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CSIR-CFTRI hosts convocation of 51st batch of M Sc (Food Tech) and ISMT
Tuesday, 11 July, 2017, 08 : 00 AM [IST]
Our Bureau, Bengaluru
CSIR-Central Food Technological Research Institute (CFTRI), Mysuru, hosted the convocation of the 51st batch of students of the M Sc (Food Technology) course and those pursuing the course offered by the International School of Milling Technology (ISMT) at the International Food Technology Training Centre (IFTTC) on its campus recently.

This was the last batch affiliated to University of Mysore. With effect from the next academic year, the M Sc (Food Technology) course will be affiliated to the Academy of Scientific and Innovative Research (AcSIR), New Delhi.

India’s former prime minister, H D Deve Gowda, was the chief guest at the ceremony, while K S Rangappa, former vice-chancellor, Mysore University, was the guest of honour.

“M N Shashirekha, coordinator, M Sc (Food Technology) course, and G H Gangadharappa, coordinator, ISMT course, were present,” said Ram Rajasekharan, director, CSIR-CFTRI, Mysuru.

Medals and certificates, along with course completion certificates, were distributed. The two-year M Sc (Food Technology) course commenced in 1964 with the establishment of IFTTC at CFTRI, Mysuru.

“The institute’s alumni are now in important positions at various organisations and committees, both at the national and international levels, and are bringing laurels to it,” said Rajasekharan.

“The placements commenced in the third semester via the process of campus selection conducted at CSIR-CFTRI by companies from India and overseas. The selection procedure usually comprises a written test, which is followed by a personal interview,” he added.

Since 2016, the M Sc (Food Technology) has been affiliated to AcSIR, an institution of national importance set up by the government of India in 2012. Its objective is to advance scientific and technological research in association with CSIR and grant doctoral and post-doctoral degrees. The meta-university has study centres in 37 laboratories and six units of CSIR in 23 cities.

CSIR-CFTRI also offers an integrated M Sc-PhD in nutritional biology for the first time in the country in collaboration, with Mysore Medical College, JSS Medical College, Adichunchangiri Institute of Medical Science and Manipal University.

The first batch of students is already in its doctoral phase now. CSIR-CFTRI has been associated with the B Voc and M Voc programmes in food processing, offered by JSS Arts and Science College, supported by the ministry of human resource development, government of India.

Further, the establishment of a global rice processing centre is underway to create skilled manpower in the area of rice processing.

This is similar to the ISMT, functioning on the campus since 1981. Over 600 professionals/entrepreneurs, including farmers, are trained annually as a part of the Skill India initiative.

“Scientist-Student Connect is yet another intervention by the institute to motivate students towards science education,” said Rajasekharan. 
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