Food processing training programme culminates in GADVASU

  • HT Correspondent, Hindustan Times, Ludhiana
  • Updated: Jan 23, 2015 21:05 IST

A certificate distribution ceremony of Entrepreneurship Development Programme (EDP) on “Hygienic processing and Value Addition of Meat and Meat products for Employment Generation and Women Empowerment” organised by Department of Livestock Products Technology (LPT), Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana on Friday.

The programme was scheduled from December 29 till January 23 and was sponsored by Ministry of Food Processing Industries. There were 30 participants from six different districts of Punjab and other states including UP and Bihar with due representation to all categories like women, scheduled castes, minority to name few, who were awarded with certificates of participation.

Manish Kumar Chatli, Head of LPT and course director detailed that during this programme, there was a major stress on the hands-on training of the participants and almost 60 lectures including 20 hands-on-training classes, factory visits, and lectures by bank managers, financial and marketing experts, engineers and industry personals.

HS Sandhu, Dean, College of Veterinary Science appreciated the efforts of the Department and urged the participants to be in touch of the institute for any further queries. P D Juyal, Registrar, GADVASU ushered the participants that food processing industries is a 'Sun Rise Industry' and lot of government schemes are available and the participants should take the benefit of them. He also stressed on the safe and quality food.

Later Chatli revealed that this programme was a comprehensive course on the processing, preservation, value addition, packaging and marketing of the meat and meat products.

Training for the preparation and packaging techniques for different value added meat products such as meat kababs, meat samosa, meat balls, koftas, meat patties, sausages, pickle, meat cutlets etc was shared. Apart from this the experts and faculty members from Animal nutrition, public Health, and Engineering, Management, and Food technology imparted training to the participants.

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