The Institute of Agriculture and Research Technology (IART), NMV University, observed World Food Safety Day on 07 June 2025 with the objective of creating awareness about safe food practices, responsible consumption and public health. The celebration was organized under the global theme “Food Safety: Science in Action”, highlighting the importance of scientific approaches in ensuring food quality and safety.

The programme was conducted under the esteemed guidance of Dr. K. R. Sundaravaradarajan, Vice Chancellor, NMV University, whose continuous encouragement and support inspire students to actively participate in socially relevant and innovative initiatives. The event was coordinated by Dr. S. Nagaraj, Assistant Professor, Department of Soil Science.

The programme commenced with a Welcome Address delivered by Ms. S. Noothana Sri, II Year Undergraduate student, who highlighted the increasing concerns regarding food adulteration and emphasized the importance of maintaining food safety standards in everyday life.

As part of the celebration, three educational and interactive activities were organized to enhance student awareness regarding food hygiene and food safety practices:

• Poison Game – An interactive activity designed to help students identify food items that may pose health risks due to contamination or adulteration.
• Fruit Carving Competition – A creative event that emphasized food presentation, hygiene and safe food handling practices.
• Food Adulteration Game – An awareness activity introducing students to common food adulterants and simple methods to detect them at home.

Students participated enthusiastically in all activities, and prizes were distributed to the winners in recognition of their creativity and active involvement.

A special lecture was delivered by Dr. S. Nagaraj, who provided valuable insights into food safety, food adulteration, nutrition, and the importance of healthy dietary habits. He emphasized the concept of “Food as Medicine”, encouraging students to adopt balanced diets, reduce the consumption of processed foods, minimize food wastage and maintain personal hygiene and clean food environments as essential aspects of public health.

The programme concluded with the Vote of Thanks proposed by Ms. M. Kayalvizhi, II Year Undergraduate student, who expressed gratitude to all participants, faculty members, and organizers for their contributions to the successful conduct of the programme. The event was effectively compered by Ms. R. Durgadevi, ensuring the smooth flow of all activities and sessions. The celebration concluded with the National Anthem, leaving participants with a renewed commitment towards food safety, nutrition and healthy living.