Media Release
Mangaluru, Oct 16: The departments of Postgraduate Studies and Research in Food Science and Food Processing & Engineering of St Aloysius College (autonomous) on October 16 jointly celebrated 'World Food Day' at Fr Robert Sequeira Hall, LCRI block.
Prof Shamsundar BA, former head, College of Fisheries, Mangaluru was chief guest. Dr Praveen Martis SJ, principal, St Aloysius College (autonomous) presided over the programme. There were participants from the different colleges affiliated to Mangalore University.
Dr Shamasundar in his address applauded the management and staff for organizing such a meaningful programme. He explained the importance of World Food Day which came into existence in the year 1980 with a theme to elevate hunger problem. He also said that the food production growth during the year 1951 is 50 million ton and now it
has been raised to 285 million ton. "Indian stands no 1 in production of milk, jute and rice and no 2 in sugar, wheat etc. While the economy collapses, the agriculture production also reduces. 30% of the population is going hungry due to insufficient supply of food. He urged the students to learn with dedication and work toward a zero hunger world. Every year, the FAO presents World Food Prize and six Indians received through these years. Out of which M S Swaminathan, father of green revolution is the first person to receive this award."
Principal Fr Dr Praveen Martis congratulated the PG departments for organizing such a wonderful programme. "Due to the inventions of scientists, food production growth rate has been raised. But still there is 30% of the population surviving without food. In many places food is wasted and does not reach the needy. We could make it possible to reach food to the needy and eliminate hunger." He also urged the students to become entrepreneurs and join hands for this great movement.
There were two sessions on 'Food industry entrepreneurship and contributions of food industry toward zero hunger of the world' by M Annappa Pai, director, Ace Food Pvt Ltd, Mangaluru and 'Artisan cheese making: Art with Science' by Mukund Naidu, product innovation head, Akshayakalpa Farms and Food Pvt Ltd, Tiptur.
Besides this, there was a demonstration on ‘Cheese production in Industry’ by Mukund Naidu of Akshayakalpa Farms.
Dr A M Narahari, registrar, Fr Dr Leo D’Souza, Dr Raghavendra, HOD of Postgraduate Studies and Research in Food Science, Dr Adarsha Gowda, DDU Kaushal Kendra, convenor of the programme Shilpa Lekha were present on the dais.
Namrah, II MSc compered the programme. Dr Richard Gonsalves, director of DDU Kaushal Kendra, welcomed the gathering. Danilla L Chyne introduced the guests. Shilpa Lekha, lecturer, postgraduate studies and research in Food Science proposed the vote of thanks.