The Department of Microbiology, in collaboration with the Innovation and Entrepreneurship Cell of the college, conducted an engaging and skill-building session under the Fermentation Kitchen Series titled “Fruit Wine Fermentation” on 14th July 2025. The activity took place in Microbiology Laboratory 1, specifically in the Micro-Incubation Room, a space dedicated to fostering entrepreneurial skills among students.

The session witnessed enthusiastic participation from FY, SY, and TY BSc Microbiology students. The event was led by three enterprising TYBSc students — Fey Aroma Da Silva, Natasha Nadaf, and Jade Periera — who have been actively pursuing their journey as student bio-entrepreneurs. They commenced the workshop by sharing their personal entrepreneurial journeys, offering insights into the challenges and inspirations that shaped their ventures in the field of microbial biotechnology.

Following the introductory session, the student entrepreneurs organized the attendees into smaller groups and introduced them to the role of microorganisms in the fermentation process. A detailed, step-by-step demonstration of fruit wine fermentation was carried out, focusing on the preparation of Dragon fruit wine, Pineapple wine, and Apple wine. The demonstration included:

• Fruit preparation (washing, cutting, and crushing)
• Inoculation of selected yeast strains
• Setting up the fermentation process
• Sanitary and safety practices during fermentation

Each group actively participated in the wine preparation and was assigned to monitor the fermentation process over the next 21 days, including routine checks and observations on microbial activity. After the completion of fermentation, the wines are to be bottled, labeled, and marketed under the banner of the Innovation & Entrepreneurship Cell of the college — an initiative aimed at encouraging students to explore bio-based business opportunities.

The workshop provided a hands-on learning experience, combining microbiological concepts with entrepreneurial thinking, and highlighting the vast potential of fruit wine fermentation as a sustainable and value-added venture in the field of microbial biotechnology.

As part of the concluding segment held on 24th July 2025, the three student bioentrepreneurs — Fey Aroma DaSilva, Natasha Nadaf, and Jade Periera — were felicitated with tokens of appreciation at the hands of Dr. Trelita de Sousa, Assistant Professor in Microbiology, St. Xavier’s College, Mapusa in recognition of their initiative, leadership, and efforts in inculcating a spirit of bio-entrepreneurship among their peers.