Value addition in Food and Entrepreneurship Opportunities
Organizers |
Faculty of Health and Allied Sciences |
Participants |
40 |
Contact No. |
|
Start Date |
13/04/2024 10:00 AM |
End Date |
13/04/2024 11:00 AM |
Venue |
Ganpat University - CHAS |
Social Media Share |
Description
A captivating and insightful expert talk was held at KKIASR on April 13, 2024, featuring a renowned speaker with expertise in food technology. The session commenced with an introduction by Dr. Naresh Chaudhary, Assistant Professor in the Faculty of Agriculture and Allied Sciences, who warmly welcomed the distinguished speaker.
The event's motivational atmosphere was elevated by the presence of Dr. Maurvi Vasavada, Associate Executive Dean of KKIASR. Dr. Vasavada inspired the students with her words of encouragement and emphasized the practical importance of learning about Value Addition in Food and Entrepreneurship Opportunities. She underlined the critical need for understanding production challenges and cultivating risk-taking abilities, which are essential for entrepreneurial success.
Dr. Maurvi Vasavada emphasized the importance of a practical approach to developing problem-solving skills, encouraging students to actively engage with the speaker. She highlighted the dual benefits of gaining insights into value addition and exploring broader business opportunities. Stressing the core pillars of entrepreneurship—risk and uncertainty—Dr. Vasavada shared valuable perspectives on anticipating challenges, envisioning business growth, and learning from real-world case studies.
The speaker highlighted the vast potential of value-added products derived from vegetables and fruits, emphasizing their significant role in enhancing economic and nutritional value. He discussed a variety of products such as jams, pickles, juices, dried fruits, and frozen vegetables, showcasing their growing demand in domestic and international markets.
Additionally, the speaker stressed the importance of post-harvest management to minimize losses and maintain quality. Key aspects such as proper storage, transportation, and processing techniques were addressed, underlining their contribution to extending shelf life and ensuring product safety. His insights provided valuable guidance for leveraging value addition as a tool for entrepreneurship and agricultural sustainability.
Outcomes of the Session:
1.Participants learned innovative techniques for creating value-added food products.
2.The session inspired entrepreneurial ventures in the food industry.
3.Attendees gained insights into market trends and consumer demands.
4.Strategies for reducing post-harvest losses were emphasized.
5.Information on government support and resources for food entrepreneurs was shared.
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