Mangaluru, August 14, 2016: A media note received by ’Mangalore Today’ details that the department of Post Graduate Studies and Research in Food Science and Technology, St Aloysius College, Mangaluru, organized one day workshop on “Research in Food and Waste management” on 12 th August, 2016.
On this occasion students’ association, -2016- 17 was inaugurated along with its fresh logo. Scientist from Department of Biotechnology Engineering, NIITE, Udupi was the resource person for the talk entitled ’Biotechnological methods for the treatment of waste water generated from food industry’ Dr. Girish Kumar. Head, Precot Meridian, Hassan dwelt on the topic, ’Challenges in Research and Industries for new generation’ based on his academic experiences at CFTRI Mysuru and varied industries.
A demonstration cum lecture on “Preparation of Fresh cake and basic icing techniques” by Sous Chef Vincent Britto of Blue Delicacies (proprietor /Exec. Pastry chef ) trained in Le Cordon Bleu London, won the hearts of young students while explaining the nitty gritties of production processes in the bakery industry based on his life experiences in Cruise ships as well as in Le Cordon Bleu, London.
The workshop was designed by Shilpha along with the ‘Food Science and Technology Department’ faculty members. The Vice Principal of the Loyola Centre for Research and Innovation Dr Praveen Martis SJ and the Coordinator of Food Science and Technology Dr Melwyn D’ Cunha SJ were present on the occasion.
The department will be conducting food related workshops even in future and interested persons may contact the coordinator of ‘Food Science and Technology’ Department: Dr Melwyn : 9559664651.