Awareness programme on “ Fermented Foods and their Health benefits"

Awareness programme on “ Fermented Foods and their Health benefits. An exhibition of common fermented foods presented by FYBSc Microbiology students

Participants of the Awareness programme –

  1. School students from 5th to 10th standard from Our Lady of Perpetual Succour High School, Cortalim, Goa
  2. 11th and 12th Arts and Commerce students from Our Lady of Perpetual Succour Higher Secondary School, Cortalim, Goa
  3. FYBSc, SYBSc and TYBSc students of St Joseph Vaz College, Cortalim, Goa

“Popularising Microbiology in Schools“ is one of the themes of the activities to be conducted under MBSI for the current academic year 2023- 2024. In view of this the first year microbiology students organised a Awareness programme for school, high school and college students on “FERMENTED FOODS & THEIR HEALTH BENEFITS”. It was an Exhibition of common fermented foods presented by FYBSc Microbiology students. The students were grouped into teams comprising of different Initiator products for the fermented foods displayed in the exhibition such as Coconut Palm/ Sur/ Sap( Toddy, Sannas, Kazara Bolle,Vinagre, Madda feni), Urad dal( Idli, Dosa, Ambil, Panniyapam, Amboli), Milk Products(Curd, Yoghurt, Buttermilk, Butter) Gaunti Mitt( Chepni tor;Pickled mango, Salted fish), Bread(Pao, Sourdough bread), Beverages such as Cashew feni, Wine, Kombucha, Kvass.

Names of FYBSc Microbiology students who participated in the organization of the event–

  1. Verwarly V. Tavares
  2. Veron Rocha
  3. Sanford Dias
  4. Analiese Fernandes
  5. Vianney Colaco
  6. Iden J. Barreto
  7. Khushnuma Baig
  8. Pavithra A Nair
  9. Tejaswini M Lamani
  10. Isha Gomes
  11. Juvency Simoes
  12. Sanjana Sharma
  13. Komal Ghanchi
  14. Mahesh Morajkar
  15. Sheraine Andrade
  16. Srushti Naik
  17. Anezia Barreto
  18. Marushka Goes
  19. Natasha Nadaf
  20. Fey Da Silva
  21. Jade Pereira
  22. Maithili Rudruke
  23. Prajakta Gaunker

A total of 376 students participated in the awareness program from Our Lady of Perpetual Succour school, Our lady of Perpetual Succour Higher Secondary school and St Joseph Vaz College, as well as the teaching and non teaching staff of St Joseph Vaz college. The FYBSc student organizing teams displayed various ethnic fermented foods of Goa. The classification of indigenous foods and beverages of Goa was grouped based on key ingredients used for natural fermentation such as coconut palm sur/sap, cashew apple juice, lentil urad dal and gaunti mith (salt).

There was a healthy interaction between the school students from 5th to 10th standard, 11th and 12th std students from higher secondary school and FYBSc students displaying the fermented foods. The college students exhibiting their fermented food product enthusiastically  explained to the students about the  origin of the fermented food, the ingredients of  the food, method of preparation of the fermented food, the role of microorganisms in the fermentation process and the significance of the by products of the fermentation with respect to increasing the flavour and taste of the product and most importantly the health benefits of the fermented foods. Many of the school students were unaware of the presence of microorganisms in the fermented foods and the role they played in the food. Today a lot of the traditional goan fermented foods are not consumed by our younger generation who are more inclined towards eating processed foods. So this awareness programme was an eye opener to the young school students to understand the importance of incorporating fermented foods in one’s diet inorder to improve one’s  gut health.

It was heartening to see young kids interact with the student organizers about their fermented food and see the surprise on their faces when they realised that there are microbes in a particular food that they eat. It was a lively interactive and productive session. The student organisers were also enriched with theoretical and practical knowledge on the subject of microbiology during the course of execution of this event.