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Objective of the Program:

• To emphasize the critical role of women in driving societal and economic development.
• To showcase the advancements in agriculture, including the role of women in transforming agricultural enterprises.
• To explore the contributions of women entrepreneurs in the rural economy through various sectors, such as agriculture, value addition, and handicrafts.

Report Summary:

The Department of Food Science and Processing Management, in collaboration with the Entrepreneurship Development Cell, organized a seminar on “Women Entrepreneurs in the Food Processing Sector” on March 8, 2025. The program began at 10:30 a.m. in the Common KVK Unit, sponsored by ICAR Krishi Vigyan Kendra (KVK), CENDECT. Dr. P. Pattchaimal, Chairman of ICAR KVK, CENDECT, inaugurated the session, and Dr. K. U. Pavitra Krishna, Head of the Department of FSPM, was invited as one of the guest speakers. The session was then handed over to Ms. R. Uma Chandrika, Assistant Director – MSME, Madurai.The seminar began with a powerful message: “To awaken people, women must be awakened. Once she is on the move, the family moves, the village moves, and the entire nation moves.” This statement set the tone for the discussions that followed, emphasizing the transformative power of empowering women.Through activities focused on the “Farm to Fork Strategy,” KVK Theni has been promoting sustainable agricultural practices such as vermicomposting, beekeeping, mushroom cultivation, and value addition to local crops like millets, coconut, grapes, and guava.It was discussed that obtaining certification for Micro, Small, and Medium Enterprises (MSMEs) is crucial for enabling women entrepreneurs to grow and scale their businesses. The MSME registration process provides access to various government benefits, such as subsidies, credit facilities, and training programs. The seminar highlighted the significance of MSME certification for women entrepreneurs to avail themselves of these opportunities and grow their businesses sustainably.Several government schemes, such as the Stand Up India Scheme, Pradhan Mantri Mudra Yojana, Mahila Coir Yojana, National Handicrafts Development Program, and Deen Dayal Upadhyaya Grameen Kaushalya Yojana, were also highlighted during the seminar.

The seminar further focused on developing effective marketing strategies for rural women entrepreneurs. Topics included digital marketing, social media promotion, and local marketing tactics to create visibility for their products. Participants were encouraged to leverage technology to reach wider markets and build relationships with consumers. Strategies for improving the marketability of locally produced products and establishing a strong online presence were discussed to enhance sales and business growth.Around 18 students and two faculty members from the Food Science and Processing Management department attended the seminar.

Outcome of the program:

• Students, especially women, were motivated to explore entrepreneurship and leadership opportunities in the food sector.
• Students gained insights into essential business skills, including leadership, financial management, and problem-solving.
• The seminar provided students with the opportunity to connect with successful women entrepreneurs and industry professionals.
• Students learned about gender equality in entrepreneurship and the initiatives supporting women in business.

 

The Department of Food Science and Processing Management has organized a value-added course titled “Quality Analysis of Edible Oil,” scheduled from February 10 to February 14, 2025, at the Agro Food Trade Centre, a center of excellence located in Madurai. This course is designed for students and includes both theoretical instruction and hands-on training, including experimental components.

Dr. K. Singaravadivel, an independent director, along with three faculty members—Mrs. Murugeswari, Mrs. Mallika, and Ms. Reehana—from the Agro Food Trade Centre and AFTC Food Analytical Lab and Research Centre will serve as trainers for the course. The session began with an engaging activity that highlighted the importance of quality analysis of various edible oils. By the end of the course, students will have gained practical experience in laboratory analysis of edible oils. A total of 18 students from the first and second years of the FSPM program actively participated in this course.

Title of the Session:Career prospects on “Health Care Management”
Date: 27.09.2024	Duration:1Hr (02:30 pm to 03:30pm)
Activity Category :Self Driven Activity	Nature of the Session :Offline
Theme: Career prospects on “Health Care Management”
Expert/Speaker Details:
Name: Mr.Venu Vinayagam	Designation: Director
Organization:Cosmos International Training Institute, Tiruvallur (District), Tamil Nadu
Objectives of the seminar: ·         To develop career oriented skills for the students ·         To know about Health Care Management ·         To understand on upcoming in demands in Health Care Management
Key points: A few major points explained by the speaker to the participants: Health Care Management is a high-demand field in the healthcare sector. The growing need for this field in Western countries. The basics of Health Care Management, which include hospital administration, healthcare finance, healthcare marketing, and laws and ethics. Training and opportunities available in India. Health Care Management is an excellent career option, with a focus on course-based career opportunities.
Outcome of the seminar: At the end of the session, the participants were able to: 1.      Understand the importance of Health Care Management in placements. 2.      Gain knowledge about placement opportunities and job prospects in the current scenario. 3.      Understand the relationship between Health Care Management and Food Science and Processing Management. 4.      Gain confidence and have a clearer idea of how to secure a position in the field based on their course. 5.      Analyze the scope and growth opportunities in the healthcare sector.
Participants Details:
Total No. of Student Participation: 30
Total No. of Staff (Teaching/Non-Teaching)Participation: 02

Session Details:
Title of the Session:Career Counselling Session
Date: 27.09.2024	Duration:1 Hr(10.00a.m to 11.00a.m)
Activity Category :Self Driven Activity	Nature of the Session :Offline
Theme: Role of Dietician in Hospitals
Expert/Speaker Details:
Name: Ms.M.Poornima	Designation: Dietician
Organization:Hannah Joseph Hospital, Madurai
Objectives of the seminar: ·         To explain the role of dieticians in patient care, focusing on the significant impact they have on recovery, health maintenance, and disease prevention. ·         To raise awareness among healthcare professionals about the crucial link between nutrition and patient outcomes. ·         To explore the evolving role of dieticians, including the impact of modern technology, nutrition research, and personalized diets in hospital settings.
Key points: A few major points explained by the speaker to the participants: 1.      Assessment of patient’s nutritional status. 2.      Development and implementation of personalized nutrition plans. 3.      Monitoring of food intake and adjustment of diets based on health conditions. 4.      Educating patients and their families about preventive nutrition to avoid diseases. 5.      Promoting balanced diets for long-term health and wellness. 6.      Teamwork between dieticians, doctors, nurses, and other healthcare professionals to optimize patient care.
Outcome of the seminar: At the end of the session, the participants were able to: 1.      Gain clear understanding of the vital role dieticians play in patient care, including assessing nutritional needs and providing personalized dietary plans. 2.      Comprehend the connection between proper nutrition and the management of conditions like diabetes, heart disease, and cancer. 3.      Introduced the latest developments in dietetics, including technological advancements, telemedicine, and personalized nutrition. 4.      Acquired practical strategies for integrating dietetics into patient care and enhancing health outcomes.
Participants Details:
Total No. of Student Participation: 30
Total No. of Staff (Teaching/Non-Teaching)Participation: 04

 

The Department of Food Science and Nutrition organized the intercollegiate festival “FIT FEST 2025” on February 18, 2025 (Tuesday) at The American College. The theme of FIT FEST 2025 was “Processing for Prosperity.” The program was inaugurated by the Chief Guest, Dr. N. Jegatheesan, President of the Tamil Nadu Chamber of Commerce and Industries, Madurai, who shared insights into the marketing status of various industries. The presidential address was delivered by Dr. M. DavamaniChristober, who also lit the lamp as part of the inauguration.Students from the Food Science and Processing Management department participated in various events, including Charms & Charades, Hogwarts Crest Creation, Riddle of The Sphinx, Potion – Master’s Cookbook, Weasley’s Wizard Wheezes, The Quibbler’s Humor Hunt, Daily Prophet Snapper, and The Marauder’s Quest. A total of 13 students from the 1st and 2nd years of FSPM actively participated.

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Outcome of the Program

• Students gained self-confidence and self-esteem by participating in diverse events.
• Extracurricular activities promoted a cultural experience, supporting personal, social, and academic growth.

 

In commemoration of World Food Safety Day on June 7^th 2024, the Department of Food Science and Processing Management has conducted Interdepartmental competitions on 07.06.2024in our college.World Food Safety Day2024 was celebrated with the theme “Food Safety: prepare for the unexpected”.

This year’s theme,“Prepare for the Unexpected”, underlines the importance of being prepared for food safety incidents, no matter how mild or severe they can be. A food incident can happen, for example, due to accidents, inadequate controls, food fraud or natural events. With that, the students from other departments were encouraged to participate in poster-making completion to inculcate the importance of food safety. Through this event, the students gain knowledge and become aware of using safe foods in their day-to-day lives. Totally 20 students actively participated in this event.