Department of Biochemistry Marks World Food Day 2026 with Reels and Poster Making Competitions

World Food Day 2026: Students Champion Healthy and Sustainable Eating Through Reels and Posters

The Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences (AIMS), Adichunchanagiri University, held Reels Making and Poster Making Competitions on 30 October 2026 for World Food Day 2026. The competitions aimed to raise students’ awareness of healthy eating habits, nutrition and sustainable food practices.

Organising Team

The competitions were organised under the guidance of:

• Dr. Aliya Nusrath, Vice Principal and Professor and Head, Department of Biochemistry (Convenor)
• Dr. Namitha D, Professor, Department of Biochemistry (Co-convenor)
• Dr. Johnsi Priya J, Senior Resident, Department of Biochemistry (Organising Secretary)

Reels Making Competition

Theme: “Eat Right. Think Smart. Make Every Bite Count.”

Eight teams made short videos on balanced nutrition, healthy food choices and good eating habits, using creativity and clear messaging.

The judges were Dr. Vijay Shankar S, Professor, Department of Pathology, and Dr. Nikhitha B, Assistant Professor, Department of Obstetrics and Gynaecology.

Winners:

• First Prize: Pavan Pati, Raghav Chowdary, Siddlingesh R.M., Siddan Gouda and Sanjay T (II MBBS)
• Second Prize: Harshith H.G., Harshith M, Hemanth Gowda M, Bharath and Gopinath S (I MBBS)
• Third Prize: Devika, Ramyaa, Panchami and Jhanavi (I MBBS)

Poster Making Competition

Theme: “Good Food for All: Building a Healthy and Sustainable Future.”

Twenty-three teams made informative, eye-catching posters on nutrition, food security, healthy eating and environmental sustainability.

The judges were Dr. Kusuma K.N., Professor, Department of Pathology, and Dr. Varsha, Assistant Professor, Department of Community Medicine.

Winners:

• First Prize: GowriShankar H.N., Gowree R. Kumar and Melvin S (III MBBS)
• Second Prize: Prarthana A.S. and Gargee (II MBBS)
• Third Prize: AR.C. Umadevi (I MBBS)

Outcomes

Students took part in both competitions with great enthusiasm, using visual and digital media to show their knowledge and creativity. The competitions highlighted the importance of informed food choices and nutritional awareness, and of working towards a healthier, more sustainable future.

The competitions support the following Sustainable Development Goals:

• SDG 2: Zero Hunger
• SDG 3: Good Health and Well-being
• SDG 4: Quality Education
• SDG 12: Responsible Consumption and Production
• SDG 13: Climate Action

Conclusion

The World Food Day observance turned nutrition education into a creative, student-led effort to promote better food choices. The Department of Biochemistry thanks the judges for their time and evaluation, the institutional authorities for their support, and all participating students and faculty for making the competitions a success.