Experiential Learning Visit to the Mushroom Cultivation Centre, Bommasandra

On October 29, the students of the M.Sc. Biological Sciences programme, accompanied by Dr. Vinay B. Raghavendra, visited the Oyster Mushroom Cultivation and Training Centre in Bommasandra for an immersive, hands-on learning experience. Following their earlier workshop on herbal and sustainable products, this visit offered an invaluable opportunity to deepen their understanding of applied microbiology and cultivation technologies. The team at the centre provided a detailed walk-through of the entire mushroom cultivation pipeline, beginning with substrate selection, pasteurization, and sterilization, and moving into spawning, incubation, and harvesting. Students were able to observe live demonstrations of spawn preparation, bag filling, and the maintenance of optimal environmental conditions such as humidity, aeration, and temperature.

A highlight of the visit was the emphasis on sustainability—how agricultural residues like straw and husk can be transformed into nutrient-rich substrates, turning waste into a productive resource. Students also received insights into contamination control, troubleshooting common cultivation challenges, and the commercial scope of mushroom farming, from small-scale units to growing urban markets. The visit not only strengthened conceptual understanding but also showcased how simple, low-cost technologies can create viable entrepreneurship opportunities. For many students, this hands-on exposure reinforced the importance of fungi in nutrition, ecology, and circular economy models. Such experiential learning initiatives reflect the programme’s commitment to bridging academic knowledge with real-world applications—empowering students to connect theory with practice in meaningful ways.