Report on Industrial Visit to Favorich Beverages Plant

Date of Visit: 24th March 2025
Organized by: Department of Food Science & Nutrition, St. Philomena’s College, Mysuru
Venue: Favorich Beverages Plant, Favorich Mega Food Park, Bassenahalli Village, Bukanakere Hobli, K.R. Pete Taluk, Mandya District – 571426
Participants: 24 students and 2 faculty members
Coordinator: Ms. Mary Irene J, Head, Department of Food Science & Nutrition
Convener: Ms. Pooja H R, Assistant Professor, Department of Food Science & Nutrition

1. Objective of the Visit

The visit to Favorich Beverages Plant was organized to provide students with practical exposure to beverage production and processing. The aim was to help students understand the real-world applications of food science concepts such as quality control, food safety, production efficiency, and sustainability in the food industry.

2. Overview of the Visit

The visit began with a warm welcome from the plant officials, followed by an orientation session covering the company’s history, mission, and role in the food and beverage industry. The session also introduced students to the plant’s adherence to national and international food safety regulations.

Students were then taken on a guided tour of various sections of the facility, including:

Raw Material Procurement & Inspection: Ensuring the selection of high-quality ingredients for beverage production.
Processing Techniques: Observing the beverage formulation, blending, homogenization, and pasteurization processes.
Quality Assurance & Control: Learning about microbiological testing, sensory evaluation, and chemical analysis conducted at different production stages.
Packaging & Labeling: Understanding automated filling, bottling, sealing, and labeling systems.
Storage & Distribution: Examining warehouse storage conditions, inventory management, and logistics.
Sustainability Practices: Exploring the company’s initiatives in waste management, water conservation, and eco-friendly production.

Students also engaged in an interactive Q&A session with the plant experts, where they clarified their doubts regarding food safety, industry trends, and career prospects in the beverage sector.

3. Key Learnings & Outcomes of the Visit

Technical & Industrial Knowledge

Gained insights into Good Manufacturing Practices (GMP) and their role in ensuring food safety.
Understood the Hazard Analysis and Critical Control Points (HACCP) framework in beverage production.
Observed the impact of automation and technology in improving production efficiency and quality consistency.
Learned about different types of preservatives, stabilizers, and flavoring agents used in beverage formulation.

Application of Food Science Concepts

Connected theoretical knowledge with real-world processing techniques, reinforcing classroom learning.
Understood how quality control measures prevent contamination and ensure consumer safety.
Explored the use of sensory evaluation techniques to maintain product consistency.

Career & Industry Exposure

Gained knowledge about job roles in the beverage industry, including R&D, quality assurance, food safety, and production management.
Understood the skills required for careers in food processing and beverage manufacturing.
Explored potential opportunities for internships and research collaborations with the industry.

Sustainability & Ethical Considerations

Learned about sustainable packaging solutions and their role in reducing environmental impact.
Observed how industries optimize water and energy consumption in large-scale production.
Understood the importance of corporate social responsibility (CSR) initiatives in the food and beverage sector.

4. Conclusion

The industrial visit to Favorich Beverages Plant was an enriching experience, bridging the gap between academic learning and industrial practices. Students gained firsthand exposure to the latest technologies, quality assurance protocols, and sustainability measures adopted in the beverage industry.

The Department of Food Science & Nutrition expresses its sincere gratitude to the Favorich Beverages Plant management and staff for their warm hospitality, knowledge-sharing, and encouragement towards future food technologists.

Report Compiled by:
Ms. Mary Irene J
Head, Department of Food Science & Nutrition
Coordinator
St. Philomena’s College, Mysuru