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KFC India’s Sahyog Programme empowers food business operators in Chennai
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Wednesday, 03 September, 2025, 08 : 00 AM [IST]
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Abhitash Singh, Mumbai
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 The Chamber for Advancement of Small and Medium Businesses (CASMB), in collaboration with the Association of Food Scientists & Technologists India (AFSTI), Chennai Chapter, successfully organised KFC India’s Sahyog Programme at Queen Mary’s College, Chennai on August 29.
Held from 9.30am to 5pm, the day-long initiative brought together leading voices from the food and hospitality sector to strengthen food safety standards, deepen regulatory understanding, and encourage industry collaborations.
The programme began with a welcome address by Dr Aman Gupta, corporate affairs national lead, YUM! Brands India, followed by an introduction of dignitaries by Dr Umesh Kamble, secretary, CASMB.
The event was graced by V K Pancham, regional director, FSSAI (South Zone), as guest of honour, and Thiru R Lalvena, FDA commissioner, Tamil Nadu, as chief guest. Distinguished academicians and industry leaders, including Sanu Jacob, president of AFSTI Chennai Chapter; Damodaran Nambudiri, vice president of AFSTI Cochin Chapter; Dr B Uma Maheswari, principal of Queen Mary’s College; and Dr C Kalaivani Ashok, associate professor & head of Home Science at Queen Mary’s College, also participated.
A major highlight of the programme was the FoSTaC (Food Safety Training and Certification) session, conducted under KFC India’s Sahyog initiative, where 100 Food Business Operators (FBOs) were trained and certified. The session focused on food safety protocols, hygiene standards, and compliance with FSSAI regulations, equipping participants with essential knowledge for ensuring safe and quality food practices.
Alongside training, the event featured business growth and capacity-building sessions aimed at supporting FBOs in scaling operations, maintaining quality, and navigating regulatory frameworks in the competitive food industry.
The programme underlines KFC India’s commitment to empowering local food businesses, promoting safe food practices, and driving inclusive growth in the hospitality sector.
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