Session II on Food Processing on Innovation & Tech

Role of Innovation, technology and value addition in the food processing industry

World Trade Center Bhubaneswar in continuation with its endeavour of capacity building of the small and micro entrepreneurs during this challenging times organized its second session of the Skill Development Series on Food Processing Sector. The session focused on innovation and technology in the sector. With National Research Development Corporation (NRDC) Government of India as the knowledge partner, the session aimed at highlighting the importance of technology transfer and value additional to the processed food. Among the many states of India Odisha is also an agriculturally rich state. It has appropriate soil and climatically condition as advantage for cultivation of many varieties of fruits and spices which in turn enhances the scope for the processed food units to flourish. Given its competitive advantage in production of organic spices, Odisha stands out with immense potential in the food processing industry. In this context the session was a learning experience for many budding small and micro firms from the State.

Dr. Bijay Kumar Sahu, Regional Manager, Intellectual Property Facilitation Centre (IPFC) & Technology & Innovation Support Centers (TISC), NRDC Government of India facilitated the session. In his deliverables Dr. Sahu spoke about the role of NRDC in intellectual property, innovation management and project consultancy. He emphasised on the necessity of market driven, technology driven and invention driven innovation and the research and development facilities supported by NRDC.

While providing an overview on Food Processing Industry in India he shared case studies of innovative food products such as low fat ghee. He also shared insights on patent, trademark and Geographical indications. He shared the case study of Amul, baby food as a nutrition supplement for the infants and how CSIR had a major role to play in this technology transfer. Speaking on food and agro based innovative technologies for spices based food and vegetable products like herbal ghee, spice powders, snacks, juices, pro biotic cereals, diabetic solutions etc. he highlighted on the use of mechanisation and technology like in the automatic idli making machine, fish gelatine & wafer making technique etc. He also shared information on government incentives in the FPI (Food Processing) sector.

Ms. Nimeshika Natarajan, Assistant Director, World Trade Center Bhubaneswar proposed the vote of thanks.

An interactive question answer session added much value to the program.