GUWAHATI: The Institute of Advanced Study in Science and Technology (IASST) in Guwahati recently concluded a comprehensive 5-day training program titled "Exploring Fermented Food Production." The workshop, organized by the DBT Advanced Level Institutional Biotech Hub of IASST, attracted enthusiastic participation from students and faculty members across Assam.
The training program revolved around the production of fermented foods and beverages, offering participants a series of expert lectures and practical sessions. Esteemed speakers, including Prof Madhumita Barooah from Assam Agricultural University, Dr Wahengbam Romi from CSIR NEIST, Dr Sushmita Das from Gauhati University, and Dr Mojibur R. Khan from IASST, shared their valuable insights and hands-on knowledge with the attendees. Santanu Das and Anupam Bhattacharjee, project senior research associates under the guidance of Dr MR Khan, also provided assistance during the training sessions.
Dr Mojibur R. Khan delivered the welcome address, providing an overview of the hands-on training program on fermented food production. He emphasized the pioneering research and training initiatives undertaken at IASST, which have played a crucial role in fostering innovation in this field.
Professor Ashis K Mukherjee, the director of IASST, delivered an inspiring inaugural speech, highlighting the workshop's significance as a platform for students and aspiring entrepreneurs to gain profound knowledge of fermented food and beverage production. Prof Mukherjee shed light on Assam's remarkable biodiversity, which positions it as a hub for diverse ethnic fermented culinary traditions. He encouraged participants to explore research opportunities aimed at preserving indigenous knowledge related to fermented foods, thus contributing to the region's bio-economy.
Throughout the 5-day workshop, attendees were engaged in informative lectures covering various aspects of fermented foods from different parts of the North East region. The topics encompassed preparation methods, microbial ecology, and traditional techniques for crafting popular fermented condiments. Additionally, the participants received hands-on training in preparing fermented rice, fermented bamboo shoots, and fermented black rice beverage. They were also introduced to modern molecular biology techniques such as DNA isolation, PCR, gel electrophoresis, and sequencing.
The event culminated with a valedictory function, where participants were acknowledged for their valuable contributions and presented with certificates of participation. Prof AK Mukherjee, in his closing remarks, commended the attendees for their noteworthy contributions to the workshop and encouraged them to provide feedback, which would contribute to continuous improvement and future growth.
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