Karnataka - Mysore   

International meet on food processing technology from tomorrow

— PHOTO: M.A. SRIRAM

A variety of processed food products will be kept on display at the two-day international symposium in Mysore.

MYSORE: A two-day international symposium on “Emerging and Novel Food Processing Technologies” will be held at Defence Food Research Laboratory (DFRL) in Mysore on December 19 and 20.

Disclosing this to reporters here on Monday, director of the DFRL, Mysore, A.S. Bawa said the symposium would cover various aspects of emerging technologies in the field of food processing besides profiling noteworthy innovations across companies, institutes and universities in the world.

“The symposium will list out the major technology challenges such as pulsed electric field applications in food processing, radiation processing of foods, high pressure processing of foods, infrared processing of foods etc. along with technology adoption drivers,” he said.

The symposium has been organised by the DFRL in collaboration with McGill University, Montreal, Canada, and Shastri Indo Canadian Institute, Calgeri, Canada. As many as 250 delegates representing academia, industries and research and development (R and D) institutes are expected to participate in the symposium. “Twenty-five eminent scientists from both India and abroad are expected to present lead research papers on the current development in the area of symposium topic. It is planned to have two poster sessions and protect the research interest of young scientists and students,” Dr. Bawa said.

Chief Controller, R and D, Defence Research Development Organisation (DRDO), New Delhi, W. Selvamurthy, who is also a distinguished scientist, will inaugurate the symposium at the DFRL seminar hall, Mysore, at 10 a.m. on December 19. Director of Central Food Technology and Research Institute (CFTRI), Mysore, V. Prakash will deliver the key note address on the occasion. Dr. Bawa pointed out that food processors were constantly looking for techniques that could result in minimal processing to provide adequate shelf-life extension while retaining their original sensory and nutritional characteristics to a maximum extent. “This trend is driven by consumer demand for foods that are additive-free and are of gourmet quality,” he said. Traditionally, Dr. Bawa said that these food processing technologies were designed to deliver better quality, fresh and safe foods. “Today, they are accepted and also offer the opportunity to modify the functional properties of food products. The effects on the physical and nutritional properties of food products may, in some cases, offer additional benefits. This will be a focal point of discussion at the symposium,” he said.

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