21/04/2026
The Department of Food Science organized a dynamic workshop on “Product Market Fit: Prototype/Process Design and MVP Development” on 15 April 2026. The session, led by Dr. Simmi Jain, Head, Food Technology and Management, emphasized translating research into viable market solutions through prototyping, sensory evaluation, and quality assessment.
Participants explored innovative, sustainability-driven ideas including biodegradable film from palmyra sprout, natural colorants from Basella alba, functional beverages, and value-added food products. Notable projects also examined faba bean as a cocoa alternative and plant-based kulfi from black urad gram milk.
The workshop fostered entrepreneurial thinking, hands-on learning, and practical insights into developing scalable, consumer-oriented food innovations.