NATIONAL WORKSHOP REPORT ON
MODERN BIOTECHNOLOGICAL APPROACHES FOR FOOD PROCESSING
A National workshop on “Modern Biotechnological Approaches for Food Processing” was conducted on 13th and 14th of September, 2012 in our College campus. This two day workshop included lectures from eminent personalities of various institutions and hands on sessions by the department faculty. Many students and faculty participated in the workshop from various colleges across the country.
On the first day, the workshop was inaugurated by the Chief Guest, Dr. G. Vijayalakshmi, Senior Principal Scientist and Coordinator, HRD, Central Food Technological Research Institute, CSIR. The inauguration was followed by her lecture on Processing of Food for Gut Health, probiotics, prebiotics and functional foods. After this we were addressed by Mr. T. Ramachandran, Mushroom Consultants about the Mushroom Production and Handling. He stressed on the production, preservation and benefits of mushroom. The students were split into four batches and sent to different laboratories for sessions-1 on Microbiological and Biochemical Analysis of Food Samples and Production of Polygalacturonase using Submerged Fermentation. The hands on sessions-2 were given on Preparation of Yoghurt, Kombucha and Cheese, and Extraction and Assay of Polygalacturonase from Aspergillus carbonarius. The first day of the workshop concluded with these sessions.
The second day began with the lecture of Dr. K. Anbarasu, who belongs to AAVIN, a company which specializes in producing milk and milk products. He spoke about Three Important Findings in Energy Recovery from Dairy Waste with reference to diary waste utilization. His lecture also included the production of biogas and biodiesel from diary industry waste. This was followed by a lecture on Enzyme Applications in Food Processing - The Contribution of Biotechnology by Prof. T.V. Ranganathan of Karunya University. He spoke about the history of food enzymes and its role in various food applications such as breweries, biscuits, fruit juice, etc.
Hands on sessions were conducted in the afternoon on Sensory Evaluation of Food, Shelf life Determination of Packed Food Products, Enzymatic Extraction and Clarification of Apple Juice, Cider and Grape Wine Production using Saccharomyces cerevisiae. After these sessions, the valedictory speech was given by the Chief Guest Prof. T.V. Ranganathan of Karunya University followed by vote of thanks. Certificates were distributed to all the participants by the Chief Guest and the workshop was concluded. On the whole the workshop was extremely informative and helpful, and enlightened the students as well as faculty members.