IT News
Imphal, Oct 16:
The College of Food Technology, Central Agricultural University, Lamphelpat, Imphal, Manipur observed the “World Food Day” 2021 at Conference Hall. The Programme is observed under the theme “Our actions are our future – Better production, better nutrition, a better environment and a better life” as pronounced by the Food and Agriculture Organisation (FAO) of the United Nations Organisation.
Prof. Ph. Ranjit Sharma, Director of Extension Education, Central Agricultural University, Imphal graced the programme as the Honourable Chief Guest. Other dignitaries on the Dias were Mr. Peter Salam, Managing Director, Manipur Food Industries Corporation Ltd., Takyelpat and T. Sanajaoba, Secretary, All Manipur Food Processors Association as Guests of Honour. Dr. Ng. Joykumar Singh, Dean i/c of College of Food Technology, CAU, Lamphelpat, Imphal presided the function. About 60 participants including students of the college, local food entrepreneurs, teaching and non-teaching staff of the college attended the function.
In his address, Prof. Ph. Ranjit Sharma, Chief Guest deliberated on the significance of observing the day to understand the relationship between food production system and food security as well as nutrition security in the present day situations. He also mentioned the need for inculcation of right temperament for each one of us to be a food hero by avoiding food wastage and being conscious consumers.
Peter Salam, Guest of Honour talked about the various activities and schemes taken up by the Manipur Food Industries Corporation Ltd. and expressed his desire for the food producer individuals and organizations to take the benefits to the fullest.
Salam also proposed to have more collaborative efforts between CAU and Manipur Food Industries Corporation Ltd. so that more food entrepreneurs can be developed in the field of food processing. In his remark, T. Sanajaoba, Guest of Honour mentioned the importance of food processing in traditional and advanced methods so that hunger and nutrient deficiency can be eradicated from the society.
Dr. Ng. Joykumar Singh, President of the function highlighted the various infrastructural facilities available in the college laboratory so that any food entrepreneurs of the state can be benefitted. Dr. Joykumar, in his speech, also mentioned about the potential role of the College as a pioneer institute in shaping the food processing scenario of the state as a whole. The function concluded at around 12.30 pm with a vote of thanks to the dignitaries and participants present.
