HT Bureau
GUWAHATI, Feb 6: The Institute of Advanced Study in Science and Technology (IASST), Guwahati, recently organised a comprehensive 5-day faculty improvement training program focused on the ‘Study on Microbial Dynamics during Fermentation of Ethnic Foods and Beverages’. Hosted by the Advanced Level DBT Biotech Hub at IASST, the event saw enthusiastic participation from faculty members hailing from different states.
Prof Ashis K Mukherjee, the director of IASST, underscored the significance of understanding fermented food preparation, highlighting its cultural and scientific importance. He emphasised the workshop’s goal of nurturing a skilled workforce capable of driving innovation and research in this domain. “Such initiatives aim to cultivate a skilled workforce capable of propelling innovation and research in this domain and encourage participants to explore and comprehend the dynamics of ever-changing microbial processes in biotechnology,” Prof Mukherjee stated.
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The 5-day workshop featured an extensive curriculum, comprising expert lecture series and hands-on training sessions. Esteemed guest speakers, including Prof Manabendra Mandal from Tezpur University and Dr Kumaraswamy Jeyaram from the Institute of Bioresources and Sustainable Development (IBSD), Imphal, shared their insights. Experts from IASST, including Dr Mojibur R Khan, Dr M Joyraj Bhattacharjee, Shantanu Das, and Dr Khomdram N. Singh, conducted engaging hands-on training sessions.
Participants delved into various aspects of fermented food production, including preparation methods, microbial ecology, metagenomic DNA isolation, downstream analysis, isolation and enumeration from food samples, NGS data analysis, and more. The workshop provided a platform for exchanging knowledge and fostering collaboration in the field of microbial dynamics during food fermentation.
