Bengaluru, 23rd February 2026: The Department of Food Technology at JAIN (Deemed-to-be University) conducted an industrial visit to Parsons Nutritionals Private Limited on 23rd February 2026. Twenty-two MTech Food Technology students participated under the guidance of Dr Rituja Upadhyay and Dr Pooja Jha, engaging directly with large-scale confectionery and bakery manufacturing operations.

Parsons Nutritionals operates as a third-party manufacturing facility supplying products to established companies such as Mondelez International, Unilever and ITC Limited. The visit was structured to familiarise students with industrial workflows, compliance standards and technology-driven production systems used in high-volume food processing.

Students observed the complete production chain, beginning with raw material inspection and quality testing, followed by dough preparation, rounding, baking, auto-coating, chocolate enrobing and polishing processes. Demonstrations included the use of Supervisory Control and Data Acquisition (SCADA) systems in chocolate manufacturing to monitor process parameters in real time. Packaging lines, finished product storage protocols and shelf-life evaluation procedures were also examined.

The interaction enabled students to understand how automation, calibrated machinery and systematic quality assurance measures contribute to product uniformity and regulatory adherence. Hygiene protocols, traceability systems and in-process quality checks were emphasised throughout the facility walkthrough.

The visit reflects the Department’s academic approach of integrating theoretical instruction with structured industry engagement, enabling postgraduate students to relate classroom learning to practical manufacturing environments. By observing production workflows, in-process quality checks and automated monitoring systems, students developed a clearer understanding of how food safety standards, product consistency and operational efficiency are maintained in large-scale food processing facilities.