The Y25 first-year B.Sc. Food Technology students participated in an industrial visit to Model Dairy Pvt. Ltd., Vijayawada, on 10th April 2026, as part of their experiential learning initiative. The visit aimed to provide students with practical exposure to real-time industrial operations in the dairy and bakery sectors.

During the visit, students observed the milk processing unit, gaining insights into raw milk handling, pasteurization, and packaging processes. They also explored the ghee and buttermilk production units, where both traditional methods and modern processing techniques were demonstrated.

A key highlight of the visit was the bakery unit, where students studied large-scale bread manufacturing along with biscuit and bun production. They closely observed stages such as dough preparation, fermentation, baking, and packaging, which enhanced their understanding of industrial baking processes, quality assurance, and production efficiency.

The visit concluded with an interactive session led by the CEO, who emphasized the growing importance of the bakery sector and highlighted how industrial visits play a crucial role in strengthening students’ practical knowledge and industry readiness.

Millet Fest 4.0, organized by the Department of Food Technology on the 25th, was a grand success and a truly memorable occasion for students and faculty alike. The event celebrated the importance of millets in modern diets and highlighted their role in promoting sustainable and nutritious food systems. It provided an excellent platform for students to showcase their creativity and technical knowledge through a variety of innovative millet-based products and activities.

We were privileged to host Mr. Anil Parvataneni from Sangam Dairy as the distinguished guest for the day. He delivered an engaging and insightful session on career opportunities in the food industry, with a special focus on Sangam Dairy. He spoke about current job openings, the technical and professional skills required for different roles, and the pathways through which food technology graduates can build successful careers in dairy processing, quality assurance, production management, and research and development. He also emphasized the importance of practical knowledge, industry readiness, and continuous skill development. His interaction with students was highly motivating and provided valuable guidance for their future careers.

One of the highlights of Millet Fest 4.0 was the specially arranged millet-based lunch at the New Sports Complex. The meal featured a variety of nutritious and delicious dishes prepared using different millets, demonstrating their versatility and health benefits. The millet lunch perfectly reflected the theme of the fest by promoting traditional grains in a modern and appealing way. Students and faculty gathered together to enjoy the wholesome meal and celebrate the success of the event in a warm and cheerful atmosphere.

Overall, Millet Fest 4.0 was more than just a fest—it was a meaningful learning experience that combined academic enrichment, industry interaction, and cultural appreciation. The event successfully strengthened awareness about millets while creating lasting memories of learning, collaboration, and togetherness.

The Department of Food Technology successfully organized an online alumni guest lecture on 14 March 2026 (03:00 PM – 04:00 PM) on the theme “Artificial Intelligence & Emerging Technologies in the Modern Food Industry.” Students from all batches — Y25, Y24, Y23, and Y22 — actively participated in the session, reflecting their strong interest in emerging technological advancements in the food sector.

The session was delivered by Dr. Mounika Addanki, a Y15 batch alumna from the Biotechnology Department. She completed her Ph.D. in Food Technology from NIFTEM and is currently working with Lotus Chocolate Company, operating under Reliance Industries Limited. She kindly accepted the department’s invitation and shared valuable insights from her academic and professional journey.

During the lecture, Dr. Mounika provided an engaging overview of cutting-edge innovations transforming the modern food industry. She discussed 3D and 4D food printing technologies, which enable the development of customized, nutritionally tailored food products with precise structural design. She also highlighted the growing role of AI-based sorting and grading systems, where computer vision and machine learning are used to enhance accuracy, efficiency, and quality control in food processing operations.

Further, she emphasized the importance of smart food processing and automation, including the use of IoT-enabled systems and real-time monitoring to improve productivity and consistency. The session also touched upon data-driven food safety and traceability systems, showcasing how predictive analytics can help in early detection of contamination and ensure transparency across the food supply chain.

Continuing the success of last year’s event, the Department of Food Technology once again organized a millet-based lunch on February 28, 2025, at the Vijayawada campus to promote the health benefits and culinary versatility of millets. The event aimed to break the misconception that healthy food lacks taste. A variety of delicious millet-based curries, rotis, and desserts were prepared, delighting students, faculty, and staff across all KLU departments. The overwhelming response reinforced the importance of nutritious, sustainable food choices, making this initiative a flavourful celebration.

Dr. Irshaan Syed, President of AFST(I) Guntur, visited KL University's Food Technology department on Millet Fest (Feb 28, 2025) and delivered an inspiring talk. He shared insights on research publications, scholarships, and his startup journey with NutriShuttle, encouraging collaboration among students. He also highlighted AFST(I)’s role, membership benefits, and professional growth opportunities.

Students from the Department of Food Technology visited Royal Marine Impex (P) Limited as part of their technology of Meat and Poultry course on 14-03-2025. The visit provided hands-on exposure to different techniques involved in shrimp processing, quality control, and automation in shrimp packaging. Students observed modern machinery, hygiene practices, and sustainability measures in the industry. They gained insights into innovative techniques in processing of shrimp, market trends, and business operations. This experience helped bridge theoretical learning with real-world applications, enhancing their practical understanding of food technology.

Prof. Jagannadha Rao (Pro-Chancellor) and Prof. Shrinivasulu (Head-Department of Food Technology) visited NIFTEM-T (National Institute of Food Technology, Entrepreneurship, and Management at Thanjavur), the premier food processing technology institute in the country. NIFTEM is operational under the Ministry of Food Processing Industries (MoFPI) and is a pioneer Research and Educational Institution in the field of food science and technology. Apart from training, the institute is involved in intensive research and development activities with focus on all food technology areas including fish, meat and dairy products processing. Prof. Jagannadha Rao and Prof. Shrinivasulu had a fruitful discussion with the NIFTEM director regarding establishing associations between KLEF and NIFTEM via signing MoUs in order to improve academic, skilling, and joint research activities.

On 28th July 2023, KL University provided support to the "Conclave on Food Processing and Agribusiness". The event was organized at Tadepalli, Andhra Pradesh by the "Knowledge Chamber of Commerce and Industry" and was supported by the Ministry of Food Processing Industries (MoFPI). The eminent speakers Dr. Amit Joshi (Director-Knowledge Chamber of Commerce and Industry), Mr. P. Bhaskara Rao (President-AP Chambers), Prof. Jagannadha Rao (Pro-Chancellor, KL University), Mr. K. Subhash Kiran (Project Lead-Prime Minister Formalization of Micro Food Processing Enterprises (PMFME), Andhra Pradesh), Mr. K. Ramalinga Reddy (President-AP Food Processing Industries Federation), Mr. MSRC Murthy (DGM-NABARD), Mr. D. Pedda Swamy (Business Development Manager-APEDA), Mr. K S S Sitaram (Zonal Manager-APIIC Ltd.), Mr. Kumaravel Subramanian (Deputy Director-Coconut Development Board), and Prof. K. Srinivasulu (Head-Department of Food Technology, KL University) highlighted business opportunities, schemes and incentives, and market development in the field. Moreover, two students from the BS-Food Technology program at KL University actively participated in the program and received a "Certificate of Appreciation".

A guest lecture on the topic "Global trends in Food Processing Technology" was arranged on 17th February 2023 by the department for the students of BS-Food Technology and B.Sc.-Agriculture. The guest speaker, Mr. Rama Krishna Bathina is a Food Processing expert. He is currently working for Olam Foods International, a multinational company. The talk was very insightful and helped the audience to learn about quality and processing aspects of certain food products.

Students of the Department of Food Technology, KLEF (Koneru Lakshmaiah Education Foundation) celebrated World Idli Day with great enthusiasm, emphasizing the cultural relevance and scientific importance of idli as a traditional fermented food. The event provided an opportunity to connect indigenous food practices with core concepts of food science and technology.

During the celebration, students explored the science of fermentation, nutritional advantages, and processing principles associated with idli preparation. The activity promoted experiential and outcome-based learning while encouraging appreciation of traditional foods through a scientific lens.

The event reflected the Department of Food Technology’s commitment to hands-on learning, food innovation, and preservation of India’s rich culinary heritage, aligning with the academic and research vision of KLEF.

Students of the Department of Food Technology, KLEF actively participated in the Advantage AP 2022 – Food Processing & Agribusiness Conference, a flagship initiative focused on strengthening the food processing and agribusiness ecosystem in Andhra Pradesh.

The conference provided valuable insights into emerging opportunities in food processing, market development strategies, value chain integration, and policy-driven growth in the agribusiness sector. Students engaged in technical discussions on modern processing technologies, post-harvest management, cold chain infrastructure, food entrepreneurship, and sustainable agri-food systems.

Industry experts, policymakers, and entrepreneurs shared perspectives on investment opportunities, innovation-led growth, and adoption of advanced technologies to enhance competitiveness and scalability within the food sector. The interaction enabled students to understand real-world market dynamics, commercialization pathways, and the role of technology in transforming traditional agri-food practices.

Participation in Advantage AP 2022 enriched students’ exposure to industry–academia linkages, reinforced practical learning, and supported the department’s objective of preparing graduates for careers in food processing, agribusiness management, and food entrepreneurship.

Students of the Department of Food Technology, KLEF successfully organized Millet Fest 2022, the first-ever millet-themed festival conducted by the department. The event aimed to promote awareness about millets as nutritious, climate-resilient, and sustainable grains, aligning with national initiatives on millet promotion.

Millet Fest 2022 featured student-led activities highlighting the nutritional benefits, processing potential, and value-added product development of millets. The fest served as an interactive platform where students demonstrated innovative millet-based food products and discussed their role in food security, health, and sustainable agriculture.

Through this initiative, students gained hands-on experience in event planning, technical communication, teamwork, and food innovation, while also reinforcing the importance of traditional grains in modern food systems. The successful organization of Millet Fest 2022 reflected the department’s commitment to experiential learning, entrepreneurship, and promoting indigenous food resources through scientific understanding.

Dr. Khadar Vali
Date: February 28, 2024
'Millet Mania', a Social Immersive Learning session was organized jointly by the Department of Food Technology and the Department of Biotechnology.

Millets, the ancient grain family of jowar, bajra and ragi, are making a comeback into India’s foodscape. Millets are super nutritious, healthy, and 100% gluten-free. Millets are small-seeded grass belonging to the Poaceae botanical family. Based on their size, millets are categorized into two main categories - major millet and minor millet. There is also pseudo millet, which don’t belong to the Poaceae family, but are also similar in their nutrient profile and usage to true grains.

Millets are really versatile. They work well in both sweet and savory dishes and can be eaten in so many different ways. Several of our staple dishes, namely, roti, idli, dosa, porridge, upma, dhokla, pulao, sweets, can be prepared out of millets.

Team of Faculty from the departments of BT and FT visited the Packaging Laboratories of J.K. Government Polytechnic College, Ramanthpur. Team returned with the insightful knowledge and look forward for the progressive implementation in the department.