School of Agricultural Sciences, SNU

Celebrating success and new beginnings!
Congratulations to our talented students from Sister Nivedita University for securing placements at Chemtex Speciality Limited.

Your dedication and hard work have truly paid off, and this is just the beginning of a bright professional journey ahead.

Date: 01/04/2026
Program details:
An educational visit to an agriculture and poultry farm, which proved to be a highly enriching experience. During the visit, the SNU Agriculture students observed various modern farming techniques, crop management practices, and sustainable agricultural methods. They actively participated in the harvesting process, gaining hands-on knowledge about crop maturity, proper harvesting techniques, and post-harvest handling. In the poultry section, they learned about bird rearing, feeding practices, disease management, and hygiene maintenance. The visit helped bridge the gap between theoretical knowledge and practical application, enhancing their understanding of real-life farming operations and inspiring them to adopt innovative approaches in agriculture.

Organic crop production: SNU Agriculture

Harvesting time ...SNU Agriculture

Mushroom and organic production and distribution carried out by SNU Agriculture students is an excellent example of practical learning combined with entrepreneurship. The students actively engage in cultivating mushrooms and crops. Through this activity, students develop skills in teamwork, marketing, and agribusiness management, making them better prepared for future agricultural ventures.

Food Processing module

Tomato sauce under the Food processing technology module:
preserving the tomatoes for a longer time and enhances their taste and value.

Strawberry Jam Processing by Agriculture Students:The main objective of this activity is to provide hands-on training in value addition of fruits and preservation techniques.

Oyster mushroom production

Agriculture students prepared Aonla–Beetroot–Carrot jam as a part of the Food Processing Technology module. Aonla provided a rich source of vitamin C, while beetroot and carrot added natural colour, flavour, and nutrients such as iron, fibre, and beta-carotene. This practical enhanced their understanding of value addition and the nutritional importance of processed fruit products.