The event aimed to create awareness about the significance of microorganisms in the preparation of fermented foods, the fermentation process involved, and the associated health benefits.

The activity witnessed enthusiastic participation with 10 creative entries featuring a wide range of traditional fermented food items. Participants not only prepared the items but also explained the microbial involvement in the fermentation process, showcasing their
understanding and practical application of microbiology concepts.

The activity successfully combined microbiological knowledge with cultural and culinary traditions, enhancing student engagement and appreciation for fermented foods as a product of beneficial microbial action