ATAL FDP on Culinary Innovation 2026 and TKM Institute of Technology, Kollam (Jan 05, 2026)

The ATAL FDP on Culinary Innovation 2026 at TKM Institute of Technology offers a truly transformative opportunity for educators and researchers to explore the intersection of food science and modern technology. Specifically, this program addresses the urgent need for sustainable practices and technological integration within the global food industry. Consequently, participants will engage with high-level experts to bridge the gap between traditional culinary methods and future-ready food production systems. Furthermore, this initiative serves as a vital platform for professional networking and academic growth.

Program Highlights

Feature	Details
Program Title & Code	Culinary Innovation: Revolutionizing Food Production, Nutrition, Safety, and Kitchen Technology (Application No: 1741762738)
Organizing Institution	TKM Institute of Technology, Department of Food Technology
Location	Musaliar Hills, Karuvelil PO, Kollam, Kerala – 691505
Dates & Duration	January 05, 2026, to January 10, 2026 (6 Days)
Mode of Delivery	Basic Offline FDP
Daily Schedule	09:00 AM to 05:30 PM (Sessions, Article Discussions & Lab Training)

Program Overview

The primary objective of this Faculty Development Program is to provide in-depth knowledge regarding the revolutionization of food production through innovation and safety protocols. Moreover, the curriculum is designed to cover the critical aspects of nutrition science and the latest advancements in kitchen automation. In addition to these core areas, participants will explore eco-friendly waste management strategies and effective operational management for large-scale food service establishments.

Specifically, the program targets a diverse audience of faculty members from AICTE-approved institutions, research scholars, PG students, and professionals from the food industry. Consequently, by hosting this event, the TKM Institute of Technology aims to foster a collaborative environment for academic excellence in Food Technology. Therefore, attendees can expect a rigorous blend of theoretical lectures and practical insights.

Eligibility Criteria

• Faculty Members: Teaching staff from AICTE-approved engineering and management institutions are encouraged to apply.
• Research & PG Scholars: Candidates currently enrolled in PhD or Master’s programs related to Food Tech, Agriculture, or Hospitality are eligible.
• Industry Professionals: Staff from Government organizations and relevant food industries may also participate.
• Host Institution Staff: Internal members of TKM Institute of Technology are likewise invited to join the sessions.

Curriculum & Topics Covered

The FDP is structured into ten comprehensive sessions, which are supplemented by hands-on training and industrial visits.

• Modern Culinary Practices: This includes an introduction to food production and digital gastronomy.
• Food Safety & Compliance: Specifically, sessions cover ethical considerations, FSSAI regulations, and hygiene protocols.
• Kitchen Technology: Furthermore, experts will discuss advancements in equipment, automation, and temperature control systems.
• Sustainability: This module focuses on waste management and eco-friendly practices in food operations.
• Nutrition & Dietetics: In addition, participants will learn about recipe development, nutritional enhancement, and dietetic aspects of food prep.
• Risk Management: This involves fire safety, sanitation, and occupational hazards in commercial kitchens.
• Research Trends: Finally, the program explores future avenues in food production and kitchen safety.

Resource Persons

Name	Designation & Organization	Expertise Area
Dr. K. Thirugnanasambantham	Professor & Dean, Mahindra University	Modern Culinary Practices
Dr. Suni Mary Varghese	Associate Professor, Lourdes Matha IHMCT	Recipe Development & Compliance
Mr. A S Sivaraman	Senior Manager, Britannia Industries Ltd	Kitchen Automation & Preservation
Dr. K P Sudheer	Professor & Head, Kerala Agricultural University	Sustainable Waste Management
Prof. (Dr.) M. K. Mukundan	Professor, Mukundan Institute of Food Safety	Food Safety Regulations
Mr. Binu K N	Director, Hygieia Food Safety & Hospitality	Risk Management & FSSAI Standards
Dr. Jobil J Arackal	Assistant Professor, Saintgits College	Nutritional Aspects & Dietetics

Learning Outcomes

In addition to theoretical knowledge, participants will gain practical competencies in several key areas:

• Mastering advanced food preparation and kitchen sanitation protocols.
• Understanding the integration of AI and digital technology in gastronomy.
• Implementing waste reduction strategies for sustainable food production.
• Analyzing research papers and journals to stay updated on industry trends.
• Optimizing workflow and team coordination in professional kitchens.

Certification & Assessment

To receive the AICTE-ATAL certificate, participants must adhere to the following strict requirements:

• Attendance: Specifically, a minimum of 80% attendance is mandatory for all sessions.
• Assessment: Moreover, participants must successfully complete the MCQ test and submit a Reflection Journal on the final day.
• Authority: Consequently, certificates will be issued by the AICTE Training and Learning (ATAL) Academy.

Registration Details

Requirement	Information
Registration Portal	click here
Registration Fee	Nil (No fee for participants)
Selection Criteria	As per AICTE-ATAL selection norms
Brochure Link	Download
Schedule Link	Download

Contact Information

• Coordinator: Dr. Sony George (+91 999 5403481) | Email: sony.g@tkmit.ac.in
• Co-Coordinator: Dr. Rahul Krishna B (+91 859 0070910) | Email: rahulkrishna@tkmit.ac.in
• Institution Website: www.tkmit.ac.in

Additional Information

Accommodation: On-campus accommodation is available at the TKM Institute of Technology Hostel on a payment basis. However, because availability is limited, participants should email the coordinators well in advance to secure their stay.

Industrial Visit: Specifically, Day 5 is dedicated to an industrial visit to Seraphine Dev Impex Pvt Ltd, a leader in bakery and confectionery production. This visit provides real-world exposure to ice-cream manufacturing, savories, and drinking water safety protocols. Consequently, this practical session will bridge the gap between classroom learning and industrial application.

Key Highlights

• Hands-on Training: Daily lab sessions are scheduled from 04:30 PM to 05:30 PM to ensure practical skill development.
• Research Integration: Moreover, daily article discussions focus on high-impact journals like Nutrients and Food Science and Nutrition.
• Industry Expert Interaction: Furthermore, sessions are led by senior managers from globally recognized companies such as Britannia Industries.

Frequently Asked Questions (FAQs)

Is there any registration fee for the ATAL FDP on Culinary Innovation 2026?
No, as per AICTE guidelines, no registration fee will be collected from the participants for this program.

Who is eligible to participate in this FDP?
Specifically, faculty members of AICTE-approved institutions, research scholars, PG scholars, and participants from Government and Industry are eligible.

Will I receive a certificate after completion?
Yes, but you must attend the course for the entire duration and pass the assessment components.

Is accommodation provided for participants?
Accommodation is available on a payment basis in the TKM Institute of Technology Hostel, subject to availability.

How do I apply for this program?
Specifically, applicants should fill the registration form and sponsorship certificate from the brochure and email the scanned copy to the coordinators.