About 60 engineers from all over India and specialised in the Food Engineering recently gathered at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, for a one-day colloquium to discuss the Status and Future of Food Engineering.

Prof. S. N. Naik, Professor, Indian Institute of Technology, New Delhi, was the chief guest.

Inaugurating the colloquium, Prof. Naik appreciated the pioneering efforts of CSIR-CFTRI in Food Engineering which as a discipline is only about 70 years old. “Cryogenic extraction procedures were introduced into India by CFTRI,” he recalled.

“In the food processing sector which employs directly 17 million and indirectly another 45 million, the engineering is going to play a major role in the future,” opined Prof. Naik and urged the engineers to take up the challenge.

Delivering the presidential remarks, Prof. Ram Rajasekharan, Director, CSIR-CFTRI, said that ‘there exists scope for gadgets for home needs,’ and asked the food engineers to turn their attention from commercial machines to gadgets to make a greater impact.

Dr. R. Subramanian, Chief Scientist & Head of Food Engineering, CSIR-CFTRI welcomed. Dr. Suvendu Bhatta-charya, Chief Scientist, CSIR-CFTRI, introduced the subject.

On the occasion, Dr. Udayasankar, Chief Scientist, CSIR-CFTRI, was felicitated for his contributions to the field of Supercritical flavour extraction by his colleagues.

Eminent engineers in the field including Dr. Jolius Gimbun, University of Malaysia, Malaysia; Dr. B. Chakraborty, Genesis Membrane Sepratech Pvt. Ltd., Mumbai, Prof. Giridhar Madras, Indian Institute of Science, Bangalore, Dr. N. Sabhapathy, Defence Food Research Laboratory, Mysore and Johny Joseph, CSIR-Indian Institute of Chemical Technology, Hyderabad, presented their findings.

Courtesy : Star Of Mysore