 Early Times Report
CHANDIGARH, Mar 7: Mehr Chand Mahajan DAV College for Women organised a two-day hands-on workshop titled 'Sustainable Food Practices, Food Safety and Food By-Product Utilisation'. The workshop was sponsored by the Department of Science and Technology and Renewable Energy (DST-RE), Chandigarh, and conducted in collaboration with the Institution's Innovation Council under the aegis of MCM Vigyan Manch. The programme aimed to sensitise students to sustainable food systems, promote awareness about food safety, and encourage the innovative utilisation of food industry by-products to minimise waste and enhance resource efficiency.
The first day of the workshop focused on the theme 'Waste to Wellness: Nutritional and Functional Potential of Food By-Products', conducted by the resource person Dr. Gurpreet Kaur, Assistant Professor. She highlighted that several food industry by-products, often discarded as waste, are rich sources of dietary fibre, proteins, minerals and bioactive compounds. Special emphasis was placed on carrot pomace, a by-product of juice processing. Students received hands-on training in preparing nutritious carrot pomace cakes, developing carrot pomace powder through drying techniques, and incorporating it into value-added cookies. The session also discussed the utilisation of whey, a nutrient-rich by-product of paneer production that can pose environmental concerns due to its high biological oxygen demand (BOD) if disposed off improperly. Participants prepared flavoured whey-based beverages, demonstrating how dairy by-products can be transformed into nutritious and refreshing drinks while maintaining food safety and hygiene standards. The second day centred on the theme 'Sustainable Production of Bioplastics from Food Waste and Exploration of Its Antimicrobial Activity', under the guidance of Dr. Anila Negi, Assistant Professor. The session addressed environmental concerns associated with synthetic plastics and emphasised the significance of biodegradable alternatives derived from renewable resources. Students learned to produce bioplastics from banana, potato and arbi peels through starch extraction and biodegradable film formation. The activity demonstrated the potential of such materials as eco-friendly food packaging alternatives, contributing to waste valorisation and sustainable resource management. The antimicrobial activity of the prepared bioplastics was also evaluated against common food pathogens, revealing moderate antimicrobial properties and highlighting their potential application in active food packaging to enhance food safety and shelf life. To promote creativity and teamwork, a competition was organised for the preparation of carrot pomace cakes, carrot pomace cookies and whey-based beverages. The products were evaluated on the basis of innovation, presentation, sensory quality and overall acceptability. Around 40 students actively participated in the intensive practical sessions designed to combine theoretical understanding with experiential learning.
Officiating Principal Ms. Neena Sharma encouraged the students to adopt sustainable practices and explore entrepreneurial opportunities in value-added food product development. She added that the workshop effectively integrated environmental sustainability, biotechnology and food science, providing students with valuable practical exposure to converting food waste into useful products and reinforcing the importance of resource efficiency, waste minimisation and sustainable innovation in contemporary food systems. |
