28-Feb-2025
Guest Lecture Delivered on Topic “AFSTI Guntur Chapter Induction and Entrepreneurship in the Food Sector”
Dr. Irshaan Syed, a distinguished faculty member in Food Technology, delivered an insightful guest lecture on “AFSTI Guntur Chapter Induction and Entrepreneurship in the Food Sector” on February 28, 2025, at KL University. The session aimed to introduce students to the Association of Food Scientists and Technologists of India (AFSTI) Guntur Chapter and highlight the significance of entrepreneurship in the evolving food industry. Dr. Syed shared valuable insights on emerging trends, opportunities, and challenges in the sector, inspiring students to explore innovative food ventures. The lecture provided a platform for students to engage with industry perspectives and gain entrepreneurial motivation.
20-Feb-2025
Anveshan, International Student Research Convention
Food Technology Department Students Advance to Next Stage at International Student Research Convention: Our department students (Ms. Agilandeshwari Poopathi, Ms. Poojitha Vunnam, and Ms. Pravallika Jangam) excelled at the Zonal level. They were promoted to the final level (International) of ANVESHAN, Student Research Convention. ANVESHAN is organized by the Association of Indian Universities (AIU) in partnership with M. S. RAMAIAH UNIVERSITY OF APPLIED SCIENCES and the Institutions Innovation Council. The Zonal round, held on February 20th, witnessed participation from nearly 350 students, presenting 130 innovative projects representing Karnataka, Andhra Pradesh, Telangana, Kerala, and Tamil Nadu. Our students emerged as finalists and will now compete at the international level on March 10th and 11th.
16-Oct-2024
World Food Day At Vignan
NV Krishna Prasad Polishetty, General Manager, Tenali Double Horse Group, called upon all the students to learn how to make traditional dishes in their generation from their grandmothers in their house, digitize the process and pass it on to future generations. The Department of Food Technology, Department of Agriculture and Food Technology, Vadlamudi Vignan’s University, Chebrolu mandal, celebrated World Food Day on Wednesday. This year's World Food Day was celebrated with the theme "Right to Food for a Better Life and Better Future". NV Krishna Prasad Polishetty, General Manager, Tenali Double Horse Group, who was the chief guest at the event, said, "With the intention of providing protein-rich food to the people during covid-19, women above the age of 70 in the two Telugu states are contacted. They claimed to have communicated the methods of preparation of different types of dishes. The process of preparation of these dishes varies from region to region. It is very sad that the present generation does not even know some of the recipes. Therefore, students should take the responsibility of passing on the traditional eating habits from the grandmothers in your home to the future generations. "Right now everyone is getting used to the concept of "heat and eat" and this approach can lead to health issues in the long run. Students should always be healthy.
It requires a good diet, exercise and sleep. Students who are healthy and study diligently can take advantage of any opportunity in life and reach great heights, he said. He said that every student who is able to master the innovations that are taking place in their respective fields, mainly by adopting new technology, will achieve tremendous success. Till the last minute of life, you have to be an eternal student to learn something new. Prof. P. Nagabhushan, Vice-Chancellor, Vigyan University, who was the chief guest at the event, said that the students should aim to address issues such as hunger, poverty and malnutrition. The focus should be on helping those in the society who are hungry and have no food. He also said that people should be made aware of the importance of food, food security, nutritional need and the benefits of proper eating. As part of World Food Day, competitions such as quiz, debate, recipe revolution, paper expo, poster display, food feast, sense the bens, act n act, get the hints and treasure hunt were organized for the students. Later, prizes were presented to the students who excelled in the competitions along with certificates of appreciation. Vice-Chancellor of Vigyan Vishwavidyalaya, Col. P. Nagabhushan, Deans, Heads and Students of the respective departments were present on the occasion.
05-Oct-2024
Attended A.P. Chambers Business Expo 2024
On 5th October 2024, the Food Technology Department, along with its faculties and students, attended the A.P. Chambers Business Expo 2024. The event showcased innovations and advancements across various industries, including food technology, packaging, and manufacturing. Students had the opportunity to interact with business leaders, explore new products and technologies, and gain valuable insights into the evolving trends in the food sector. The expo also provided a platform for networking and fostering connections with professionals, further enhancing the students’ knowledge and understanding of industry practices. This experience broadened their perspectives and inspired them to explore new avenues in food technology.
19-Sep-2024
Attended World Food India Expo, New Delhi
The Food Technology Department, along with its coordinator and students, attended the World Food India Expo in New Delhi from 19th to 22nd September 2024. This event, one of the largest in the food industry, provided an excellent platform for exploring innovations in food processing, packaging, and safety technologies. Students had the opportunity to interact with industry leaders, attend technical sessions, and gain insights into the latest trends and developments in the food sector. The exposure to global food technologies and networking opportunities enhanced their understanding and sparked new ideas for their academic and professional pursuits in food technology.
15-Sep-2024
Engineers day 2024
On Engineers' Day, 15th September 2024, the Students of Food Technology Department at Vignan University participated enthusiastically in various events and the Project Expo. Students showcased their innovative projects, highlighting advancements in food processing, packaging, and safety. The event provided a platform for students to demonstrate their technical skills and creativity while engaging with faculty, peers, and industry experts. Through interactive presentations and live demonstrations, students gained valuable feedback and recognition for their work. The Project Expo, alongside the celebrations of Engineers' Day, fostered a spirit of innovation and excellence, inspiring students to pursue further advancements in food technology.
07-Sep-2024
International Symposium 2024
On 7th September 2024, Ph.D. research scholars and B.Tech. students from the Food Technology Department presented their research at the 4th International Symposium 2024, organized by the School of Agro-Industry, Mae Fah Luang University, Thailand. This prestigious event brought together experts and researchers from around the world to discuss cutting-edge developments in food science and technology. Our scholars showcased their innovative work in areas such as food processing, safety, and sustainability, gaining valuable exposure and feedback from international academics. The symposium provided a platform for cross-cultural collaboration, enhancing the global research network of our department and offering students a broader perspective on their academic pursuits.
01-Jan-2023
NPTEL Topper Food Technology
Sumit Gawai, a faculty member of the Food Technology Department, has been recognized as an NPTEL (Elite+Gold) Topper in the Food Packaging course. This remarkable achievement highlights his profound expertise and dedication to the field of food packaging. By securing the top position in this competitive examination, Sumit has demonstrated exceptional academic proficiency and a commitment to excellence in food technology. His success serves as a source of inspiration for students and colleagues alike, underscoring his passion for advancing knowledge and contributing to the growth of the food science and technology sector.
