Department of Food Science and Technology Inaugurated at St Joseph College, Bengaluru
Department of Food Science and Technology Inaugurated at St Joseph College, (Autonomous), Bengaluru
Bengaluru: The Department of Food Science & Technology at St. Joseph College in the academic year 2019-20. The inspiration of Rev. Fr. Dr. Melwyn D’Cunha SJ, along with the untiring effort of the Principal Rev. Fr. Dr. Victor Lobo SJ and the continuous contribution of the faculty of the departments of Biotechnology and Microbiology has paved a way for our young minds to choose a course in this area which has unlimited value and challenges.
Food Science and Technology is an exciting multidisciplinary field that prepares students with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.
This new department is another jewel on the crown of St. Joseph College, Bangalore. Currently, the department has three teaching faculty- Mr. Rochak Mittal, Mrs. Sajeevani D Makhne, and Ms. Srilakshmi Madhuri.
The program began with Dr Vanitha N M, coordinator, welcoming the gathering present at the De Nobli Hall at St. Joseph College (autonomous) Bengaluru. The occasion was the formal inauguration of the Department of Food Science and Technology at St. Joseph College on September 14, 2019, and launch of the logo of Food Miles, an association of the department. The underlying message by Dr. Vanitha emphasized the need to reduce wastage of food and avoid non-biodegradable materials such as plastic that pollute the environment causing serious health hazards.
Also exhibited on this occasion was the produce of RTS-muskmelon, papaya carrot pickle, and apple jam prepared by the students of Food Science and Technology. These preparations were available for tasting and received wow! reviews by all who tasted it.
Speaking on the occasion Rev Fr. Dr. Melwin D’Cunha, SJ, Rector shared the personal experience of observing a burning lamp that was tended by the caretaker of the place who very religiously removed the soot from the lamp every day to keep it burning bright. This captured his attention in Harihar and set him thinking that “if you want to continue to perform your roles, you need to do your daily work”. Which means sustainability is only possible if you take your life seriously. He told the gathering of students that the journey may be difficult but you will feel happy that you have done your best and earned your degree. He called upon the students to read as much as possible and absorb as much knowledge utilizing the resources and technological tools available.
Dr. Melwin Colaco, Registrar, St. Joseph College also addressed the gathering. He shared with the students how our country has evolved from a food scarce country to a food secure county. There is an abundance of food today but the problem is proper storage and preservation, he said. This is a challenge in front of us and with specialized courses such as Food Science and Technology, we can overcome these challenges. He gave the example of some surplus farm produce that is seasonal such as tomatoes and how the market prices keep fluctuating depending on availability. He said that there are plenty of opportunities for students to perform research in these areas, giving the example of tomatoes in a processed form with all the nutrients and freshness intact can be available throughout the year at an affordable price for everyone. He called upon the students to take this opportunity to study Food Science and Technology and pursue path-breaking research.
The Chief Guest of the day was Dr. Farhath Khanum, Scientist G and associate Director, Defence Food Research Laboratory, Mysuru.
In the keynote address Dr. Farhath Khanum spoke about the challenges of food processing and preservation of food for a long period in an edible state without the loss of aroma or nutrients. She also spoke about the technology that has made it possible to have smokeless food warmers and UV degradable food packages that do not pollute the environment. Another novel idea pioneered by DFRL is edible cutlery and due to the huge demand for this technology is commercially viable and already shared with some private partners. Dr. Farhath also spoke about Nanotechnology in food science. The application of Nanotechnology in food packaging is active packaging, intelligent packaging, and biodegradable packaging that provides a barrier to light, oxidation, and UV rays. A lot of vitamins and minerals in food are otherwise destroyed by variable temperatures and passage of time, thanks to Nanotechnology now that these essentials are locked in and preserved until consumption.
The logo of “Food Miles” was released by the dignitaries. The vision of Food Miles is to promote awareness in developing simple, innovative, and efficient methods to converting raw food materials to processed foods that are desired by the consumers. The newer technologies also minimize the wastage of food. The office bearers of the association of ‘Food Miles’ from the student community are Ms. Janice, Ms.Kruthika, Ms.Priya, Ms.Rose, and Ms.Sujana.
The program ended with Ms. Srilakshmi Madhuri proposing the vote of thanks and brought the memorable event to a closure with the eagerness to surmount all the challenges, making use of available opportunities, leaving behind foots prints of conquered milestones in the annals of this great institution.
