Value Addition & Innovation in Food Products-2025
The Department of Food Technology, JCTCET, organized a guest lecture on “Value Addition & Innovation in Food Products” on 15 October 2025. The session explored food innovation, nutrition, sustainable production and entrepreneurship,
Department of Food Technology
Value Addition & Innovation in Food Products
Guest Lecture | JCT College of Engineering and Technology | 15 October 2025
Guest Lecture Overview
The Department of Food Technology, JCT College of Engineering and Technology, organized an insightful Guest Lecture on “Value Addition & Innovation in Food Products” on 15 October 2025.
The program aimed to provide students with a deeper understanding of how innovation, value addition, nutrition and sustainability can be integrated into food product development to meet changing consumer needs and create new opportunities within the food industry.
Objective of the Program
The primary objective of the guest lecture was to expose students to the growing importance of value-added and innovative food products in the modern food processing industry.
The session encouraged students to explore how traditional food knowledge can be combined with modern food technology to develop products that are nutritious, convenient, sustainable and suitable for contemporary consumers.
Inaugural Session
The program commenced with a warm welcome address, followed by the traditional lighting of the lamp, symbolizing the spreading of knowledge and wisdom.
As a gesture of appreciation and respect, a shawl was presented to the distinguished guest, acknowledging his presence and contribution to the learning experience of the students.
Distinguished Guest
Mr. Vikram Krishna Paramanandhan
Co-Founder, Mukhil Foods & Mukhil Organic Farms
An Entrepreneurial Journey in Food Innovation
During the lecture, Mr. Vikram Krishna Paramanandhan shared his entrepreneurial journey and the vision behind Mukhil Foods, established in 2023 with the philosophy “Food is the Medicine – உணவே மருந்து.”
He explained the importance of developing food businesses that preserve traditional knowledge while responding to modern requirements for nutrition, convenience, quality and sustainability.
The session also highlighted the broader vision of supporting homemakers, empowering farmers and strengthening the hyperlocal economy through responsible and community-oriented food entrepreneurship.
Understanding Value Addition in Food Products
A major focus of the lecture was the concept of value addition and how it can enhance traditional food products.
Students learned how traditional recipes can be refined, standardized and adapted to suit changing consumer preferences without losing their fundamental nutritional and cultural value.
Through value addition, food technologists can improve aspects such as quality, nutrition, convenience, shelf life, consistency and market potential, helping traditional products reach a wider consumer base.
Key Areas Explored
- Value addition in traditional food products
- Innovative approaches to food product development
- Improvement of nutritional quality
- Development of low-GI certified products
- Shelf-life enhancement and product stability
- Sustainable food production systems
- Product certification and quality considerations
- Entrepreneurship and marketing in the food processing sector
Bridging Tradition & Modern Technology
Students were encouraged to recognize the significant potential within traditional food systems and understand how scientific and technological approaches can enhance their commercial viability.
The lecture emphasized the role of food technologists in bridging traditional knowledge and modern technology to create innovative food products that can meet contemporary quality expectations while retaining their nutritional and cultural significance.
Nutrition, Health & Consumer Needs
The session highlighted the increasing importance of health-conscious product development in the food industry. Topics such as nutritional quality improvement and low-GI food products helped students understand how food innovation can respond to changing consumer preferences.
Students were encouraged to consider nutrition and consumer wellbeing as important factors while developing new products, alongside taste, quality, convenience, affordability and shelf stability.
Sustainable Food Innovation
The lecture also emphasized the importance of sustainable food production systems. Students gained perspectives on developing food products and business models that support local communities, strengthen agricultural ecosystems and contribute to responsible and sustainable food production.
Interactive Discussion with Students
The guest lecture was highly interactive, with students actively participating in discussions and raising questions related to practical aspects of food product development and entrepreneurship.
The interaction covered topics such as product development, marketing strategies, certification processes and entrepreneurial opportunities in the food processing sector.
This interaction enabled students to connect their academic understanding of food technology with practical challenges and opportunities faced by entrepreneurs in the industry.
Inspiring Future Food Entrepreneurs
The entrepreneurial journey shared during the program demonstrated how knowledge in food technology can be transformed into innovative products and business opportunities.
Students were encouraged to think beyond conventional career pathways and explore food entrepreneurship, product innovation and sustainable business development as potential avenues for their professional future.
Program Outcome
The guest lecture proved to be an enriching and motivating experience for the participants. It broadened students' understanding of how innovation, value addition and entrepreneurship can transform traditional food products into modern, consumer-oriented solutions.
The session also strengthened awareness of sustainable food production, nutrition-focused product development, certification and market opportunities, providing students with valuable perspectives relevant to their future careers in the food industry.
Event Coordination & Vote of Thanks
The event was coordinated by Ms. N. Jamunasri, Assistant Professor, Department of Food Technology, who ensured the smooth organization and successful conduct of the guest lecture.
She also proposed the Vote of Thanks, expressing sincere gratitude to the Management, Principal, Head of the Department, distinguished guest, faculty members and students for their support and cooperation in making the program a success.
Tradition. Innovation. Value.
The guest lecture inspired aspiring food technologists to combine traditional knowledge with modern technology, transforming food ideas into nutritious, sustainable and innovative products capable of meeting the evolving needs of consumers and the food industry.