Cantina da Festa Gastronomica (Canteen Celebrating World Food Day 2025)

DEPARTMENTAL ACTIVITY REPORT

Activity Overview

The Department of Food Technology of Carmel College of Arts, Science and Commerce organised an interactive canteen activity on 16 October 2025 from 10:00 a.m. to 12:45 p.m., at the Admin Block. The activity aimed to provide Part I M.Sc. Food Technology students with hands-on exposure to food innovation, preparation and entrepreneurial management.

The activity included 3 stages: Ideation, Performance and Presentation spanning over 4 days where students were actively involved in coming up with the innovative product idea, the hands-on preparation of the same and its presentation and sale at the canteen. It was designed as an experiential learning platform where students could apply classroom knowledge of food science, nutrition and product development in a real-world environment. Each student group was assigned a specific cuisine—French, Italian, Indian, Chinese and Goan—and was encouraged to design, prepare and present innovative dishes that represented the essence of the chosen cuisine. The dishes were attractively priced between ₹50 and ₹70, making them affordable to students and faculty members who attended the event. The stalls displayed a wide variety of food items, creatively plated and thoughtfully named, reflecting a blend of traditional and modern culinary concepts. The event drew significant participation from students, faculty and staff, creating an energetic and festive atmosphere in the Admin Block.

In addition to being a learning activity, the canteen was conducted as a contest, where students competed based on innovation, taste, presentation and overall management of their food stalls. The panel of judges included Ms. Inoska Mendes, Dr. Aduja Naik, and Ms. Anushka Fernandes, who evaluated the products and provided constructive feedback to the participants. The prize distribution ceremony was held on 17 October 2025 at 12:45 p.m. in PGCR 4, where the winners were awarded trophies in recognition of their outstanding performance. The first place was awarded to Ms. Shreya Naik, while the runner-up position was secured by Ms. Nitiksha Satardekar, recognizing their exceptional product development skills and creative presentation. The activity not only highlighted students’ product development skills but also strengthened essential professional skills such as teamwork, time management, communication, hygiene maintenance and customer service. Overall, the event successfully blended academic learning with practical exposure, fostering entrepreneurship, innovation and confidence among students, while promoting the holistic development of future food technologists.

List of students and products developed as part of the Challenge.