The SY and TY BSc Microbiology students actively participated in the Entrepreneurial Sale 2025 organized by the Innovation and Entrepreneurship Cell of St. Joseph Vaz College, Cortalim, Goa held on 18th, 19th and 21st December 2025 in the college premises. As part of the Fermentation Kitchen Activity, students initiated the preparation of a variety of fermented foods and beverages, showcasing their practical skills, creativity, and entrepreneurial spirit. The objective of this activity was to integrate microbiological knowledge with value-added product development, promoting hands-on learning and encouraging students to explore small-scale food entrepreneurship.

Products Prepared by Students
SY B.Sc. Microbiology students
Ms. Gretchen Fernandes prepared:Ginger Wine,Pineapple Kombucha,Purple Cabbage Sauerkraut and White Cabbage Sauerkraut.

TY B.Sc. Microbiology students
Ms. Fey Aroma Da Silva prepared: Strawberry Wine, Dragon Fruit Wine, Hummus
Ms. Natasha Nadaf prepared:Pineapple Wine
Ms. Jade Pereira prepared:Apple Cider Vinegar and Grape Wine
Ms. Analiese Fernandes prepared Sourdough cookies
Ms. Komal Ghanchi prepared Buttermilk
Ms Sanjana Sharma prepared Vinegar pineapple, Sourdough cookies

The products were carefully prepared following standard fermentation protocols, ensuring hygiene, quality control, and appropriate labeling. The range of items reflected diverse fermentation techniques including alcoholic fermentation, acetic acid fermentation, and lactic acid fermentation.

The activity was mentored by Dr. Aureen Gomes, Department of Microbiology who guided the students in formulation, quality assurance, and product presentation. She also contributed homemade Brinjal Pickle and Lemon Squash, which were included in the sale. The fermented products received an encouraging response during the sale.

The initiative: Strengthened students’ practical understanding of applied microbiology, Enhanced skills in product development, preservation, and packaging, Encouraged innovation and entrepreneurial thinking, Promoted teamwork, responsibility, and quality maintenance and Provided exposure to real-time customer interaction and marketing strategies.

The Fermentation Kitchen Activity successfully demonstrated how microbiology can be translated into sustainable and marketable products. The participation of SY and TY B.Sc. Microbiology students added significant value to the Entrepreneurial Sale and highlighted the potential of fermentation-based ventures as viable small-scale enterprises.

Overall, the initiative was a meaningful blend of academic learning and entrepreneurship, reflecting the innovative spirit of the department.