Training Program on Food Preservation and Processing
Shaheed Baba Deep Singh Department of Home Science Organizes Hands-on Training Program on Food Preservation and ProcessingThe Shaheed Baba Deep Singh Department of Home Science, Faculty of Arts and Social Science, Swami Vivekanand Subharti University, Meerut, in collaboration with the Department of Horticulture and Food Processing, Government of Uttar Pradesh, successfully organized a hands-on training program onSmart Storage & Safe Processing, from February 20 to March 6, 2025.The program aimed to equip participants with essential knowledge and practical skills in food preservation and processing techniques, focusing on enhancing food shelf life, minimizing waste, ensuring food safety, and promoting value addition through scientific and traditional methods.
More than 60 students and faculty members from various colleges actively participated in this training. Under the guidance of HOD, Dr. Nishma, and the leadership of Program Coordinator, Dr. Shalu Nehra, the initiative successfully brought together experts and participants from diverse backgrounds. Dr. Shruti Pokhriyal, Ms. Swati Sharma, and Ms. Urvashi Sharma also played key roles in ensuring the program’s success.
Mr. S.K. Sirohi and Mr. Ram Avtar, from the Department of Horticulture and Food Processing, Government of Uttar Pradesh, conducted training sessions, practical demonstrations, and interactive discussions on dehydration, pickling, jam, jelly, squashes, sauces, and cold storage techniques. Experts also provided insights into safe food handling and the economic potential of food processing for self-sustainability and entrepreneurship.The training program received high appreciation, with participants recognizing the hands-on approach and real-world applications of food preservation techniques. The program reinforced the institution’s commitment to skill development and food security, empowering individuals to reduce food wastage and improve nutritional availability.
