The Department of Food and Nutritional Sciences, SSSIHL, Anantapur Campus, witnessed the inauguration of its newly renovated Food and Culinary Science Laboratory with the Divine Grace of Bhagawan Sri Sathya Sai Baba.
The lab was formally inaugurated by the Vice Chancellor, Prof. B. Raghavendra Prasad, and the Registrar, Dr. Srikanth Khanna, in the presence of esteemed Members of the Sri Sathya Sai Central Trust, the Director, Warden, Head of the Department, faculty, research scholars, and students of the department on 25 August 2025.
The programme commenced with soulful Vedam chanting and Bhajans, followed by a Pooja and auspicious ceremonies, invoking divine blessings. The lighting of the lamp by the dignitaries marked the formal dedication of the laboratory. The event concluded with Mangala Aarathi, offering gratitude to Bhagawan for His constant guidance and benediction.
Value Addition to the Department
The Food and Culinary Science Laboratory is envisioned as a central hub for translational research and hands-on training, strengthening the department’s academic and research pursuits. Specifically, it will:
- Bridge theory and practice by providing students with experiential learning in food science, culinary arts, and nutrition.
- Facilitate cutting-edge research in food processing, product development, and value addition.
- Serve as an incubation ground for innovation, enabling the development of sustainable, health-oriented, and culturally relevant food technologies.
- Enhance the department’s capacity to engage in interdisciplinary collaborations with allied sciences and industries.
- Support the institute’s mission of fostering integral education, where technical excellence is coupled with human values and social responsibility.
This initiative not only enriches the learning environment for students but also equips them with the knowledge, skills, and values required to contribute meaningfully to the field of food and nutritional sciences, in alignment with the vision of the Founder Chancellor.
