World Food Day at St Aloysius College

The Departments of Postgraduate Studies and Research in Food Science and Food Processing & Engineering jointly celebrated WORLD FOOD DAY on 16 October 2018 in Fr Robert Sequeira Hall, LCRI Block. Prof. Shamsundar B.A., Former Head, College of Fisheries, Mangaluru was the Chief Guest. Rev. Dr Praveen Martis SJ, Principal, St Aloysius College (Autonomous) presided over the programme. There were participants from the different Colleges affiliated to Mangalore University.

Dr Shamasundar in his address applauded the management and staff for organizing such a meaningful programme. He explained the importance of World Food Day which was came into existence in the year 1980 with a theme to elevate hunger problem. He also said that the food production growth during the year 1951 is 50 million tons and now it has been raised up to 285 million tons. Indian stands No. 1 position in the production of milk, jute and rice and No.2 position in sugar, wheat etc. While economy collapses, the agriculture production also reduces. 30% of the population is going hungry due to insufficient supply of food. He urged the students to learn with dedication and work towards a zero hunger world. Every year, the FAO presents the World Food Prize and 6 Indians received through these years. Out of which M.S. Swaminathan, the Father of Green Revolution is the first person to receive this award, he added.
Principal Rev. Dr Praveen Martis congratulated the PG departments for organizing such a wonderful programme. Due to the inventions of the scientists, the food production growth rate has been raised. But still there is 30% of the population is surviving without food. Many places food is wasted and doesn’t reach the needy. We could make it possible to reach food to the needy and eliminate hunger, he added. He also urged the students to become entrepreneurs and join hands for this great movement. 

There were 2 sessions on “Food Industry entrepreneurship and contributions of the food industry towards zero hunger of the world” by Mr M Annappa Pai, Director, Ace Food Pvt. Ltd., Mangaluru and “Artisan cheese making: Art with Science” by Mr. Mukund Naidu, Product Innovation Head, Akshayakalpa Farms and Food Pvt. Ltd., Tiptur. Besides this, there was a demonstration on ‘Cheese production in Industry’ by Mr. Mukund Naidu of Akshayakalpa Farms.
Dr A.M. Narahari, Registrar, Rev. Dr Leo D’Souza, Dr Raghavendra, HOD of Postgraduate Studies and Research in Food Science, Dr Adarsha Gowda, DDU Kaushal Kendra, Convenor of the programme Shilpa Lekha were present on the dais.

Namrah, II M.Sc. compered the programme. Dr Richard Gonsalves, the Director of DDU Kaushal Kendra, welcomed the gathering. Danilla L. Chyne introduced the guests. Shilpa Lekha, Lecturer, Postgraduate Studies and Research in Food Science proposed the vote of thanks.