Ludhiana, May 25, 2022 (Yes Punjab News)
The Department of Food Science and Technology, Punjab Agricultural University (PAU), organized a lecture on “High-Pressure Processing (HPP)” by Dr Hosahalli S Ramaswamy, Professor, Food Science and Agricultural Chemistry, McGill University, Quebec, Canada, today. Faculty and students of the Department of Food Science and Technology, PAU, attended the lecture.
Dr Ramaswamy spoke on HPP technology used for shelf life extension of fruits and vegetables and other processed products. He explained in detail the principle and technique of pasteurization and sterilization of food by application of high hydrostatic pressure.
Dr Ramaswamy also shared his research experience in the field of high pressure application at McGill University. After the lecture, he explained the future prospectus and scope of Food Science in Canada and particularly at McGill University. Dr Ramaswamy also gave prospects of students at McGill University, Canada and welcomed the students who wished to apply for further studies.
Dr Poonam A.Sachdev, Principal Food Technologist (Vegetable)-cum-Head, lauded Dr Ramaswamy for sharing his valuable experience and fruitful lecture. She also briefed him about the departmental teaching, research and extension activities.
Earlier, Dr Savita Sharma, Principal Food Technologist (Dough Rheology), welcomed the expert.
Dr Kamaljit Kaur, Assistant Professor (Food Technology), gave a brief introduction of Dr Ramaswamy.
Dr Jagbir Rehal, Food Technologist (Fruits and Vegetables), proposed a vote of thanks.
Students and faculty interacted with the guest speaker regarding the possibilities of future collaborations for studies and research.
The speaker also visited various departments of Punjab Agricultural University; College of Dairy Science, GADVASU and ICAR-CIPHET. Dr Arshdeep Singh, Extension Specialist (Food Technology), accompanied the guest for visit to various departments.
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