Mysuru, May 12, 2022: The Department of Food Processing and Engineering at JSS College of Arts, Commerce and Science, Mysuru, organized a one-day state-level “E-Conference on Emerging Trends in Food Processing.” The conference aimed to benefit life science teachers, research scholars, and undergraduate and postgraduate food processing students.
Dr. Sridevi Annapurna Singh, Director of CSIR-CFTRI, Mysuru, inaugurated the E-Conference and emphasized the significance of processed food rich in nutrition for maintaining good health. She discussed various technologies developed for food processing and the growing food industries in India.
Presiding over the program, Prof. B.V. Sambashivaiah, Chief Executive of the college, emphasized the importance of food processing in providing a nutritious diet for maintaining good health. He highlighted the historical role of traditional food processing in preserving food during periods of scarcity. Prof. Sambashivaiah emphasized that food processing is not only crucial for dietary and nutritional value but also for environmental and economic sustainability.
The E-Conference featured four technical sessions. Dr. N.G. Malleshi, Scientist-G (Rtd) at CSIR-CFTRI, Mysuru, delivered a lecture on “Processing of Millets” in the first session. In the second session, Dr. Ng. Iboyaima Singh, Chief Scientist and Head of the Department of Traditional Food and Sensory Science at CSIR-CFTRI, Mysuru, spoke on “Fruit and Vegetable Processing.”
The third session focused on “Current Food Regulatory System in India” and was presented by Dr. Alok Kumar Srivatsava, Chief Scientist and Head of the Food Safety and Analytical Quality Control Laboratory at CSIR-CFTRI, Mysuru. Dr. Sandanamudi Anudeep, Chief Scientist and Co-Founder of Driti Bio-Solutions, Mysuru, concluded the conference with a session on “Entrepreneurship in the Food Sector.”
Dr. H.C. Honnappa, the Principal of the college, extended a warm welcome to the dignitaries, guests, and participants. The program commenced with an invocation by Kum. Pavithra and Vidhathri, followed by Ms. Shravya, Assistant Professor, as the program’s compere. Mr. Bharath, Assistant Professor, delivered the vote of thanks.
The conference witnessed the participation of over 350 individuals, including teachers, research scholars, and students from various colleges and institutions across the state. The event provided a platform for the exploration of emerging trends and advancements in the field of food processing.