Srinagar, July 30 (KNN) The Kashmir University in partnership with the Association of Food Scientists and Technologists India (AFSTI), Mysore organized a three-day International conference on Interface between agriculture, food chemical and biological science.

The conference aimed at promoting the valley’s food industry with the help of latest technologies and techniques. It also aimed at providing students with a platform where they can interact with international food scientists, brands and companies.

Speaking about the event,Dr Adil Gani ,Chief Organizer of the Conference and Coordinator, Food Technology Department, said an interdisciplinary approach is needed to ‘design a food for future’ with potential collaborations in different areas of food science which the current event tries to explore.

“This conference provided a great opportunity to interact directly with the participants. Since food science is getting more and more interdisciplinary, I find the topic of this conference very important since it matches different areas into one,” said Dr. Milica Pojic, Food Scientist from Serbia.

More than 300 people participated in the conference. Renowned national and international food scientists along with other experts were present at the event.

Large number of young entrepreneurs from the valley are adopting food processing culture on a large scale but due to the lack of proper exposure and comfortable infrastructure, they are facing different issues which result in food industrial units not developing properly.  (KNN Bureau)