The Department of Food Technology organized an educational trip to Jaipur, Rajasthan, from 3rd to 5th April 2026 to bridge modern food science with the Indian Knowledge System. The tour aimed to provide students with practical exposure to traditional practices related to food, health, and sustainability.
The visit began at the Albert Hall Museum, where students explored ancient artifacts, especially utensils made of copper, brass, and clay. These materials were studied for their role in food preservation, antimicrobial properties, and environmental sustainability. Students understood how traditional storage and cooking methods contributed to maintaining food quality and safety, aligning with modern concepts of eco-friendly packaging and minimal processing.
The trip continued to Amber Fort and Jaigarh Fort, where students observed the structure and functioning of royal kitchens. They learnt how food systems in ancient times emphasized balanced nutrition using grains, pulses, dairy products, and locally available spices suited to the desert climate. The forts also highlighted how food practices were closely linked to health, environment, and governance.
Students analyzed the similarities between traditional knowledge and modern food technology, particularly in areas such as preservation techniques, use of natural materials, and development of functional foods. The experience emphasized the importance of integrating indigenous knowledge into contemporary scientific approaches.
Overall, the Jaipur educational trip provided a valuable learning experience by combining cultural heritage with academic understanding. It enhanced students’ awareness of sustainable practices and encouraged them to apply traditional wisdom in modern food science innovations.
