Mysore/Mysuru: A one-day State-level e-Conference on ‘Emerging Trends in Food Processing’ was organised by the Department of Food Processing and Engineering at JSS College of Arts, Commerce and Science, Ooty Road here recently.
CSIR-CFTRI Director Dr. Sridevi Annapurna Singh, who inaugurated the e-Conference, spoke about the importance of processed food rich in nutrition for maintaining health, various technologies developed for food processing and emerging food industries in India.
Prof. B.V. Sambashivaiah, Chief Executive, JSS, who presided, spoke about the importance of food processing in our life with the objective of providing a safe and nutritious diet in order to maintain health and other aspects. He also highlighted the traditional food processing in the early days with the aim of preservation of food to maintain the supply of wholesome and in particular to preserve food for hungry periods.
Food processing is not only important in the context of diet/nutritional value, but also very much concerned to environmental and economical points of view, he added.
Four technical sessions held. In the first session, Retired Scientist-G of CSIR-CFTRI, Dr. N. G. Malleshi delivered a lecture on “Processing of Millets”. In the second session, Chief Scientist and Head, Department of Traditional Food and Sensory Science, CFTRI, Dr. Ng. Iboyaima Singh, spoke on “Fruit and Vegetable Processing”. In the third session, Chief Scientist and Head, Food Safety and Analytical Quality Control Laboratory, CFTRI, Dr. Alok Kumar Srivatsava, dealt on “Current Food Regulatory System in India.” In the last session, Chief Scientist at Potential Health Development and Co-Founder of Driti Bio-Solutions, Mysuru, Dr. Sandanamudi Anudeep spoke about “Entrepreneurship in Food Sector.” More than 350 teachers, research scholars and students from various institutions across the State participated.
This post was published on August 11, 2021 6:25 pm