Exploring Food Science in Action: Mount Carmel College Students Experience Hands-On Learning in Food Technology Labs

Bengaluru, 16th April 2026: A group of 29 students from Mount Carmel College visited the Department of Food Technology at JAIN (Deemed-to-be University) on 16 April 2026 as part of an academic exposure initiative aimed at connecting classroom learning with real-world applications. Accompanied by faculty members Dr. P. Vasantha Kumari, Dr. Shubhi Agarwal, and Dr. V. Padma, the visit offered students a closer look at modern food processing practices and laboratory techniques.

The programme began with a welcome interaction led by faculty members of the Department of Food Technology, who introduced the students to the department’s academic offerings, research focus, and infrastructure. This initial session set the context for the visit, highlighting the growing relevance of food technology in addressing global challenges related to nutrition, safety, and sustainability.

Students were then guided through a series of specialised laboratories, including food processing, dairy technology, food chemistry, and microbiology. During these visits, they were introduced to industry-relevant equipment, quality control methods, and processing techniques used across the food sector. Faculty members demonstrated key experimental procedures, offering insights into how scientific principles are applied in real-world food production and safety assessment.

The interactive nature of the visit allowed students to engage directly with faculty, ask questions, and explore academic and career pathways in food science and technology. For many participants, this hands-on exposure provided clarity on how theoretical concepts translate into practical applications within laboratory and industrial settings.

The visit concluded with a mutual exchange of appreciation between the two institutions, reinforcing the value of academic collaboration and experiential learning. Such initiatives play an important role in broadening student perspectives, encouraging informed career choices, and fostering interest in innovation within the field of food technology.