Category Archives: food science

FAGAS Association of the Department of Food Science and Processing Management organized an Industrial visit to Annai idli, Madurai, on 08.11.2022.  The students of I, II and III year FSPM (Totally 37 students) and two faculty members participated in the visit. It was an informative and interesting visit and the students learnt the processing methods and the factors affecting storage conditions in cereal and pulse based products especially idli, Chapathi and curd. Mr. Vel Murugan, Factory Manager, explained the history, industrial development and technological aspects involved in processing. In general, the visit helped to gain some technical inputs to improve the shelf life by proper storage to avoid decay, contamination and spoilage.

FAGAS Assoiciation of the Department of Food Science and Processing Management organized a Webinar on “Role of chemistry in Food Industry” on 07.11.2022 through google meet (https://meet.google.com/zho-dpnb-mev). Mr. P. Edwin Deepak, Quality control Officer, Chemplast Sanmark Private limited, Mettur, highlighted the importance and role of chemicals in food industry and how it is processed with preservatives. The session was interactive and the resource person answered all the queries raised by the participants related to the program. The feedback of the program was collected from the students and the analysis showed that the  program was highly informative to all the students. Totally, 35 students and 5 faculty members participated and got benefited through this program.

 

                     Department of Food Science and Processing Management organized an Outreach Program (SLCS-Samaaj Seva) “Together We Rise” for working women in a textile shop on 31.10.2022. Our students educated the general public, particularly women, about breast cancer, its identification, treatment, the necessity for an effective, long-lasting preventive cure, and the importance of self-examination to check for lumps or other solid growths in the breasts. If there is a persistent lump in the breast or any change in the breast tissue, always consult a doctor for a clinical breast examination. Totally 13 students of II FSPM participated in this outreach program and 25 members got benefited through this activity.

To commemorate “World Osteoporosis Day – 12^th October 2022” FAGAS association and Health and Nutrition Club of the Department of Food Science and Processing Management celebrated World Osteoporosis Day on the theme of ““Step Up For Bone Health”, organized an outreach program (SLCS-Samaaj Seva) on World Day on 20.10.2022”, Our students explain the importance of calcium to prevent osteoporosis and also slow down the bone density loss associated with osteoporosis. Totally thirteen students of II year FSPM students participated in this outreach program and 10 members got benefited from this activity.

To commemorate “World Arthritis Day”FAGAS association and Health and Nutrition Club of the Department of Food Science and Processing Management celebrated World Arthiritis Day on the theme of “It’s in your hands, take action, organized an outreach program (SLCS-Samaaj Seva) on 12.10.2022 between 2.00-4.00pm at TVS Nagar. Counselling was given to women about the rheumatic and musculoskeletal diseases. The type of joints and muscular diseases and the foods that are to be taken and avoid this kind of disease were clearly explained. The beneficiaries got a clear idea about the arthritis and awareness about its causes in body. Totally thirteen students of III year FSPM students participated in this outreach program and 20 members got benefited from this activity.

Department of Food Science and Processing Management organized a Value added course on “Fruit and Vegetable Processing and Preservation” from 22.09.2022 to 27.09.2022 at SLCS Galley.     This course was presented to the students which included theoretical and hands-on-training programs with manufacturing aspects. Mr. M. Mariappan, Director, Senior Food Processing Consultant, Manoj Consultancy served as the trainer for this value addition program. He began the activity with an elaborate explanation of the jam, jellies, ketchup, tutyfruity and different varieties of fruit squashes and different varieties of vegetable pickle preparations.  At the end of the day, students gathered an appreciable level of practical knowledge on processing and preservation techniques with utmost satisfaction. Totally, 36 (I,II &III year) students from FSPM eagerly participated in this program.

                       FAGAS Association, Department of Food Science and Processing Management, organized an Outreach program (SLCS Samaaj Seva) through Explaining the Importance of Nutrition in food  to school students” on 21.09.2022 at Avaniyapuram. Our students briefly emphasized the importance of Nutrition in food and explained the importance of healthy eating practices among the school students. In addition, students created awareness on the important dietary practices to be followed in daily life. Totally, 13 students participated and 17 school students got benefited from this activity.

Department of Food Science and Processing Management organized a Field Trip to National Institute of Food Technology, Entrepreneurship and Management – Thanjavur on 16.09.2022. The institute was glad to present, “Open Day 2022”, in commemoration of 120^th birth anniversary of the former director, Dr. V. Subrahmanyan. The theme for “NIFTEM-T Open Day 2022” was  Millets Processing: Science, Technology and Innovation. The program is composed of the following events: Demonstration of technology and gadgets developed by NIFTEM-T, Exhibition of successful entrepreneurs incubated by NIFTEM-T, Competitions for school and college students, Science pavilion on millets, Cultural shows on food safety and hygiene. Our students gained a practical exposure on various processing equipments, nutrient analysis, food microbiology and various food product development strategies emphasizing skill and entrepreneurship. Dr. Hema, Scientist, NIFTEM-T, briefed the history and working principles of the organization, career opportunities, hands on training and internship details. Totally, 34 students of I, II, III year FSPM and three faculty members benefited through this visit.