CPU: Experiential Learning in Agriculture Drives Skill Development and Innovation

The School of Agricultural Sciences, Career Point University, Kota continues to emphasize hands-on education through its Experiential Learning Program (ELP) in the 8th semester of B.Sc. (Hons) Agriculture. Under this initiative, students have successfully undertaken practical projects across key agricultural modules, gaining valuable skills in food processing, organic farming, and value-added product development.

Food Processing Module:
Students prepared a diverse range of pickles, including garlic, aonla, lime, jackfruit, turmeric, and chilli. From preparation to packaging and marketing, the activity offered comprehensive exposure to food preservation techniques and entrepreneurial skills in food processing.

Organic Production Technology Module:
Students engaged in the preparation of high-quality vermicompost, gaining practical experience in composting methods and understanding its significance in organic farming. The project also introduced students to marketing strategies for organic products, promoting sustainable agriculture practices.

Mushroom Production Technology Module:
Students successfully produced oyster mushroom protein powder, applying their learning from cultivation to processing. This innovative product showcases the potential of value-added mushroom products in the health and wellness sector.

These initiatives reflect the university's commitment to practical, skill-based education and preparing students for future opportunities in agriculture, agribusiness, and sustainability.

School of Agricultural Sciences, Career Point University – Empowering Future Agri-Professionals