PAU Hosts National Symposium on Food Processing 4.0

The National Symposium on “Food Processing 4.0: Innovation and Sustainability,” hosted by Punjab Agricultural University (PAU), recently concluded, marking a significant stride towards revolutionizing food processing technologies. Organized by the Department of Food Science and Technology, this event in Ludhiana gathered leading minds from across India to discuss and devise innovative strategies that promise to enhance the sustainability and efficiency of food processing.

This symposium underscored the urgent need for integrating advanced technologies with sustainable practices within the food processing industry. As the world faces increasing environmental challenges and a growing demand for food, the event highlighted the critical role of innovation in ensuring the food processing sector can meet future demands sustainably. Discussions focused on leveraging cutting-edge technologies to improve resource efficiency, reduce waste, and create more resilient food systems that are vital for both economic growth and environmental stewardship.

Keynote Speeches and Main Themes

The Vice-Chancellor, Dr. Satbir Singh Gosal, opened the National Symposium highlighting PAU’s pivotal role in agricultural innovation, especially during the Green Revolution. Dr. Gosal emphasized the symposium’s goal to foster an interdisciplinary dialogue that could lead to breakthroughs in food processing technologies. Bal Mukand Sharma, Chairman of the Punjab State Food Commission and guest of honour, spoke about the urgent need for sustainable technology solutions that address global food processing challenges while focusing on human wellness and reducing carbon footprints.

Sustainability at the Forefront

Ranbir Singh, General Manager of Punjab Agri Export Corporation Ltd, and a distinguished guest of honor at the symposium, emphasized the critical role of sustainability in the modern food processing landscape. In his address, Singh discussed the intricate balance required between feeding a rapidly growing global population and conserving our planet’s vital resources. He highlighted the increasing pressure on food production systems to not only increase yield but also minimize environmental impacts.

This theme of sustainability resonated strongly throughout the symposium, as multiple speakers echoed Singh’s sentiments. Experts from various fields presented innovative solutions aimed at enhancing sustainability in food processing. These included the development of more efficient processing technologies that consume less energy, the use of renewable energy sources in production, and the reduction of waste through smarter supply chain management.

Speakers also discussed the importance of integrating sustainable practices at every stage of the food processing chain—from raw material sourcing to manufacturing and distribution. This holistic approach ensures that sustainability is not just a checkbox but a fundamental aspect of operations that can lead to significant improvements in both environmental impact and cost efficiency.

Also read: India’s Food Processing Sector Eyes $535 Billion Growth by 2025-26

Research and Innovations Presented

Dr. A.S. Dhatt, Director of Research at PAU, presented an overview of the National Symposium. “We must remain committed to the goal towards the creation of green and clean environment-friendly technologies, to deliver effective solutions for complex challenges emerging in the sector of food processing,” he highlighted. These technologies aim to tackle the complex challenges emerging in the food processing sector. Over 50 oral presentations and 119 poster presentations showcased the latest research and practical solutions, contributing to a rich exchange of knowledge and ideas.

Industry Recognition and Awards

A highlight of the event was the recognition of industry leaders. Notably, Padma Shri Rajni Bector, founder and CEO of Cremica Food Industries Limited, received the ‘Outstanding Contribution in Food Processing’ award. In her address, Bector encouraged participants to develop smart and economically viable digital food processing technologies suitable for large-scale industrial application. 

Panel Discussions on Technological Integration

The panel discussion, expertly chaired by Dr. BVC Mahajan and Dr. RS Sethi, delved into the critical role of cutting-edge technologies and digitalization systems in the food processing sector. This engaging session underscored the transformative potential these integrations hold for enhancing operational efficiency, transparency, and traceability throughout food production and distribution processes. The discussion illuminated the myriad ways that technology could streamline workflows and improve product tracking from farm to table, which is increasingly vital in today’s market.

Panelists for this session included esteemed speakers from leading industries and academic institutes, offering a rich, multi-faceted perspective on the current and future challenges facing food processing. Their insights shed light on the latest innovations and their applications in real-world scenarios, highlighting successful case studies and potential areas for development. This broad range of viewpoints provided attendees with a comprehensive understanding of how technological advances can drive significant improvements in the food industry’s efficiency and accountability

Conclusion and Future Directions

Dr. Savita Sharma, Head of the Department of Food Science and Technology and the convener of the symposium, emphasized the importance of such gatherings. She thanked all dignitaries, speakers, participants, sponsors, and media for their roles in the event’s success. The symposium not only provided a platform for showcasing cutting-edge advancements but also set the stage for future collaborative efforts to drive innovation in food processing.

The National Symposium was a resounding success, with over 200 participants from leading institutes like IIT Delhi and others contributing to the vibrant discussions. The insights gained from this event promise to guide future innovations and improvements in the food processing sector, ensuring that the next steps are towards a more sustainable and efficient future.