Events

Community Intervention Events: 

• COMMUNITY EYE CAMP-2025

  The Department of Food Science and Nutrition conducted an Eye Camp at Mariyamman Temple, PungagoundenPudur, Ettimadai, Coimbatore, in collaboration with the esteemed optometrists from Trinity Hospital, Coimbatore. The camp was held on Sunday, March 16, 2025. It involved fieldwork and hands-on experience in coordinating and conducting an awareness campaign at the community level. This event was organized based on the pressing need identified during a primary survey piloted on February 12, 2025, which reflected the community’s demand for eye care services. The main objectives of the program were to provide free eye check-ups, including screening for glaucoma, cataracts, vision problems, and other eye conditions, to facilitate early detection and prevention of blindness and related issues, to extend access to eye care treatments within the community, to promote healthy food choices for better vision by encouraging the consumption of leafy greens, carrots, citrus fruits, fish, nuts, and dairy products.

• CANCER Awareness Program on Cervical and Breast Cancer2024

   Cancer awareness camp is an integral part of training program for the students pursuing food science and nutrition, it was conducted by Department of Food Science and Nutrition and Sponsored by Nutrition Sustenance Forum Amrita Viswa Vidhya Peetham, Coimbatore. The objective was to educate village women about cervical and breast cancer, covering its causes, risk factors, symptoms, early detection, and prevention, while clarifying doubts and concerns regarding these diseases. Chief guest: Dr.D. Sunitha MBBS., DGO., DLS., CCEBDM., CIMP, to – 12th April 2024 at Chinnaya Kavundanpudur Village. 

• Training Program-2023 – Juvenile Home Care Child

  Training on Enhancing the Quality of Food and Cooking Services for Cooks in Children Homes, Govt. of Tamil Nadu, was organized by the Department of Food Science and Nutrition and the Department of Social Work on December 7 and 8, 2023, There were 41 people who have benefitted from this training program: 8 males and 33 female Cooks of various districts home care child. 

• Industrial Visit

  INDUSTRIAL VISIT TO CFTRI AND DFRL-2025

  On 21st March 2025 (Day 1), the first visit was to the Central Food Technological Research Institute (CFTRI), Mysuru. The session began with a detailed presentation on the institute’s research and development in various fields such as green coffee, spice oils, and other       recent advancements.To date, CFTRI has developed over 300 products, processes, and equipment designs, many of which have been licensed to more than 4,000 entities for commercial use. Its technological innovations focus on improving efficiency, minimizing post-harvest losses,enhancing convenience, boosting exports, discovering novel food sources, integrating skilled professionals into the food industry,reducing operational costs, and promoting modernization. The institute also holds several patents and regularly publishes its research inesteemed scientific journals.The team of students, staff, and research scholars, guided by Senior Scientist Dr. Muthukumar, toured the campus and observed thefood processing unit. Following this, the group was divided into two:   the scholars visited various laboratories on campus, where theywere introduced to advanced equipment, while the students were taken to the animal laboratory to understand toxicity testing of food andnutraceuticals before they are released for human consumption.

  The second visit was to the Defence Food Research Laboratory (DFRL), where research is primarily focused on nutrition development for the Indian Armed Forces. DFRL has developed a wide range of innovative food products, including ready-to-eat meals such as preserved chapatis, instant mixes, convenience foods, and specialized rations for different military units. Advanced preservation methods such as retort pouching and cold storage drying have been implemented to extend shelf life without compromising nutrition.In addition, DFRL has created 45 varieties of space food for the Gaganyaan Mission and pioneered biodegradable water bottles and eco-friendly packaging to support sustainability. It has also developed analytical kits for food safety.The visit concluded with a video presentation showcasing the journey and achievements of DFRL, followed by an exhibition of the products developed by the esteemed organization

  Milky Mist, Perundurai-2024 

  The Industrial visit to Milky Mist, Perundurai, it was organized on 9th March 2024. The team comprised 55 members, both second and final-year students of BSc Foo/Science and Nutrition, along with the faculty in charge, Ph.D. scholars, and technical staff, in this visit students learned the process of preparing butter, ghee, paneer, and cheese (mozzarella, cheddar) along with a lecture on the types of adulterants present in the raw milk, amount of various products manufactured per day, waste management, Liquid Milk Processing unit (LMP), Sensory testing area, and importance of quality assurance unit were taught. Also, the guides gave insights on internships available and placement opportunities in Milky Mist. 

  Sri Aanandas, Coimbatore -2023 

  The students’ industrial visit to Sri Aanandas provided a comprehensive and immersive experience, offering a tangible connection between classroom learning and real-world industrial practices. The day commenced with an informative overview of the company, followed by an extensive tour of manufacturing facilities that showcased the processes of purchase, handling, production and quality control. Interactive sessions with department representatives, a technology showcase, and a vibrant Q&A segment enriched students understanding of industry operations and technological innovations. The visit also facilitated insights into diverse career paths within the industry. No.of Benefitted : 78 students and 4 Faculty & Staff. 

  Institutional Visit NIFTEM- 2022 

  (National Institute of Food Technology Entrepreneurship and Management) situated in Thanjavur, on 8th of September 2022, This excursion involved the participation of 18 students belonging to the 2021 batch, accompanied by esteemed faculty members and staff, throughout the visit, the group had the opportunity to explore and familiarize themselves with the wide array of facilities available at NIFTEM. These included incubators, units dedicated to processing cereals and millets, state-of-the-art Food Processing Laboratories, as well as engaging exhibitions such as the Millet Expo and the Entrepreneurship Enterprise Food Expo. Additionally, the tour provided insights into various food stalls and exhibits, enriching the participants’ understanding of food technology and entrepreneurship. 

• Seminar Conducted 

  Borosil Glass Works Ltd., India – 2024 

  On August 20th, 2024, Borosil Scientific Ltd., India, conducted an insightful seminar at Amrita Vishwa Vidyapeetham, Coimbatore. Organized by Department of Food Science & Nutrition, the seminar focused on recent advancements in laboratory glassware and the integration of safety practices in the laboratory. The event aimed to educate participants on the latest innovations and the importance of sustainability in modern manufacturing processes.

• Invited Talk  

  Science, Technology and Innovation for a Sustainable Future – Invited Talk– 2025

  The Department of Food Science and Nutrition, School of Physical Sciences, hosted an inspiring invited talk on 24th June 2025 by the esteemed Rashtriya Vigyan Shri Awardee, Dr. C. Anandharamakrishnan, Director of CSIR–NIIST, Thiruvananthapuram.With the theme “Science, Technology, and Innovation for a Sustainable Future,” Dr. Anandharamakrishnan captivated the audience by addressing urgent global issues such as climate change, the future of sustainable food systems, and community-driven scientific innovation. He shared profound insights on achieving climate resilience through science-led solutions, emphasizing the importance of sustainable packaging, low-carbon food processing methods, and bio-based alternatives to conventional materials. He passionately discussed the integration of food technology with ecological accountability, highlighting successful case studies from his work, including the development of India’s first 3D food printer and the transfer of plant-based vegan leather technology to promote green entrepreneurship in Northeast India. The audience was especially intrigued by his mention of ARK®, Asia’s first engineered human gastrointestinal model, and its potential to revolutionize personalized nutrition and health monitoring. Dr. Anandharamakrishnan urged students and researchers to approach food science not merely as a discipline but as a tool for societal transformation, stressing that the future of food security lies in innovation that is inclusive, adaptable, and region-specific.

  Food Safety & Beyond- Expert Talk- 2023 

  In Commemoration with World Food Day -2023 organized on 28th October 2023 – Speaker Dr.Sanu Jacob, Director of the National Food Laboratory, Chennai. There were 200 participants from various domains including B.Sc Food Science and Engineering. The speaker gave critical insights on the origin of food, food being an interdisciplinary subject, ways to ensure food safety, contaminants in food, food fraud and its elements, food detection technologies, food regulators in India, Export Inspection Council(ELC), FSSA features (Food Safety and Standards Act), Food Business Operators(FBO), Licensing and regulation, and Food Security.

• Orphanage Visit-2024 

  The Night Shelter Orphanage visit 

  It was arranged by the Department of Food Science and Nutrition as a part of the farewell for final-year students pursuing B.Sc. in Food Science and Nutrition, scheduled for April 25th, 2024. the orphanage visit served as a poignant reminder of the importance of compassion and community engagement, leaving an indelible mark on both the students and the residents alike. The Night Shelter Orphanage in R.S. Puram. 

• DIWALI SWADH FOOD STALL 

  Amrita Vishwa Vidyapeetham, Department of Sciences, School of Physical Sciences hosted a Diwali Swadh Food Stall event with the theme of “To brighten everyone’s world with the light of Diwali and fill their hearts with the irresistible aroma of food”. The guests celebrated the festival of lights in style and relished a delicious food experience. In addition to learning about serving sizes, customer needs, labor, capital, raw materials, and ingredients, the Department of Food Science and Nutrition students gained hands-on experience in managing food services and produced nutrient-rich food that satisfied patrons’ hunger and warmed their hearts. This food stall was associated with the dietetics core paper and the practical of food service management 

• Fresher’s Day “AADHYA 24” – 2024 

  The Department of Food Science and Nutrition, School of Physical Sciences, hosted “AADHYA 24,” the Fresher’s Day, on August 10, 2024, for the students of the B.Sc. Hons. Food Science and Nutrition 2024 batch. The event was organized by students from the second and third years of the Food Science and Nutrition program. A range of activities was then scheduled, including dance performances, music, singing, games, the distribution of welcome gifts to the new faculty and staff of the FSN department and the fresher. It Helps new students break the ice and get familiar with their peers, teachers, and the college environment, introduces them to college culture, rules, and expectations, allows seniors to take on leadership roles, organizing events and activities. 

• World Food Day 2021 

  The objective of World Food Day is to appreciate the amazing food we eat but also to tackle world hunger. This significant day is observed on October 16, commemorating the establishment of the FAO (Food and Agriculture Organization) in 1945. Leading the event, the students from the 2021 Batch played a pivotal role in initiating the World Food Day Celebrations under the theme of “Our actions are our future – Better production, better nutrition, a better environment, and a better life.” –Oct 18th 2021. 

• Talent Hunt (Sukruthi 2021) 

  “Sukruthi” exclusively for the students of the Food Science and Nutrition 2021 Batch. This exciting event took place online on December 4, 2021. The students showcased their talents across a diverse range of extracurricular activities, including fine arts, literary, dance, music, and theatre. With the guidance and support of faculty and staff, the participants displayed their individual talents through various mediums such as speech, singing, cuboid games, cooking demonstrations, drawing, painting, classical dance, and musical instrument performances, among others. The event provided a platform for students to exhibit their creativity and skills, fostering a spirit of camaraderie and celebration within the academic community.