Activities
REPORT ON EXPERT LECTURE
“Exploring the Opportunities in Agri-Food Business: Career Pathways for Food Technologists
Dr.Abdullah S., Assistant Manager at RAFTAAR Agri Business Incubator, Kerala Agricultural University led the session. His session, titled “Exploring the Opportunities in Agri-Food Business: Career Pathways for Food Technologists,” began with a discussion on India’s food processing sector, highlighting the country’s vast infrastructure, including the second-largest road network and the fourth-largest railway network globally. Dr. Abdullah pointed out that by 2030; approximately 42% of India’s population will be urbanized, increasing demand for processed food.
He also emphasized Kerala’s potential in the food processing industry, discussing the state’s agricultural diversity and its role in the sector. Dr. Abdullah elaborated on the scope for food technologists, outlining career opportunities in food manufacturing, research laboratories, certification organizations, and packaging companies. He also highlighted the career prospects within government organizations like the Food Corporation of India (FCI), Food Safety and Standards Authority of India (FSSAI), Bureau of Indian Standards (BIS), and state and central food safety laboratories.
Dr. Abdullah introduced the KAU Agri Business Incubator (ABI), established in 2014, which supports agri-entrepreneurs through mentorship and business development. He encouraged students to explore entrepreneurial opportunities in India’s Agri-startup ecosystem, noting that India is the third-largest startup ecosystem globally, with Agri-tech startups accounting for 10% of the total.
After Dr. Abdullah’s insightful presentation, the event moved into a lively Q&A session. Students raised various questions about the future of food technology, entrepreneurship, and job prospects in both government and private sectors. Dr. Abdullah addressed these queries, offering practical advice on how to navigate careers in the Agri-food industry, emphasizing the importance of gaining diverse skills.
Dr. Abdullah’s responses were well-received, and he concluded by outlining the training programs offered by the incubator and shared his contact information, inviting students to connect for further guidance and mentorship.
The interactive session was well-received, providing students with a clear understanding of the various career pathways in food technology and the opportunities available in both government and the private sector.
The session concluded with a Vote of Thanks delivered by Ms. Geethika, a VII th-semester student, who expressed gratitude to Dr. Abdullah and all participants for their valuable insights and contributions.
REPORT ON PRODUCT LAUNCH AND EXPERT LECTURE
14th October 2024
Monday
The Product Launch event, organized by the Department of Food Technology in collaboration with the Department of Biotechnology and Biochemical Engineering at Sree Buddha College of Engineering, was a significant milestone for the student entrepreneurs from Semester VII. The event began at 9:00 AM with a prayer, followed by a warm welcome from Prof. Meera Bai S., Head of the Department of Biotechnology, Biochemical Engineering, and Food Technology. She highlighted the significance of innovation and entrepreneurship in the food technology field.
This was followed by the Presidential Address delivered by Dr. K. Krishnakumar, Principal of SBCE, who spoke about the college’s role in fostering student entrepreneurship and nurturing future food technologists. Prof. K. Sasikumar, Chairman of the Sree Buddha Group of Institutions, then delivered the Inaugural Address, officially inaugurating the event and encouraging students to develop products that are innovative and sustainable.
After the Inaugural Address, the three student entrepreneurs, Mr. Amay Karthik S., Mr. Aaron B. Thomas, and Mr. A. Mohammad Aslam, presented the product to Prof. K. Sasikumar, Chairman of the Sree Buddha Group of Institutions, for the official inauguration. Following the Chairman’s inauguration, the product was then presented to Dr. Abdullah S., Assistant Manager at RAFTAAR Agri Business Incubator, Kerala Agricultural University, marking the formal launch of the product.
The event provided a stage for them to present their innovative product developments, offering insights into their journey from concept to creation. Mr. A. Mohammad Aslam, one of the student entrepreneurs, delivered an inspiring narration of their success story, detailing the challenges faced and milestones achieved.
In addition to the launch, the program featured a felicitation ceremony, where esteemed faculty members, including Mrs. Reji .P. Mohan, IEDC Coordinator, and Dr. Vinod V.P, HoD of EEE, acknowledged the efforts of the students. This was followed by a Keynote Address delivered by Dr. Abdullah S. Dr.Abdullah’s insightful talk focused on career opportunities in the Agri-food business sector, inspiring the audience to explore entrepreneurial pathways and innovations in food technology.
Following the keynote Ms. Laya Liz Kuriakose, Assistant Professor of Food Technology, delivered the Vote of Thanks, acknowledging the contributions of the organizers, faculty, and students. The Product Launch event concluded with the National Anthem.
At 11:00 AM, the program transitioned into a special interactive session led by Dr.Abdullah S., Assistant Manager at RAFTAAR Agri Business Incubator, Kerala Agricultural University. His session, titled “Exploring the Opportunities in Agri-Food Business: Career Pathways for Food Technologists,” began with a discussion on India’s food processing sector, highlighting the country’s vast infrastructure, including the second-largest road network and the fourth-largest railway network globally. Dr. Abdullah pointed out that by 2030, approximately 42% of India’s population will be urbanized, increasing demand for processed food.
He also emphasized Kerala’s potential in the food processing industry, discussing the state’s agricultural diversity and its role in the sector. Dr. Abdullah elaborated on the scope for food technologists, outlining career opportunities in food manufacturing, research laboratories, certification organizations, and packaging companies. He also highlighted the career prospects within government organizations like the Food Corporation of India (FCI), Food Safety and Standards Authority of India (FSSAI), Bureau of Indian Standards (BIS), and state and central food safety laboratories.
Dr. Abdullah introduced the KAU Agri Business Incubator (ABI), established in 2014, which supports agri-entrepreneurs through mentorship and business development. He encouraged students to explore entrepreneurial opportunities in India’s Agri-startup ecosystem, noting that India is the third-largest startup ecosystem globally, with Agri-tech startups accounting for 10% of the total.
After Dr. Abdullah’s insightful presentation, the event moved into a lively Q&A session. Students raised various questions about the future of food technology, entrepreneurship, and job prospects in both government and private sectors. Dr. Abdullah addressed these queries, offering practical advice on how to navigate careers in the Agri-food industry, emphasizing the importance of gaining diverse skills.
Dr. Abdullah’s responses were well-received, and he concluded by outlining the training programs offered by the incubator and shared his contact information, inviting students to connect for further guidance and mentorship.
The interactive session was well-received, providing students with a clear understanding of the various career pathways in food technology and the opportunities available in both government and the private sector.
The session concluded with a Vote of Thanks delivered by Ms. Geethika, a VII th-semester student, who expressed gratitude to Dr. Abdullah and all participants for their valuable insights and contributions.
ENTREPREUNER- STUDENT INTERACTION
A success full entrepreneur in food sector was invited to have an interaction session with our B.Tech biotechnology & biochemical engineering and food technology students. The program was organised by department of biotechnology and biochemical engineering and food technology on 14th February 2024 afternoon session at library seminar hall. Respected HOD Prof. Meera Bai S, has welcomed the resource person Mrs. Rajasree R., founder of Fruit & Root, Nooranadu for the event. She is a person who have won many entrepreneur awards and marketing many values added products from jackfruit. She explained the importance of value addition of agro produce mainly focusing on jackfruit. She has showed more than 100 products prepared by her and major meal powders marketed by fruit and root. The talk ended by expressing a vote of thanks by the program coordinator Ms. Chinchu Elezebeth.After the session food technology students are directed to food process engineering lab for the workshop session where Mrs. Rajasree has showed students the process of preparation of raw jackfruit payasam and jackfruit bhaaji. Students were engaged in the process which helped them for gathering information about production and processing techniques. During the workshop students interacted with their doubts about value added products marketing and processing. The session was helpful to build a relation between nearby food processing entrepreneur and which offered us all possible help with her contacts and machinery available with her unit for any of our ventures.
INDUSTRY -EXPERT INTERACTION
The Industry Expert Interaction Program was organized with the aim of bridging the gap between academia and industry, providing students with insights into current industry practices, trends, and career opportunities. The program facilitated direct engagement between industry professionals and students, allowing for meaningful discussions, knowledge sharing, and networking opportunities.
Objectives:
To expose students to real-world industry practices and challenges.
To provide students with guidance on career paths and professional development.
To inspire students by showcasing successful professionals in their fields.
To foster connections and networking opportunities between students and industry experts.
Program Details:
Date: 20th march 2024
Duration: 10.30am-12.30pma
Venue: Library seminar hall
Coordinator: Ms. Chinchu Elezebth
Participants: B.Tech biotechnology &biochemical engineering,B.Tech food technology students
HOD Prof. Meera Bai S welcomed Industry expert Er. ELDHOSE P KAUMA, HEAD OPERATION,SYNTHITE INDUSTRIES PVT LMD to the session covering various topics such as emerging technologies, market trends, career paths, and industry challenges. Students had the opportunity to ask questions and engage in interactive discussions. Er. ELDHOSE offered career advice, resume reviews, and tips for interview preparation to help students navigate their career paths successfully. Students have interacted and requested internships at synthite during the session.Ms. Chinchu Elezebeth concluded the session with vote of thanks as the program coordinator.
Outcomes:
Students gained a deeper understanding of industry trends, practices, and challenges through direct interaction with industry experts.
Students established valuable connections with professional in their fields of interest, potentially leading to internship opportunities, mentorship, or future employment.
Students received valuable advice and guidance on career planning, enhancing their employability and professional development prospects.
Hearing success stories and insights from accomplished industry professionals inspired students to pursue their career goals with confidence and determination.
The Industry Expert Interaction Program proved to be a valuable initiative, facilitating knowledge exchange, networking, and career guidance for students. By fostering closer collaboration between academia and industry, the program contributed to the holistic development of future professionals and enhanced their readiness for the workforce.
HACCP Level 3 & ISO 22000 Internal Auditor Training
The Department of Food Technology & the Department of Biotechnology and Biochemical Engineering jointly organized and conducted a highly beneficial training program as part of our ongoing value addition initiative. This program focused on enhancing the knowledge and skills of our students in the critical areas of food safety management systems, Hazard Analysis and Critical Control Points (HACCP), and ISO 22000 standards.
Program Details
• Training Program: Highfield Approved HACCP Level 3 & ISO 22000 Internal Auditor Training
• Training Provider: ASPIRE Training Research Consultancy
• Training Fee: Rs. 7,000/- per participant
• Number of Participants: 35 students from the Department of Food Technology and the Department of Biotechnology and Biochemical Engineering
• Training Dates: 26th, 27th, and 28th of October 2023
Program Objectives
The primary objectives of this training program were as follows:
1. Equip Students with Essential Skills: To provide students with the essential skills and knowledge required to understand and implement food safety management systems, HACCP, and ISO 22000 standards.
2. Industry-Recognized Certification: To prepare students to obtain industry-recognized certifications in food safety management, making them highly competitive and employable in the food and biotechnology sectors.
3. Enhance Practical Understanding: To facilitate a deeper understanding of practical applications in food safety, HACCP, and ISO 22000, enabling students to contribute effectively to the industry.
The training program was highly successful, with students benefiting in the following ways:
1. Certification: All 35 participants successfully completed the program and received certifications in HACCP Level 3 and ISO 22000 Internal Auditing. These certifications are valuable additions to their academic qualifications and will significantly enhance their career prospects.
2. Enhanced Knowledge: The program substantially improved the participants’ understanding of food safety management systems, HACCP, and ISO 22000 standards. They are now equipped with the knowledge and skills necessary to ensure food safety and quality in a professional setting.
3. Practical Experience: Through interactive sessions, group activities, and real-world case studies, students gained practical experience that will be invaluable when they enter the workforce.
4. Career Readiness: The training has prepared our students to excel in the food and biotechnology sectors. They are now well-prepared to meet the industry’s rigorous standards and demands.
This initiative has not only enhanced the knowledge and skills of our students but has also equipped them with internationally recognized certifications that will be a significant asset in their future careers. We are confident that the knowledge and experience gained during this training will pave the way for our students to become leaders in ensuring food safety and quality. This training program marks a significant step in our ongoing efforts to provide value-added education and practical skills to our students, ensuring that they are well-prepared to excel in their chosen fields.
Food Processing-A Sunrise Sector Seminar
Report :” Food Processing-A Sunrise Sector “ Seminar was conducted on 18th April ,2023
HOD prof Meera Bhai welcomed the gathering. Mr. Roshin U Thankachan, Assistant General Manager, Plant lipids Cochin addressed the gathering on the topic Food processing a sunrise sector. He briefed about the recent trends and future of food technology. Also motivated the students to focus their career on the emerging trends in food technology. Students had a very interactive session. Finally seminar was concluded by Vote of thanks by Steffi John, Assistant Professor, Department of Food Technology.
“CUISINE FOR WELL BEING THE NEED OF THE HOUR”
A motivational talk arranged for all semester students on 15th march 2023, 1.30pm to 4pm at library seminar hall. BUDS in association with FROZA organized the event for students with the inspiration from beloved HOD. The program started by a silent prayer and Prof. Meerabai HOD, invited our guest of honor Dr. B Premlet, Rtd. Prof & Head, Department of Physics TKM College Of Engineering, Kollam for the session. Students from S2 to S8 participated in the program with great enthusiasm and energy. Dr. B Premlet handled a wonderful session with a variety presentation method. He has motivated students with inspiration towards research and project ideas for both biotechnology and food technology students. He presented the concepts of research by correlating with our cuisine which made the session so interesting. The session was open for interaction for last ten minutes, when the students asked their curious doubts to Dr. B Premlet. Program coordinator Ms. Chinchu Elezebeth expressed thanks to the guest, faculty and students and the session got over by 4pm.Z
WORKSHOP ON AI ON THE PLATE- NAVIGATING THE FUTURE OF FOOD TECHNOLOGY
Department of Food Technology as part of ASTRAL-23 conducted a workshop on AI on the plate-navigating the future of food technology. Around 33 students from different colleges participated in the workshop. The resourse person was Ashwin Joy (AI and Python Expert, Cognizant Technology Solutions). He briefed the currents percepts of Artificial intelligence in different areas. He also explained the applications of artificial Intelligence in food industry in detecting the food adulterations, creating new recipes with the food apps. The workshops helped the students to understand the importance of python programming and the need for combining the AI with food technology.
Food Day Celebration: “ALIMENTO- where food meets Tech”
Date: October 16th, 2023
Organized by: Department of Food Technology & Department of Biotechnology and Biochemical Engineering in association with FROSA
On October 16th, 2023, the Department of Food Technology and the Department of Biotechnology and Biochemical Engineering in association with FROSA celebrated World Food Day with an event titled “ALIMENTO – where food meets Tech.” The event aimed to raise awareness about food safety and sustainability, as well as to showcase the culinary talents of students through various programs.
Awareness Program:
An enlightening awareness talk on the topic “Eat right, stay healthy” was delivered by guest speaker Ms. Sreelekshmi S Vasavan, a Food Safety Officer from Mavelikkara. Her presentation included discussions on existing laws and acts related to food safety, various types of food adulterants, and the importance of consuming healthy food for the well-being of future generations.
Cooking Without Fire:
A cooking competition was held exclusively for SBCE students. The contest featured seven enthusiastic participants who were judged by Mr. Amjith T R (Assistant Professor, Dept of Mechanical) and Ms. Neethu J (Assistant Professor, Dept of BT and BCE). The competition consisted of two rounds. The winner, Mr. Athul (Dept of EC), showcased exceptional culinary skills and creativity, earning him the first position and a prize of Rs 1000. Ms. Avani secured the second position.
Poster Making:
Another contest for SBCE students, the poster making competition witnessed the participation of 28 talented individuals. The honorable judges, Mr. Sree Kumar (Assistant Professor, Dept of Mechanical) and Ms. Reji (Assistant Professor, Department of Civil Engineering), presided over the event, which had two rounds. The first round focused on the theme of “Zero Hunger,” and the second round was centered around the theme of World Food Day: “Water is life, water is food, leave no one behind.” Mr. S. Unni Krishnan (S1 CE) secured the first position, while Mr. Anson B Vilson (S1 CE) received the second position
Sensory Test:
The sensory test was organized for higher secondary students and was judged by Dr. Shilpa Lekshmi (Department of BT&BCE). Participants from 10 different schools took part in the competition, with a total of 25 contestants. The competition featured five rounds, with different sensory tests in each round. Ms. Jyothika J (GHSS) was crowned the winner, receiving a prize of Rs 5000, and Ms. Arya (VVHSS) secured the second position with a prize of Rs 3000.
ONE DAY SKILL DEVELOPMENT PROGRAM
Objectives:
• Impart valuable skills to the ministerial staff members.
• Facilitate technology transfer to enable additional income opportunities for the participants.
On April 20, 2024, Sree Buddha College of Engineering, Pattoor, in collaboration with the Department of Food Technology and the Department of Biotechnology & Biochemical Engineering, organized a one-day skill development program focused on fruit processing, with a primary emphasis on mango, which is currently in season in Kerala.
The session was facilitated by Ms. Rema Unnikrishnan, an esteemed figure renowned for her exceptional achievements in entrepreneurship and agriculture. Ms. Rema Unnikrishnan’s accolades, including being honored as the best lady entrepreneur in both Alappuzha district and Nooranad panchayat, receiving the best farmer award, best entrepreneur award by KVK, among others, underscore her expertise and dedication in the field. Sixteen ministerial staff members participated in the program. Their eagerness to learn and engage was palpable throughout the session.
The program encompassed hands-on training on various aspects of mango processing. Participants were guided through the preparation of raw mango squash, ripe mango jam and jelly. Additionally, the trainer imparted knowledge on long-term preservation techniques for mangoes.
The skill development program was highly successful, as evidenced by the positive feedback received from all participants. The participants expressed satisfaction with the content and delivery of the training. Moreover, they appreciated the opportunity to enhance their skills in mango processing and suggested having more training sessions in this regard.
