The students of BSc(Hons.) Food Science and Technology, Department of Nutrition and Dietetics, Faculty of Allied Health Science (FAHS), Manav Rachna International Institute of Research and Studies (MRIIRS) attended five-day hands-on training organized in association with the National Institute of Food Technology Entrepreneurship and Management, Ministry of food processing and industry, Govt of India recently.

Dr. Komal Chauhan (HOD, Food Technology) and Dr. Nidhi Khausik (Quality manager) greeted the students and briefed about the Centre of Food Research and Analysis and took them on a tour of all the laboratories, i.e., wet analytical lab, instrumentation lab 1 & 2, hot room, microbiology lab, residue analysis, pilot plant of fortification for oil and wheat flour & pilot plant of milk processing.

At the commencement of training, Dr. Anupama and Dr. Ankita (Quality Testing experts) explained to the students the unidirectional structure of the Microbiology lab and the working principle of various microbiological instruments. The students were made to perform microbial analyses of different food samples. Dr.KP (Instrumentation Head) explained to the students the use of Spectroscopy in food samples. The students completed the study of sunset yellow color in food samples. Students were taught about various Chromatography Techniques, i.e., liquid and gas chromatography, by Dr. Zubair (HPLC expert). The team showed the working of GS-MS was directed, and students prepared samples of Organic Dal to run on HPHC for a uric acid profile. Students also performed proximate analysis, i.e., protein, fat, ash, moisture, and carbohydrates. Students also learned about the method of fortification used for edible oils and wheat flour at the Centre of Excellence for food fortification (CEFF) and discovered the processing. They performed the testing of fortified samples to confirm the efficacy of fortification. The training concluded with the assessment to check their understanding of different techniques learned and accomplished during their five-day residential training.

This program gave students practical experience in industry-based laboratories. The students unanimously agreed that the movement had provided them with hands-on experience with numerous food analysis procedures and high-end food industry equipment.