Category Archives: food science

Department of Food Science and Processing Management and the Alumni Cell jointly organized an Alumni Interaction session on “Recent Trends in Food Processing”  for our II,& III year students on 19.08.2022 at 11:00 a.m. in G13 hall of our college premises. Ms. M. Poornima Devi (Batch: 2019-22) was the speaker for the session.  During the interaction session, the alumni discussed the current trends in food processing industries. She discussed how to start a new business and start-up. The alumni also interacted with the students and gave career guidance regarding higher studies and placements. Totally, 26 students participated in this interactive session.

Department of Food Science and Processing Management & Career Counseling cell jointly organized a Career counseling session on “Career Prospects in Food Science for our II & III year Students. Ms. Sandhiya Devi (Batch2019-22) delivered a special talk on “What next”, where she spoke on various job opportunities under “Foodomics” and the customers on whom they focus. She enlightened the students on the gap between academic knowledge and industrial needs and focused on how to bridge the gap between them. She spoke on the need to be updated and keep learning throughout the career. She listed a few food processing industries which provide industrial training and also she is pursuing higher studies in American College. Totally, 26 students participated in this interaction session.

The Department of Food Science and Processing Management organized an Industrial visit to Marble Valley Foods, Tirunelveli on 18.08.2022 between 11.00am-3.00pm. This visit is arranged to familiarize and acquaint the students with the real-life scenario of the industry- working environment and to provide practical exposure for the courses taught to them, during regular sessions in the campus. Mr.Arivazhagan, Manager-HRD, MVF, explained the different types of fish, sea foods, processing units, storage conditions, temparure highlighting the freezing methods. He also emphasized the career oriented role, specification and internship opportunities related to Food Science and Processing. An MoU is signed with the Industry for the betterment of our students.  Totally, 33 students of I, II, III year FSPM and three faculty members participated in this visit.

The Department of Food Science and Processing Management organized an Outreach Program (SLCS Samaaj Seva) on “Be Part of The Solution, Not the Pollution” on 17.08.2022 between 10.00am-12.00pm at Town Hall Road, Madurai on the theme “Plastic Free Environment”.  This program is arranged to enable the students to examine the role of product packaging and resources and identify the packaging materials and its hazards. The main aim of “Anti-Plastic Abhiyan” is to create awareness on banned single use plastic products among the sellers and buyers in order to protect the environment from the harmful effect caused by the same. Our students created awareness among the people to avoid plastic use and start using Paper Straws and Cloth Carry Bags. The students spread awareness not only on the harmful effects of plastic but also on the effect of chemicals present in it and also on bottles, which can cause health hazards. They encouraged the benefits of using eco-friendly products in order to reduce the pollution. Students were able to inculcate eco-consciousness among the young generation which would contribute to the benefit of the society for a healthy life.Through this activity, students made the people aware on the limitations of different packaging materials, when it comes to direct contact with various food items. Totally 13 students participated and 20 members got benefited from this activity.

Department of Food Science and Processing Management organized a workshop, a session on Value addition in millets on 16.08.2022 at 2:30 pm in SLCS Galley of our college premises. Mrs. M. Ramyasivaselvi, Subject Matter Specialist (Home Science), KVK Theni, acted as a chief guest. The resource person gave very good information about different types of millet-based products and their scope in value addition. The students were trained to make value added millet products. Overall, this session gave a good knowledge and exposure on individual talents. Totally 31 students of FSPM actively participated in this workshop

A seminar on “Achieving Proposition Fit and Business Fit through Innovation in Millets”  was jointly organized by the Department of Food Science and Processing Management and SLCS Institution’s Innovation Council on  16.08.22 at Seminar Hall .Mrs. M. Ramyasivaselvi suject matter specialist (Home science), KVK, Theni, acted as the chief guest. During this seminar, the resource person clearly explained the thematic area for food processing. She gave information about various innovated millet products and its benefits. She discussed what the ICAR schemes for value addiction are & Bio fortified agriculture products, and job opportunities. Overall, the seminar was highly beneficial for students and they gained a good knowledge on food products, especially for millets.  Totally, 31 students from I, II & III years actively participated in this seminar.

The Department of Food Science and Processing Management organized an Outreach Program (SLCS Samaaj Seva) on “Promoting Wellness and Healthy Lifestyle through Locally Available Natural Foods” on 15.08.2022 between 08.00am-10.00am at Jeeva Nagar, Madurai on the theme “Eat a healthy meal out of Nature”.  This program is to create awareness among the public about health and fitness and inculcate the importance of informal education and also to understand the community in which they work. Our students promoted wellness and healthy lifestyle through the preparation of various food products that is available locally, which is nutritious and safe for consumption emphasizing our tricolor flag. They explained the role of each and every citizen in the development of our nation through a song. It helped to improve the general standard of living for both students and the public. This program developed a sense of social and civic responsibility in them, gained skills in mobilizing and community participation. Totally 13 students participated and 23 members got benefited from this activity.

Department of Food Science and Processing Management organized a Professional Development Program on “Women Entrepreneurial Avenues in Food Industry” on 10.8.2022 at 12.00pm at KVK, Theni. The Home Science Subject Matter Specialist, Mrs. R. Ramya Siva Selvi, was the resource person.  She  provided hands-on-training to the faculty on honey processing with the equipments such as, honey storage tank, honey sachet packing machine, handy induction sealing machine and honey filling machine. She also highlighted the working principles of some food processing and preservation equipments such as, vegetable cutting machine, pulverizer, grape seed oil extraction machine, solar dryer, shade drier and various types of nutritious garden. Faculty members gained a practical knowledge through interaction, industrial exposure, and employment opportunities. They procured the entrepreneurial skills to develop new food products and marketing strategies emphasizing the women entrepreneurship and also understood the role of younger generations in the development of rural community. Totally, 5 faculty members were benefited through this program.

The Department of Food Science and Processing Management organized an Industrial visit to “Krishi Vigyan Kendra- Kamatchipuram, Theni” on 10/08/2022 between 11.00am-4.00pm. This program is to familiarize the students with the real-life scenario of the industry- working environment and to provide practical exposure for the courses taught to them during regular sessions in the campus. Dr. Patchaimal the Chairman, briefed about the history, growth and development of CENDECT, KVK as well as the several forms of training offered to farmers. The Home Science Subject Matter Specialist, Mrs. R. Ramya Siva Selvi, provided hands on training to our students in the honey processing with the equipments such as, honey storage tank, honey sachet packing machine, handy induction sealing machine and honey filling machine. She also highlighted the working principles of some food processing and preservation equipments such as, vegetable cutting machine, pulverizer, grape seed oil extraction machine, solar dryer, shade drier and various types of nutritious garden. Students gained practical knowledge through interaction, industrial exposure, and employment opportunities. They procured the entrepreneurial skills to develop new food products and marketing strategies emphasizing the women entrepreneurship and also understood the role of younger generations in the development of rural community. An MoU is signed with KVK for the betterment and future scope of our students. Totally, 33 students of I, II, III year FSPM and three faculty members were benefitted through this visit.

Department of Food Science and Processing Management and Health & Nutrition Club jointly organized a Breast Feeding Week Celebration on  “Step up for Lactation: Educate and Support” on 05.08.2022 at 3p.m. through Google meet (https://meet.google.com/vsy-cnrt-oqg). Dr. Manju P.George, Chief Dietitian & Lactation Counselor, highlighted the importance of breast feeding for baby as well as the mother’s health after delivery and also she explained the dietary guidelines and a sample menu for expectant mothers and ensured that the mother produces enough milk and the baby gets enough to be fed and its importance to keep in mind the varied feeding patterns. Totally, 78 students and 18 faculty members participated and got benefited in this program. 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.