Category Archives: food science

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.

The Department of Food Science and Processing Management & Health and Nutrition Club jointly organized a Seminar entitled “Hepatitis Can’t Wait” on 28.7.2022 between 9.00 and 10.30 am on the theme “Bringing Hepatitis Care Closer to You” in commemoration with “World Hepatitis Day”. The resource person of this seminar is Mrs.V.Suganya, Senior Clinical Dietitian and Head, Department of Dietetics, Apollo Speciality Hospitals, Madurai. This day is observed to spread awareness about the various forms of hepatitis and how they get transmitted. It also aims to improve the management, detection, and prevention of viral hepatitis as well as related diseases. The speaker highlights the types, causes, signs and symptoms of the deadly virus which is very harmful to the humans. She emphasized the principles, types and modification of normal diet to be followed during the inflammation of liver. She explained the dietary guidelines and a sample menu to lead a healthy lifestyle and a balanced diet. She pointed out the steps in nutritional assessment, intervention, and diagnosis and nutrition education as an important tool to assess and to educate the community. Many participants enquired about the ways of transmission and preventive measures to overcome the same. The participants were able to understand the role of basic nutrients needed to overcome malnutrition and these types of diseases. They also assured that they will create awareness among the younger generations to eradicate the viral hepatitis. Totally, 253 students and 54 faculty from various departments and colleges participated and got benefitted from this seminar. The feedback of this seminar was collected from the participants and it showed that they were satisfied with the same.

Department of Food Science and Processing Management organized an Outreach Program (SLCS Samaaj Seva) “Pedagogy on Fruits Processing and Preservation Methods” on 27.07.2022 at Kochadai.  Finally, the self help group members actively participated in this session and clarified their doubts. Totally, 13 students of III Year FSPM briefed the importance and uses of food processing and preservation methods among the self help groups. At the end of the program 20 members got benefited.

FAGAS Association of the Department of Food Science and Processing Management organized an outreach programme (SLCS-Samaaj Seva) on “Awareness on Importance of Recommended Dietary Allowance among the People” at Maditssia hall, Madurai, on 23.07.2022.  Totally, 13 students of II FSPM explored many nutrient enriched and fortified products and also briefed the recommended dietary allowances to the public.

Department of Food Science and Processing Management organized an Outreach Program (SLCS Samaaj Seva) through “Motivational Talk on Directions for Getting a Start-up Loan” on 21.07.2022 at Thirumangalam. Totally, 13 students of III Year FSPM briefly emphasized the importance, scope, types of start-up and also counseled the entrepreneurs on the value of numerous schemes, loans funding support and incentives. Finally, entrepreneurs were motivated to start-up in food and health care products. Totally 15 members got benefited through this outreach program.

Department of Food Science and Processing Management organized an Outreach Program (SLCS Samaaj Seva) through “Motivational Talk on Directions for Getting a Start-up Loan” on 21.07.2022 at Thirumangalam. Totally, 13 students of III Year FSPM briefly emphasized the importance, scope, types of start-up and also counseled the entrepreneurs on the value of numerous schemes, loans funding support and incentives. Finally, entrepreneurs were motivated to start-up in food and health care products. Totally 15 members got benefited through this outreach program.

Department of Food Science and Processing Management organized an Extension activity (SLCS-Samaaj Seva) through “Awareness Program on Food Safety” at SLCS’s Community Radio- Shyamalavani on 07.06.2022.  In Commemoration with “World Food Safety Day”, 13 students of II Year FSPM emphasized the safe and nutritious food ensuring the health and wellbeing of every human being. This program is beneficial to those who pay their attention towards mobilization of action to prevent, detect and manage food-borne risks and to improve their health. The public got benefited through this extension activity.

FAGAS, an Association of the Department of Food Science and Processing Management of Subbalakshmi Lakshmipathy College of Science, Madurai organized an Outreach program (SLCS Samaaj Seva) through “Nutri guidance for cooking the nutraceuticals food” on 03.06.2022 at Kappalur. Thirteen students of II Year FSPM gave a briefly explained to housewives about the cutting and cooking practices to minimise the wastage of food and enhance the nutrients in the cooked food. Finally the students counselled the house wives that preliminary cooking practises not only enhance the nutritive value of the food but also the minimise the harmful effects during cooking.

FAGAS an Association from the Department of Food Science and Processing Management of Subbalakshmi Lakshmipathy College of Science, Madurai organized an outreach program (SLCS Samaaj Seva) through “Hygiene and Balanced diet in Anganwadi centre ” on 02.06.2022 at Oometchikulam.  Thirteen students of II Year FSPM conducted a playful activity on the basis of common health and hygienic practices among the children in the age group of 3-5 years. Finally the students trained the children  to draw  the common health and hygiene practices.