SHRI SHIVAJI SCIENCE COLLEGE, AMRAVATI
DBT STAR COLLEGE PROJECT ACTIVITY
ACTIVITY REPORT
Fermented Food Festival (Competition)
Activity Dates: 30/08/2024
Type of Activity: Other
Organizing Department: Department of Microbiology
Program Coordinators: Dr. Ashruta Gawali and Dr. Rasika Jane
Head of the Department: Dr. D. D. Khedkar
External Collaborator (if any): Nil
Objectives:
- To enhance students' practical knowledge of microbial fermentation processes and their application in food preparation.
- To encourage students to explore the health benefits and nutritional values of fermented foods.
- To foster creativity by challenging students to experiment with flavors, techniques, and ingredients in the preparation of fermented dishes.
- To improve students' communication and presentation skills by having them explain the scientific and nutritional aspects of their dishes.
- To create awareness about the hygienic and safe preparation of food, especially in the context of microbiological principles.
No of Beneficieries: 100
Classes Involved: B.Sc. I and II Microbiology and B.Sc. I Biotechnology Students
Venue of the Activity: Shri Shivaji Science College (New building)
Activity Report:
Fermented Food Festival
Introduction: Fermented foods have been an integral part of human diets across the world for centuries, valued not only for their distinct flavors but also for their nutritional and health benefits. Recognizing the importance of fermentation, both as a scientific process and a culinary tradition, the Department of Microbiology and Biotechnology organized a Fermented Food Festival on (insert date). The event was tailored specifically for B.Sc. I and II students of Microbiology, as well as B.Sc. I Biotechnology students, providing them with a platform to showcase their knowledge of fermentation processes, creativity, and understanding of the health implications of fermented foods. The festival aimed to foster hands-on learning experiences, promote interdisciplinary collaboration, and highlight the nutritional significance of fermentation in everyday diets.
Event Overview: The festival took place at the college premises, where a spacious hall was transformed into a vibrant display of fermented foods from various cultures and regions. The event attracted a significant number of participants, with over 100 students from B.Sc. I and II Microbiology and B.Sc. I Biotechnology taking part. Each group of students was tasked with preparing a fermented dish of their choice, displaying it with a poster presentation that included the fermentation process, the role of microbes involved, and the health benefits of the dish.
The festival was divided into two main components:
1. Dish Presentation: Students presented their fermented food items, showcasing a wide variety of dishes ranging from traditional Indian fermented foods like idli, dosa, and pickles, to international favorites like kimchi, sauerkraut, kombucha, and fermented dairy products like yogurt and kefir.
2. Poster Presentation: Alongside each dish, students presented posters that detailed the scientific process behind the fermentation, highlighting the types of microorganisms involved (such as Lactobacillus, Saccharomyces, and Aspergillus), the conditions required for successful fermentation, and the health benefits of the final product. The posters also included the nutritional value of each dish, underscoring the role of fermented foods in gut health, immunity, and overall well-being.
Highlights of the Event:
1. Large Student Participation: The festival saw enthusiastic participation from a large number of students. With over 71 students (16 groups, 03participants in each and 23 individual entries) representing different classes, the event was a participant’s embodiment of collective effort and teamwork. Each group presented a unique fermented dish, reflecting a broad range of culinary traditions. The high level of participation demonstrated the students’ keen interest in fermentation as a biological and culinary process, highlighting their active engagement with both the theoretical and practical aspects of their education.
2. Variety of Flavorful Dishes: The variety of dishes on display was one of the most striking aspects of the event. Students demonstrated their understanding of fermentation by preparing a wide range of foods, from savory dishes like fermented vegetables, pickles, and breads, to beverages like kefir and kombucha. The flavors ranged from tangy and sour to mildly sweet, showcasing the complexity and diversity of tastes that can be achieved through fermentation. The inclusion of traditional Indian fermented foods alongside global fermented items added a multicultural dimension to the festival, further enriching the event’s culinary diversity.
3. Presentation of Fermented Dishes: Each group took great care in the presentation of their fermented dishes. The students displayed their creations with artistic plating and garnishing, which made the entire event visually appealing. The judges, faculty members, and visitors were highly impressed by the attention to detail and creativity shown in the presentation of the dishes. Many students used traditional utensils and serving methods, enhancing the authenticity of their presentations.
4. Poster Presentation on Nutritional Value: In addition to the food presentations, the poster displays played a significant role in the educational aspect of the festival. Each group’s poster included a comprehensive explanation of the fermentation process involved in preparing their dish. The posters highlighted the microorganisms responsible for the fermentation, the nutritional transformations that occur during the process, and the health benefits associated with consuming fermented foods. Students discussed the probiotic properties of their dishes, emphasizing the importance of fermented foods for gut health, immune system support, and overall nutrition.
5. Hygienic Conditions: The importance of maintaining proper hygiene during food preparation was a central focus of the festival. The students followed strict hygiene protocols, ensuring that all the dishes were prepared under clean and safe conditions. The organizers had made sure that the kitchen and preparation areas were sanitized, and the students wore gloves, aprons, and head coverings to maintain hygiene. The judges appreciated the students’ adherence to these safety standards, which is crucial in microbiological studies, particularly when dealing with food.
6. Communication Skills of Participants: One of the most impressive aspects of the festival was the communication skills demonstrated by the participants. Each group confidently explained the fermentation process, the scientific principles behind their dishes, and the health benefits of consuming fermented foods. The students were able to articulate complex microbiological concepts in a clear and accessible manner, making it easy for both the judges and the audience to understand the science behind the food. The students’ ability to engage with the audience and answer questions demonstrated their depth of knowledge and communication prowess.
Judging and Awards: A panel of esteemed judges DR. Bhavan Wasnik (M.A. Home economics PhD) from Mahila Mahavidyalaya and Dr. Leena Kandalkar Wasnik (M.A. Home economics PhD) from Indirabai Meghe Mahavidyalaya, including faculty members from the Microbiology and Biotechnology departments, evaluated the dishes and posters based on various criteria, including taste, presentation, scientific explanation, hygiene, and overall creativity. The judging process was thorough, with the judges interacting with each group to assess their knowledge of fermentation and their ability to communicate the scientific and nutritional aspects of their dishes.
The following awards were presented at the end of the festival:
1. Winners : Individual category
i) Ms. Yugandhara Gawande – First prize
ii) Ms. Snehal Chinchale – Second Prize
iii) Ms. Tejal Kalmegh – Third Prize
2. Winners: Group category
i) Ms. Anjali Gawande and Tanvi Bhuyar- First prize
ii) Ms. Akanksha Pande and Ms. Komal Mandale - Second Prize
iii) Ms. Radha Pandit, Ms. Sayali Rathod and Ms. Vidisha Rajput- Third Prize
Outcomes:
- The Fermented Food Festival provided a multitude of benefits for the participating students. The hands-on experience of preparing fermented foods allowed the students to apply their theoretical knowledge of microbiology to a practical, real-world context.
- By exploring the fermentation process, students gained a deeper understanding of microbial metabolism, the role of microorganisms in food production, and the impact of fermentation on food safety and nutritional value.
- The event also promoted teamwork and collaboration, as students worked in groups to prepare their dishes and posters.
- The festival encouraged creativity, as students experimented with flavors, ingredients, and presentation techniques.
- The experience of explaining their dishes and the science behind them improved the students’ communication skills, preparing them for future academic presentations and professional interactions.
Photos:
 Fermented food festival (Competition) |  Exciting world of flavors ,culture and traditions |
 Students present their dishes |  Explore a world of fermented food |
 Judging the flavour of tradition |  Young Chefs |
Attendance Sheet:
 |
 |