22 participants including potato growers, Krishi Vigyan Kendra scientists, small entrepreneurs and startups attended this course.
The Department of Food Science and Technology, Punjab Agricultural University (PAU), recently organized a three day training course on Processing and Value addition of potato.
22 participants including potato growers, Krishi Vigyan Kendra scientists, small entrepreneurs and startups attended this course. Dr. Poonam A. Sachdev, Head of the department and course coordinator, welcomed the trainees and acquainted them with the Food Industry Business Incubation and departmental facilities. She enlightened the trainees on the various technologies used for potato processing and value added products.
Dr. Sukhpreet Kaur apprised the trainees about the post-harvest management of potatoes and gave practical demonstrations on preparation of various potato products such as potato chips, frozen French fries, dehydrated potato flour and indigenous potato products such as Aloo waris, Bhujia and chakli.
Dr. Harpreet Kaur briefed the trainees about the nutritional significance of potato and gave demonstration on preparation of potato halwa and ready to fry potato based snacks. Information on cultivation practices was given by Dr. Satpal Sharma. Dr. Arashdeep Singh conducted a visit to Food Industry Business Incubation Centre and showed the facilities available in the Centre to the participants.