alexa Towards Effective Education Of Innovative Entrepreneurs In Food Technology | 5683
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Towards effective education of innovative entrepreneurs in food technology

International Conference and Exhibition on Food Processing & Technology

Anuradha Shekhar

ScientificTracks Abstracts: J Food Process Technol

DOI: 10.4172/2157-7110.S1.002

Modern nutritional science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal but also nutritional and health benefits. Today's busy life styles are also driving the development of healthy convenience foods. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients. Keeping these above trends in mind the Dept. of FSN in Dr.Bmn College of Home science, Matunga, Mumbai, is trying to march with the times to instil Entrepreneurial skills using innovative teaching method. This paper highlights the teaching approaches in designing innovative food products and in carrying out entrepreneurial activities in BSc Food science and Nutrition curriculum. The central purpose of the paper is to report on how prospective innovative entrepreneurs or students, can be trained most effectively by educational institutions. Though the approach requires an in-depth investigation of the relationship between the educational experiences gained by the students and the subsequent innovative performance later on in life, but certainly, we can learn from these initial efforts and share our views to build a better Nation.
Anuradha Shekhar , MSc ,Mphil in Food Science and Nutrition and currently holds the position of Associate Professor ,Dept. of Food science and Nutrition at Dr. BMN College of Home science , Matunga. Mumbai . She has and is Coordinating various courses such as BSc in Food science and Quality control, P.G. Diploma in Sports Science, Fitness and Nutrition, and Msc in Clinical Nutrition and Dietetics and a career oriented course in Physical fitness and weight management. Is involved in a collaborative project with Marico India Ltd. Has presented many papers in National and International Seminars and Workshops. Has received many awards for her posters and paper presentations.
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