From: ₹300.00
(Under this main theme, 5 live-workshops on different topics would be organized during this year 2025, each with a unique feature and student – centric approaches)
21st Century food tech is revolutionizing nutrition and health security. To enable and upskill students, scholars and young teachers on this pertinent theme, an exclusive training program has been designed to explore food tech innovations crucial for nutrition and health security. Under 5 varied topics, we’ll delve into emerging food processing trends like hurdle technology and novel preservation methods, ensuring food safety and quality. The program examines cutting-edge food packaging innovations, including smart, edible, and active packaging, minimizing waste and extending shelf life. The sustainable food systems will be analysed with special focus on plant-based alternatives, lab-grown meat, and upcycled foods for a healthier planet. Participants will learn about the food industry’s carbon footprint and strategies for achieving net-zero emissions. Optimizing small storage systems and supply chain management for improved efficiency and reduced food loss, particularly in developing regions, shall also be dealt with.
Join to explore the future of food! It begins with the one-day training on “Emerging Trends in Food Processing: Hurdle Technology & Novel Preservation Methods”.
Professor HN Mishra, having over 39 years of professional experience in teaching, research and administration; has many laurels and awards to his credit. He has published 639 research papers including 277 in peer reviewed international journals & 360 in conference proceedings. He has written 4 books, 4 e-books, 35 book chapters, 9 lecture compendium & laboratory manuals, 4 technology manuals, and several popular articles in newspapers and magazines and has 14 Indian patents to his credit. Besides, he has been on the editorial boards of several reputed journals. He has supervised more than 290 student research projects including 12 PDF and 50 Ph D research scholars including 2 PMRF & 7 GYTI awardees. Professor Mishra has handled several international and national sponsored research & industrial consultancy projects. He has created stat-of-the art research laboratory and pilot plants for RTE/RTC food processing and shelf-life extension. Dr Mishra has received several awards & honours such as AIFPA Presidents’ Award, GYTI Award, NRDC Award, Best Teacher Award, Dr JS Pruthi Award, etc for his outstanding contribution in the field of food processing in the country.
With a total citation of more than 9500, Prof Mishra has h-index 51 and i10 index 159 to his credit, Professor Mishra has worked in different capacities on various academic and administrative committees of IIT Kharagpur and many other institutions in the country. He has visited several countries abroad including Taiwan, Singapore, Thailand, Malaysia, Australia, Turkey, UAE, France, Switzerland, Denmark, Germany, Sweden, Norway, Ireland, UK, Belgium, USA and Canada. Professional details including academic and administrative credentials of Professor HN Mishra can be seen at
https://www.iitkgp.ac.in/department/AG/faculty/ag-hnm
Dr Pratima Khandelwal is an edupreneur and the founder of ‘FlyHigh’ Educational Excellence Services, an MSME unit in Bengaluru. It is dedicated to the capacity building of teachers and students, primarily at higher educational institutions. She actively visits many central, state, and private universities and HEIs for capacity-building activities. She is a TEDx speaker and an empaneled trainer at NPTEL and under the BS Program, IIT Madras.
She holds a master’s and PhD in ‘Food Technology and Process & Food Engineering’, and carries a collective 24+ years of teaching (MSc and BE BT and Food Technology), research, mentoring, and leadership experience and holds 45+ publications, along with 2 patents and a few discoveries of useful Aspergillus strains. She has been awarded a gold medal from GBPUA&T, Pantnagar, and ICAR’s fellowships. She’s also into upskilling both teachers and students via customized, engaging, and interactive techniques resting on empathetic and techno-pedagogy. She has been offering training programs at AICTE FDPs, NPTEL, NAHEP, and Aatmanirbhar Bharat Training of Trainers (under MoFPT, GoI). Her training programs are designed in alignment with OBE and NEP 2020. She carries passion and pragmatism in offering tools and techniques for happier outcomes with participants and stakeholders deriving multidimensional benefits. She is the co-instructor of the program.
Session 1 : Introduction to Hurdle Technology & Modern Preservation Techniques
Activity : Live Polls
Session 2 : Case Studies – Traditional & Modern Food Preservation Methods
Activity : Discussion on clean label trends – Consumers’ demand for preservatives-free foods
Session 3 : Digital demonstration – Designing a Hurdle Strategy
Demo: Step-by-step methodology for designing a hurdle strategy for different food categories and identifying critical control points (CCPs) for maximizing shelf life.
Activity : Hands-on Challenge – Participants will design a hurdle strategy for a selected food product and present their solutions.
Session 4 : Industry Insights & Future Trends in Food Preservation
The event shall encompass these core areas :
Research scholars, UG and PG students of Food domain Teachers/faculty members from Universities and Colleges (public and private sectors) working on the said and related domains.
Faculty members/teachers, Bachelors, Masters and PhD scholars in the Food Tech, Human Nutrition, Nutritional Sciences and related disciplines like Life Sciences domain are welcome to attend. Food based startups and MSME units are also welcome.
Assignment and Attendance are considered for certification
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