International webinar on emerging trends in food processing and preservation
ALIGARH : The Department of Post Harvest Engineering and Technology (PHET), Faculty of Agricultural Sciences, Aligarh Muslim University, organized an international webinar on “Emerging Trends in Food Processing and Preservation” with an objective to bring the academia and industry together to ponder over the challenges and opportunities for developing novel food processing and preservation techniques and provide the consumers with better and healthy food.
Chief Guest, Prof. Rais Ahmad (Dean, Faculty of Agricultural Sciences) discussed the significance of food processing and the need for preserving food. He said that the webinar will help the participants understand new technologies being introduced in the field and make their research consumer friendly.
Earlier, the Chairperson, Department of Post Harvest Engineering and Technology and Convener of the webinar, Prof. Sadaf Zaidi welcomed the guests and speakers and highlighted the objectives of the webinar.
He said the webinar will provide a global platform to serve as a blended learning environment with multiple opportunities for young researchers and students. He stressed the need for research in cutting-edge technologies because of changes in lifestyle, increasing mobility, globalization and the necessity to eradicate hunger from the face of the earth.
Dr. Rayees Ul Islam, Assistant Professor presented an overview of the webinar.
Dr. Manish Kumar, Head of the Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana delivered a talk on the significance of Ohmic Heating, a novel technique in food processing and preservation.
Prof. Syed Zameer Hussain, Division of Food Science and Technology, SKUAST, Kashmir presented an informative lecture on Radiofrequency heating and a wide range of its applications in food processing.
Dr. Santanu Basu, Scientist, Swedish University of Agricultural Sciences, Sweden delivered a talk on the “Material Science of Foods: A Textural Perspective”, and Dr. Mohd. Khalid Gul, School of Food Science and Nutrition, University of Leeds, UK presented a talk on “Biopolymeric, Functional Core-Shell Structures”.
Dr. Kirtiraj Kundlik Gaikwad of the Indian Institute of Technology, Roorkee gave a review on “Breakthroughs in Sustainable and Active Food Packaging through Sustainable Engineering”.
Dr. Rayees ul Islam and Dr. Nazia Tabassum moderated the sessions. More than 300 participants from all around the country attended the webinar.
Dr. Z. R. A. A. Azad was the Co-convener and Dr. Faizan Ahmad extended the vote of thanks.