National Science Day

One day workshop on “Processing of millets and value addition” was organized on the occasion of “National Science Day and International Year of Millets” by the department of Food Technology, School of Applied and Life Sciences, Uttaranchal University. The aim of the workshop was to create awareness about the importance of underutilized nutricereals i.e. millets and their significance for the formulation of various value added products. The workshop started with the lamp lighting ceremony in the graceful presence of honorable, Vice Chancellor Sir Professor Dharma Buddhi, Vice President Sir Dr. Satbir S. Sehgal, Director – Students Affairs & IT Service Dr. Abhishek Joshi and Dean Sir Dr. Ajay Singh. Thereafter, Dr. Ajay Singh Sir, Dean (SALS) enlightened the students about the processing aspects, nutritional and health significance of millets and various ways of incorporating these wonder grains in our daily meals. A recipe competition was also organized for the students in which a total of 15 teams participated from the different departments of SALS. Various value added food products namely; finger millet brownies, burfi, barnyard pudding, bajra kheer, crisp, srikhand, pizza base and chat were prepared by the participants which were also evaluated for their consumer acceptability and sensory properties by judges. At the end of the event the participants were appreciated by all the dignitaries for their highly innovative recipe ideas and enthusiastic participation in the event followed by the prize distribution ceremony.

Winners of the event:

1. Anushka Ghosh, Ishika Gupta, Neelaksh Singh, Riya Chaudhary and Annu Shah
2. Nishi, Preity, Deergha, Rupesh and Bishap
3. Avani Agrawal, Sushreeta Roy, Shreya Deb, Indrani Banik and Shivangi Bisht