Value Added Pragramme on Fermented Foods

Date: 27-28 January 2026

The Department of Food Technology conducted a two-day Value Added Program on “Fermented Foods” in January 2026 for II Semester B.Sc. Food Technology students, providing hands-on training and scientific insights into traditional and modern fermentation techniques. The program covered the preparation of sourdough bread, plant-based yogurts, milk and water kefir, tepache, fermented chutneys, probiotic wellness shots and amla probiotic drink. Students gained practical exposure to the role of lactic acid bacteria, yeast and mixed cultures in food preservation, flavour development and probiotic enhancement. The sessions emphasized hygiene, pH control, substrate selection and functional food applications, successfully bridging theory with laboratory practice while inspiring innovation in probiotic and value-added food product development.

Students Preparing Fermented Products in the Food Technology Laboratory