A major initiative to enhance expertise in the growing field of functional dairy products has commenced at Banaras Hindu University (BHU). A 21-day advanced faculty development program titled 'Functional Dairy Foods: From Concept to Commercialisation' was inaugurated on Monday, marking a significant step towards strengthening academic and research capabilities in this niche.
Program Aims and Distinguished Gathering
Organised by the Department of Dairy Science and Food Technology (DSFT) within the Institute of Agricultural Sciences (IASc) at BHU, the program is fully sponsored by the Indian Council of Agricultural Research (ICAR). It has drawn 15 distinguished participants, including scientists, assistant professors, and academicians from various ICAR-recognised institutes, state agricultural universities, and allied agricultural institutions spread across the country.
The core objective of this intensive training is to fortify academic capacity, applied research skills, and industry-oriented thinking among educators and researchers. This is seen as crucial for keeping pace with the rapidly evolving functional dairy foods sector, where health-focused products are gaining immense consumer traction.
Inauguration by University Leadership
The inaugural ceremony witnessed the presence of senior BHU officials, underscoring the program's importance. BHU Vice Chancellor Prof. Ajit Kumar Chaturvedi graced the event. He was joined by Prof. Sujit Kumar Dubey, Dean of the Faculty of Management Studies, and Prof. Raj Kumar Duary, who holds the dual roles of Head of the Department of Dairy Science and Food Technology and Director of the CAFT (Centre of Advanced Faculty Training) program.
Curriculum Designed for Practical Impact
Prof. Anil Kumar Chauhan, the Senior Professor and Course Director, presented a detailed blueprint of the training schedule. He outlined the program's objectives, its comprehensive structure, and the expected outcomes from the three-week engagement.
The curriculum is meticulously designed to bridge the existing gap between fundamental dairy science and the innovation-driven demands of the commercial functional food market. To achieve this, the training will employ a multi-faceted approach:
- Expert lectures from leading figures in the field.
- Hands-on laboratory demonstrations to translate theory into practice.
- Interactive group discussions to foster collaborative problem-solving.
- Exposure to the most recent advancements in dairy processing and product development technologies.
This blend of theoretical knowledge and practical insight is expected to empower the participating faculty members, who will, in turn, disseminate this upgraded knowledge to students and research teams nationwide, potentially accelerating innovation in India's dairy industry.
