ZT News Network

Srinagar, April 26: In a first-of-its-kind interface between food industry and academia in Kashmir, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir organized one day workshop on 26t April, 2019 at main campus Shalimar. Prof. Nazeer Ahmed, Vice Chancellor, SKUAST-Kashmir chaired the Workshop.

The event was sponsored jointly by SKUAST-K and Aarafh Foods, Anantnag, Kashmir. Representatives from various food industries viz. Bakery Industry, Fruit and Vegetable Processing Industry, Dairy Industry, Milling Industry and Controlled Atmosphere Stores, Spices Industry, Walnut Processors, besides representatives from KCCI participated in the workshop. Officers of the University, scientists and students participated in the event. During the interaction, various issues were raised by the representatives of.

Those who spoke from industry side were Abdul Rashid Chadinoo (Director PPRP), Arjimand Hussain Talib (Founding Editor, Ziraat Times), Sheikh Ashiq (President KCCI), Majid Aslam Wafai (President, JKPICCA), Zain-ul-Abidin and Shahjehan.

The participants included: Dr. Tawheed Amin (FSO, J&K), Dr. Zainul Abideen (President, KFPA), Abdul Rashid (Director PPRP), Dr. Javid Ahmad Dar (CEO, KHI Foods), Dr. Rukaya Amin Chowdhry (Incharge Scientific Operations), Dr. Sumaya Rashid (Asst. Professor, PSUM, Saudi Arabia), Abdul Wahid Harco (Managing Director, Harco Group of Companies), Arshid Ahmad (MD, Mughal Darbar Foods), Majid Aslam Wafai (President, JKPICCA), Mohd. Arif Mir (Valley Fruit Cold Chain Association), Javaid Ahmad (Lone Industries), Yasir Ahmad (Rather Ages), Ghulam Rasool (Prop.Dara Agro Products), Mir Mushtaq (Melody Cones), Mohd. Ishaq  Chowdhary (M/s Kashmir Food Processes), Sofi  Mohi-ud-din (Publicity Secretry, Kashmir Bakery & Confectionary Association), Sofi Bashir Ahmad (Chief Coordinator, Kashmir Bakery & Confectionary Association), Ahmad Chowdhry (Chowdhry Brothers, Zakura), Rayees Ahmad Bhat (Bakeway), Riyaz Ahmad Mir (Saffron Grower and Processor), Nazir Ahmad Kinu (Kinu’s Bakery), Nazir Ahmad Wani (Prop. M/S Healthy Foods), Junaid ullah (EMCO Products), Omer Mukhtar Bhat  (President, Kashmir Bakery & Confectionary Association), Fazil Shafiq (Prop. New Kashmir), Mohammad Tazeem (Prop. Deardict), Mohammad Ayoub (Prop. Spice Industries), Momin Harco (Partner,Harco Factory), Bilal Ahmad (Bakery Association), Atta  Mohammad (Bakery Association), Bashir Ah Sofi (Bakery Association), Dr. Mohd. Ashraf Paul (Prof & Head Division LPT), Mohd. Sultan Dar (Prof. Group of Company, Brazan Enterprises), Aadil Ahmad Chadinoo (Arafah Foods and Spices, Anantnag), Shahjehan ( MD, Hyaline Agro Products).

Industry representatives stressed on the need for the academia to closely engage with the industry to both customise the academic curriculum to the industry needs and technical input from the diverse research being done by the university in the agriculture sector.

While speaking Prof. Nazeer Ahmed, spoke about the about the processing technologies, products, protocols, vaccines, hybrid seeds and varieties,  machines developed by the University and requested the industry to take up their commercialization for the benefit of society. He further impressed upon scientists to mitigate various issues raised by food industry on priority and desired that a mechanism should be put in place for hassle free and smooth transfer of technologies developed by SKUAST-K to stakeholders. He also assured the industry to have quarterly workshop and interactions for developing collaborative projects and healthy relationship with the industry.

Prof. F. A. Zaki, Dean Faculty of Horticulture, SKUAST-K also spoke and elaborated strategies to be adopted by both Academia and Food Industries.

During the technical session, Prof. H.R.Naik, Head Division of FST, Prof. Junaid N. Khan, Head College of Agri-Engineering, Prof. F. A. Paul, Head Division of LPT, Faculty of Veterinary Sciences, Dr. Syed Zameer, PI AICRP on PHET and Mr. Vim, Managing Director Van Amrogen Netherlands presented power point presentations on various aspects of food processing and controlled atmosphere storage of fruit. An exhibition, demonstrating and showcasing various food processing machines, equipments, value added products and processes was also important part of the event. Prof. A. H. Rather, Division of FST at the end presented vote of thanks on behalf of the University.  

Earlier Prof. H. R. Naik, Head, Division of Food Science & Technology welcomed the delegates and spelled out the purpose of the event.