FOOD PROCESSING & PRESERVATION TECHNIQUES: TRADITIONAL & CONTEMPORARY APPROACH

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1 BABASAHEB B H I M R A O AMBEDKAR UNIVERSITY ESTABLISHED 1996 NATIONAL WORKSHOP ON FOOD PROCESSING & PRESERVATION TECHNIQUES: TRADITIONAL & CONTEMPORARY APPROACH th th OCT 2014 Reject Good Growing Harvesting Transporting Grading Cod Storage Washing Juice or Syrup Added Seaing Fiing Banching Coring/Having/Sicing Peeing Cooking Cooing Storage Labeing Despatch Organized by: Schoo for Home Sciences Babasaheb Bhimrao Ambedkar University (A Centra University) Vidya Vihar, Raibarei road, Lucknow Phone: E-mai: homesciencebbau@gmai.com

2 ABOUT THE CITY: LUCKNOW Lucknow, the capita of Uttar Pradesh, extends aong the banks of the River Gomti. The creator of Lucknow as it is today was Nawab Asafud Daua. The city became known as a centre for Urdu poetry and courty diction, and reached its acme during the reign of Wajid Ai Shah who was a connoisseur of music and poetry. The great Imambara, Rumi darwaza (magnificent gate), hussainabad imambara (paace of ights), Jama masjid, The Residency are the few exampes of architectura beauties of Lucknow. Lucknow has various centres that particuary deas with food processing preservation techniques and have been working in these areas since years. Few of the institutes incude Centra Food Research Institute, Regiona Food Research and Anaysis Centre, Industria Toxicoogy Research Centre, Parag Dairy, Centra Institute for Subtropica Horticuture. ABOUT THE UNIVERSITY The Babasaheb Bhimrao A m b e d k a r U n i v e r s i t y, Lucknow, is one of the premier centra University in the country. The jurisdiction of this residentia University is over the entire state of Uttar P r a d e s h. B a b a s a h e b Bhimrao Ambedkar University is a Centra th University, estabished on 10 January The 250 acres' University campus named 'Vidya Vihar' is

3 ocated off the Raibarei road, about 10 Km. south of Charbagh, the main Raiway Station of Lucknow. One of the chief objectives of the University is to cater and promote the educationa needs of the marginaized peope, particuary the SC/ST communities and Women. ABOUT SCHOOL FOR HOME SCIENCES The schoo for Home sciences (SHS) is an important inter-discipinary facuty with an objective to incude teaching and research in various aspects of Home Science. At present the Schoo is having ony two Departments. The Department of Human Deveopment and Famiy Studies and Dept. of Food Science & Technoogy. The Department offers M.Sc. and Ph.D. programmes and emphasis is aso given to strengthen the aboratory faciities, so as carry out research in respective fied of speciaization. The Schoo aims to create an academicay vibrating atmosphere, centre of exceence on teaching and research in the areas of Home Science. ABOUT THE WORKSHOP The main objective of food processing is the transformation of raw ingredients into food or into other forms for consumption in the home or by the food processing industry. The workshop on food processing and preservation techniques provides a patform for the participants to expore the areas of food processing and preservation techniques not ony at househod eve but aso at commercia eve incuding entrepreneurship opportunities in food processing areas. The traditiona approach and the present day approach woud be highighted in the workshop.

4 ORGANIZING COMMITTEE Patron Prof. R. C. Sobti Vice Chanceor BBAU, Lucknow Chairperson Prof. Sunita Mishra Dean & Head Schoo for Home Sciences BBAU, Lucknow Organizing Secretary Dr. Neetu Singh Assistant Professor Schoo for Home Sciences BBAU, Lucknow PROGRAMME CONTENTS Traditiona/Contemporary approach in food processing/preservation. Food Additives and food safety. Entrepreneur activities in food industry. Toos and techniques used in food processing/ preservation. PROGRAMME EXPERTS Prof. Rita S. Raghuvanshi, Dean, GB Pant Agric Univ. Pant Nagar. Prof. Suman Bhanot, Dean H.Sc. N.D. Univ Agric. & Tech. Fzd. Dr. Anjai Dewan, Associate Prof. Shima Univ. Dr. Neeima Garg, CISH, Lucknow Dr. S. K. Chauhan, Director, RFRAC Lucknow. Prof. P. P. Gothwa, Head, Regiona Centre CFTRI, Lucknow, U.P. Dr. Ruchira Rathor, Associate Prof. MMV, Lucknow

5 WHO CAN ATTEND Facuty members, research schoars and PG students who are studying and working in the area of food preservation and processing. REGISTRATION FEE Students Deegates Rs. 250/- Rs. 500/- **The registration fee incudes course materia, unch and refreshment and may be submitted in Cash/DD. The DD shoud be in favour of "Finance Officer, BBAU, Lucknow" payabe at Lucknow. BOARDING AND LODGING Accommodation and boarding, if required wi be provided in the University campus on payment basis. SCHEDULED DATES Last date of receipt of appication:30/09/2014 Intimation of seection through e-mai:5/10/2014 Appication form competed in a respects to be sent to: Dr. Neetu Singh (Organizing secretary) Assistant professor Department of HD & FS Babasaheb Bhimrao Ambedkar University Vidya Vihar, Raibarei Road, Lucknow, U.P. India Lucknow (UP) Ph.:

6 APPLICATION FORM SCHOOL FOR HOME SCIENCES NATIONAL WORKSHOP ON FOOD PROCESSING & PRESERVATION TECHNIQUES: Traditiona & Contemporary Approach th th OCT 2014 Name : Designation : Organization : Sex : Age : Educationa Quaification : Address for Correspondence : Teephone no. : Emai ID : DD Detais : Date : Bank Name : Need for Accommodation: YES/NO

7 BABASAHEB B H I M R A O AMBEDKAR UNIVERSITY ESTABLISHED 1996 NATIONAL WORKSHOP ON FOOD PROCESSING & PRESERVATION TECHNIQUES: TRADITIONAL & CONTEMPORARY APPROACH th th OCT 2014 Organized by: Schoo for Home Sciences Babasaheb Bhimrao Ambedkar University (A Centra University) Vidya Vihar, Raibarei road, Lucknow Phone: E-mai: homesciencebbau@gmai.com