To commemorate “World Vegan Day”, Department of Food Science and Processing Management and Health & Nutrition Club jointly organized an Online Quiz Contest on the theme “Future Normal” for the students on 1.11.2022 through Google forms-(https://forms.gle/qc1jrT93yAMR1vfE7). This activity is conducted to create awareness, highlight the benefits of veganism for animals, humans and the environment. Totally, 335 members participated and got benefited through this program.
FAGAS an association from the Department of Food Science and Processing Management organized an Industrial visit to Parle-G – Madurai on 7/1/2022. The students of I and II year FSPM and two faculty members participated in the visit. It was very useful and the students learnt about the processing steps involved in biscuit making. Mr.KhadarHussain (Co-ordinator) explained various methods of processing, sensory evaluation, packing and safety practices and at the end of the session all the students interacted with Mr.KhadarHussain and clarified their doubts. The visit was mainly focused to understand the practical knowledge involved during the processing. Totally 26 students participated and all the students got benefited from this visit.
FAGAS an Association from the Department of Food Science and Processing Management of Subbalakshmi Lakshmipathy College of Science, Madurai organized an extension activity at Kappalur through “Nutritional Survey on Food habits during pandemic among the Industrial Labourers” on 07.01.2022. The students of I and II Year FSPM conducted a survey among the industrial labourers especially for women between the age group 35-45 years. To create awareness among the workers to overcome this pandemic period our students briefed the importance Immune rich foods and the importance of breakfast intake in their diet. Totally 26 students of FSPM participated in this extension activity.
FAGAS an association from the Department of Food Science and Processing Management of Subbalakshmi Lakshmipathy College of Science, Madurai organized an extension activity ( SLCS Samajseva) at Kappalur through “Nutritional Survey on Iron Deficiency Anaemia for Adolescent Girls” on 07.01.2022. The students of I and II Year FSPM students conducted a survey among the adolescent girls and concluded that there is a minimum intake of iron rich foods in their daily dietary pattern. Finally to create awareness we provided pearl millet incorporated laddu to all the adolescents girls. Totally 26 students of FSPM participated in this extension activity.
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.
