Back to basics
Dr N Rao explains the importance of training in food
processing at the graduation level
India, with its massive agricultural base,
conducive climate and favourable
environmental conditions is receiving
international attention from food processors
and the packaging industry as the future food
bowl of the world. However, almost 40 per
cent of the agricultural produce is destroyed
because of improper processing, storage and
pests. Although opportunities exist in the
Food and Biotechnology industry, there is an
acute scarcity of trained scientists, engineers
and quality control managers. Educational
institutes are still not geared to meet the strict
International Food Standards set by FDA, US
and EU. Lack of foresight and decisiveness of
power-holders and decision makers of the
nation can result in losing this opportunity to
China, Indonesia and Malaysia. Universities
and colleges at the graduation level need to
incorporate modern trends in food processing
and preservation in course syllabi, if Indian
farmers are to directly benefit from the
Food Revolution.
Realising this requirement, visionary Mar
James Pazhayattil, the Bishop of Syro Malabar
Catholic Diocese of Irinjualakuda set up
Sahrdaya College of Engineering and
Technology, in Gods own Country Kerala, to
impart education and training to meet the
requirements of food and beverage processing
industries. Sahrdaya College of Engineering
and Technology, spread over 40 acres of
farmland, has state-of-the-art research
laboratories, computer labs, libraries and
workshops. The college imparts training of
truly International standards. The curriculum
includes training in biotechnology,
bioengineering, genetic engineering, cell
biology, biochemistry, microbiology, molecular
biology, enzyme engineering, environmental
biotechnology, recombinant DNA technology,
protein engineering, down stream processing,
immunology, plant biotechnology and
bioprocess engineering. The training and
education thus imparted to students gives
industries and entrepreneurs an opportunity
to absorb into organisations, skilled and
trained engineers, scientists and quality
assurance managers without loss of time on
retraining. The college teaches students to
conduct research and manage projects offers
consultancy on several food engineering
projects. Some of them are mentioned below:
Bio-ethanol from starch and starch
residues
Maltose from starch
Treatment and management of organic
waste water
Production of Herbal soaps
Mushroom Cultivation
Production of Organic manures
Solid state fermentation for single all
protein production
Setting up of biotech laboratories
Medicated oils
Medicated alcohols
Waste water disposal in townships/
Panchayats/municipalities
Mosquito repellent sticks
Organic farming
Nutraceutical tuber crops
To set up appropriate systems, the Indian
educational system needs to incorporate radical
changes in university curriculum, conduct
highly specialised and specific courses and
invest in laboratories with state-of-the-art
facilities. Industrialists, Government bodies and
Private Educational Trusts need to coordinate
efforts to meet the requirements.
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