BENNINGANZ 6.0 Intercollegiate Food Tech Fest

Report on Participation in Benninganz 6.0: Inter-Collegiate Food Technology Fest Introduction The Department of Food Technology at MES Kalladi College, Mannarkkad, actively promotes skill development and extension activities among its students to bridge the gap between theoretical knowledge and practical application in the field of food science and technology. As part of this initiative, a group of enthusiastic students from the department participated in Benninganz 6.0, an inter-collegiate food technology fest organized by the Food Technology Department of MES Arts and Science College, Perinthalmanna. The event was held on October 6, 2025, and served as a vibrant platform for students to showcase their innovative ideas, technical skills, and collaborative abilities in a competitive yet educational environment. This participation aligns with the department's extension activities, which aim to extend classroom learning into real-world scenarios, fostering entrepreneurship, creativity, and industry-relevant competencies in food technology. Objectives of Participation The primary objectives of the students' involvement in Benninganz 6.0 were: To enhance practical skills in food product development, presentation, and creative expression through hands-on events. To promote extension activities by encouraging students to interact with peers from other institutions, share knowledge, and explore emerging trends in food technology. To develop soft skills such as teamwork, communication, time management, and problem-solving in a competitive setting. To inspire innovation in sustainable and novel food solutions, contributing to the broader goal of community outreach and skill-building in the food sector. Events and Activities The fest featured a diverse array of events designed to test and nurture various aspects of food technology expertise. Our students actively participated in the following: New Product Development Stall: Students set up an interactive stall showcasing innovative food prototypes, such as nutrient-enriched snacks using local ingredients. This activity emphasized entrepreneurial skills, product prototyping, and consumer engagement, allowing participants to demonstrate their ability to translate lab concepts into marketable ideas. Quiz Competition: A team-based quiz on topics ranging from food chemistry and processing techniques to current industry trends. This event honed analytical thinking, quick recall, and teamwork, reinforcing theoretical knowledge under time constraints. Fruit Carving: An artistic competition where students created intricate designs from fresh fruits, highlighting precision, creativity, and aesthetic skills in food presentation. This served as an extension activity by promoting the cultural and visual aspects of food arts, often overlooked in traditional curricula. Food Hunt: A scavenger hunt involving identification and creative use of food items to solve challenges. It developed observational skills, resourcefulness, and adaptability, simulating real-life problem-solving in food supply chains. Reel Competition: Students produced short video reels demonstrating food technology concepts, such as safe handling or innovative recipes. This digital extension activity enhanced multimedia skills, public communication, and awareness-raising on food safety and sustainability. New Product Development Presentation: Participants delivered pitches on original food product ideas, complete with prototypes and feasibility analyses. This event focused on research, public speaking, and persuasive skills, mirroring industry pitch sessions for startups. Throughout the day, the events were conducted in a collaborative atmosphere, with workshops and interactions led by faculty and industry experts, further enriching the learning experience. Participation and Outcomes A total of 30 students from the first, second and third years of the B.Sc. Food Technology program represented MES Kalladi College. The group was supervised by Mohammed Shabeeb KK, Department Faculty , who facilitated logistics and provided on-site guidance. Key outcomes included: Achievements: Our students secured [insert details, e.g., second place in the New Product Development Stall and a consolation prize in the Quiz], demonstrating strong performance against participants from over [insert number, e.g., 10] colleges. Skill Enhancement: The events directly contributed to skill development in areas such as innovation (e.g., product ideation), technical proficiency (e.g., carving and processing), and interpersonal abilities (e.g., presentations and team quizzes). Feedback from judges highlighted the creativity and practicality of our students' contributions. Extension Impact: As an extension activity, the participation extended departmental outreach by promoting food technology awareness among inter-collegiate peers. Students networked with professionals, gaining insights into career opportunities and industry challenges, which will inform future community workshops and extension programs at MES Kalladi College. No major challenges were encountered, though the competitive intensity underscored the need for more preparatory sessions in future events. Conclusion The participation in Benninganz 6.0 was a resounding success, exemplifying the department's commitment to skill-oriented and extension-based education. By engaging in these multifaceted events, students not only exhibited their acquired knowledge but also developed essential competencies for the dynamic food technology industry. This initiative reinforces our belief that such activities are vital for holistic student growth, preparing them to be innovative contributors to society.