Education

MRSPTU organises academia-industry meet to boost Agri food and industry start-UPS

Punjab Tribune Bureau | August 08, 2019 06:32 PM

BATHINDA: In an attempt to give much needed boost to industry and Start-ups in Secondary Agriculture sector, the Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University (MRSPTU), Bathinda in collaboration with Punjab State Council of Science and Technology (PSCST) organised Academia-Industry meet here today to discuss the various issues faced by the food processing industries and entrepreneurial and their solutions.      

The meeting aims for setting up “Secondary agriculture/Food Processing Entrepreneurial Network” in Punjab. It endeavours to develop an agricultural technology with an aim at enhancing farmers’ income, promote crop diversification, promoting new enterprises and to support existing industry in the secondary agriculture sector as well as to protect environment of the state.

  

The initiative was launched by the PSCST in association with Biotechnology Industry Research Assistance Council (BIRAC) in collaboration with Department of Science and Technology (DST), New Delhi.  As part of the initiative, the network would assess the unmet needs of the agri-food industry and develop technological solutions and for enhancing shelf life of fruits and vegetables etc.

In this meeting, scientists from Department of Food Science and Technology, MRSPTU, PSCST, Centre for Innovative and Applied Bio-processing (CIAB), BioNEST (Punjab University) and National Agri-Biotechnology Institute (NABI), stakeholders in the food processing industry deliberated on  various issues faced by food processing industries of Malwa region especially  Bathinda, Mansa and Barnala districts of Punjab.

Representatives from prominent food based industries included S.S Foods, Pammi’s National Bakers, AV Foods,  Gill Rice Mills, Malwa Rice Mills, Shashi foods among others.

Dr. Kawaljit Singh Sandhu, Head, Department of Food Science and Technology, MRSPTU, Bathinda appraised industry people about the kind of facilities available in the Department and how they can benefit from the technological support. He also assured the industry people for solving their processing based issues timely and welcomes for collaborations. “Our aim is to identify, develop and promote new technologies relevant to socio-economic developmental needs of the State and same will be transferred to the industry for commercial exploitation,” he said.  

While assuring industry people every possible support from the University,   Prof. Ashish Baldi, Registrar, MRSPTU makes a strong case for how technologies for development of value-added products can be of good use to the secondary agri-food industry. “There is a need to develop enterprises around the technology,” he said. 

Dr. Alkesh from PSCST appraised the industry representatives about different kinds of schemes provided by the Government of Punjab. “Our aim is to connect the different institutes to the stakeholders in the secondary agriculture industry. We would be focusing on two sectors initially – fruit and vegetable processing and cereal and grain processing,” he said.    

Dr. Koushik Mazumdar, a scientist from NABI discussed about various techniques for increasing shelf life in apples, peaches and bananas. He also discussed about wax coating of apples by using shellac in different concentrations. He further added that shellac coating is non-toxic for bananas and apples.

A presentation on Intellectual Property Rights (IPR) was delivered by Ms. Alokika from PSCST. She discussed in length about trademarks and its importance to industry. “Our  major mandate is to take IPR issues to academia,  industry, grass-root level innovators & entrepreneurs by creating awareness,” she said.

District Industry Center, Manager, Preet Mohinder Singh Brar also briefed about the steps taken by the department for the welfare of industry. Giani Zail Singh Campus College of Engineering and Technology, Dean Academic, Prof. J.S. Tiwana also shared his experiences.   

Food Science department Faculty and Research scholars Dr. Sukhwinder Singh, Dr. Shagun Sharma, Gurjinder Kaur Sidhu, Shamandeep Kaur, Puneet Kaur Kang and Pinder Pal Kaur played key role in the success of event.

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