Report

Title of the Event: Quality testing of adulterants in general food items

Type of Event: Extension Activity: Testing Camp

Date: December 1, 2022  

Target Group: Class IX to XI students, Govt. Sr. Sec. School, Kalyanpura , Jaipur       

Name of the Activity Coordinators: Dr. Varsha Goyal, Dr. Priyanka Jain

Facilitators: P.G. Students, Department of Chemistry (List attached)

Objective of the Extension Activity: The main objective of the activity is to spread the awareness about various adulterants in food and to develop entrepreneurial skills among young students.

Summary:

An extension activity on “Quality testing of adulterants in general food items” was organized by Department of Chemistry, IIS (deemed to be University) on 1^st Dec, 22 at Govt. Sr. Sec. School, Kalyanpura, Jaipur. In this activity our students acquainted the school students about different type of adulterants present in food items of daily use and their harmful effect on health. They demonstrated the presence of adulterants in food items by simple tests using easily available chemicals. For example, the presence of-

• dye in red chilli powder, turmeric powder
• water, starch, urea in milk and other dairy products
• palm oil and dalda in desi ghee, presence of sugar in honey etc.

In this activity, 60 students from class IX to XI participated and all of them were enthusiastic about this experiential learning which involved learning by doing pedagogy. Moreover, the school students were highly curious to know more about adulteration in other food items also.

Outcome:

M.Sc. Students applied their practical knowledge of simple qualitative methods of testing. They  transformed their theoretical knowledge into practical demonstrations. School students also got benefited by knowing about definition of food adulteration, type of adulterants and their testing by simple methods. This activity evidently added to their knowledge, created awareness and motivated them to identify adulteration in food items of daily use.