Category Archives: food science

    To commemorate “Children’s day the Department of Food Science and Processing Management and Health & Nutrition club jointly conducted a webinar, “Nutrition through Life cycle – Infants to adolescence” on 18.11.2020 between 2.00 pm to 4.30 pm (https://meet.google.com/qmm-ncik-tjm). Totally 88 students belong to FSPM and Health &Nutrition club participated in webinar, which started with a prayer song. The department Head In-charge, Ms.A.Sona delivered the welcome address and invited the Chief Guest, Dietitian Jayanthi. Dr.R.Sujatha, Principal, SLCS presented the presidential address and Dr. S.Priya, Dean- Academics delivered the felicitation address.

In this webinar, the students learned about the different age groups, the nutritional requirements of individuals and types of diet that can be assigned. The chief guest discussed the complication resulting due to inadequate diet. She explained the basic five food groups, their importance and the role of functional food. During the question session, students clarified their doubts with the Chief Guest. The webinar concluded at 4.30 pm. with Mrs. M.Venkata Subbulakshmi, the Event Coordinator proposing the vote of thanks. Feedback was collected from the students and the analysis of the same shows that students were highly satisfied.

A Hands on Training Programme on Cardio Vascular Disease, Diabetes Mellitus and Renal Diet was organized by the Department of Food Science and Processing Management, SLCS, Madurai on 25.02.2020.  Mrs. V. Suganya Senior Clinical Dietitian & Head of the Dietetics Department, Apollo Speciality Hospital, Madurai, was invited as the technical expert

The Programme was inaugurated by Dr. R.Durgadevi (Assistant Professor & Head in Charge) who gave a brief introduction of the programme. The Training was attended by all the I B.Sc and II B.Sc students of FS & PM. Mrs.V.Suganya started the training with a presentation on cardiovascular diet followed by Diabetic Diet and Renal Diet. A discussion was held between the students and the expert.

The students were divided into four groups. Each group planned a Day’s diet and prepared selected recipes for specific conditions. These were discussed with the expert who also clarified the student’s queries. The outcome of the workshop was that the students had a positive interaction among themselves.

The Department of Food Science and Processing Management organized a guest lecture on “Current Processing Techniques in Meat and Fish” for the students of B.Sc I and II Year at SLCS, Madurai on 21 January 2020. Mrs.Poorinima Jeyasekaren, a specialist in Food and Nutrition for the past 9 years, currently working as Assistant Professor in the Department of Food Science and Nutrition, the American College, Madurai, was invited as the resource person

Dr.B.Ramamoorthy, Pricipal , SLCS, felicitated the gathering  Dr.R.Durgadevi, Assistant Professor and Head in charge, Department of Food Science and Processing Management, SLCS   introduced the speaker and the topic of lecture to the students.

In her lecture Mrs.Poorinima Jeyasekaren discussed the technical advances in meat and fish processing the value and demand of these food products in the market and value added products, she also stressed that technological development will lead the way for fish and meat to become major nutritional sources in the human diet.

The programme ended with the vote of thanks proposed by Mrs. M. Kavitha – Assistant Professor.

The second year students of the Department of Food Science and Processing Management have participated in the National Conference on Emerging Techniques in Food Processing organized by Indian Institute of Food Processing Technology on 27/06/2019 and 28/06/2019 along with Ms. D. Subhashree, Asst. Prof., FSPM. On day one, 27/06/2019 conference commenced with registration followed by various online workshops on recent advancement in food processing by the resource persons from USA, UK. After that there was a Hands-on demonstration and visit to IIFPT facilities such as Computational modeling and nanoscale processing unit, Modern rice mill and Food product development lab, Incubation centre, Food Safety and quality testing lab & Food Biotechnology lab, Food engineering lab, Non-destructive quality evaluation lab, Postharvest pest management lab, Food packaging lab. On day two, 28/06/2019 the conference commenced with the inaugural ceremony by the Hon’ble Minister of Food Processing Industries Mr. Rameshwar Teli. After inaugural ceremony there were invited talks on various topics such as 3D printing of foods, Non thermal Processing of Food, Nanotechnology of Food Systems, Ultrasound Processing, UV applications, Ozone Processing, Pulsed Electric field Processing, Digital Image and Soft X-ray processing, High Pressure Processing, Irradiation of foods, Intelligent Packaging, Block chain Processing in Food Supply chain.

The department of Food Science and Processing Management conducted a National level Conference on Food Processing and Safety Management on 15.2.2019. The conference commenced with inaugural function and lamp lighting at 10.00 am. Dr. P. Saravanan, Principal of SLCS delivered the Presidential address. Dr. K. Amrutha veena, Head of the Department delivered the overview of the conference. Technical sessions were conducted by Mr. K. Vatcharavelu from CSIR-CFTRI and Dr. S. Sugasri from Madurai Kamaraj University. The conference received a total of 130 participants and 38 paper presentations. These papers shall be shortly published in the International Journal of Research and Analytical Reviews with an impact factor of 5.7 which has been provided with UGC citation, ISSN and Google citation. The conference received many papers from different colleges in Madurai along with other colleges in Dindigul, Coimbatore, Trichy, Salem and Pondichery. Papers were also received from overseas for presentation in the conference. These papers have covered different thrust areas in food science, processing, marketing, logistic management, catering, food safety, analysis, product development, and so forth.

The students and faculty of the Department of Food Science and Processing Management went for an industrial visit to Naga Foods Limited, Dindigul on 22.1.2019. The students were given a warm welcome. Mr. Mohan, Head, Technical and Mr.  Radhakrishnan, Head, Human Resaources of Naga Foods Ltd. provided an overview of the Naga industries, its history, thrust areas and achievements. The students were then oriented in detail regarding the milling process and state-of-the-art technology of wheat milling and the various by-products of the milling industry. The students were then taken into the factory with prescribed hygiene precautions to each division starting from raw material procurement, cleaning, soaking, dehulling, sorting, grading, processing quality testing and packaging. The students also had a question answer session to clear their doubts and queries regarding the process and technology. It was a very informative, interesting and unforgettable experience for the students.

The students and faculty of the Department of Food Science and Processing Management went for an industrial visit to NSR Cold Storage, Dindigul on 22.1.2019. The Firm provided cold storage facilities for different varieties of foods along with ripening chambers and Logistic facilities. The students attended demonstration of frozen storage technology of sea foods, ice cream and milk cream. They also learnt low temperature storage technology of fruits and vegetables of both Indian and foreign origin. They also learnt about modified atmosphere storage of foods and artificial ripening of fruits and farm produce. The students were thrilled to evidence the latest technological advancements in food processing and handling with firsthand experience. The students also had an opportunity to clear their doubts regarding the technical details and governmental regulations involved in the food sector.

Board of Studies meeting for the Department of Food Science and Processing Management  for the academic year 2018 -2019 was held  on 22.12.2018 at 11.00 at the college board room. The meeting was conducted with  Mrs. Nagammal, Head, Department of Food Science and Nutrition, Sourashtra College for Women and Mrs. Poornima Jeyasekaran, Assistant Professor, Department of Food Science and Nutrition, American College as subject experts and Mr. Mohan, Head, Technical, Naga Mills Ltd., Dindigul as industrial expert. Suggestions for improvement of the syllabus were identified and documented.