Srinagar, Sep 07: Department of Food Science and Technology, University of Kashmir orgainsed 12 days High End workshop (Karyashala) on the theme “Utilisation of Green Techniques for Extraction of Functional Ingredients from Fruit and Vegetable by-product for Development of Edible Coating in Fresh Cut Produce.”
The workshop was organised sponsored by SERB in which 12 participants comprising of PhD and PG stude nts participated.
Resource persons from within and outside the University who were expert in the relevant field delivered lectures and demonstrated skills to the participants.
The event concluded with the valedictory function which was attended by all the faculty members of the department while Prof Irshad Ahmad Nawchoo, Dean Research, University of Kashmir and Dr. Humaira Azim, Head, Institute of Home Science, University of Kashmir also graced the occasion.
Dr Sabeera Muzzaffar, Sr. Assistant Professor Department of Food Science and Technology and Organizing Secretary of the program extended a warm welcome to all the participants and detailed the theme of the event.
She emphasized on the potential of edible films and coatings to be integrated with the circular economy strategies for sustainable food production, by reducing packaging waste, extending shelf life of food products, and actively interacting to preserve the food quality.
She added that by stressing on the use of such extraction techniques for functional ingredients, which are aligned with the green concepts and are able to provide raw materials on industrial scale on optimal expenditure of energy and chemicals.
Coordinator of Department, Dr. Adil Gani, said that the main aim of such workshops is to come up with a trained human resource to tackle the emerging issues concerned with fresh cut produce.
Prof Irshad Ahmad Nawchoo, Dean Research, University of Kashmir said that in present times it is crucial to adapt an integrated approach to improve the sustainability of food system that covers the whole supply chain, from primary production to packaging and distribution.
Dr. Humaira Azim, Head, Institute of Home Science, University of Kashmir felicitated the participants and the event was concluded by vote of thanks presented by Dr. Idrees Ah. Wani senior faculty of the department.