The Dunnicliff Chemical Society, P.G. Department of Chemistry, Khalsa College Amritsar, organized an educational and recreational excursion to the Paniar Sugar Mill, the Verka Milk Plant in Gurdaspur, and Dalhousie in Himachal Pradesh. This trip is scheduled to take place from February 23 to February 25, 2025. The initiative aims to enhance students' knowledge in relevant fields. Participants included students of M.Sc. Chemistry and M.Sc. (Hons.) Chemistry Sem. IV, as well as B.Sc. (Medical and Non-Medical) Semester VI, who were accompanied by two faculty members, Dr. Kirandeep Kaur and Dr. Gurbir Singh.
On February 23, during the visit to the Paniar Sugar Mill, operational for 40 years and is recognized as one of India's leading sugar manufacturers, students learned about the mill's various operations. The mill also engages in the production and marketing of Rectified Spirit, Extra Neutral Alcohol, Ethanol, incidental cogeneration of power, and organic manure. The chief chemist guided the students through the facility, explaining the key chemicals used in different stages of sugar processing, particularly for juice clarification, decolorization, and scale prevention. The students were particularly impressed by the mill's self-sufficiency in power generation. Following the sugar mill visit, the group travelled to Dalhousie, where they spent two days enjoying the scenic hills and snow, providing a refreshing break. The excursion concluded on Feb. 25, with a visit to the Verka Milk Plant in Gurdaspur, where students explored various sections of the facility. They observed the milk processing area, where raw milk is received and quality control lab, where milk was tested for quality and purity before undergoing pasteurization to eliminate harmful bacteria. The students also visited the sections dedicated to kheer, curd, and lassi production, where they learned about the fermentation process and the specific cultures used to create thick and creamy curd. Additionally, they gained valuable insights into the importance of temperature control and hygiene practices in maintaining the quality and flavours of the final products, as well as the significance of proper labelling, storage, and transportation in preserving freshness.
The excursion ultimately served as an exceptionally informative and beneficial experience for the students, expanding their understanding of research and introducing them to the sophisticated equipment employed in various fields. Over the course of the three-day visit, it became a significant milestone in the students' journey toward becoming proficient professionals, as they gained practical experience and insights into the latest developments within the sugar and dairy industries.
