Date: Feb 4, 2023
A two days webinar on “Fermentation: Interplay of Microbes, Immunity and Health” was organized by the Dept. of Rural Development and Agricultural Production (RDAP), North-Eastern Hill University (NEHU), Tura campus, with due support from the Biotechnology Industry Research Assistance Council (BIRAC), a Government of India initiative during February 03rd -04th, 2023. The huge gathering of more than 2000 participants across the GoTO Meeting platform and YouTube live streaming was welcomed by Ms. Bethsheba Basaiawmoit, Research Scholar, Department of RDAP, NEHU, Tura campus and apprised about the ancient practise of fermentation in the north-eastern region (NER) of India as a way of food preservation. Dr. B.K Mishra, Head, Department of RDAP, NEHU, Tura Campus thanked the participants for their overwhelming response and informed the gathering about the innovative fermented products developed in NEHU, Tura Campus. This was followed by a vivid and lucid portrayal of recent activities and achievements of NEHU, Tura Campus, by the honourable campus-in-charge, Prof. Sujata Gurudev. Dr. Sujit Das, Technical Officer, BIRAC, briefed the attendees about BIRAC’s commitment to excel in innovation and entrepreneurship. On the first day of the webinar, speakers across Academia and Industry shared their expertise and valuable insights on the role of prebiotics, probiotics and post-biotics towards health and nutrition, their use in the development of fermented foods, the challenges faced and the ways to resolve. The first speaker of the session Shri. Sameer Saxena, Head, Quality Assessment & New Product Development (QA & NPD), Anand Milk Union Limited (AMUL), Gujarat Cooperative Milk Marketing Federation, Gujarat displayed the reach, and achievements of Amul as a brand and the range of fermented food, beverages and probiotic products at Amul’s disposal. Shri Saxena also showcased the marketing and promotional campaigns executed successfully in bringing awareness to consumers. Dr. J.B Prajapati, Chairman, Verghese Kurien Centre of Excellence, Gujarat navigated through the marketing trends of fermented foods. His session focused on the health benefits of probiotics, and the challenges and methods of fermented product development using probiotics. Dr. Neerja Haleja, Secretary, Gut Microbiota and Probiotic Science Foundation, Delhi and Head, Science and Regulatory Affairs, Yakult Danone India Pvt. Ltd explained the significance and the role of gut microbiota in maintaining the balance of the health system in an individual. Dr Hajela also emphasized the mechanism of action of probiotics in the gut. Dr. Prakash Halami, Chief Scientist, Professor - Academy of Scientific & Innovative Research (AcSIR), and Head, Department of Microbiology and Fermentation Technology; Food Protectants & Infestation Control, CSIR-CFTRI, Mysore illuminated the audience about recent advances and future challenges in the field of probiotics and postbiotics, the types of postbiotics, their sources, implications towards health benefits, and the production and characterization method of the post-biotics. The final speaker of the day Dr. Gopal Ramakrishnan Gopi, Chief Operating Officer, FGSV Bioprocessing Plant, Thanjavur, Tamil Nadu Thanjavur, Tamil Nadu, elaborated on the latest advances in biological preservatives with special reference to nisin. Dr Gopi highlighted the development of nisin and its integration into different foods as a preservative. He also highlighted the challenges and issues in the fermentation of nisin and the modulation of the upstream and downstream processes for optimal production. The webinar was concluded by Mr. Shanbor Sayoo, Lab Assistant, B3I Facility, NEHU Tura Campus through a summarization of the day one activities.
2024, North-Eastern Hill University
Designed & developed at Bioinformatics Centre, NEHU
