The Department of Food Technology at JCT College of Engineering and Technology organized an insightful Guest Lecture on “Value Addition & Innovation in Food Products” on 15th October 2025. The event aimed to provide students with an understanding of how innovation and value addition can be effectively implemented in the food industry to create sustainable, healthy, and consumer-oriented products.

The session commenced with a warm welcome address, followed by the lighting of the lamp to symbolize the spreading of knowledge and wisdom. A Token of Respect (shawl) was then presented to the distinguished guest, Mr. Vikram Krishna Paramanandhan, Co-Founder of Mukhil Foods and Mukhil Organic Farms, as a gesture of appreciation and honor.In his lecture, Mr. Vikram Krishna shared his inspiring entrepreneurial journey and the vision behind Mukhil Foods, a brand established in 2023 with the philosophy “Food is the Medicine – உணவே மருந்து.” He highlighted the company’s mission to promote traditional, healthy, and natural food products while supporting homemakers, empowering farmers, and strengthening the hyperlocal economy.

He discussed the concept of value addition in food products—how traditional recipes can be refined, standardized, and innovated to meet modern consumer needs. The lecture also touched upon topics such as nutritional quality improvement, low-GI certified products, shelf-life enhancement, and the role of sustainable food production systems. Students were encouraged to think about how food technologists can bridge the gap between traditional knowledge and modern technology to create globally competitive food innovations. The session was highly interactive, with students actively engaging in discussions and asking questions about product development, marketing strategies, certification processes, and entrepreneurial opportunities in the food processing sector. The event was coordinated by Ms. N. Jamunasri, Assistant Professor, Department of Food Technology. She also proposed the Vote of Thanks, expressing heartfelt gratitude to the management, Principal, Head of the Department, faculty members, and students for their support and cooperation in organizing the successful event.

The guest lecture proved to be an enriching and motivating experience for all participants. It broadened the students’ perspective on how innovation and entrepreneurship can transform the traditional food industry into a modern, health-focused, and sustainable enterprise.