National Webinar on World Food Day held at SAC
Mangaluru: Grow, nourish and sustain together, the theme of the World Food Day 2020 calls for global solidarity to help the most vulnerable people recuperate and make food systems more sustainable and shock resilience. The COVID-19 global health pandemic has been a time to reflect on things we truly cherish and our most basic needs. In a crisis like this, it is more important that we take a moment to recognize the need of supporting our food heroes – farmers and workers throughout the food system who have been making sure that the food reaches us from farm to fork. Hence, to commemorate the importance of this day, PG Studies and Research in Food Science, St. Aloysius College, took immense pride in organizing a National Webinar on 16th October 2020.
The Webinar began through a prayer by Ms. Daniella and Ms. Meghana CM. The Inaugural Ceremony moderated by Ms Sherin Mathew. The participants and dignitaries were warmly welcomed by Dr Richard Gonsalves, Director of the LCRI Block. Dr S N Raghavendra, HOD, PG Studies and Research in Food Science, gave a brief insight on the program theme, talking about accessibility to food. The ceremony preceded further by a Presidential remarks on the importance of food as a basic necessity of live, which was delivered by our beloved Principal, Rev. Dr Praveen Martis SJ.
To conclude the inaugural ceremony, Ms Shilpa Lekha, the Organising Secretary of the Webinar proposed vote of thanks and put forward a thought provoking message for all to unite, integrate and collaborate in order to ensure sustainability along the food chain.
The conclusion of the Inaugural Function was then preceded by the scientific sessions on the two aspect of Food Security and Nutrionviz hunger and over-nutrition. The importance of types of fats and the technological methods for reducing fats in foods was beautifully dealt by the first speaker of the day, Dr. A. Surendra Babu, Assistant Professor, Hindustan Institute of Technology and Science, Chennai. He emphasized that fat in foods is the most predominating factor towards Over-nutrition or obesity hence developing methods for its reduction would mean a great contribution towards Nutrition Security. On the other hand, Dr. Chetan A Nayak took over the limelight of the session with his talk on the relation of Food Sustainability toward Food Security and Nutrition. He addressed everyone on issues concerning food safety, food productivity and agro-farming all of which are very important for hunger alleviation. The Scientific session was chaired by Ms. Jovita Carol Soans and wonderfully concluded by Ms. Rachita, Lecturers of the PG Studies and Research in Food Science, St Aloysius College (Autonomous), Mangaluru.