GBU Strengthens Industry Readiness of Food Technology Students

Greater Noida News (22/02/2026): The Gautam Buddha University, through its Department of Food Processing and Technology, organized a comprehensive professional development session aimed at preparing food technology students for industry expectations and placement readiness. The session, titled “Professional Grooming for Food Technologists: Industry Expectations and Placement Readiness,” focused on bridging the gap between academic learning and real-world industry requirements.

The inaugural session was addressed by Dr. Vinay Litona, Director of Corporate Relations Cell, GBU. He highlighted the university’s vision of becoming a placement-focused institution and emphasized the importance of aligning academic curricula with current industry trends. Encouraging students to adopt a career-oriented mindset, he stressed the need to strengthen both technical expertise and professional skills to successfully enter the competitive food industry.

The technical and professional aspects of the session were led by Dr. Kajal Verma, Associate Professor, Institute of Good Manufacturing Practices, New Delhi, along with Tarun Kumar Singnal from Maringle Pvt. Ltd., a company specializing in vegetarian and vegan food products made without preservatives or artificial food enhancers.

The speakers shared valuable insights into employer expectations, essential skill sets, and effective placement preparation strategies for food technology graduates. Special emphasis was laid on the importance of practical and industrial exposure, particularly in the application of food safety and quality management systems such as HACCP, ISO 22000, and other globally benchmarked standards. Students were also briefed on product recall mechanisms and the need for hands-on experience in industrial operations.

During the session, the significance of professional certifications—including FoSTAC, FSSC 22000 (Food Safety System Certification), ISO 9001, BRCGS, and GFSI-recognized certifications—was discussed in detail. The speakers highlighted how these credentials can strengthen students’ resumes and significantly enhance employability in the food sector.

Beyond technical knowledge, the session underscored the role of soft skills in career success. Participants were encouraged to focus on developing interpersonal skills, effective communication, professional grooming, and presentation abilities, all of which play a vital role during interviews and professional interactions.

The discussion also covered emerging trends in innovation and entrepreneurship within the food industry. Students were motivated to identify market gaps and transform innovative ideas into viable business opportunities. Interactive exchanges further explored areas such as product development, market entry strategies, the growing importance of packaging, and emerging industry trends including preservative-free foods, minimal use of food enhancers, franchise-based business models, automation, and the integration of advanced technology in food processing.

The session concluded with an interactive Q&A, leaving participants better informed, motivated, and equipped to meet the evolving demands of the food industry.

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