HT Bureau
GUWAHATI, July 17: The Institute of Advanced Study in Science and Technology (IASST) in Guwahati recently wrapped up an extensive 5-day practical training program focused on the ‘Production of Fermented Food and Beverages’ from July 10 to 14, 2023. The event, organised by the DBT Advanced Level Institutional Biotech Hub of IASST, garnered significant interest and active participation from students and faculty members from all across Assam.
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The training workshop comprised a series of expert lectures and hands-on sessions centered around the production of fermented foods and beverages. Esteemed guest speakers, including Prof Madhumita Barooah from the department of Agricultural Biotechnology at Assam Agricultural University, Dr Wahengbam Romi, scientist-C at CSIR NEIST, Dr Sushmita Das, assistant professor at the department of Biotechnology, Gauhati University, and Dr Mojibur R. Khan, associate professor at IASST, shared their valuable insights and practical knowledge with the participants. Santanu Das and Anupam Bhattacharjee, project senior research associates under the guidance of Dr MR Khan, also provided assistance during the training sessions.
Dr Mojibur R. Khan delivered the welcome address, offering an overview of the hands-on training program on fermented food production. He highlighted the pioneering research and training initiatives undertaken at IASST, which have been instrumental in driving innovation in the field of fermented food production.
Professor Ashis K Mukherjee, the director of IASST, delivered an inspiring inaugural speech, underscoring the workshop’s significance as a platform for students and aspiring entrepreneurs to gain in-depth knowledge about the intricacies of fermented food and beverage production. Prof Mukherjee shed light on Assam’s rich biodiversity, which makes it a hotspot for diverse ethnic fermented culinary traditions. He encouraged students to explore research opportunities in preserving indigenous knowledge related to fermented foods, thereby contributing to the region’s bio-economy.
Throughout the 5-day workshop, participants engaged in informative lectures on fermented foods from different parts of the North East region. The topics covered various aspects, including preparation methods, microbial ecology, and traditional techniques for creating popular fermented condiments. Moreover, the participants received hands-on training in preparing fermented rice, fermented bamboo shoots, and fermented black rice beverage. They were also introduced to modern molecular biology techniques such as DNA isolation, PCR, gel electrophoresis, and sequencing.
The event concluded with a valedictory function where participants were recognised for their valuable contributions and awarded certificates of participation. Prof AK Mukherjee, in his closing remarks, commended the attendees for their noteworthy contributions to the workshop and encouraged them to provide their feedback, which would contribute to continuous improvement and future growth.
