The two-day training programme on ‘Minimally processed vegetable and fruits’ organised by the Department of Food Science and Nutrition of Periyar University got underway at the university here on Thursday. P. Sathyamoorthy, technical director of Dr. Yes Aar Team Industry is the resource person.
He explained about fruits and vegetables, maturity identification, harvesting, cleaning, grading, packaging, and branding.
Mr. Sathyamoorthy explained in detail the technology application at farm level to minimise the loss by about 40 per cent, setting up of a model organised integrated block to reduce the loss at market level, and the techniques to prepare ready-to-eat and ready-to-cook vegetables and fruits.
Students enrolled for the B.Voc programme offered by the Department of Food Science and Nutrition attended the programme.
C. Swaminathan, Vice-Chancellor, said that developed countries like the U.S. continued to dominate the international trade of fruits and vegetables and has been ranked number one in both importing and exporting.
The demand for minimally processed fruits and vegetables has increased mainly due to consumers’ concern about health, and convenience, particularly during the last decade.
The food industry has responded to these demands, and minimally processed fruits and vegetables have become a major industry, Mr. Swamianthan said.
Poongodi Vijayakumar, Head of the Department of Food Science and Nutrition, V. Krishnakumar, Dean of Sciences, and Lakshmi Manohari, Head of the Department of Textiles and Apparel Design, were present.
Source : The Hindu
No comments:
Post a Comment