Industrial Visit to Yakult Danone India Pvt. Ltd., Sonipat, Haryana

Event Date: 21/11/2025

Event Brief Description

The Department of Biotechnology & Bioengineering and the Department of Food Technology, School of Biosciences & Technology (SBT), Galgotias University, organized an industrial visit to Yakult Danone India Pvt. Ltd., Sonipat, Haryana, on 21st November 2025. The visit was designed to provide students with practical exposure to industrial probiotic production, quality assurance systems, and large-scale food processing operations. A total of 100 students and 4 faculty members participated in this experiential learning activity, gaining valuable insights into the manufacturing of probiotic beverages and the role of probiotics in promoting human health.

Event Detailed Description

The Industrial Visit to Yakult Danone India Pvt. Ltd., Sonipat, Haryana, was organized jointly by the Department of Biotechnology & Bioengineering and the Department of Food Technology, School of Biosciences & Technology (SBT), Galgotias University. The visit aimed to bridge the gap between classroom learning and industrial practices by providing students with first-hand exposure to the production processes involved in the functional food and probiotic industry.

During the visit, students attended an introductory session conducted by Mr. Shagun Rana (Trainee Junior Executive) and the technical team of Yakult. The session provided an overview of the company, its history, global presence, and the scientific principles behind probiotic beverage production. Students were introduced to the significance of probiotics in human health and the importance of maintaining quality and safety standards in food manufacturing.

The participants were guided through various stages of the production facility, where they observed industrial-scale processes including raw material handling, sterilization, fermentation, blending, bottling, packaging, and quality control. The technical experts explained the role of Lactobacillus casei Shirota, the proprietary probiotic strain used in Yakult, highlighting its scientifically established health benefits and its contribution to digestive wellness.

A major highlight of the visit was the demonstration of Good Manufacturing Practices (GMP), stringent hygiene protocols, and highly automated production systems employed by the company. Students gained valuable insights into quality assurance procedures, microbial safety measures, and regulatory compliance requirements followed in the food industry.

The industrial visit provided an excellent platform for experiential learning by enabling students to relate theoretical concepts from microbiology, biotechnology, food processing, and quality management to real-world industrial applications. The interaction with industry professionals also enhanced students’ understanding of career opportunities in the biotechnology, food technology, and functional foods sectors.

Overall, the visit successfully strengthened students’ practical knowledge, enhanced their industrial awareness, and fostered greater interest in probiotics, microbiology, biotechnology, and food innovation.

Department Name: Department of Biotechnology & Bioengineering and Department of Food Technology, School of Biosciences & Technology (SBT), Galgotias University

Event Outcomes

The Industrial Visit to Yakult Danone India Pvt. Ltd. successfully achieved its objective of providing students with practical exposure to probiotic manufacturing and industrial food processing operations. The visit enhanced participants’ understanding of the complete production cycle of probiotic beverages and the scientific principles behind functional food development.

Students gained valuable insights into industrial fermentation processes, quality assurance systems, Good Manufacturing Practices (GMP), and food safety standards. The interaction with technical experts enabled them to understand the practical challenges and technological advancements associated with large-scale probiotic production.

The visit also strengthened students’ knowledge of microbiology, biotechnology, food technology, and industrial operations by connecting classroom concepts with real-world applications. Exposure to automated production systems and quality control laboratories helped participants appreciate the importance of precision, hygiene, and regulatory compliance in the food industry.

Key Learning Outcomes

• Gained practical understanding of probiotic beverage manufacturing processes.
• Learned about industrial fermentation and large-scale food processing operations.
• Observed sterilization, blending, bottling, packaging, and quality control procedures.
• Developed knowledge of Lactobacillus casei Shirota and its health benefits.
• Understood the implementation of Good Manufacturing Practices (GMP) and hygiene protocols.
• Explored automated production technologies used in modern food industries.
• Enhanced awareness of quality assurance and food safety management systems.
• Connected theoretical concepts in biotechnology and food technology with industrial applications.
• Improved understanding of career opportunities in probiotics, biotechnology, and functional foods sectors.
• Strengthened industry-academia engagement through experiential learning and professional interaction.

Program Objective

To provide students with practical exposure to industrial probiotic production, quality control systems, and large-scale food processing workflows, thereby enhancing their understanding of functional foods and industrial biotechnology applications.

Program Outcomes

• Developed practical knowledge of probiotic technology and industrial manufacturing practices.
• Gained exposure to quality assurance procedures and food safety standards.
• Enhanced understanding of industrial-scale fermentation and production systems.
• Learned the significance of probiotics in health and nutrition.
• Strengthened industry-oriented skills and professional awareness.

Category

IIC Calendar Activity

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