Department of PG studies of Food Science and Technology and B Voc. Food processing and engineering of St.Aloysius autonomous college, Mangaluru had conducted Khadya Sangam 2018(Inter collegiate events and food fest) on 30th January, 2018 which was inaugurated by Dr.Anu Appaiha, principal scientist of CFTRI, Mysuru.

Dr. Appaiha motivated the students to strive towards reducing wastage of food during post harvest as well as post processed stages. He urged the need to improve the safety standards of food products sold in the country.

The staff coordinators were Ms.Shilpa Lekha and Ms. Feby Luckose and the students coordinators were Mr. Shreyas Alva and Ms. Shree Sanniddhi along with the HOD Dr. S.N.Raghavendra  and other staff members who had put their effort to make this program a grand success.

Industrial representatives from Nisargica organic foods, Satvam herba water, Kwality Walls ice creams,  MAK juice, Grill and bake Bramhavar and Trinity caterers put up stalls at the event.  

New Food Products Developed by the MSc. students was launched by the Rector of the college. Rev.Fr. Dionysius Vas SJ. Competitions were held all through the day with the enthusiastic participation of students from different colleges in and around Mangalore.

Mr.B N Girish, Vice President of Ocean pearl Group, Mangaluru was the chief guest for valedictory function. The overall championship trophy was awarded to St. Agnes College, Mangalore.