The students of B.Sc. (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) welcomed the students. They gave them a tour of the Centre of Food Research and Analysis, including the wet analytical lab, instrumentation lab 1 & 2, microbiology lab, residue analysis, fortification for oil and wheat flour, and milk processing pilot plants.

Dr. Anupama and Dr. Ankita (Quality Testing specialist) detailed the unidirectional structure of the Microbiology lab and the operating principle of several microbiological instruments to the students at the start of the course. Students were required to conduct microbiological analyses on a variety of food samples. Dr. KP (Instrumentation Head) taught the application of Spectroscopy to food sample to the students. Students investigated the color of sunset yellow in food samples. Dr. Zubair taught students about various chromatography techniques, such as liquid and gas chromatography (HPLC expert). They demonstrated the workings of the GS-MS, and students generated Organic Dal samples to run on HPHC for uric acid profiles. Proximate analysis, such as protein, fat, ash, moisture, and carbs, was also done by the students. Students also performed relative analysis, i.e., protein, fat, ash, steam, and carbohydrates. At the Center of Excellence for Food Fortification (CEFF), students learned about the method of fortification used for edible oils and wheat flour and the processing. They tested fortified samples to ensure that the fortification was effective. The session ended with an examination to ensure they understood the many strategies they had studied and practiced throughout their 5-day residential training.

Students will gain hands-on experience in industry-based laboratories as part of this program. The students unanimously agreed that the training provided them with hands-on exposure to a variety of food analytical methodologies and high-end food industry equipment.