During the four-day session, more than 50 innovative business project ideas were presented by students, focusing on value-added, nutritious, safe, and consumer-acceptable food products. The projects demonstrated strong understanding of product formulation, processing, packaging, quality control, and storage stability to meet market demands. A major focus was the utilization of fruit and vegetable processing waste, including peels, seeds, pomace, and other underutilized by-products, for the development of products such as buns, fortified noodles, functional cookies, purees, and ketchup. Students also proposed nutrient-enriched instant premixes, ready-to-cook and ready-to-eat kheer formulations, healthy nut and seed-based spreads, and functional beverages and herbal teas enriched with bioactive compounds, herbs, and plant extracts. These innovative ideas highlighted sustainable food production, waste reduction, value addition, and the development of health-promoting products for modern consumers. The successful defense enabled students to integrate academic knowledge with practical food industry applications while showcasing their entrepreneurial abilities, technical expertise, product innovation, and business planning skills. Through faculty supervision, students developed innovative food products ideas and gained hands-on experience in formulation, quality evaluation, packaging, and shelf-life assessment. The activity strengthened their research, technical, and professional competencies, serving as a valuable platform for fostering innovation, entrepreneurship, and industry-oriented skills essential for future careers in the food sector.