The Department of Microbiology, Seth Kesarimal Porwal College, Kamptee, witnessed a historic and vibrant day on 20th August 2025 with the Inauguration of the Microbiologists Society India (MBSI) Students Unit and the organization of the Fermented Cuisine Carnival (Fermented Food Fest). The dual celebration not only marked the formal beginning of the MBSI student chapter but also highlighted the nutritional, cultural, and entrepreneurial value of fermented foods.
The program commenced with the inauguration of the MBSI Students Unit. The event was graced by the distinguished guest Dr. Vaishali Pimple, Regional Coordinator, MBSI Maharashtra, who emphasized the role of student units in empowering young microbiologists and providing a national platform for collaboration, research, and leadership. Principal Dr. Swapnil Dahat delivered a keynote address on the importance of fermented foods, calling them the “need of the generation.” He urged that such foods must be incorporated into daily life and culture to ensure community health and well-being.
Vice Principal Dr. Renu Tiwari and Dr. Manish Chakravarti honored the event with their presence and congratulated the department on its initiative. Dr. Alok Rai, Head of the Department of Microbiology, highlighted that fermented foods not only serve as a source of nutrition but also provide a platform for entrepreneurship and career opportunities. He encouraged students to explore startup ideas in probiotic and fermented food production to tackle unemployment challenges. The ceremony was also attended by Dr. Renuka Roy, Dr. Indrajit Basu, and Dr. Asha Ramteke, who applauded the department’ innovative approach to blending academics with cultural practices.
On this occasion, the newly formed student unit office bearers were formally introduced. Ms. Afifa Saba (M.Sc. II Year) was appointed as President of the unit, while Nadiya Sani (B.Sc. Final Year) was announced as the Vice President. Their leadership is expected to inspire the student community to organize academic events, workshops, and outreach activities under the banner of MBSI.
As part of the inauguration, the department organized the Fermented Cuisine Carnival (Fermented Food Fest), a unique competition aimed at showcasing the microbiological, health, and cultural significance of fermentation. The event saw enthusiastic involvement, not only from Microbiology, but also from the departments of Zoology, Botany, Biochemistry, and Home Economics with 51 students forming 35 groups from both UG and PG levels. Each group prepared a fermented food dish, presenting a wide variety of traditional recipes and modern innovations. The dishes were evaluated on criteria such as presentation, taste, fermentation quality, health benefits, and microbial significance. The competition was judged by: Dr. Alok Rai – Head, Department of Microbiology, Dr. Vaishali Pimple – Regional Coordinator, MBSI
Maharashtra, Dr. Asha Ramteke – Senior Faculty. The panel appreciated the creativity, scientific
understanding, and health-conscious approach of the participants.
At the Undergraduate level, Nakul Biswas (B.Sc. II Year) secured the First Prize for his dish Bhapa Boi and Mishti Dohi. The Second Prize was awarded to Mr. Samyak Fulzele (B.Sc. I Year) for Pineapple Wine, while the Third Prize went to Nadiya Sani (B.Sc. III Year) for Mexican Fermented Rice Noodles. Consolation prizes were given to Rifat Zara and Ms. Ayesha Sidique (B.Sc. III Year) and Sana Nahid.
At the Postgraduate level, Sabika Haidri won the First Prize for Garlic Bread, followed by Achal Mesharam securing the Second Prize for Butterscotch Shrikhand. A Consolation Prize was awarded to Ms. Shruti Sathawane for Panta Bhat. All participants were honored with Participation Certificates, recognizing their creativity, effort, and enthusiasm. The prize distribution added vibrancy to the carnival, making the celebration a memorable highlight of the inauguration program.
The success of the inauguration and carnival was made possible by the tireless efforts of faculty members Dr. Neha Deshattiwar and Dr. Deepti Bhabra, along with the organizing committee members Tarkeswari Madavi, Pallavi Vighe, Dr. Rahul Bhende, Sweta Chawala, and Mahima Falke. Special support was extended by Shyam Barapatre and Shailesh Ramteke.
The inaugural programme was smoothly conducted by Vice President Ms. Nadiya Sani, while the MBSI committee was introduced by Ms. Sabika Haidri. A brief introduction of the guest, Dr. Vaishali Pimple, was presented by Srushti Behalpade, and the details of the Fermented Cuisine Carnival were introduced by Bishika Maitra. The event concluded with a heartfelt Vote of Thanks proposed by Suraj Kombe, who expressed gratitude to the dignitaries, faculty members, student volunteers, and non-teaching staff for their valuable contributions. He particularly acknowledged the guidance of the Principal and Head of
Department for making the inauguration a landmark occasion.
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