Mangaluru, Mar 2: Department of Food Processing and Engineering, DDU Kaushal Kendra, St Aloysius College, will organise national conference on the topic ‘Recent Innovation in Food Processing Industries’ on March 5 at the college premises.
The conference invites scientists, research scholars, undergraduate and post graduate teachers and students in the field of Chemistry, Physics, Material Science, Food Science and Bioscience, Biomedical Science and Engineering. The conference will provide an opportunity to discuss new ideas, achievements, experiences and critical aspects in the field of food Processing and Engineering.
The programme will be inaugurated by chief guest Dr M Gangadhar Nayak, director, Directorate of Cashew Research, Indian Council of Agriculture Research, and guest of honour, Dr Harshvardhan Batra, former director, Defence Research Development Organisation, Defence Food Research Laboratory, and Shashi Kumar, CEO and managing director, Akshayakalpa Food Pvt Ltd Fr Dr Praveen Martis, principal of St Aloysius College (Autonomous), and Dr Richard Gonsalves, director, DDU Kaushal Kendra and vice-principal, LCRI will preside over the function along with Dr Adarsha Gowda, department of Food Processing and Engineering, convenor of the programme.
The seminar is divided into two technical sessions along with keynote address facilitated by eminent scientists and expert teachers from various institutes. These include Dr Harshvardhan Batra, Dr G Venkateswaran, chief scientist and head, Microbiology & Fermentation Department CSIR-Central Food Technological Research Institute, Venkatesh Prasanna, head quality, Future Consumer Limited Nilgiris, Bengaluru, and Hemanth Kumar, HR deputy manager of Quality Control, D K Milk Union, Kulshekar, Mangaluru. The resource persons will guide the participants in modern areas of food science like Food Chemistry, Food Toxicology, Food Biotechnology, Food Microbiology, Food Analysis, Analytical techniques and rapid methods of detection, Nutrition and Therapeutic Foods ,Post-Harvest Management, Processing of Cereals, Pulses and Oil Seeds, Processing of Beverages Confectioneries and Chocolate Products ,Dairy Technology, Pre-and Probiotics ,Processing of Meat, Fish and Poultry Products, Quality control and Packaging, Sensory Evaluation, and Food Engineering Bakery Technology and Entrepreneurship.
All PG and UG teachers, research scholars and postgraduate students from degree colleges, engineering colleges and pre-university colleges are invited to participate in the programme. Interested people may contact, Dr Adarsha Gowda +91 9538829445 (Mob) for further details.