INTRODUCTION
A six-day AICTE–ATAL Sponsored Faculty Development Programme (FDP) on “Culinary Innovation: Revolutionizing Food Production, Nutrition, Safety, and Kitchen Technology” was conducted from 5th January 2026 to 10th January 2026. The programme aimed to enhance the knowledge and practical skills of faculty members and PG scholars in emerging trends in culinary science, food production technologies, nutritional advancements, food safety regulations, and modern kitchen innovations.
The FDP brought together academicians, researchers, and industry experts to bridge the gap between theoretical knowledge and industrial practices in the field of food science and culinary technology.

Day 1 (05-01-2026): Inauguration & Sessions

The programme commenced with an inaugural session highlighting the importance of innovation in culinary science.
The first session was held by Dr. K Thirugnanasambantham - Professor & Dean, The school of hospitality management, Mahindra University. The topic was introduction to food production & modern culinary practices. It was very insightful and the key point was how hotel management industry and food technologists should co-operate and can bring changes in future of food industry
The second session was held by Dr. Rahul Krishna B - Associate Professor at Tkm Institute of Technology. The topic was research avenues & future trends in food production and kitchen safety. After that, groups of 5 members randomly selected and distributed articles to summarize and present at the FDP final day. A summary paper is also given to fill in the next day.

Day 2: (06-01-2026)

Both sessions were held by Dr. Suni Mary Varghese - Associate Professor, Lourdes Matha IHMCT. The topic was Ethical considerations & food industry compliance. It was very insightful and got to know more about the big 4 principles in food ethics such as respect for person, beneficence, transparency and justice. After that we got hands-on training on bakery and confectionery.

Day 3: (07-01-2026)

Both sessions were held by Mr. A S Sivaraman - Retired senior manager, Britannia Industries ltd. The topic was Advancements in Kitchen Equipment & Automation. Learned more about the modern technologies in the Indian food industry and the afternoon session titled storage, preservation & temperature control system discussed the importance of food storage and the evolution of temperature control in food industries.

Day 4 (08-01-2026)

The first session was held by Dr. K P Sudheer - Professor & Head Agribusiness Incubator, Kerala Agricultural University. The topic was Waste Management & Sustainable Practices in Food Operations. He discussed the innovative startups by agribusiness incubator and the support

in projects that students can get and its process. The highlight of this session was food waste valorization.
The second session was held by Mr. Binu K N – Director of Hygieia Food Safety & Hospitality Solutions. The topic was Kitchen Risk Management: Fire Safety, Sanitation & Occupational Hazards. The session was very informative and got self-aware about the minute kitchen risks we do in everyday life.

Day 5: (09-01-2026)

Both sessions were held by Dr. Jobil J Arackal- Assistant Professor, Saintgits College of Engineering. The topic was Nutritional aspects of Food Preparation & Dietetics. Learned more about how to preserve nutrition properly in foods when consuming and during its preparation
After that we had an industrial visit to Kappo Food India Pvt Ltd, KINFRA Industrial Park, Elamanoor, Pathanamthitta. During that visit we got much knowledge about machine automations and newer technologies used in that company. Mainly the company uses machines from start to end. Also, the quality controller explained in detail about the quality aspects the company follows.

Day 6: (10-01-2026)

The session was held by Dr. M.K. Mukundan - Professor, Mukundan Institute of Food Safety and Technology. The topic was Food Safety Regulations & Hygiene Protocols in Commercial Kitchens. Learned more about how to keep hygiene, types of cleaning agents should be used, agents of food spoilage and poisoning, infestation. Etc.
After that we had the Article Summary discussion. One person from each group presented the overall concept, ideas, and conclusions from their designated article. An MCQ of 30 questions and a reflection journal writing conducted.

CONCLUSION

The AICTE–ATAL sponsored Faculty Development Programme on “Culinary Innovation: Revolutionizing Food Production, Nutrition, Safety, and Kitchen Technology” was highly informative and beneficial. It provided valuable insights into emerging technologies and innovative practices in food science and culinary arts. The programme strengthened academic perspectives and encouraged research-oriented thinking among participants.
Overall, the FDP successfully fulfilled its objectives and contributed significantly to professional development in the field of Food Science and Technology.