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The Postgraduate Department of Food Technology, Carmel College of Arts, Science and Commerce, Nuvem, organised a Multidisciplinary Lecture Series ‘Omniscienta’ for the students of M.Sc. Part 1 and 2. Omniscienta was conceptualised by Ms Nezlyn Cressida D’Souza, Course Coordinator, with the intention to provide an informative and engaging series of lectures with subject content beyond the structured syllabus. Exposing the students to different aspects of the food industry and related entrepreneurial activities will help them make informed career choices.

The overarching goal of the Lecture series was to serve as a catalyst for stimulating intellectual engagement on several topics concerning the food and beverage industries, improving job expectations as well as gaining awareness of various entrepreneurial prospects. The series introduced students to a wide range of speakers, from founders and Co-founders of startups to CEOs of well-established businesses. Professors from academic institutions were also invited to educate students on advances in food science and translate theoretical knowledge into practice. The series spanned over a period of three months: September to November 2022, with guest lecturers arriving on predetermined dates.