The Microchef Cooking Competition was held by the Department of Microbiology, in collaboration with MBSI, on 13th January 2026. The event aimed to creatively blend culinary skills with microbiological science, highlighting the crucial role of microbes in food
preparation and fermentation.

The competition was open to all current B.Sc. Microbiology students, allowing participation either individually or in pairs. Participants were required to prepare their dishes at home and present them on the day of the event along with a clear explanation of the microbial processes involved. Each entry included the dish name, the key microorganism responsible, and a brief scientific concept, ensuring that both theoretical knowledge and practical understanding were showcased. The judging criteria focused on Microbial Science, Taste and Texture, Creativity and Innovation, and Presentation Quality

A variety of innovative and culturally rich fermented foods were presented during the competition. The entries included Orange Kvass, Shrikhand, Mishti Doi, and Lassi, each demonstrating the application of microbial activity such as fermentation by beneficial bacteria.
Participants effectively explained how microbes transform raw ingredients into nutritious and flavorful foods, reinforcing the relevance of microbiology in everyday life.

The competition was evaluated by the judges Mr. Ludiloy Pereira, Mr. Xellion Gracias, and Ms. Arzoo Mulla, who appreciated the scientific accuracy, originality, and presentation skills of the participants. Gretchen Fernandes and Astrid Fernandes secured first place for their Orange Kvass, Chetan Sawant was awarded second place for Shrikhand, while Fiona Pereira and Niola Sequeira achieved third place for Lassi.

Overall, the Microchef Cooking Competition encouraged students to explore microbiology beyond the laboratory and demonstrated how microorganisms play an essential role in traditional and modern food practices.