ORIENTATION PROGRAMME
Orientation programs are conducted during the induction period to help students from diverse academic backgrounds to familiarize the integrity of our courses. The soft skill training is also included in the program to enhance their personal and professional growth.
FOOD CLUB
The department has formed a Food Club that organizes a variety of activities, bringing together individuals with a shared passion for food, cooking, and culinary traditions. Every year, the Food Club hosts programs in observance of World Food Safety Day, celebrated on June 7th .This international event aims to raise awareness about the critical importance of food safety. Programs are also held on October 16th, which is observed as World Food Day, which aims to raise awareness about global hunger, food security, and the need for sustainable food systems. Each year, the day is marked by a theme that highlights a specific aspect of food security, with the motto “Grow, Nourish, Sustain, Together.”
CERTIFICATION COURSES
The unwavering commitment to academic excellence has driven the introduction of short-term add-on and value added course along with alongside the regular curriculum, aimed at enhancing students’ abilities to meet the evolving demands of the industry.
External Certification Programs: In line with our commitment to empowering individuals with knowledge and skills, students and faculty members are encouraged to enroll in online certification courses offered by SWAYAM-NPTEL. All students are encouraged to participate in a wide range of certificate programs offered by the Department of Food Technology in Food Preservation, Biochemical Analysis, and Baking Technology.
TRAINING PROGRAMMES
Food safety training programs are essential for equipping individuals with the knowledge and skills required to ensure the safety and quality of food products throughout the supply chain. We offer specialized training in HACCP, FOSTAC, and ISO standards to ensure students are proficient in industry best practices, regulatory requirements, and quality standards. These programs aim to raise awareness of food safety protocols and empower participants to effectively manage risks while maintaining high standards across various sectors. Additionally, we provide hands-on training in HPLC, GC, and UV-Vis spectrometry in collaboration with UNIBIOSYS BIOTECH Research Lab. This practical training offers students valuable exposure to key industrial techniques used in biotechnology, food technology, and other related fields.
LABORATORY RESOURCES
The department is equipped with a well-furnished Food Pilot Plant, Food Analysis Lab and Food Microbiology Lab. The Pilot Plant is designed for small-scale food production and processing, offering students and researchers the opportunity to conduct trials and experiments in a controlled setting, allowing for the testing of new formulations and production techniques. The Food Analysis Lab is equipped with cutting-edge instruments and technology to test and analyze the composition, quality, and safety of food products. Microbiology lab provides students with practical experience in studying microorganisms, including bacteria, fungi, and viruses. In this lab, students learn essential techniques for isolating, identifying, and analyzing microbes in various environments.
INVITED TALKS, SEMINARS AND CONFERENCES
The department regularly hosts national and international conferences, inviting renowned scientists from various institutes from national and international like Kerala Academy of Sciences (KAS)-Thiruvananthapuram, CSIR- NIIST Thiruvananthapuram, JNTBGRI, DFRL-Mysore, Malaysian Natural Product Society Malaysia, National Institutes of Fundamental Studies-Sri Lanka, Directorate of Medical and Aromatic Plant Research-Gujarat and Swiss German University, Indonesia. These events received funding from various national and state organizations, such as KAS, UniBiosys and FHMS (Food Health and Environmental Solutions.
INDUSTRIAL VISITS
To enhance scientific exposure, students are taken on study tours to various renowned research institutes across the country. These tours have included visits to institutions such as the National Institute of Plant Genome Research (NIPGR), Delhi; ICAR – CCARI (Central Coastal Agricultural Research Institute), Old Goa; Yenepoya Research Centre, Mangalore (Deemed to be University) And Wing, Indian Institute of Science (IISc), Bengaluru; Forest Research Institute (FRI), Dehradun; Central Potato Research Institute (CPRI), Shimla; Jawaharlal Nehru University, Delhi; South Campus, University of Delhi; Indian Institute of Information Technology (IIIT), Allahabad; International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad; Defense Food Research Laboratory (DFRL), Mysore; CSIR-Central Food Technological Research Institute (CFTRI), Mysore; Indian Institute of Technology (IIT), Madras; National Institute of Nutrition (NIN), Hyderabad; Indian Institute of Petroleum, Dehradun; Lal Bahadur Shastri National Academy of Administration (LBSNAA), Mussoorie; Wadia Institute of Himalayan Geology, Dehradun; National Centre for Biological Sciences (NCBS), Bengaluru; Jawaharlal Nehru Centre for Advanced Scientific Research (JNCASR), Bengaluru; Rajiv Gandhi Centre for Biotechnology (RGCB), Trivandrum; Jawaharlal Nehru Tropical Botanical Garden and Research Institute (JNTBGRI), Trivandrum; and Indian Institute of Science Education and Research (IISER), Trivandrum.