Food engg students told to focus on traditional recipes

Food engg students told to focus on traditional recipes
Highlights

Food engineering students must invent newer and healthier food recipes, said CSIR food engineering scientist Dr KMS Raghava Rao at Vignan University at Vadlamudi in Chebrolu mandal on Wednesday.

Food engineering students must invent newer and healthier food recipes, said CSIR food engineering scientist Dr KMS Raghava Rao at Vignan University at Vadlamudi in Chebrolu mandal on Wednesday.

Chief guest Raghavar Rao inaugurated a two-day national food festival ‘Fudo Festino’ which was attended by 250 delegates from 11 States. He advised the students to gain better understanding of food preparation and its storage. Colour, taste, smell and quality are the very important characteristics of food items that students must focus on, he said.

In the days to come, food processing and food making would create ample opportunities for the students who keep updating themselves. Traditional recipes like Jonna Annam, Raagi Sankati and Sajjala Annam contain nutritional values and the students must try to revive them with commitment and zeal.

Another guest, CSIR platinum jubilee mentor Prasad, demonstrated a PowerPoint presentation on food quality and food storage. Vice-Chancellor C Tangaraj, Rector B Rammurthy, Dean V Madhusudan Rao, chemical engineering HoD Krishna and others participated in the programme.

The guests were felicitated. Competitions were conducted for the participating students from various States. The food items prepared by them were tasted by students and the university staff.

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