Srinagar: Kashmir University’s Department of Food Science and Technology (DFST) on Wednesday organised a one-day Institutional-Industry interaction session.
Vice-Chancellor Prof Talat Ahmad presided over the inaugural session of the programme, which was aimed at enhancing the varsity’s linkage with the Industry.
On the occasion, Dean Academic Affairs Prof Farooq Masoodi, demonstrated three prototypes designed at the DFST to help vegetable producers and entrepreneurs to increase shelf-life of vegetables and also retain their quality for longer durations.
The prototypes include Vacuum-assisted Microwave Dryer, Solid State Fermenter and Kalari Making Machine.
These devices, Prof Masoodi said, lead to significant reduction in drying time, superior quality of dehydrated product, temperature control, reduced fermentation time and other advantages which can help growers and entrepreneurs in a big way.
In his presidential remarks, Prof Talat congratulated three faculty members of the DFST for figuring in Stanford University’s research database. These include Prof Farooq Masoodi, Dr Adil Gani and Dr Idrees Ahmad.
“Under National Education Policy-2020, it is important to enhance participation of Industry in research and teaching endeavours in terms of modifying curriculums and providing practical exposure to students to the Industry functioning and requirements,”
Prof Talat said, inviting the interested entrepreneurs from J&K to make use of the prototypes created at the DFST.