Event Report
Educational Visit to the CSIR–Central Food Technological Research Institute (CFTRI)
Event Report
The Department of Nutrition organized an educational visit to the CSIR–Central Food Technological Research Institute (CFTRI), Mysuru on 14 July 2026 for the 2nd Semester B.Sc. Nursing students. A total of 32 students, accompanied by two faculty members, participated in the visit from 11:00 AM to 1:00 PM. Students attended an introductory session on CFTRI’s research and contributions to food science, nutrition, and public health, followed by visits to the Department of Biochemistry and the Department of Molecular Nutrition. They observed advanced laboratory techniques, nutritional analysis, food quality assessment, and research related to functional foods, nutrigenomics, and disease prevention. The interactive sessions with scientists provided valuable practical exposure, helping students understand the role of food technology and research in improving community health and nutrition.
Objectives
The educational visit aimed to provide practical exposure to food science and technology, enhance students’ understanding of food safety, hygiene, quality assurance, and nutritional research, and relate theoretical concepts of nutrition to real-world applications. It also sought to promote scientific thinking, encourage interaction with researchers, and develop professional competencies while highlighting the importance of research institutions in healthcare, nutrition, and community welfare.
Outcomes
The visit enhanced students’ knowledge of food processing, preservation, nutrition, food safety, and quality control while strengthening their understanding of the role of nutrition in disease prevention and health promotion. It improved their scientific observation, critical thinking, and appreciation of evidence-based nutritional practices, while creating awareness about food security, innovation, and the contribution of research organizations towards public health.
Sustainable Development Goals (SDGs)
The programme contributed to SDG 2: Zero Hunger by promoting nutrition and food security, SDG 3: Good Health and Well-being through awareness of healthy food practices, SDG 4: Quality Education by providing experiential learning, SDG 9: Industry, Innovation and Infrastructure by exposing students to advanced food research and technology, SDG 12: Responsible Consumption and Production through knowledge of food quality and safety, and SDG 17: Partnerships for the Goals by fostering collaboration between educational institutions and national research organizations.
Event Photographs
Gallery
