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PAU SIGNS MOA FOR MULTIGRAIN ATTA FOR DIABETICS
06-05-2024
The Punjab Agricultural University (PAU) has inked a pact with Grainsera Private limited, Ludhiana for the commercialization of technology for multigrain atta for diabetics. Dr GS Mangat, Additional Director of Research (Crop Improvement), PAU and Sardar Gian Singh, a representative of the firm, signed the Memorandum of Agreement (MoA) on behalf of their organizations. As per the agreement, the University offers non-exclusive rights to the above mentioned firm for the production of multigrain atta for diabetics within India.
Dr Savita Sharma, Head, Department of Food Science and Technology, informed that multigrain atta for diabetics is a formulation made using several grains, developed by the scientists of the department. The formulation, having huge market demand, has been developed from grains with low glycemic index and standardized for preparation of chapatti, she told. It is also suitable for several indigenous cereal products such as paratha, poori etc., she added.
Further, Dr Jaspreet Kaur, Food Technologist, informed that formulation has been found to have suitable functional and shelf-life characteristics.
Dr Khushdeep Dharni, Associate Director, Technology Marketing and IPR Cell, divulged that PAU technologies are being disseminated to end consumers through the process of commercialization. He said that PAU has signed 364 MoAs for propagating technologies from labs to markets.
Dr Ajmer Singh Dhatt, Director of Research and Dr Gursahib Singh Manes, Additional Director of Research (Agri Engineering), congratulated Dr Sharma and Dr Kaur, for the commercialization of this technology.
PAU HOLDS NATIONAL SYMPOSIUM ON FOOD PROCESSING, EXPERTS STRESS ON DEVELOPING INNOVATIVE TECHNOLOGIES
03.05.2024
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Scientists, industry experts, researchers, policymakers, and entrepreneurs from various parts of India congregated at Punjab Agricultural University (PAU) to attend the National Symposium on “Food Processing 4.0: Innovation and Sustainability,” which concluded with a resounding success recently. The symposium, organized by the Department of Food Science and Technology, PAU, was a milestone event that heralded a new era of innovation and progress in the realm of food processing.
The Vice-Chancellor Dr Satbir Singh Gosal, who was the chief guest, emphasized on creating a dynamic platform for interdisciplinary dialogue and collaboration. The Punjab Agricultural University has remained a pioneer in addressing the national and global agriculture related challenges, and played a pivotal role in Green Revolution, bringing food security to the entire national system, he added. This symposium will enable the food science experts to explore the transformative potential of technology in revolutionizing food processing methodologies, he observed.
The guest of honour Mr Bal Mukand Sharma, Chairman, Punjab State Food Commission, highlighted the present global challenges in food processing industries and expressed an urgent need for innovative and sustainable technologies for human wellness with focus on carbon foot print and carbon credit.
Mr Ranbir Singh, General Manager of Punjab Agri Export Corporation Ltd, who was also the guest of honour, prioritized sustainability to navigate the challenges of feeding a growing global population while safeguarding planet’s resources.
Dr AS Dhatt, Director of Research, PAU, while presenting an overview of the symposium, underlined the need to remain committed to our goal towards creation of green and clean environment friendly technologies, to deliver the effective solutions for complex challenges emerging in the sector of food processing.
Earlier, in his inaugural address, the Dean of College of Agriculture Dr CS Aulakh welcomed the delegates and the participants. He stated that this symposium would serve as a beacon of collaboration and insight, illuminating pathways towards a resilient, efficient and sustainable future for the food processing arena.
A notable entrepreneur Padma Shri Mrs Rajni Bector, founder and CEO of Cremica Food Industries Limited, was honoured with a prestigious award ‘Outstanding Contribution in Food Processing’ during the symposium. In her address, she advised the participants to develop smart and digital food processing technologies which are techno-economically feasible for implementation at industrial scale.
The panel discussion session was chaired by Dr BVC Mahajan, Director, Punjab Horticultural Post-Harvest Technology Centre; and Dr RS Sethi, Dean, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana. It also comprised speakers from leading industries and academic institutes, gathered for amalgamation and fusion of cutting-edge technologies with digitalization systems for bringing more efficiency, transparency and traceability in food production, processing and distribution system.
Dr Savita Sharma, Head, Department of Food Science and Technology, and Convener of this national symposium, outlined the importance and objectives of the symposium which served as a platform to discuss and showcase cutting-edge advancements, strategies, and best practices in the field of food processing, with a particular focus on leveraging Industry 4.0 technologies. Dr Sharma expressed her gratefulness towards all the dignitaries, invited speakers, experts, participants, sponsors and media who have been instrumental in the success of this event.
The symposium witnessed a huge success with more than 200 participants from leading institutes like IIT, Delhi; National Dairy Research Institute, Karnal; Indian Agricultural Research Institute, New Delhi; CIPHET, Ludhiana; Panjab University, Chandigarh; GADVASU, Ludhiana; Dr YS Parmar University of Horticulture and Forestry, Solan (Himachal Pradesh); Sant Longowal Institute of Engineering and Technology, Longowal; Banda University of Agriculture and Technology, Banda (Uttar Pradesh); Maharaja Ranjit Singh Punjab Technical University, Bathinda; Lovely Professional University, Phagwara; and Islamic University of Science and Technology, Kashmir. There were a total of 50 oral presentations, and 119 poster presentations besides high-octane panel discussion on issues and challenges faced by food processing arena and novel as well as feasible ideas to mitigate these challenges.
PAU’S FOOD SCIENCE AND TECHNOLOGY DEPARTMENT CONDUCTS FOSTAC TRAINING FOR DAV COLLEGE STUDENTS
18-03-2024
The Food Science and Technology department, PAU, in partnership with FSSAI, recently hosted a successful Food Safety Training and Certification (FoSTaC) programme for DAV College students.
Led by Dr Savita Sharma, the training aimed to enhance public health standards and ensure optimal food safety practices. Attended by 33 participants, the programme focused on educating students on essential food safety protocols during manufacturing and handling.
Dr Vikas Kumar, an accredited FoSTaC trainer, provided comprehensive insights into food safety standards through interactive sessions and practical demonstrations. Coordinated by Dr Neha Babbar and Dr Hanuman Bobade, the programme received praise for its meticulous planning and coverage of critical topics such as hygiene, storage techniques, sanitation, and regulatory compliance. Participants also gained knowledge on emerging trends, empowering them for future endeavors in the food industry.
PAU TRAINING FOCUSSES ON FOOD SAFETY PRACTICES AND SKILLED MANPOWER
01-02-2024
In a proactive move towards fostering food safety awareness and ensuring availability of healthier foods, the Department of Food Science and Technology of Punjab Agricultural University (PAU) organized a two-day comprehensive training in “Basic and Advanced Manufacturing Modules” under Food Safety Training and Certification (FoSTaC) initiative of FSSAI. This training focused on imparting food safety practices and enhancing the availability of skilled manpower to food industries.
Dr Savita Sharma, Head, Department of Food Science and Technology, informed that the training programme aimed at equipping the participants with the essential knowledge and skills, necessary to handle, prepare and store food safely. She further elaborated that these training programmes were highly vital for all the stakeholders including, students, vendors, and industry persons, responsible for maintaining sufficient standards during food processing and preparation.
The training was imparted by seasoned experts Ms Amrapali Bansiwal and Dr Sujata Pandit, empanelled as ‘Master Trainers’ under FSSAI and specialized in FoSTaC. The training emphasized the significance of adhering to regulatory guidelines and implementing best practices in various food-related settings.
Dr Neha Babbar, Dr Antima Gupta, and Dr Hanuman Bobade coordinated this training programme. They told that the department plans to continue organizing similar initiatives to address societal issues, and foster a culture of continuous learning and community engagement.
PAU CONDUCTS INDUSTRIAL VISIT OF FOOD TECHNOLOGY STUDENTS
29-12-2023
The students of B.Tech (Food Technology) of the Department of Food Science and Technology, Punjab Agricultural University (PAU), visited food industries - Mega Food Park (Iskon Balaji Private Limited and Meat Masters Private Limited), Bonn Nutrients Private Limited, Namdhari Seeds, Ricella Health Foods Limited and KBRL Limited to experience practical learning on food processing, food quality and safety. The students were exposed to working culture of the industries and had interactive sessions with the food managers. These visits were executed by Dr Baljit Singh, Dr Jagbir Rehal, Dr Swati Kapoor and Dr Rajan Sharma.
The Ph.D. scholars of the department were acquainted with novel food analytical facilities on their visit to Centre for Innovative and Applied Bioprocessing and National Agri-Food Biotechnology Institute, Mohali. The visit was coordinated by Dr Hanuman Bobade.
Dr Savita Sharma, Head of the department, said that these industrial and institutional visits helped the students to strengthen their skills and bridge the gap between academics and industrial operations.
IRELAND-BASED RESEARCH OFFICER VISITS PAU, SHARES INSIGHTS ON FOOD PROCESSING
15-12-2023
Dr Shivani Pathania, Senior Research Officer, Food Industry Development Department, Teagasc, Ashtown, Ireland and alumna of Punjab Agricultural University (PAU), visited the Department of Food Science and Technology to share her expertise and insights in areas of food safety, quality control and sustainable food packaging.
While interacting with faculty and students, Dr Pathania shed light on the recent trends in the domain of food processing at Teagasc, Ireland. Ahe delved into various aspects of international opportunities, emphasizing the significance of a global perspective in the field of food processing. During interaction, the evolving landscape of food industry worldwide was highlighted and advancements in technology, sustainability practices, and changing consumer preferences were discussed. Students were also acquainted with real-world insights into the challenges and innovations currently defining the global food processing arena. The interaction with students proved to be an eye-opening experience for those aspiring to carve a niche in the industry.
Dr Savita Sharma, Head, Department of Food Science and Technology, lauded the insights provided by Dr Pathania. This interaction aligned with the department's commitment to providing a comprehensive and globally relevant education to its students, she said. Such interactions not only enrich the academic environment but also contribute to the department's reputation as a hub for innovation and knowledge-exchange, she added.
Dr Arashdeep Singh, Extension Specialist (Food Technology), coordinated the session and proposed a vote of thanks.
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SKUAST-K STUDENTS IMMERSE IN PRACTICAL FOOD SCIENCE INSIGHTS DURING PAU VISIT
13-12-2023
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A group of students from the Division of Food Science and Technology at Sher-e-Kashmir University of Agricultural Science and Technology, Shalimar, Srinagar, visited the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, on December 11, 2023.
The primary focus of this educational excursion was the Food Industry Business Incubation Centre, where Dr Hanuman Bobade elucidated the centre’s objectives and apprised the students of the available processing facilities. The visit aimed to bridge the gap between theoretical learning and practical applications, allowing students to witness the real-world implications of their academic pursuits.
A pivotal aspect of the visit encompassed an immersive hands-on training session on soy milk processing, led by Dr Arashdeep Singh, Extension Specialist (Food Technology). Students were guided through each stage of production, from the meticulous selection of top-grade soybeans to the final packaging of the end product. The training covered crucial facets, including cleaning, soaking, grinding, extraction, and flavouring, bottling, and processing of soy milk.
Subsequent interactive sessions with department researchers and experts delved into the intricate science underlying food processing, encompassing nutritional elements and stringent quality control measures implemented within the industry. An engaging question-and-answer segment provided students with a platform to seek elucidation on diverse aspects of food science and technology.
In her closing remarks, Dr Savita Sharma, Head of the Department of Food Science and Technology, emphasized the pivotal role such visits play in moulding well-rounded professionals. The practical exposure gained during this visit is poised to significantly contribute to the academic and professional advancement of the participating students.
PAU STUDENT WON PRIZE BY PRESENTING POSTER
08-12-2023
PAU Kumari Tenjin Choden, a PhD student in the Department of Food Science and Technology, recently won the first prize for presenting research concepts through a poster. She won this prize in the International conference held at Chaudhary Charan Singh Haryana Agricultural University, Hisar recently Kumari Tenjin has done her research under the supervision of Dr. Poonam A. Sachdev, famous food expert.
Vice Chancellor Dr. Dr. Satbir Singh Gosal, Dean of Agriculture College Charanjit Singh Aulakh and Head Department of Food Science and Technology Dr. Savita Sharma congratulated the students and their supervisor for this achievement
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PAU HOLDS FOOD SAFETY SUPERVISOR-ADVANCED MANUFACTURING TRAINING
25-10-2023
In a proactive step towards ensuring food safety and promoting public health, the Punjab Agricultural University (PAU) organized comprehensive “Food Safety Supervisor-Advanced Manufacturing” training in the Department of Food Science and Technology, PAU. The training witnessed huge response from the participants from diverse arenas including food industry representatives, entrepreneurs, food business operators and selective students.
Dr Savita Sharma, Head of the department, informed that FSSAI, the apex body governing food safety and standards in the country, has made these trainings and certifications mandatory for the food business operators. This training aimed at equipping individuals in the food service industry with the knowledge and skills required to maintain high standards of food safety and hygiene, she added.
The Coordinators Dr Vikas Kumar, Dr Neha Babbar, Dr Hanuman Bobade and Dr Antima Gupta imparted advanced knowledge about food safety, food hygiene, food standards and other pertinent aspects of food manufacturing.
Expert Dr Jaspreet Kaur explained packaging and labelling standards.
The participants, while expressing their satisfaction, said that this training will be highly helpful in maintaining the requisite standards of food manufacturing and thereby, promoting the consumer health.
PAU STUDENT AWARDED WITH NATIONAL FELLOWSHIP
12-10-2023
Ms Aditi, a Ph.D research scholar, Department of Food Science and Technology, Punjab Agricultural University (PAU), has been awarded with National Fellowship for Backward Classes (NFOBC) by the Ministry of Social Justice and Empowerment (MoSJE), Government of India, under December 2022 National Eligibility Test, conducted by UGC (UGC-NET).
The scheme is open to candidates who are pursuing Ph.D degree in Humanities and Social Sciences, Engineering and Technology, and Sciences. The fellowship consists of Rs 31,000 per month with a contingent grant of Rs 12,000 per annum.
She is pursuing her research work on “Development and evaluation of field pea (Pisum sativum L.) based probiotic foods” under the guidance of Dr Jaspreet Kaur, Food Technologist, Department of Food Science and Technology.
The Vice-Chancellor Dr Satbir Singh Gosal; Dean, Postgraduate Studies Dr Pardeep Kumar Chhuneja and Head of the Department of Food Science and Technology Dr Savita Sharma wished the PAU student a bright career ahead.
PAU FACULTY PUBLISHES TWO INTERNATIONALLY IMPACTFUL BOOKS
10-10-2023
Two books edited by Dr Rajan Sharma and Dr Savita Sharma, Department of Food Science and Technology, Punjab Agricultural University (PAU), and published by International Publication House - Taylor and Francis Group, CRC Press, were released at the International Conference on “Agricultural Libraries and User Community (ICALUC-2023),” organized in the University recently.
The first book entitled “Nutri-Cereals: Nutraceutical and Techno-functional potential” has been edited by Dr Rajan Sharma, Dr V Nanda and Dr Savita Sharma. It is dedicated to 10 Nutri-Cereals which include millets, sorghum, and pseudocereals. With the approval to proposal of India, United Nations declared 2023 as International Year of Millets to celebrate agronomic and nutritional excellence of millets. Although many of the nutri-cereals are known for more than 4000 years, yet due to coarse nature and lack of processing, they got escaped from human diet. However, attributing to their excellent agro-economic potential and numerous health benefits, they are now once again recognized as functional ingredients. This book comprises comprehensive presentation of phytochemical characteristics, techno-functional potential and pharmacological impact of nutri-cereals (millets, sorghum, and pseudocereals).
The second book entitled “Cereal Processing Technologies: Impact of Nutritional, Functional and Biological Properties” has been edited by Dr Rajan Sharma, Dr BN Dar and Dr Savita Sharma. This book details the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. This book critically reviews the updated processing technologies and their impact on functionality of cereals followed by characterization of processed products. These techniques have been categorized into four major sections as mechanical, biological, thermal and non-thermal methods.
The eminent scientists from several prestigious institutes such as RMIT University and Curtin University, Australia; National Pintung University of Science and Technology, Taiwan; FUBB Italy; Institute of Chemical Technology, Mumbai; Central Food Technological Research Institute, Mysore; National Institute of Food Technology Entrepreneurship and Management, Haryana and other state agricultural universities have contributed chapters in these books. These books will benefit students, academicians and researchers, and serve as an asset for future investigations in the domain of cereal science and technology. These books are available at MS Randhawa Library for the readers.
PAU PH.D. SCHOLAR WINS FIRST PRIZE FOR POSTER PRESENTATION AT INTERNATIONAL MILLETS CONFERENCE
25-09-2023
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Ms Prabhjot Kaur, a PhD scholar from the Department of Food Science and Technology at Punjab Agricultural University (PAU), Ludhiana, achieved an outstanding feat by clinching the coveted 'First Prize for Poster Presentation'. She earned this prestigious recognition at the International Conference on Millets (Shree Anna) for Achieving Nutritional and Economic Security, held at NIFTEM-Kundli from September 21-23, 2023.
Ms Prabhjot Kaur's award-winning research, titled 'Characterization of Gluten-Free Finger Millet Chapattis Incorporated with Modified Oat β-Glucan,' reflects her dedication to advancing knowledge in food science. Under the expert guidance of Dr. Kamaljit Kaur, Assistant Professor (Food Technology) in the Department of Food Science and Technology, Ms Kaur delved into the assessment of native and modified oat β-glucan's influence on the quality of finger millet chapattis. The research yielded significant findings, particularly in enhancing the handling and sheeting properties of gluten-free dough, ultimately improving the preparation of chapattis.
Dr SS Gosal, Vice Chancellor, Dr PK Chhuneja, Dean of Postgraduate Studies, and Dr Savita Sharma, Head of the Department of Food Science and Technology, extended their heartfelt congratulations to Ms Prabhjot Kaur, her advisor, Dr Kamaljit Kaur, and all contributors to this remarkable research endeavour. They wished the scholars continued success in their future endeavours, recognizing the significant impact of their work in food science and technology.
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PAU HOLDS QUIZ COMPETITION ON HEALTH AND WELL-BEING
23-06-2023
The Department of Food Science and Technology, Punjab Agricultural University (PAU), organized a quiz competition on the theme “Inspiring Health and Wellbeing.”Dr Ravinder Kaur Dhaliwal, Dean, College of Agriculture, presided the event which witnessed the gathering of more than 200 undergraduate and postgraduate students along with faculty and staff members.
The event kick started with the importance of health and overall wellbeing for which appropriate intake of suitable food, daily exercise and meditation with constructive thinking about overall universe was depicted through various activities. The quiz competition revolved primarily around various aspects of food and environment safety as well as attributes of yoga.
Speaking on the occasion, Dr Dhaliwal voiced huge appreciation for organizing this event to proliferate the significance of health and wellbeing that are inseparable elements in the profession of every individual and are pillars of successful life. She advised the students to inculcate the sound habits of not merely food with exercise but also of high moral standards and refrain from indulging in fallacious activities.
Earlier, Dr Savita Sharma, Head, Department of Food Science and Technology, advised creating and maintaining the habitat embraced with good practices of food consumption, clean and green environment, and positive mindset along with articulating the discipline, and ethics for overall growth and success. Later, she felicitated Dr Dhaliwal for her gracious presence.
Dr Jaspreet Kaur, Food Technologist, coordinated the programme, while Dr Neha Babbar, Assistant Professor, conducted the quiz competition activity by maintaining high enthusiasm and vigor in participants as well as audience.
The students of the Department of Food Science and Technology with outstanding achievements in academics, sports, and cultural activities were also felicitated on this occasion.
PAU SIGNS AGREEMENT FOR POTATO PARANTHA/SAMOSA
26-05-2023
he Punjab Agricultural University (PAU) entered into an agreement with M/s GS Food Agro, Atam Nagar, Ludhiana for licensing of potato parantha/samosa mix from different varieties of potato. Dr AS Dhatt, Director of Research, PAU and Mr Simarjit Singh, Proprietor, GS Food Agro, signed the Memorandum of Agreement (MoA) on behalf of their respective organizations. As per the agreement, the University offers non-exclusive rights to the firm for this technology.
Dr Gursahib Singh Manes, Additional Director of Research (Farm Mechanization and Bioenergy), PAU and Dr Savita Sharma, Head, Department Food Science and Technology, congratulated Dr Poonam A Sachdev, Principal Food Technologist (Vegetable) and Dr Sukhpreet Kaur, Food Technologist (Fruit and Vegetable), experts of the technology, Department of Food Science and Technology, for the commercialization of this technology.
The experts highlighted that potato parantha/samosa mix can be prepared utilizing different potato varieties including table varieties which are otherwise not considered for processing into chips and French fries. This is a new shelf stable convenient product which can be used at domestic as well as at commercial level in restaurants. This dry instant mix can be used as a filling in parantha and samosa as well as for making different frozen potato based snacks. These products provide convenience to the consumers by restricting the kitchen drudgery and time involved in the preparation of the product, they added.
Dr Satbir Singh Gosal, Vice-Chancellor and Dr. Ajmer Singh Dhatt, Director of Research, PAU appreciated the scientists for their valueable achievement and wished them all success for their future endeavors.
PAU STUDENT SELECTED FOR THE INDIA FOOD SYSTEMS FELLOWSHIP
18-05-2023
Ms Diksha, a student of M.Sc, Department of Food Science and Technology, Punjab Agricultural University (PAU), has been selected for a fellowship programme by the Food Future Foundation under ‘The India Food Systems Fellowship (TIFF)’ which will help her to hone her leadership skills and knowledge about the food system in India. She will be a part of India Food System Leaders Network to achieve SDGs 2030 and chart the future course for a people-centric food system transition in India and globally after completion of this programme. Presently, she is working under the guidance of Dr Jagbir Rehal, Food Technologist, Department of Food Science and Technology, PAU.
Dr Satbir Singh Gosal, Vice-Chancellor; Dr Pardeep Kumar Chhuneja, Dean, Postgraduate Studies; Dr Mrs Ravinder Kaur Dhaliwal, Dean, College of Agriculture and Dr Savita Sharma, Head, Department of Food Science and Technology, congratulated the student and her advisor for the achievement and wished them success in their future academic endeavours.
PAU ORGANIZES INDUSTRY-ACADEMIA INTERFACE
17-04-2023
An interface was held between industry and academia by the Department of Food Science and Technology, Punjab Agricultural University (PAU) on 12.04.2023. An interactive session was held to enhance the professional skills of the students so as to enable them to pursue corporate careers.
Dr Ravinder Kaur Dhaliwal, Dean, College of Agriculture, who was the Guest of Honour at the occasion, highlighted the importance of the continuous process of knowledge enhancement, improvement of professional skills and building of an analytical perspective as the key elements for being successful in leadership managerial roles. Dr Dhaliwal also emphasized the role of discipline, determination, and dedication in life.
The key speaker of the interactive session, Ms Japleen Kaur, Lead L&D and Corporate Communication, Ludhiana Beverages Pvt. Ltd., acquainted the audience about the integral hard and soft skills required to be successful in the industrial sector, besides familiarising them about different approaches to hone these skills. She motivated the students to be forthcoming in their participation in the interactive session by offering lucrative rewards. Ms Japleen made her point by sharing real time examples, which served to inculcate a sense of self-belief and self-confidence in the eager audience.
PAU GRANTED PATENT ON FLOUR COMPOSITION OF GLUTEN FREE FOOD GRAIN
14-02-2023
The Punjab Agricultural University (PAU) has been granted an Indian patent on flour composition of gluten free food grain by the Indian Patent Office, Government of India. The patent has been granted for a period of 20 years from the date of filing (March 20, 2015) in accordance with the provisions of the Patent’s Act 1970 on February 10, 2023. This patented process has been invented by Dr Amarjeet Kaur, former Senior Milling Technologist and her student, Dr Nisha Chhabra from the Department of Food Science and Technology, PAU. Dr Amarjeet Kaur expressed that the gluten free diet is not only the need of celiac patients but also the choice of health conscious people. However, the main challenge is to develop gluten free formulation that has technological properties similar to wheat flour properties, she observed. “This invention discloses technology for the development of ready made flour composition of gluten free grains, particularly cereal like maize, for easy preparation of rollable chapatti. The flour composition possesses enhanced qualities in terms of viscoelastic properties, nutritional and textural properties,” she added.
The PAU Vice-Chancellor Dr Satbir Singh Gosal, Director of Research Dr AS Dhatt, Dean of Postgraduate Studies Dr PK Chhuneja, Dean of College of Agriculture Dr MIS Gill, and Head of the Department Dr Savita Sharma congratulated the inventors of the patented process.
B. TECH FOOD TECHNOLOGY STUDENTS OF PAU VISIT KARNAL’s NDRI INSTITUTE
23-01-2023
The B.Tech (Food Technology) final year students of the Department of Food Science and Technology, Punjab Agricultural University (PAU), visited the National Dairy Research Institute (NDRI), Karnal, Haryana as a part of one-day educational tour. The tour was headed by Dr Baljit Singh, Principal Food Technologist and Dr Antima Gupta, Food Technologist, PAU. The visit sensitized the students on the aspects of automatic milking system, advanced processing technologies and equipment. Students were provided insight into different breeds of cows, their identification, production capacity and hygiene practices at the farm level. They also learned about artificial intelligence-based feeding system for cattle. Later, the students visited commercial milk processing unit and sophisticated pilot plant. The tour not only gave a glimpse into the subtleties of modern processing technologies, but also rejuvenated the students and gave them a new perspective to their on-going degree.
PAU FACULTY DR RAJAN SHARMA BAGS ‘ICFOST BEST POSTER PRESENTATION AWARD’
10-01-2023
The Punjab Agricultural University (PAU) earns accolades yet again on account of its stellar achievements in progressive and sustainable research. Dr Rajan Sharma, Faculty, Department of Food Science and Technology, brought honours to the University by bagging the “Best Poster Presentation Award”, chosen from among 350 posters under different categories at the 29th Indian Convention of Food Scientists and Technologists (ICFoST) held in Thiruvananthapuram, Kerala, from January 5-7, 2023, for his research entitled “Influence of gaseous ozonation on macromolecular structure and interactome, functional and bioactive properties of foxtail millet flour”. The Convention was organized by the Association of Food Scientists and Technologists, India (AFSTI) and was attended by scientists of international and national repute. Dr Rajan Sharma carried out his research under the supervision of Dr Savita Sharma, Head, Department of Food Science and Technology, in collaboration with Department of Processing and Food Engineering. The awarded research aimed at assessing the gaseous ozonation, a green technology potentially utilized for disinfection of grains and flours, leaving no residues in the food after treatment for its impact on macro-molecular interactome and bio-techno-functionality of the foxtail millet flour.
The worthy Vice Chancellor, Dr SS Gosal; and Dean, College of Agriculture, Dr MIS Gill, congratulated Dr Rajan Sharma for his stupendous achievement and wished him success in future endeavors.
NATIONAL LEVEL RECOGNITION FOR PAU STUDENT
07-12-2022
Ms Muskaan Gupta, an M.Sc student, Department of Food Science and Technology, Punjab Agricultural University (PAU), has brought laurels to the University by securing All India first rank in ICAR-All India Competitive Examination (AICE)-JRF/SRF (Ph.D.) 2022 in the subject of Food Processing Technology, conducted by National Testing Agency (NTA). The Fellowship consists of Rs 31,000 per month for the first two years (JRF) followed by Rs 35,000 per month for the third year (SRF) along with a contingent grant of Rs 10,000 per year.
Dr Satbir Singh Gosal, Vice-Chancellor, PAU; Dr Manav Indra Singh Gill, Dean, College of Agriculture; Dr Sandeep Bains, Dean Postgraduate Studies; Dr Savita Sharma, Head, Department of Food Science and Technology and Dr Swati Kapoor, Major Advisor, Food Technologist (Vegetable), congratulated the student for her big achievement.
PAU SIGNS PACT FOR GUTEN-FREE ATTA
30-09-2022
The Punjab Agricultural University (PAU) has inked a pact with Kisan Enterprises, Bara Sirhind, district Fatehgarh Sahib for the commercialization of gluten-free atta technology designed by the University. Dr AS Dhatt, Director of Research, PAU and Mr Harjit Singh, Manager, Kisan Enterprises, signed the Memorandum of Agreement.
Dr GS Mangat, Additional Director of Research (Crop Improvement), congratulated Dr Savita Sharma, Principal Food Technologist (Dough Rheology)-cum-Head, Department of Food Science and Technology, and her team for the commercialization of technology.
Dr Sharma said that this gluten-free atta would help to meet the nutrient requirements of the people suffering from celiac disease, an immune system disorder that results in damage to absorptive surface of small intestine.
Dr Kamaljit Kaur, Assistant Professor (Food Technology), stated that gluten-free atta has been made from whole grains, which were carefully ground on “Chakkis’ and mixed in proportion. This formulation is suitable for the preparation of chapattis having better organoleptic attributes and textual properties, and stays soft with time, she added.
Dr Usha Nara, Plant Breeder, Technology Marketing and IPR Cell, informed that PAU has signed 299 MoAs with different companies/firms/individuals.
PAU STUDENT GETS BEST ORAL PRESENTATION AWARD
Mr Rajan Sharma, UGC-Senior Research Fellow, Department of Food Science and Technology, Punjab Agricultural University (PAU), secured the “Best Oral Presentation Award” during the Virtual International Conference on “Sustainable Approaches in Food Engineering and Technology (SAFETy-2021)” organized by Tezpur University, India in collaboration with University of Georgia, USA and AFST (I) Tezpur Chapter on June 24 and 25, 2021.
Mr Sharma presented his Ph.D research work entitled “Anti-nutritional factors, molecular interactions and phytochemical composition of proso millet (Panicum miliaceum L.) as influenced by biological processing treatments” conducted under the guidance of Professor Savita Sharma, Principal Food Technologist (Dough Rheology). There were more than 250 researchers from different countries who presented their work in the conference. This research team is currently studying the potential of fermented and germinated millets as novel ingredients for value added products. Mr Sharma stressed, in his presentation, that bioprocessing of proso millet enhanced the compositional and techno-functional characteristics making it an ideal functional constituent in finished products.
The Dean Postgraduate Studies Dr GK Sangha and Head, Food Science and Technology Dr Poonam A Sachdev congratulated the Ph.D scholar for this achievement.
PAU STUDENT ATTENDS SUMMER INSTITUTE IN ISRAEL
01-08-2019
Mr Prashant Sahni, a Ph.D scholar in the Department of Food Science and Technology, Punjab Agricultural University (PAU), attended the “Manna Centre’s Food Safety and Security Summer Institute 2019” at Tel Aviv University, Tel Aviv, Israel. He was awarded “PBC Scholarship” by Israel for attending this training programme. He also presented a project on “Microalgae for Addressing Undernutrition in India” as a part of this one-month training. Focusing on global food security issues, the training was attended by participants from 12 countries across the globe.
Mr Sahni is also a recipient of Innovation in Science Pursuit for Inspired Research (INSPIRE) Fellowship by the Department of Science and Technology (DST), and is pursuing his doctoral research under the guidance of Dr Savita Sharma.
Dr Baldev Singh Dhillon, Vice-Chancellor, PAU, congratulated the student.
Dr Poonam A. Sachdev, Head, Department of Food Science and Technology and Dr Savita Sharma, Major Advisor of the student, lauded Mr Sahni and wished him all success in future.
PAU SCIENTIST GETS BEST PAPER PRESENTATION AWARD
06-06-2019
Dr Poonam A. Sachdev, Senior Vegetable Technologist-cum-Head Department of Food Science and Technology, Punjab Agricultural University (PAU), bagged the “Best Paper Presentation Award” for the paper entitled “Development of Carbonated Kinnow Juice Beverage with Greater Effervescence and Taste.” She was invited for paper presentation at an international conference on “Food Security through Agriculture and Allied Sciences (FAAS-2019),” organized by Tribhuvan University, Kathmandu, Nepal, in collaboration with Society for Agriculture Innovation and Development, Ranchi and Indian Society of Genetics, Biotechnology Research and Development Agra, India, from May 27-29. She was also given an opportunity to co-chair a technical session on “Horticultural Innovations and Processing and Value Addition.”
Dr Baldev Singh Dhillon, Vice-Chancellor; Dr Navtej Singh Bains, Director of Research and Dr Surinder Singh Kukal, Dean, College of Agriculture, PAU, congratulated Dr Sachdev for this achievement.
PAU IMPARTS TRAINING IN AMLA PROCESSING
15-05-2019
The Department of Food Science and Technology, Punjab Agricultural University (PAU), imparted training and technical support to S. Virsa Singh on amla processing in Food Industry Business Incubation Centre, PAU.
Dr Poonam Sachdev, Head of the department, and Dr Arashdeep Singh, Extension Specialist, Food Science and Technology, imparted training on the processing of amla with focus on making amla beverage and amla candy.
Dr Sukhpreet Kaur, Assistant Vegetable Technologist, demonstrated the process of making amla preserve and sweetened amla juice, while Er Karanvir Gill informed about the machinery and equipment required for the process and source of supply.
S. Virsa Singh from village post office, Patti, Tarn Taran, appreciated the efforts of the faculty of the department.
PAU SIGNS AGREEMENT FOR LICENSING OF VARIETIES AND TECHNOLOGIES
26-04-2019
The Punjab Agricultural University (PAU) inked a memoranda of agreement (MoAs) with Ascen Hy Veg Private Limited, Manesar, Gurugram (Haryana); Banwait Brother, Phagwara, Ludhiana (Punjab); Punjab Agro Poly House Seeds, Ambala (Haryana) and F-Tech Foods, Miller Ganj, Ludhiana (Punjab) for licensing of chilli hydrid CH-27, nutrition garden model using soilless media, frozen potato and frozen vegetables technologies, and Punjab Kheera1, respectively. Dr Navtej Singh Bains, Director of Research, PAU, and Dr D.K. Sharma, Mr Harbans Singh, Mr Sulinder Sharma and Er Paramveer Singh and their partners signed the agreement on behalf of their respective organizations.
Dr Poonam A. Sachdev, Head-cum-Senior Vegetable Technologist, and Dr Sukhpreet Kaur, Assistant Vegetable Technologist, have developed the technology for frozen potato and other frozen vegetables which are near to fresh, convenient and viable as compared to fresh vegetables purchased during off season. Dr Sachdev said frozen vegetables do not require any further processing and can be used in various curried preparations and specialty products such asaloo tikki, harra bhara kababandparanthas.
PAU STUDENT BAGS INSPIRE FELLOWSHIP
23-07-2018
Mr Prashant Sahni, a PhD scholar (ICAR-SRF) of the Department of Food Science and Technology, Punjab Agricultural University, has been awarded INSPIRE Fellowship by the Department of Science and Technology (DST), Government of India, for conducting research on, ‘Quality assessment, characterization and functionality of forage legumes for food use,’ under the guidance of Dr Savita Sharma. The INSPIRE fellowship is a post graduate scholarship offered to the first ranker of a University in basic and applied science courses. The fellowship consists of Rs 25,000 plus 4,000 HRA per month with a contingent grant of Rs 20,000 per annum. Dr Baldev Singh Dhillon, Vice-Chancellor; PAU, Dr Gurinder Kaur Sangha, Dean, Postgraduate Studies; Dr Surinder Singh Kukal, Dean, College of Agriculture and Dr Poonam A. Sachdev, Head, Department of Food Science and Technology and Dr Savita Sharma lauded the student and wished him all success in future.
PAU INKS PACT FOR COMMERCIALIZATION OF SUGARCANE JUICE AND PAU SUPER SMS TECHNOLOGIES
18-07-2018
The Punjab Agricultural University (PAU) today entered into agreement with RVG Agro Private Limited, Sangli (Maharashtra) for the commercialization of sugarcane juice bottling technology and with G.S. Agri Works, Moga, Navindra Agro Industries, Kaurthala and Guru Nanak Agro Industries, Nabha for commercialization of PAU Super SMS Technology. Dr N.S. Bains, Director of Research, PAU, and Sohan Garud, Managing Director, RVG Agro Private Limited, Gurmit Singh, G.S. Agri Works, Gurmeet Singh, Navindra Agro Industries, and Harbans Singh, Guru Nanak Agro Industries, signed the Memorandum of Agreement on behalf of their respective organizations. According to the memorandum, the university offers non-exclusive rights to the above mentioned companies for bottling of sugarcane juice and PAU Super SMS technologies developed by PAU within India. Dr Bains congratulated Dr (Mrs) Poonam Aggarwal Sachdev, Head of the Department of Food Technology, and Karanvir Gill (Teaching Associate) for developing the sugarcane juice technology that is shelf stable, preservative free and ready to serve. Dr Sachdev, further revealed that the sugarcane juice is thermally processed to kill microorganisms and increase shelf life, thereby offering a completely healthy and hygienic product in comparison to the roadside vendors.
Dr. S.S. Chahal, Adjunct Professor, Technology Marketing and IPR Cell informed that PAU has signed 111 MoAs for PAU Super SMS Technology and 2 MoAs for Sugarcane Juice Bottling Technology.
PAU ORGANIZES TALKS ON ENTREPRENEURSHIP AND SOY PROCESSING
13-04-2018
The Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University (PAU), organized two guest lectures on “Entrepreneurship Development” by Mr Jyoti Saroop, General Manager, Unati Cooperative, Hoshiarpur and on “Soy Processing” by Mrs Gurpreet Kaur Gill, Managing Director, Sofine Foods, Ludhiana.
Mr Jyoti Saroop narrated his journey of success regarding setting-up of food processing unit as Unati Cooperative. He provided details about the processing lines and various kinds of products processed at his unit like juices, preserve, candies, fruit bars and medicinal drinks from the raw material abundantly available in surrounding Kandi area. He said all disruptions during entrepreneurial journey should be treated as opportunities. He also stressed on becoming non corrupt, happy and peaceful entrepreneurs. The team of Unati is also working for the upliftment of poor children and other social causes as Corporate Social Responsibility, he added.
Mrs Gurpreet Kaur Gill talked about the process of soybean processing right from installation of unit to marketing and utilization of its byproducts. She also highlighted the nutritional importance of soy products in day to day life of human beings. She said it is a cheaper source of protein, required for human body. The talks inspired the gathering immensely.
Earlier, Dr Poonam A. Sachdev, Head of the Department, welcomed the guest speakers.
Dr Kamaljit Kaur, Assistant Professor, Food Science and Technology, introduced the speakers while Dr Preeti Ahluwalia, Food Technologist (Packaging), proposed a vote of thanks.
PAU STUDENT GETS BEST POSTER AWARD
20-03-2018
Prashant Sahni, a Ph.D scholar of the Department of Food Science and Technology, Punjab Agricultural University (PAU), has been awarded the ‘Best Poster Award’ for the poster entitled “Evaluation and quality assessment of defatted microalgae meal ofChlorella sp.(Abca-17) as alternate food ingredient in cookies” by Prashant Sahni, Dr Savita Sharma and Dr Baljit Singh. The award was presented to the PAU student during the National Conference on “Promoting Entrepreneurial Growth through Innovative Approaches in Food Processing Sector,” held at ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, on March 16 and 17. Prashant Sahni is also a recipient of ICAR- Senior Research Fellowship and is pursuing his doctoral research under the guidance of Dr Savita Sharma.
Dr Baldev Singh Dhillon, Vice-Chancellor, PAU, congratulated the student. Dr Poonam A. Sachdev, Head, Department of Food Science and Technology and Dr Savita Sharma also lauded the student and wished him all success in future
PAU STUDENT GETS BEST POSTER AWARD
12-03-2018
Mr Mudasir Yaquob, a Ph.D. student in the Department of Food Science and Technology, Punjab Agricultural University (PAU), has been awarded the “Best Poster Award” under the industrial section entitled, “Extraction and identification of noval bioactives from kinnow peel (Citrus Reticulate L.) - An agro waste,” authored by Mudasir Yaqoob and Dr Poonam Aggarwal.
The award was presented during an international conference on “Innovations and Translational Dimensions: Food, Health and Environmental Biotechnology,” held from March 9-11, 2018. The conference was organized by the Department of Biotechnology, Motilal Nehru National Institute of Technology, Allahabad.
Mr Mudasir yaquob is also a recipient ofMaulana Azad National Fellowship. The Head, Department of Food Science and Technology, Dr Poonam A. Sachdev congratulated the student for the achievement.
TRAINING COURSE ON POTATO PROCESSING HELD AT PAU
23-02-2018
The department of Food Science and Technology, Punjab Agricultural University (PAU), organized a three day training course on “Processing and Value addition of potato” from 19.02.2018 - 21.02.2018. Fifteen participants attended this course. Dr. Poonam A. Sachdev, Head of the department, welcomed the trainees and acquainted them with the Food Industry Business Incubation and departmental facilities. Dr. Sukhpreet Kaur apprised the trainees about the various technologies used for the potato processing and value added products. The trainees were given practical demonstrations about the various potato products such as potato chips, frozen French fries, dehydrated potato slices and indigenous potato products such asAloo waris, Bhujia and chakli.Mr. Rahul Gupta and Er. Karanvir Gill conducted a visit to Food Industry Business Incubation Centre and laboratories of the Department to the participants. Information on cultivation practices and post harvest management of potatoes was given by Dr. Satpal Sharma and Dr. Mahesh Kumar
PAU INKS PACT WITH SRI OM SAI SUGAR ALLIED PRODUCTS PVT LTD
09-Mar-2017
The Punjab Agricultural University (PAU) has inked a pact with Sri Om Sai Sugar Allied Products Private Limited, Khanapur, District Belgaum (Karnataka) for the commercialization of sugarcane juice bottling technology. Dr Ashok Kumar, Director of Research, PAU, and Rajgopal I. Patil, Managing Director, Sri Om Sai Sugar and Allied Products Private Limited signed the Memorandum of Agreement on behalf of their respective organizations. According to the memorandum, the university offers non-exclusive rights to the above mentioned company for bottling of sugarcane juice technology developed by PAU within India.
The Vice Chancellor, Dr B.S. Dhillon congratulated Dr (Mrs) Poonam Aggarwal Sachdev, Senior Vegetable Technologist, and Karanvir Gill ( Teaching Associate), Department of Food Science and Technology for developing the technology for shelf stable, preservative free, ready to serve bottled sugar cane juice. “I wish that the agreement would result in Mr Patil becoming an ambassador of PAU”, he later remarked. |
