Visit to KMF: Department of Food, Nutrition and Dietetics

DATE: 06/11/2024

VENUE: KMF Mangalore

STAFF INCHARGE: Ms. Swathi M K

TOTAL NUMBER OF STUDENTS PARTICIPATED: 14

OBJECTIVE OF THE ACTIVITY:

● Practical Exposure

● Understanding Production Processes

● Quality Assurance and Control

● Equipment and Technology

● Interaction with Experts

● Practical Challenges

OUTCOME OF THE ACTIVITY:

● Enhanced Understanding

● Improved Practical Skills

● Exposure to safety protocols and practices

● Understanding quality assurance procedures

● Witnessing the environmental impact of industrial processes

● The industrial visit can serve as a platform for students to build connections with industry professionals, which may lead to internship offers, research collaborations, or even potential job opportunities in the future.

● Academic Relevance

DESCRIPTION OF THE ACTIVITY:

The activity's description: An educational industrial visit to KMF Mangalore was arranged for the III B.Sc. FND students on November 6, 2024. The visit's goal was to give the students hands-on experience with milk and the manufacturing and packaging of milk products. Under the Nandini brand, the Karnataka Milk Federation (KMF), a dairy cooperative based in Karnataka, India, sells goods such milk, curds, ghee, butter, ice cream, chocolates, and candies. It is a union of milk producers owned by the Karnataka government's Ministry of Cooperation. There are cooperatives that produce milk in practically every Karnataka district. Farmers who are members of the organization provide the milk, which is then processed and marketed under the Nandini name.

During the visit, students observed a number of operations, including the manufacturing of curd and lassie, milk processing, packaging, and storage, paneer production, and the development of goods like ghee, peda, and flavor-infused milks. Additionally, students learned about the process's various temperatures and techniques, including pasteurization, chilling, and packaging.In addition, the visit included a tour of the quality control department, which houses laboratories used to monitor the quality of milk and its products. The interaction was enlightening and gave useful information.In addition, it included insightful information that will help the students. After returning, the students were more knowledgeable and eager to succeed in their studies and future jobs in the food and nutrition industry.