EXCAPO 3.0

ACTIVITY REPORT

Objective(s) of the Activity:

• To provide experiential learning opportunities through hands-on product development in food technology.
• To enable students to apply scientific knowledge, creativity, sustainability principles, and nutritional considerations in developing market-relevant food products.
• To enhance students’ understanding of product development, quality assurance, marketing strategies, and entrepreneurship.
• To develop professional competencies and leadership skills required for responsible practice in the food sector.

Activity Overview:

The PG Department of Food Technology, in collaboration with Carmel Innovation and Incubation Centre, organised EXCAPO 3.0 on 30 January 2026. M.Sc. (part I and II) students guided by the faculty members Dr. Maria Cordeiro and Ms. Nezlyn Dsouza, exhibited their products.

Ms Nezlyn D’Souza, as the in-charge of the department during the inaugural, welcomed all the attendees of the event, followed by a prayer recited by Ms Inoska Mendes. The delegates lit the lamp of knowledge, and Dr Maria Cordeiro gave the introductory note explaining the event. Dr Mahadev Gawas, Project Director of the Admission and Information Management Cell at the Directorate of Higher Education, was invited as the chief guest. He highlighted the importance of entrepreneurial skills and career opportunities in food technology.

The M.Sc. students displayed a variety of innovative products that included drinks, sauces and dips, soup powders, marinades, and pickles, along with premixes of different products. The industry experts and participants of the event acknowledged the level of dedication and were impressed by the knowledge of the exhibitors. Exhibitors were invited to collaborate and take their products forward by the industry experts who participated in the event. Faculty and students of various departments that visited were fascinated and eager to know more about the products and the Food Technology course. Feedback and suggestions from the attendees were appreciated which would be implemented in the future. The participants who visited the previous event expressed their gratitude for being invited again this year and requested to have more such exhibitions of innovative food products. Students and Staff of the MCom Programme handled the event accounts (billing and tally) and also marketed the event.

Outcomes of the Activity:

1. Students designed and developed viable, consumer-oriented food products using scientific and technological principles.
2. Students demonstrated the ability to integrate sustainability, nutrition, and market considerations into product development.
3. Students applied quality assurance practices and basic regulatory standards in food product development.
4. Students demonstrated an understanding of marketing strategies and entrepreneurial approaches relevant to the food industry.
5. Students exhibited enhanced professional skills, including problem-solving, teamwork, communication, and leadership, applicable to the food sector.