Nutri-Nugget Making Workshop: Promoting Healthy Food Innovation and Skill Development
Saheed Baba Deep Singh Department of Home Science, Swami Vivekanand Subharti University, organised a “Nutri-Nugget Making Workshop” as a practical and skill-development activity aimed at promoting nutrition awareness, food innovation and healthier food preparation practices among students. The workshop was organised by Dr. Nishma Singh with the support of Prof. (Dr.) Jyoti Gaur, Head of the Department, and active participation of the faculty members. The workshop focused on the preparation of nutritious, appealing and value-added nuggets using commonly available, nutrient-dense ingredients. Students were introduced to the importance of selecting appropriate food ingredients to improve the nutritional quality of snack products, with particular emphasis on protein, dietary fibre, vitamins, minerals and balanced nutrient composition. During the practical session, students participated in different stages of product preparation, including ingredient selection, processing, formulation, mixing, shaping, coating and cooking. Ingredients such as pulses, legumes, vegetables, cereals, millets, seeds and other nutrient-rich food components were incorporated to enhance the nutritional profile and sensory characteristics of the prepared nuggets. An important component of the workshop was the emphasis on healthier preparation methods and food value addition. Students explored alternatives to conventional deep-frying and discussed the role of appropriate processing techniques in maintaining product quality while reducing excessive use of fat. The activity also highlighted the potential of commonly available foods to be transformed into nutritious and acceptable food products through suitable formulation and processing. The active involvement of faculty members provided students with practical guidance throughout the workshop and facilitated an interactive learning environment. Students worked collaboratively in groups, encouraging creativity, practical problem-solving, teamwork and food-product development skills. The prepared products were evaluated on parameters such as appearance, colour, aroma, texture, taste and overall acceptability. The workshop served as an effective experiential learning platform, connecting classroom knowledge with practical applications in food product development, nutrition and healthy food preparation. It encouraged students to develop innovative approaches for preparing nutrient-dense foods that are both nutritionally beneficial and appealing to consumers. The Nutri-Nugget Making Workshop successfully demonstrated the importance of practical learning in developing competencies related to nutrition, food processing and value-added product preparation. The programme concluded with appreciation for the guidance and support of Head of the Department, the efforts of Dr. Singh, and the active participation of the faculty members and students.
