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One Day Online Training on "Process Optimization Techniques and Texture Profile Analysis" organized by College of Food Technology

  August 5,2020

Department of Food Plant Operations, College of Food technology, SDAU, Sardarkrushinagar has organized a one day online training entitled "Process Optimization Techniques and Texture Profile Analysis" on August 05, 2020. Total 683 participants had registered from India and abroad for the training. The majority of the patricians were from Gujarat (199) followed by Maharashtra(113), Uttar Pradesh (85), Delhi (73), Haryana (36) and Assam (20).  Whereas, rest of the 157 participants were from rest of the states of India including North East states as well as  Laddakh and Jammu and Kashmir.

Out of 683 registrations, 154 participants had registered as faculties of different universities, 66 members were from Industries/Research and Development sectors and 414 students were participated, with the division of 133 Ph.D., 194 P.G. and 390 U.G. students from all the premier Food Technology Universities in India.

Hon’ble Vice Chancellor, Dr. R. K. Patel in his inaugural speech emphasized the role of optimization techniques in new food formulations and congratulated the members of Organizing Committee. Prof B.G. Patel, Dean College of Food Technology, welcomed all invited speakers and participants and briefly presented the academic and research output of Food Technology College since inception. Dr. Ashish Dixit hosted the inaugural and all the technical sessions during the online training programme.

The Food Technology  experts from various reputed centers and industries have contributed their experience and knowledge to enrich the professionals aspirant in the field of Food Technology. Invited experts, Dr. Adinath Kate, Scientist, Agro Produce Processing Division, ICAR-CIAE, Bhopal, India delivered interactive theme based lectures on Response Surface Methodology: Process optimization Technique during development of the food products. Next two lectures were delivered by Ms. Ragini Sharma, Manager Technical services, SDS, New Delhi, India and Mr. Deepesh Pal Singh, Assistant Manager Technical, SDS, New Delhi, India on "Texture Analysis: Principles and Applications" and "Test selection, Choice of attachment, data collection and interpretation", respectively. Lots of questions were asked by the participants and the experts critically analyzed questions and answered in very technical and easy manner.

Dr. B.G. Patel, Dean and Principal was the Chairman and Dr. Ashish Dixit and Mr. Manoj Kumar Jaipal were Coordinator of the Training Programme who conceived the idea of the online training. The online training was concluded with Vote of Thanks by, Mr. Manoj Kumar Jaipal, Assistant Professor & Head of Department (FPT), College of Food Technology.