Patna: At Patna Women’s College, students from the Department of Microbiology came together to celebrate science, food and health through a special display competition held on February 10. The event was organised for Semester IV students under the theme “From Grains to Gut: The Magic of Fermenting Millet with Superfood.” The programme aimed to spread awareness about the importance of fermented foods, especially millets, and how they can improve digestion and overall health. The college campus was filled with colourful stalls, charts and dishes that reflected the hard work and creativity of the participants.
The competition was inaugurated by the Principal, Dr Sister M. Rashmi, A.C., who encouraged the students and praised their innovative ideas. She said such activities help students understand how science is connected to daily life. The main objective of the event was to explain the probiotic nature, high nutrition value and health benefits of fermented millets. Students showed how fermentation can improve gut health and also support sustainable and eco-friendly food habits.
Many delicious and healthy dishes were displayed during the programme, including millet biryani, millet blueberry cake, millet sourdough pizza and several traditional recipes made in a new way. Along with the food, students explained each step of the fermentation process. They talked about helpful microorganisms like Lactobacillus, Leuconostoc and Saccharomyces, which play a key role in natural fermentation and help make food easier to digest and more nutritious.
The judging panel included Dr Urvashi Sinha, Assistant Professor from the Department of Botany, and Dr Sumeet Ranja, Assistant Professor from the Department of Zoology. After careful evaluation, the winners were announced. Group F9, with members Harshita, Rishika Bhardwaj and Mahi Raj, secured the first position. Group F3 won the second position, while Group F5 secured the third place. The entire event was organised under the guidance of Dr Niti Yashvardhini, Dr Preeti Swarupa and Dr Swetnisha from the Department of Microbiology.
The display competition successfully combined learning with creativity. It helped students understand the science behind fermentation while also teaching them the value of healthy eating and sustainable nutrition. The programme not only enhanced their practical knowledge but also encouraged them to share this awareness with others, making it a meaningful and inspiring experience for everyone involved.
