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’s
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 Ms. 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, Mr. 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 Ms. Nadiya Sani (B.Sc. III
Year) for Mexican Fermented Rice Noodles. Consolation prizes were given to Ms. Rifat Zara
and Ms. Ayesha Sidique (B.Sc. III Year) and Ms. Sana Nahid.
At the Postgraduate level, Ms. Sabika Haidri won the First Prize for Garlic Bread,
followed by Ms. 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 Ms. Tarkeswari Madavi, Ms. Pallavi Vighe, Dr. Rahul Bhende, Ms. Sweta
Chawala, and Ms. Mahima Falke. Special support was extended by Mr. Shyam Barapatre and
Mr. 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 Ms. Srushti Behalpade, and the details of the
Fermented Cuisine Carnival were introduced by Ms. Bishika Maitra. The event concluded with a
heartfelt Vote of Thanks proposed by Mr. 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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