LUDHIANA,
The Department of Food Science and Technology, Punjab Agricultural University (PAU), organized a training course on “Fruit and Vegetable Processing” under the aegis of Rashtriya Krishi Vikas Yojna (RKVY) project. In all, 20 participants attended the course.

Dr Poonam A. Sachdev, Head of the department and course coordinator, sensitized the trainees regarding various technologies used for processing and preservation of fruits and vegetables.

Dr Sukhpreet Kaur, a food science technology expert, imparted practical training in potato processing such as preparation of Aloo waris, frozen French fries and dehydrated potato slices.

Experts namely Mr Rahul Gupta and Er Karanvir Gill conducted a visit to Food Industry Business Incubation Centre and acquainted the trainees with various processing facilities and value added products such as juices and beverages.
Preparation of sugar based products such as amla chutney, jam and tomato products such as tomato puree, juice, ketchup was demonstrated by Dr Gurpreet Kaur while information on packaging and labeling requirements was given by Dr Arshdeep Singh.