Department of Food Technology, School of Applied and Life Sciences organized “Food Festival” on the occasion of World Food Day on 16th October, 2019. On the occasion the students set up Food Stalls on the theme of “Innovative, healthy and nutritious food for the management of hunger”. Students of all the constituent departments of School of Applied and Life Sciences participated in the event. The students got the opportunity to represent their innovative nutritious recipes.
Prof. (Dr.) N.K.Joshi, Hon’ble Vice Chancellor, Uttaranchal University, was the Chief Guest of the occasion. The event was inaugurated by the ceremonial lighting of the lamp by Hon’ble Vice- Chancellor, Prof. (Dr.) Ajay Singh (Principal – School of Applied and Life Sciences), Dr. Shuchi Upadhyay (Head of the Department – Food Technology) and Dr. Bharti Ramola (Head – Cultural Committee).
Prof. (Dr.) N.K.Joshi praised the Department of Food Technology for organizing the event which motivated the students to bring out innovative ideas while preparing healthy food. Dr. Ajay Singh also encouraged the students for preparing innovative traditional food. Dr. Shuchi Upadhyay and Dr. Bharti Ramola were the judges of the event and Dr. Rajeev Kumar was the Coordinator of the event.
Around16 stalls and 35 students from different departments participated in the event.Around 40 different dishes like Oats Ladoo, Burfi, Mozetoo, Idly Sambhar, Pancake, Cheela, Gujiya, Golgappe, Macroni, Poha, Tamarind Rice, Millet Kheer were prepared and displayed by the students in the food stalls.
The winners were appreciated and were given attractive Prizes along with Certificates of Appreciation.
The winners of the event were:
1st Prize – Ms. Ayushi, B.Sc. (Hons.) Food Technology, III Semester (Canapés, Brownies, Nuts Ladoo, Sandwich and Masala Shots)
2nd Prize – Yogesh, Bhupendra, Karan and Sanjeev, B. Sc. (Hons.) Physics, III Semester (Idli and Sambar)
3rd Prize – Soumya and Krishna Priya (Millets Kheer and Tamarind Rice)
The aim of the event was to develop innovative culinary skills and entrepreneurship qualities in the students. Approximately 200 students from different colleges and departments relished the delicacies made by the students.
