Category Archives: food science

The Department of Food Science and Processing Management conducted a Seminar entitled “Thinking Outside the Shell’’ on 06-04-2022 between 1.00 pm and 2.00 pm. Ms. M. Velammal, Quality Assurance Executive, Rebel Foods, Chennai delivered the lecture about the processing, packaging and preservation techniques in various marine and meat products . The students gathered clear information about the different methods of processing and preservation of Fish, Meat and Poultry. Totally 22 students (11 students from I year &11 students from II year FSPM) from our department participated. At the end of the session, students clarified their doubts with the expert.

The Department of Food Science and Processing Management & Career Counselling cell jointly organized a Career Counselling session on “Insights and Opportunities in Food Industries” on 06.04.2022 at SLCS seminar hall around 2.30 pm. Twenty two students (11 students from I year &11 students from II year FSPM) of our department participated and got benefited from this session. Ms.M. Velammal, Quality Assurance Executive, Rebel Foods, Chennai addressed in detail about various career opportunities, skills and competencies needed for food processing industry both in public and private. The Government schemes and technological developments related to food processing were also narrated in detail. This session would definitely help our students to get an idea about start – ups through effective knowledge transfer. On the whole, it was interactive and the resource person answered the participant’s queries related to the career

FAGAS an Association from the Department of Food Science and Processing Management of Subbalakshmi Lakshmipathy College of Science, Madurai organized an extension activity at Kaithari Nagar entitled Usage of Natural dyes for fabrics to the weavers on 29.3.2022.  The students of I Year FSPM educated the weavers by interacting with them on the use and benefits of natural dyes.  They insisted that the natural dyes are eco-friendly, biodegradable, renewable and have extend shelf life. The woven fabrics will be brighter and stronger in comparison to artificial dyes. Totally 13 students of FSPM participated in this extension activity.

FAGAS, an association of the Department of Food Science and Processing Management organized a Seminar entitled “Next Generation Challenges in Food Microbiology” on 26.03.2022. The resource person of this session is Ms.S.Vishnupriya Preventive Nutritionist, CEO and Founder of Nutricare A-Z. She explained the role of microbes in food industry and enlightened the new challenges in relation to microorganisms in various foods. She gave a detailed note on the emergence of new technologies and its advantages in the microbial laboratories for the food analysis. She motivated the students to get involved in different research aspects in the field of food microbiology as they were the next generation people to hold on the importance of public and private industrial sectors. On the whole session was informative and the resource person clarified the participant’s queries. Totally 26 students (13students from I year FSPM, 13 students from II Year FSPM got benefited from this webinar.

To commemorate World Tuberculosis Day, FAGAS, an association of the Department of Food Science and Processing Management and Health & Nutrition club jointly organized a Webinar entitled “Invest to End TB. Save Lives” “on 24.03.2022 through Google meet https://meet.google.com/crk-fiou-eci link between 5.00 and 6.00 pm. The resource person of this webinar is Ms.T.S.Prabavathy Dietitian, Devadoss Multispeciality Hospital Madurai explained the causes and foods in relation to TB and also enlightened the students on an attention towards the urgent need of investment in resources to boost up and fight against tuberculosis to end this epidemic from the world. This webinar would definitely help our students to get an idea about tuberculosis and how to overcome this deadly disease. The session was interactive and the resource person clarified the participant’s queries. Totally students (26 students from I year FSPM, 13 students from II Year FSPM and 20 students from Health and Nutrition Club) got benefited from this webinar.

To commemorate the World Consumer Rights Day the Department of Food Science and Processing Management organized a seminar on “Consumer awareness on Food Safety and Health” on 21-03-2022 at 3.30 pm in the SLCS auditorium. The resource person of this seminar was Mr.M.N.Sundar ,the Organizing Secretary , Akhil Bharathiya Grahak Panchayat explained the food safety in relation to health and also enlightened the students about how to determine the adulterants used in food and avoid such  foods in future for the safety of the students’ health.  The session was interactive and the resource persons answered the participants’ queries. On behalf of the college, the Principal has received an award and a certificate from Akil Bharthiya Grahak Panchayat .Totally 132 students (26 students from FSPM ,18 students from MCHM, 27 students from BBA and 61 students from  B Com B&I got benefited through this webinar.

FAGAS, an association of the Department of Food Science and Processing Management, organized a Workshop on “Novel usage on Natural Preservatives” at MCHM-Kitchen on 18.3.2022 at 1.30 pm. totally 23 students (12 II year) students and  (11 I year) students from our department  eagerly participated in this workshop. It was presented to the students, which includes theoretical and hands- on training program with manufacturing food products by using natural preservatives. Ms. M. Ragadeepa Assistant Professor, Dept Food and Dairy Technology, Mannar Thirumalai Naicker College, was the trainer, began the activity with an elaborate explanation of the natural preservatives and pros & cons of preservatives in Sherbat, Flavoured milk, Protein ball and Squash preparations.  At the end of the day the students gathered an appreciable level of practical knowledge about the preparation of novel foods as well as increase shelf life by using the natural preservatives with utmost satisfaction.

The Department of Food Science and Processing Management organized an Administrative Training Program on “Novel usage on Natural Preservatives” at MCHM-Kitchen on 18.3.2022 at 10.00 am.  Nine Canteen and Mess staff members (Cooks & Service men) of SLF eagerly participated in this training program. Ms. M. Ragadeepa Assistant Professor, Dept Food and Dairy Technology, Mannar Thirumalai Naicker College, was the trainer, began the activity with an elaborate explanation of the natural preservatives and pros & cons of preservatives in Sherbat, Flavoured milk, Protein ball and Squash preparations.  At the end of the day they gathered an appreciable level of practical knowledge about the preparation of novel foods as well as increase shelf life by using the natural preservatives with utmost satisfaction.

FAGAS, an Association of the Department of Food Science and Processing Management, Subbalakshmi Lakshmipathy College of Science, Madurai organized an extension activity (SLCS- Samaaj Seva) “Nutritional and Dietary guidance for School going children” at Panchayat Union Public School, Nedumadurai on 18.03.2022.   Twelve FSPM second-year students taught the value of dietary habits with relevance to Recommended Dietary Allowances to the school going children belonging to the age (11-13 years). To raise awareness, our students provided counselling on the importance of various dietary practises and nutrients intake to be followed.

FAGAS, an Association from the Department of Food Science and Processing Management of Subbalakshmi Lakshmipathy College of Science, Madurai organized an extension activity (SLCS-Samaaj Seva) for Lactating mothers at a Primary Health Centre, Valayankulam on 15.03.2022. 13 students of II Year FSPM briefed the advantages of breast feeding for both lactating mothers and infants. Our students highlighted some dietary guidelines, suggested some healthy meal patterns and distributed pamphlets to them.