A 30-hour Certificate Course in ‘Food Processing and Value Addition for Entrepreneurial Development’ was organized by the Skill Development Cell & Equal Opportunities Cell in collaboration with the Postgraduate Department of Food Technology and the Department of Botany of Carmel College of Arts, Science & Commerce from 27th January to 13th February 2025. The main objective of the course was to provide basic skills in food processing and value addition for product development with entrepreneurial applicability and also to provide skills to efficiently manage food waste. Driven by a passion for food, 20 undergraduate B.Sc. and B.A. students registered for the course.
During the inaugural session, the Principal, Dr. Sr. Maria Lizanne A.C. emphasized the importance of the course and encouraged the students to make the best use of this opportunity available to them. Ms. Poorva Verlekar, Project Manager and Ms. Tanaya Pednekar, Food and Training Expert of ‘GoVan’, a brand developed by Goa State Biodiversity Board (GSBB) under its project that specializes in creating value-added products using locally sourced produce from Goan farmers were invited to provide a glimpse of activities performed by GoVan. The brand’s Multiproduct Processing Unit, supported by corporate social responsibility initiatives, has not only opened up employment prospects for local women but also bridged the gap between Goa’s abundant natural resources and consumers. Ms. Verlekar gave an overview of GoVan and briefed the participants of the employment opportunities available. Ms. Tanya Pednekar, alumnus of the Postgraduate Department of Food Technology of the College, gave a presentation on the food processing and value-addition activities carried out by GoVan.
During the course, the Food Processing Laboratory of the Post Graduate Department of Food Technology in the Nirmalini A.C. Block and the FY/SY Laboratory of the Carmelita A.C. Block, were abuzz with activity and a tantalizing aroma as the resource persons from the Food Technology and Botany departments of the college guided the students to put their hands together to develop a variety of nutritious food products. Spread across 10 days, the students enthusiastically developed products such as mayonnaise, hummus, pasta, sauces, dehydrated fruits, fried vegetables, banana bread, soup premixes, orange peel drink, kulfi, lollies, squashes, marmalade, jams, idlis, sanna, chutneys and pickles. Students were also guided to compost the minimal food waste generated to obtain organic manure rich in nutrients. The course concluded with a session by Ms. Prajval Desai, Project Manager, State Project Management Unit, Ministry of Food Processing Industries (MoFPI) who explained the various government schemes and subsidies available to the budding entrepreneurs and encouraged them to apply and benefit from the same.
In her address during the valedictory programme, the Principal Dr. Sr. Maria Lizanne A.C. congratulated the participants and hoped that they would apply the knowledge and skills acquired during the 10-day course. A sample of jams and chutneys prepared by the students during the course were presented as a token of gratitude to the Principal and Ms. Prajval Desai. In the evaluation held at the end of the course, Ms. Deyan Da’Silva scored the highest and bagged the ‘Best Performer’ medal. Certificates were awarded to all the participants.