Department of Nutrition & Dietetics, FAHS organized a 5-day FDP program. After the inaugural session on the first day, the event was followed by 4 days of scientific sessions.

There was a total of 114 participants who were actively involved during the sessions. The sessions were moderated by Dr Sneha Nair, Dr. Gurseen Kaur, and Dr. Madhvi Awasthi (Assistant Professors, Department of Nutrition & Dietetics) for Day 2, 3, and 4, respectively.

On the Day 2 of the FDP, the speaker of the day was Dr. A. Madhavan (Director, Centre for Quality & Food Safety). Dr. A. Madhavan started off the session with the importance of Food Safety as the most important realm of Food Science and Technology and enlightened the participants with an interesting history behind ‘Food Safety’. The key message by the speaker was that a lack of safe food creates a vicious cycle of disease and malnutrition which overburdens public health services, disrupts social and economic progress, and detracts from the quality of life.

On the third day the speaker of the session was Ms. Suneeti Toteja, Scientist E, Food & Agriculture Department, Bureau of Indian Standards. The session included information on the Establishment of FSS Act involved the integration of different laws involving milk and milk products order (1992), vegetable oil product order (1947), meat food product order (1973), food product order (1955), prevention of food adulteration act (1954) etc. The session had information on the establishment of a scientific panel on important topics like genetically modified organisms, functional foods, nutraceuticals etc.

On the fourth day, the sessions were taken up by Dr. Anil Panghal, Assistant Scientist at the Department of Processing & Food Engineering College of Agricultural Technology, CCS, HAU; Dr. Anju Sehrawat Assistant Director, Directorate of Human Resource Management, CCS, HAU and Dr. M.K Saluja, Professor & Director, School of Agriculture, IGNOU. The sessions were concentrated on innovative processing and preservation technologies. While Dr. Saluja very well explained the quality evaluation techniques used for new product development. He focused on sensory evaluation methods to be used for research purposes.

All the sessions were followed by interactive Q & A round.