” on 06.03.23.It was an informative and interesting visit where the students learnt the importance of various innovative processing and packaging techniques. They understood the types of packaging system follow-ups like integrated tool-set for design, implementation, installation, maintenance and modification of the automation architecture, according to requirements. Mr. S Harikaran, CEO, Sri Raamji Paper Bags, Sivakasi, explained the history, industrial development & technological aspects and professional ethics involved in food packaging. Totally, 21 students of FSPM actively participated in this industrial visit.

A professional development program on ““Techniques and Guidelines in Designing Various Packaging Materials” was conducted by the Department of Food Science and Processing Management on March 6, 2023 at “Shri Raamji Polypacks and Paper bags”, Sivakasi. Mr. Sivalingam, Proprietor, briefed on the manufacturing practices and regulations of the industry.  Mr. Hariharan, CEO, acted as the resource person and explained the process and techniques, involved in designing various packaging materials, chemical substances, equipments, regulations and laws pertaining to it, as well as the operations of machinery using appropriate examples. The program came to an end after gaining hands-on-experience. Totally, 4 faculty members were benefited through this program.

Department of Food Science and Processing Management and Institution’s Innovation Council jointly organized a seminar on “Innovation in Food Product Development” on 03.03.2023 at Seminar Hall. Mrs. J. Saranya – Project Associate, TN Regional Hub, Madurai, acted as the chief guest. The resource person clearly explained the thematic area of innovation in food product development. She also focused on the product being unique and superior, good understanding of consumer needs and preferences, careful planning at the concept stage of product development, top management support, involvement of senior personnel, thorough market research, effective product marketing and launch. Totally, 22 students actively participated in this seminar.

A professional development program on “Steps involved in developing a Innovative Product” was organized by the Department of Food Science and Processing Management on March 3, 2023 at 2 p.m. Ms. J. Saranya, project associate at Startup TN-Madurai Regional Hub, served as the resource person and provided an overview of the product development process, which is regarded as an essential component and even the lifeblood of sound company strategy. She explained that the focus should be on the values like the product being unique and superior, good understanding of consumer needs and preferences, careful planning at the concept stage of product development, top management support, involvement of senior personnel, thorough market research, effective product marketing and launch. The program was concluded successfully to the greatest satisfaction. Totally, 3 faculty members were benefited through this program.