Srinagar, Nov 09: National Institute of Technology (NIT) Srinagar on Sunday organised a Technology Transfer Training Programme at Faquir Gujri, Srinagar, to train local youth and women in preparing healthy food products from locally grown fruits and vegetables using plant-derived natural preservatives.
The event was held under the project titled “Technology Transfer for Development of Functional Foods Using Natural Plant Extracts in Encapsulated Form”, sanctioned to Prof. M.A. Shah and Dr. Mudasir Ahmad by the National Coordinating Institution, IIT Delhi, under SEG – Rural Livelihood and Entrepreneurship Development.
The initiative aims to empower rural communities through science-driven technology interventions that strengthen livelihood and entrepreneurship prospects.
The technology focuses on easy-to-adopt food processing techniques for producing beverages, juices, jams, and sauces from locally available produce.
In his message, Prof. Binod Kumar Kanaujia, Director of NIT Srinagar, lauded the initiative, noting that such programmes play a vital role in empowering rural communities by equipping them with modern skills and technical know-how.
He said these efforts not only enhance employability but also encourage youth to explore entrepreneurship and contribute to the local economy.
Regional Coordinator, Unnat Bharat Abhiyan (UBA), Prof. M.F. Wani, emphasized that UBA initiatives are committed to empowering unemployed rural men and women by linking technology with grassroots needs.
Registrar Prof. Atikur Rehman also commended the organisers and participants, emphasizing that the institute remains committed to extending its outreach beyond the campus.
He said NIT Srinagar will continue to support community-oriented initiatives that promote skill development, innovation, and self-reliance among people, particularly in rural and underserved areas.
Dean Alumni and International Affairs, Prof. M.A. Shah said the programme bridges the gap between research and community innovation, converting laboratory findings into real-world applications for sustainable development. He commended the project team for connecting academic research with rural entrepreneurship.
Dr. Mudasir Ahmad Shagoo, Principal Investigator of the project, highlighted the practical training modules, including demonstrations on extraction, formulation, processing, packaging, and quality control of functional food products.
The event featured hands-on training sessions and expert interactions with food technologists from the University of Kashmir, who shared insights on market trends and product innovation in natural and functional foods.
Dr. Mehvesh Mushtaq, a technical expert, underlined the potential of local fruits and herbs to create nutritious, value-added food products with commercial viability.
Participants expressed enthusiasm for adopting the demonstrated technologies to develop locally branded food products and generate sustainable livelihoods.
