Exposure Visit to National Dairy Research Institute, Karnal (28 Feb 2025 )

Event Date: 28 Feb 2025

Event brief description

On National Science Day, 41 students and 6 faculty members from the Department of Biotechnology and Bioengineering and the Department of Food Technology, School of Biosciences and Technology, Galgotias University, visited the National Dairy Research Institute (NDRI), Karnal. The group, comprising students from B.Tech Biotechnology, B.Tech Food Technology, and B.Sc. Clinical Nutrition and Dietetics, aimed to gain practical exposure to advancements in agriculture, food technology, and dairy sciences.

During the visit, students attended an agriculture fair showcasing modern farming techniques, dairy innovations, and food processing advancements. They explored various research labs, including the Animal Biotechnology Lab, where they learned about genetic improvements and livestock health, and the Agronomy Biochemistry Lab, which highlighted soil and plant biochemistry. The Microbiology Lab introduced them to microbial applications in food and dairy industries, while the Dairy Chemistry Lab focused on quality control and processing of dairy products.

This educational visit offered students hands-on experience and insights into industry trends and research developments. It reinforced their understanding of biotechnology and food technology applications, aligning with Galgotias University's focus on experiential learning and industry-academia collaboration, making it a valuable and enriching experience.

Event Detailed Description

On the occasion of National Science Day, a group of 41 students from B.Tech Biotechnology, B.Tech Food Technology, and B.Sc. Clinical Nutrition and Dietetics, along with 6 faculty members from the School of Biosciences and Technology (SBT), Galgotias University, visited the National Dairy Research Institute (NDRI), Karnal. The visit aimed to provide students with practical exposure to the latest advancements in agriculture, food technology, and dairy sciences. The delegation was led by Prof. Abhimanyu Kumar Jha, Dean, SBT, and included Prof. R. S. Sharma, Dr. Gaurav Kumar, Dr. Sumedha Mukherjee, Dr. Anjum Paray, and Ms. Nandini Saxena.

As part of the National Science Day celebrations, the students participated in an agriculture fair organized by NDRI, which showcased modern agricultural techniques, innovations in dairy farming, and advancements in food processing. The fair provided an excellent opportunity for students to interact with experts, explore new technologies, and understand their applications in the dairy and agricultural sectors.

The visit included guided tours of various research laboratories at NDRI, where students gained valuable insights into cutting-edge research. At the Animal Biotechnology Lab, students were introduced to genetic improvement techniques, livestock breeding programs, and animal health research. The session highlighted the significance of biotechnology in enhancing livestock productivity and disease resistance, which fascinated the students.

In the Agronomy Biochemistry Lab, students explored research focused on soil and plant biochemistry. They learned about nutrient management, soil health, and the role of biochemical processes in improving agricultural productivity. The interactive session emphasized the importance of sustainable agricultural practices and how scientific advancements contribute to higher crop yields.

The visit to the Microbiology Lab was particularly engaging, where students discovered the applications of microbial technologies in the food and dairy industries. They were briefed on microbial cultures used in dairy products, probiotics, and methods to ensure food safety and quality. The faculty members explained how microbiology plays a crucial role in enhancing the shelf-life and nutritional value of food products.

At the Dairy Chemistry Lab, students learned about the composition, quality control, and processing techniques involved in dairy products. The experts demonstrated analytical techniques for testing milk quality, adulteration detection, and value-added dairy product development. This session provided students with a comprehensive understanding of dairy chemistry and its industrial applications.

Throughout the visit, the faculty members, including Dr. Gaurav Kumar and Dr. Sumedha Mukherjee, actively engaged with students, facilitating discussions and encouraging them to ask questions. Prof. Abhimanyu Kumar Jha emphasized the importance of such visits for bridging the gap between academic knowledge and industry practices. He highlighted that practical exposure is crucial for students to understand real-world challenges and innovate solutions.

The visit concluded with an interactive session with NDRI scientists, where students discussed career opportunities and the latest trends in biotechnology and dairy sciences. The experts encouraged students to pursue research and emphasized the growing demand for skilled professionals in these fields.

This educational visit proved to be an enriching experience for students, offering them hands-on exposure to the applications of biotechnology and food technology in the dairy industry. It also aligned with Galgotias University's focus on experiential learning and industry-academia collaboration. The knowledge gained and the interactions with experts significantly reinforced the students' understanding of industry requirements and motivated them to pursue research and innovation.

Department Name – Department of Biotechnology & Bioengineering & Department of Food Technology, School of Biosciences & Technology 

Event Outcome 

1. Enhanced Practical Knowledge: The visit provided students with hands-on exposure to advanced research in biotechnology, food technology, and dairy sciences. The laboratory visits helped them understand the practical applications of their academic knowledge, including genetic improvements, microbial technologies, and dairy processing techniques.
2. Understanding of Sustainable Practices: Insights gained at the Agronomy Biochemistry Lab emphasized sustainable agricultural practices and efficient nutrient management, aligning with the UN SDGs, particularly SDG 2 (Zero Hunger) and SDG 9 (Industry, Innovation, and Infrastructure).
3. Increased Awareness of Food Safety: Learning about microbial applications and quality control in the Microbiology and Dairy Chemistry Labs enhanced students' understanding of food safety standards and the importance of quality assurance in the food industry.
4. Encouragement for Research and Innovation: Interactions with NDRI scientists and exposure to cutting-edge research motivated students to pursue research opportunities and innovations in biotechnology and food technology sectors.
5. Industry-Academia Collaboration: The visit reinforced the importance of industry-academia collaboration, providing students with insights into industry requirements and bridging the gap between theoretical knowledge and practical applications.
6. Skill Development: The exposure to advanced analytical techniques and research methodologies contributed to the development of technical skills relevant to biotechnology and food technology careers.

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