The Food Processing Centre of PSG College of Arts and Science, set up in 2011, allows entrepreneurs to manufacture their value-added products, and offers a variety of courses to train people the techniques of value-addition.

Operated under the aegis of the Department of Nutrition and Dietetics of the college, the centre has been set up by the college management, with partial funding from Union Ministry of Food Processing Industries. It is licensed by the Food Safety and Standards Authority of India.

The focus, according to, S. Radhai Sri, Associate Professor of the department and coordinator of the food processing plant, was to take forward the concept of reducing wastage and post-harvest handling of fruits and vegetables.

“It is also to help conduct research and outreach activities for entrepreneurs, members of self help groups, students, and also farmers, to enhance food safety in all spheres of the food system gamut,” she says.

“Equipment such as steam jacketed kettle, pasteuriser, homogeniser, fluidised bed drier, and pulper, can be used by food business operators for research and development work as well as product development. Consultancy services are also provided on product development and market testing,” she adds.

The unit has product lines for ready-to-serve beverages, jam, jelly, and sauce. It is also equipped for canning of fruits and vegetables, packed and flavoured milk production, instant mixes and masala powders, research and development, and quality checking laboratories.

The centre is equally interested in promoting its training programmes - ranging from one day to one year — for the benefit of those who are trying to establish themselves as entrepreneurs.

There are weeklong programmes on preparing products from fruits, vegetables, etc.

The one-year programme is a Diploma course on Post Harvest Technology approved by the Bharathiar University.

Admissions for the training programmes are open.

Contact

Those interested can contact the Food Processing Centre on 0422-4303300 (extension 3357 / 3314).

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