Key Takeaways
- Pondicherry University has inaugurated an extrusion hub aimed at empowering women entrepreneurs and farmers.
- The hub will support sustainable practices and innovation in food science.
- Nearly 50 farmers participated in training programs to enhance productivity and economic growth.
New Initiative for Women Entrepreneurs and Farmers
Pondicherry University has launched a state-of-the-art extrusion hub at its Department of Food Science and Technology, with the aim of bolstering women entrepreneurship and promoting sustainable agricultural practices. The project received backing from the Indian Government’s Department of Science and Technology, specifically under the Fund for Improvement of Science and Technology Infrastructure (DST-FIST) program.
During the inauguration, Vice-Chancellor P. Prakash Babu emphasized the importance of the hub as a significant initiative for supporting women entrepreneurs, farmers, and startups. He highlighted the hub’s potential to create job opportunities for youth and drive innovation that contributes to sustainable development within both rural and urban areas.
Extrusion, a versatile food manufacturing process, is at the heart of the hub’s initiatives. It is used to create a variety of products, including snacks, cereals, pet food, pasta, textured vegetable protein, and processed cheese. This technology allows for the development of unique food items, such as “half products” that can be puffed or fried after initial extrusion. Additionally, co-extruded snacks are becoming popular, featuring crispy shells filled with creamy centers. The process also enhances the shelf life of encapsulated flavors and offers instant, nutritious options for infants through pre-cooked flour products.
The hub aims not only to empower women and small-scale entrepreneurs but also to boost agricultural efficiency and sustainability. The inaugural event saw near 50 farmers participating in training programs and students exhibiting their innovative food products, demonstrating the collaborative spirit of the initiative.
Prominent figures involved in the inauguration included Rajneesh Bhutani, Registrar (in-charge); K. Tharanikkarasu, Director (SEI&RR); Joseph Selvin, Dean of the School of Life Sciences; and Narayanasamy Sangeetha, Head of the Department. This initiative is poised to make a significant impact on local economies and empower communities through education and practical skills development in the food science sector.
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