The Department of Home Science organized an insightful guest lecture on the topic “Extending Shelf Life: Techniques and Trends in Food Preservation” on 7th August 2025. The session was specifically designed for the students of the Home Science department to deepen their understanding of food preservation methods and their significance in ensuring food safety and reducing wastage.
The resource person for the event was Dr. Shashiprabh , Assistant Professor, Department of Postgraduate Studies and Research in Chemistry, SDM College (Autonomous), Ujire. Renowned for her academic expertise and research in food chemistry and preservation, Dr. Shashiprabha shared her valuable knowledge on both traditional and contemporary techniques employed to extend the shelf life of various food products.
During the lecture, Dr. Shashiprabha provided a comprehensive overview of food preservation methods, including drying, refrigeration, fermentation, vacuum packaging, the use of natural preservatives, and emerging technologies such as high-pressure processing and irradiation. She emphasized the relevance of these techniques in today’s context, especially in minimizing post-harvest losses, ensuring food safety, and meeting the demands of the growing population.
The session also highlighted current trends in food preservation and the importance of sustainable and consumer-friendly approaches. Students gained a clearer understanding of how scientific advancements are shaping the future of food preservation and how these innovations contribute to the broader goals of public health and nutrition.
The program was coordinated efficiently under the guidance of Ms. Shobha S, Head of the Department of Home Science, and Ms. Aishwarya B K, staff coordinator. Their meticulous planning and coordination ensured the smooth conduct of the event. The AV-I Room served as an ideal venue for the session, providing an engaging academic environment for students to interact with the expert.
The guest lecture was highly informative and well-received by the participants. It not only enriched the students’ academic knowledge but also inspired them to explore the subject of food preservation with a deeper interest and practical approach.
