The Departments of Food technology & Biochemistry organized ‘Webinar on Potential of mighty millets’ on 03-07-23 by Dr. M. Muthamilarasan, asst. professor, Dept. of Plant Sciences, University of Hyderabad. This session is started by telling of importance of millets in daily life and about millet cultivation. The U.N General assembly declared 2023 as the international year of millets, as there is alarming increase of lifestyle diseases like diabetes, obesity etc., in recent years. Millets help for better digestion, dietary fibre and protein which helps to lower glucose and improve insulin response.
The departments of Food technology organized an activity on the occasion of ‘World Food Day’. This activity is organized to create awareness among students about food wastage, in this event one of the students gave a seminar on food wastage and then students organized fun games related to food products, those include memory game, play and win, identification of food by blind fold, fun quiz related to food items. Followed by quiz for all students. Students were divided into 7 batches and each batch will get eliminated for 2 wrong answers and the final batch who are not eliminated is the winner.
The departments of Food technology, Biochemistry, Microbiology & Biotechnology organized various activities such as Bio-charades and Essay writing competitions on ‘National Science Day’ on 28-02-24. In BIOCHARADES event first there is selection of Biology topics that align with students curriculum and learning objectives. Then created a list of biology related terms that will act out during the game which include easy words in 1st round, moderate in 2nd round and hard in final round. Students were divided into 11 teams and each team has 4 students and there is elimination for less scored teams and winner is decided in final round with high score.
Followed by ESSAY WRITING competition on ‘Contribution of women in science’
The Departments of Food technology organized an activity on the occasion of ‘Caramel Chocolate Day’ for 2nd year B.Sc Food Technology students on 19-03-24. In this event students made two kinds of cakes one is Oreo cake and another one is caramel chocolate cake. After the preparation of cake there is sensory evaluation of the prepared product. Followed by seminar presentation on processing of chocolate by one of the students.
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