SHRI SHIVAJI SCIENCE COLLEGE, AMRAVATI
DBT STAR COLLEGE PROJECT ACTIVITY
ACTIVITY REPORT
Food Zone Activity
Activity Dates: 25th December, 2025
Type of Activity: Other
Organizing Department: Department of Microbiology
Program Coordinators: Dr. Ashruta A. Gawali
Head of the Department: Dr. R. C. Maggirwar
External Collaborator (if any): No
Objectives:
- 1. To create awareness about the nutritional importance of fermented food items in day-to-day life.
- 2. To educate the public on how fermented foods benefit gut health and metabolism.
- 3. To showcase traditional Indian food practices in a modern context, highlighting their relevance in contemporary health-conscious living
- 4. To provide students with an opportunity to engage in experiential learning through organizing and managing an event.
- 5. To promote team-building and leadership skills by assigning specific roles and responsibilities to each student participant.
No of Beneficieries: 200
Classes Involved: B.Sc students
Venue of the Activity: Chhatrapati Shivaji Maharaj Sabhagruh, Amravati
Activity Report:
Report on Food Zone Activity Held at Chhatrapati Shivaji Maharaj Sabhagruh
Event Date: 25th December, 2025
Venue: Chhatrapati Shivaji Maharaj Sabhagruh, Amravati
Occasion: Birth Anniversary Week of Dr. Panjabrao Alias Bhausaheb Deshmukh
Organized by: Students of Department of Microbiology & Biotechnology
Introduction
The Food Zone Activity held at Chhatrapati Shivaji Maharaj Sabhagruh was a part of the celebrations marking the Birth Anniversary Week of Dr. Panjabrao Alias Bhausaheb Deshmukh, a prominent social leader, visionary, and educationist who made significant contributions to agriculture, education, and public welfare. This activity aimed to raise awareness about the importance of fermented food items in our daily diets and highlight their health benefits, particularly in improving gut metabolism.
The event was organized by a team of 10 students, who successfully managed five distinct food stalls, each representing a popular fermented food item from Indian cuisine. The students prepared and presented food items such as Dhokla, Idli, Appe, Idli Chat, and Kanji, each known for its rich nutritional content and health benefits. Along with preparing and serving the food, the students also took on the responsibility of educating visitors about the role of fermented foods in health and wellness. The event was designed to not only promote awareness but also to foster a sense of community and collaboration.
Objectives of the Activity
The primary objectives of the Food Zone Activity were as follows:
1. To create awareness about the nutritional importance of fermented food items in day-to-day life.
2. To educate the public on how fermented foods benefit gut health and metabolism.
3. To showcase traditional Indian food practices in a modern context, highlighting their relevance in contemporary health-conscious living.
4. To provide students with an opportunity to engage in experiential learning through organizing and managing an event.
5. To promote team-building and leadership skills by assigning specific roles and responsibilities to each student participant.
Description of the Activity
The event was meticulously planned and executed, with each of the 10 students playing a key role in preparing, setting up, and managing the stalls. The stalls were dedicated to the following fermented food items:
1. Dhokla
A steamed, spongy snack made from fermented rice and chickpea flour. It was soft, healthy, and light on the stomach. The students explained that Dhokla, being rich in probiotics, helps improve digestion and supports the gut microbiome.
2. Idli
A popular South Indian breakfast food, Idli is made from fermented rice and lentil batter. The students highlighted that Idli is a low-calorie food that aids in digestion and provides energy through complex carbohydrates. It also contributes to improved gut health due to its fermentation process, which promotes the growth of beneficial bacteria.
3. Appe
Appe are small, round fritters made from fermented rice and urad dal (split black gram). The students emphasized how Appe are rich in protein and beneficial bacteria, making them an ideal snack for improving gut function and overall metabolism.
4. Idli Chat
A modern twist on traditional idli, Idli Chat involved topping steamed idlis with tangy chutneys, vegetables, and spices. The students explained that this variation retains the nutritional benefits of fermented idli while offering a flavorful, nutrient-dense snack.
5. Kanji
Kanji, a fermented drink made from mustard seeds and vegetables (especially carrots), was also part of the stall offerings. The students described Kanji as a natural probiotic drink that aids in gut detoxification and promotes healthy digestion. It is often consumed during seasonal changes to boost immunity.
Each stall was meticulously decorated and set up to engage visitors not just through taste but also through knowledge. The students used posters, flyers, and interactive sessions to explain the health benefits of fermented foods. They discussed topics like:
• The probiotic nature of fermented foods and their role in balancing gut microbiota.
• How fermentation enhances the bioavailability of nutrients like B-vitamins and minerals.
• The digestive and immune-boosting properties of fermented foods.
• The impact of fermented foods on gut metabolism, reducing bloating, improving nutrient absorption, and preventing common digestive issues like constipation.
Student Participation and Contribution
The students demonstrated exceptional teamwork and leadership skills throughout the planning and execution stages of the event. The activity was completed within a short preparation period, yet the students managed the entire process efficiently, from food preparation to stall management and public interaction. Each student was assigned a specific task, whether it was preparing the food, setting up the stall, or explaining the health benefits of the dishes.
The students were able to confidently engage with visitors, explaining the scientific principles behind the fermentation process, the nutritional value of each dish, and how it positively affects gut health. The willingness of students to provide detailed information ensured that the visitors left the event more knowledgeable about healthy eating practices.
Response from the Public
The Food Zone Activity received an overwhelmingly positive response from the attendees. A large number of faculty members, students, and local visitors were drawn to the stalls due to their visually appealing setup and the enticing aroma of freshly prepared fermented foods. Visitors appreciated the interactive sessions, where they learned not only about the preparation of each dish but also about the scientific and health-related aspects of fermentation.
Many people expressed interest in incorporating fermented foods into their daily diets after learning about the health benefits and gut-friendly properties of these items. The popularity of the food items further validated the importance of organizing such awareness events, and the students were lauded for their efforts in promoting healthy eating habits.
Outcomes of the Activity
The outcomes of the Food Zone Activity were multifaceted and significant:
1. Increased Awareness: The activity led to increased awareness about the role of fermented foods in promoting gut health and digestive well-being. Many attendees indicated that they would include fermented foods in their daily meals.
2. Student Development: The students developed essential skills such as event management, public speaking, and team coordination. They learned how to work under pressure and complete tasks within tight timelines, thus enhancing their problem-solving and time-management abilities.
3. Engagement with Traditional Food Practices: The event allowed attendees to rediscover and appreciate the traditional food practices of India, showing how these foods align with modern health trends. Visitors learned that these foods, which have been part of Indian culture for centuries, are not only tasty but also beneficial for modern lifestyles.
4. Health Education: The primary goal of educating the public on the importance of fermented foods was met successfully. People left with a clearer understanding of how these foods contribute to overall well-being, specifically in terms of digestive health and metabolism.
Conclusion
The Food Zone Activity held at Chhatrapati Shivaji Maharaj Sabhagruh was a resounding success, both in terms of its organizational efficiency and its educational impact. The activity beautifully aligned with the vision of Dr. Panjabrao Alias Bhausaheb Deshmukh, who believed in the power of knowledge dissemination and community welfare. The students, despite having limited time, managed to organize an event that not only highlighted the significance of fermented foods but also fostered a sense of learning and community participation.
The public's positive response and the students' growth throughout the event stand testament to the effectiveness of experiential learning. Overall, the Food Zone Activity was a valuable opportunity to promote health-conscious eating while also instilling important skills in the participating students. The success of the event proves that with determination and collaborative effort, even short-term projects can have a meaningful and lasting impact.
Outcomes:
- 1. Increased Awareness: The activity led to increased awareness about the role of fermented foods in promoting gut health and digestive well-being. Many attendees indicated that they would include fermented foods in their daily meals.
- 2. Student Development: The students developed essential skills such as event management, public speaking, and team coordination. They learned how to work under pressure and complete tasks within tight timelines, thus enhancing their problem-solving and time-management abilities.
- 3. Engagement with Traditional Food Practices: The event allowed attendees to rediscover and appreciate the traditional food practices of India, showing how these foods align with modern health trends. Visitors learned that these foods, which have been part of Indian culture for centuries, are not only tasty but also beneficial for modern lifestyles.
- 4. Health Education: The primary goal of educating the public on the importance of fermented foods was met successfully. People left with a clearer understanding of how these foods contribute to overall well-being, specifically in terms of digestive health and metabolism.
- Students develop practical life skills such as basic cooking, teamwork, and hygiene awareness while gaining a better understanding of nutrition and healthy eating habits.
Photos:
 Serving up smiles, one bite at a time! |  When the classroom turns into a cafeteria, everyone’s a chef! |
 Teamwork makes the food work! |  Brain food in the making! |
 Cooking up creativity and good vibes! |  Fueling minds and appetites! |
Attendance Sheet:
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