PAU Imparts Training In Value Addition Of Cereals And Pulses
Author(s): City Air NewsLudhiana, February 10, 2016: The Punjab Agricultural University’s Food Processing Training-cum-Business Incubation Centre, Regional Station, Bathinda organized a three-day training programme on "Value Addition of...
cityairnews
Feb 10, 2016 12:30
0
Ludhiana, February 10, 2016: The Punjab Agricultural University’s Food Processing Training-cum-Business Incubation Centre, Regional Station, Bathinda organized a three-day training programme on "Value Addition of Cereals and Pulses" for the development of unemployed scheduled caste youth. A total of 20 participants attended the programme, held under the aegis of Rashtriya Krishi Vikas Yojna.
In the inaugural session, Dr Paramjit Singh, Director, Regional Station, Bathinda welcomed participants and briefed them about aims and objective of the training. He also highlighted the importance of processing and value addition of agricultural commodities to earn more profit from the farm produce.
Dr Poonam Sachdev, Senior Vegetable Technologist, PAU, delivered an expert lecture "Utilization of Kinnow Peel in Cereals for the Development of Value Added Products".
Dr Preeti Ahluwalia, Associate Professor, gave practical demonstrations on the preparation of muffins and cakes.
The training programme was coordinated by Dr Gurpreet Kaur Dhillon, Assistant Professor (Food Technology) KVK, Bathinda.
