Probiotic Christmas: Celebrate your gut with yoghurt

ACTIVITY REPORT

Objective(s) of the Activity:

1. To raise awareness among students on the importance of gut health and probiotics using yoghurt.
2. To highlight the nutritional and health benefits of yoghurt as a natural probiotic food.
3. To promote informed and healthy dietary practices among students and the wider community.
4. To encourage creative engagement and active participation through a themed, festive competition.

Activity Overview:

The PG Department of Food Technology (PGFT) conducted a competition in collaboration with the Microbiological Society of India (MBSI) titled ‘Probiotic Christmas: Celebrate Your Gut with Yoghurt’, on 22 December 2025, commencing at 10 am. The event was organised by Dr Maria Cordeiro, Event Coordinator and member of the Microbiological Society of India (MBSI). The competition aimed to highlight the importance of gut health and the role of probiotics—particularly yoghurt—in maintaining a healthy digestive system, while also encouraging creativity and the adoption of healthy lifestyle choices through a festive Christmas-themed activity.

The judges for the event were Ms Gladys D’Souza, Associate Professor, Department of Commerce and Ms Rochelle Fernandes from the Administrative Staff. The products developed by the students were assessed on the presentation, creativity and relevance to the Christmas theme. Students from both UG and PG sections participated in the event, during which Ms Macvita from the Department of Zoology was declared the winner. At the conclusion of the event, participants shared and sampled the products developed, engaging in discussions on the ingredients used and the formulation process. Students also reflected on the challenges encountered while developing yoghurt-based products, particularly due to yoghurt’s unique organoleptic properties.

Outcomes of the Activity:

1. This participant expressed increased understanding of gut health and the importance of probiotics in yoghurt.
2. This event was able to positively influence participants’ attitudes toward adopting healthier dietary habits and developing products using yoghurt.
3. Through this competition, creativity, engagement, and participation were enhanced through an educational, festive-themed competition

Beneficiaries: