Media Release
Mangaluru, Oct 18: The department of food science, school of life sciences, St Aloysius (Deemed to be University) in association with entrepreneurship and consultancy cell organised 'World Food Day Forum - 2024: Right to Food for a Better Life and a Better Future' on October 16.
The event began with an inaugural session seeking blessings a prayer and a welcome dance. Distinguished guests on the dais included chief guest, Dr Vinayak Pujar, project head of the jackfruit processing unit at The Suphala Farmers' Producer Company Ltd Dr Praveen Martis SJ, vice-chancellor of St Aloysius (Deemed to be University); Dr Melwyn D’Cunha SJ, pro vice-chancellor of the University; Dr Alwyn D’Sa, registrar of the college; Dr Ronald Nazareth, registrar of the University; Dr Daniella Anne Chyne, head of the department of food science; the convenor of the programme, Dr Adarsha Gowda, chair, entrepreneurship and consultancy cell, and Dr Faby Luckose, convenor of the programme.
Dr Daniella Anne Chyne welcomed the gathering, and Delma introduced the chief guest. Dr Vinayak Pujar officially inaugurated the forum and delivered a keynote address emphasizing the importance of food and discussing Article 21 of the Indian Constitution, which enshrines the right to food.
Claret D’Souza, assistant professor of food science addressed the gathering, providing valuable insights into the significance of the alumni association and reflecting on her journey from a student to a faculty member in the department of food science. As part of the event, AL-FAB, the official food science department alumni group, was formally inaugurated by Dr Praveen Martis SJ, vice-chancellor of St Aloysius (Deemed to be University).
Dr Praveen Martis, in his presidential speech, highlighted the importance of celebrating World Food Day and underscored the need for accessible and sustainable food systems. He applauded the organizers for selecting a theme that addresses these critical issues. He also emphasized that, while there is enough food, it often fails to reach those in need, and he expressed concern about the growing trend of unhealthy junk food consumption among the youth.
Dr Adarsha Gowda concluded the inaugural session with a vote of thanks.
The forum featured four technical sessions. Dr Vinayak Pujar spoke on 'Empowering Food Security through Innovations', Aakash Natekar, managing partner at Pradvi and Co, Siang commodities, discussed 'Farm to Market: cashew entrepreneurship as a Path to Food Security and Better Livelihoods', and Dr Iddya Karunasagar, advisor (research and patent) at Nitte (Deemed to be University), delivered a talk on 'One Health for Better Food, Better Life, and a Better Future'.
In the Alumni Voices segment, proud alumni of the department, Dr Ishani Bhat and ICMR PhD scholar, along with Akshatha, lecturer at SCS First Grade College, shared their personal insights and professional journeys.
The event also featured a panel discussion on 'Paving the Way for a Sustainable Food Future: balancing nutrition, technology, and accessibility', moderated by Dr Indrani Karunasagar, director (Projects & DST-TEC) at Nitte (Deemed to be University). The panel included Dr Cletus D’Souza, Adjunct professor of biochemistry at St Aloysius (Deemed to be University); Dr Iddya Karunasagar; Aakash Natekar; Dr Vinayak Pujar; and Nayana Prasad, a student of MSc food science, nutrition, and dietetics at St Aloysius (Deemed to be University). Experts delved into the future of food systems, the role of advanced food technologies, and the ethical considerations of feeding a growing global population.
The forum concluded with a valedictory ceremony, where Dr Indrani Karunasagar served as the chief guest and Dr Iddya Karunasagar was the guest of honour. During the ceremony, winners of the competitions held by the food science department, including a poster competition for school students aged 5 to 19 from St Aloysius Schools, and the national-level Food Wiz quiz competition, for the general public were recognized and felicitated. Special thanks were extended to the enthusiastic participation of students led by Maven Louis, student coordinator.
The organizing committee was led by the convernors, Dr Adarsh Gowda and Dr Feby Luckose, co-convenor Dr S N Raghavendra, Delma D’Cunha the organizing secretary, Maven Louis, and Sneha Titus, the student coordinators and the department of food science team. The World Food Day Forum 2024 has set a significant milestone in fostering collaboration between academia, industry, and the community, aimed at creating a sustainable and secure food future for all.