Workshop on Value-Added Jackfruit Products

Date: 04-05 Aug 2026

The Department of Food Technology, M. S. Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, organized a two-day Workshop on Value-Added Jackfruit Products on 4th and 5th August 2026 in association with the Institute of Baking Technology and Value Addition (IBT&VA), University of Agricultural Sciences (UAS), GKVK, Bengaluru. The workshop provided III Semester B.Sc. Food Technology students with intensive hands-on training in the processing and utilization of jackfruit. Students actively participated in preparing a wide range of value-added products, including jackfruit jam, squash, cake, cookies, papad, chips, halwa, pakoda, bhaji, payasam and mixture. The programme enhanced their practical skills in food processing, product formulation, hygienic handling and product diversification, while also creating awareness about value addition, commercialization and entrepreneurial opportunities using locally available jackfruit.

Two-Day Workshop on Preparation of Spice Mixes

Date: 20-21 July 2026

The Department of Food Technology, in association with the Institute of Baking Technology and Value Addition (IBT&VA), University of Agricultural Sciences, GKVK, Bengaluru, organized a two-day workshop on “Preparation of Spice Mixes” on 20th and 21st July 2026 for III Semester B.Sc. Food Technology students.

The workshop served as an experiential learning platform, seamlessly integrating scientific knowledge with traditional culinary practices and contemporary food-processing techniques. Students received hands-on training in the selection, roasting, grinding, blending, standardization and packaging of traditional spice formulations including Bisibelebath, Pulao, Vangibath, Rasam, Sambar, Puliyogare and Jaljeera mixes.

The sessions also explored the functional, nutraceutical and therapeutic potential of spices, with emphasis on bioactive compounds such as curcumin, piperine, eugenol and gingerol. Through expert guidance and laboratory-based activities, students gained insights into flavour engineering, process optimization, product standardization, quality assurance and value addition.

The programme enriched students with practical competencies and an appreciation of the science behind India’s rich spice heritage, while highlighting the commercial and entrepreneurial potential of value-added spice products.

The workshop culminated with the distribution of training booklets and participation certificates, marking a meaningful blend of knowledge, innovation, tradition and industry-oriented skill development.

Workshop on Pineapple Jam Preparation: A Hands-on Entrepreneurship Module

Date: 16 July 2026

The Department of Food Technology, organized a hands-on workshop on “Pineapple Jam Preparation: A Hands-on Entrepreneurship Module” on 16th July 2026 at the Food Technology Laboratory. The programme was facilitated by Mr. Shaik Fahead Hussain, Founder, DONORA – Naturally Inspired, Scientifically Crafted, and was designed to bridge

The workshop provided experiential learning in the conversion of fresh pineapple into a value-added, shelf-stable product, with practical demonstrations on fruit selection, pulp preparation, formulation standardization, thermal processing, end-point determination, quality assurance, packaging and storage. Students actively participated in the preparation process, gaining first-hand exposure to the nuances of product development and process optimization.

A dedicated entrepreneurship module further enriched the programme by introducing students to food product innovation, brand positioning, packaging aesthetics, regulatory compliance, market development, costing and profitability assessment. The resource person also shared practical insights from his entrepreneurial journey, enabling students to understand the opportunities and challenges involved in establishing a food enterprise.

The workshop fostered experiential learning, product-development skills, entrepreneurial confidence and an innovation-oriented mindset, encouraging students to view food processing not merely as a technical discipline but as a promising avenue for value creation, enterprise development and self-employment.

Guest Lecture on “Climate Resilience and Nutrition”

The Department of Food Technology, organized an enriching guest lecture on “Climate Resilience and Nutrition” by Dr. Usha Ravindra, Professor and Head, Department of Food Science and Nutrition, University of Agricultural Sciences (UAS), GKVK, Bengaluru. The session explored the interconnected dimensions of climate change, food security, sustainable food systems and nutritional well-being, emphasizing the growing need for climate-resilient approaches across the food chain.

Dr. Ravindra highlighted the significance of biodiversity, climate-resilient crops, food diversification, sustainable processing, value addition and reduction of food loss and waste in strengthening nutrition security. She also sensitized students to emerging opportunities in food innovation, research, entrepreneurship and sustainable product development, inspiring them to view climate and nutrition challenges as avenues for meaningful innovation.

The lecture provided valuable insights into the evolving role of Food Technology in creating sustainable, resilient and nutrition-sensitive food systems, making the session informative, thought-provoking and highly relevant to students.

One Day Workshop on Microgreens: Research & Innovation Strategies and Advancement towards Entrepreneurship

Date: 26th February 2026

The Department of Food Technology, MSRCASC, organized a one-day workshop on “Microgreens: Research & Innovation Strategies and Advancement towards Entrepreneurship” on 26th February 2026. The workshop was coordinated by Dr. Geetika Pant, Assistant Professor, Department of Biotechnology, and Mrs. Soumya S. Shanbhag, Assistant Professor, Department of Microbiology, MSRCASC.

The workshop successfully enhanced participants’ knowledge about microgreens, including their nutritional value, health benefits, and market potential. Students gained practical skills in tray preparation, seed selection, sowing techniques, and maintenance through hands-on planting experience. Interactive sessions helped students understand real-time cultivation challenges, while innovative food product development and pitching activities encouraged entrepreneurial thinking, creativity, and teamwork.

The workshop empowered students with technical knowledge and practical exposure, creating awareness about sustainable small-scale food production and motivating them to explore microgreens as both a healthy dietary option and a potential business opportunity.

Two day workshop on Processing of fruits and vegetables

Date: 9-10 February 2026

The II Semester B.Sc. Food Technology students attended a two-day short course (9–10 February 2026) at the Institute of Baking Technology and Value Addition, University of Agricultural Sciences, GKVK. The programme emphasized practical training in fruit and vegetable processing, preservation techniques and value addition. Under expert guidance, students gained hands-on experience in preparing tomato sauce, grape juice, amla drink, ketchup, jelly, marmalade, mixed fruit jam, orange squash and amla pickle. The sessions highlighted key concepts such as food spoilage, scientific preservation methods, canning technology, gel formation, sugar concentration and quality evaluation. Overall, the visit provided valuable exposure to real-time laboratory practices and significantly enhanced the students’ technical knowledge and practical skills through interactive demonstrations and active participation.

Students actively involved in processing fruits and vegetables

Guest lecture on Skill Sets and Mindset for the Ever Emerging Indian Food Industry

Date: 22 January 2026

The Department of Food Technology, MS Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, organized an insightful guest lecture on “Skill Sets and Mindset for the Ever Emerging Indian Food Industry” on 22 January 2026 for II Semester B.Sc. Food Technology students. The session was delivered by Dr. Pratima Khandelwal, Founder of FlyHigh Educational Excellence, Bengaluru, who shared valuable perspectives on current industry trends, essential technical and soft skills and the importance of cultivating a growth mindset. She highlighted emerging opportunities in food processing, quality assurance, regulatory affairs, entrepreneurship and research, while emphasizing adaptability, lifelong learning and industry readiness. The interactive session motivated students to align their academic preparation with evolving industry expectations and inspired them to explore diverse career pathways in the dynamic Indian food sector.

Industrial visit to MTR Foods

Date: 21 January 2026

The Department of Food Technology, MS Ramaiah College of Arts, Science and Commerce (Autonomous), Bengaluru, organized an industrial visit to Orkla India Limited – MTR Foods, Bommasandra Industrial Area, on 21 January 2026 for II Semester B.Sc. Food Technology students. The visit provided valuable hands-on exposure to large-scale manufacturing of spice mixes and ready-to-cook products, including Sambar Powder and Rava Idli Mix. Students observed raw material selection, roasting, grinding, blending, quality control measures, hygiene protocols and advanced packaging systems. The interactive plant tour bridged the gap between classroom learning and real-time industrial practices, enhancing students’ understanding of food safety standards, automation and professional work culture. The visit was highly informative and inspired students to explore career opportunities in food processing, quality assurance and product innovation.

Industrial Exposure at MTR Foods – II Semester Food Technology students during their educational visit

Workshop on Entrepreneurship Development on Principles of Food Processing and Preservation

Date: 16 October 2024

A workshop on “Entrepreneurship Development on Principles of Food Processing and Preservation” was conducted on 16 October 2024 with the objective of empowering participants with the knowledge and skills required to develop value-added food products. The workshop focused on fundamental principles of food processing and preservation, emphasizing their role in enhancing shelf life, quality, and marketability of food products

The session was conducted by Dr. Mohan Kumar S, Assistant Professor, Department of Food Science and Technology, St. Joseph’s University, Bengaluru. He provided valuable insights into the technical aspects of food processing, preservation methods, and quality control, while also highlighting emerging entrepreneurial opportunities in the food industry. The workshop encouraged participants to explore innovation, self-employment, and startup prospects in the food processing sector.