Rourkela, Sept. 29 (UDN): The National Institute of Technology (NIT) Rourkela hosted a seven-day India-Sri Lanka workshop aimed at advancing sustainable food processing technologies, reducing industrial waste and promoting the conversion of waste into value-added products.
Organised by the Department of Food Process Engineering from September 21 to 27, 2026, the workshop focused on “Advanced Thermal and Non-Thermal Sustainable Technologies for Food Industry Waste Reduction and Waste Valorization.”
The programme was sponsored by the Department of Science and Technology (DST), Government of India, and supported by Sri Lanka’s Ministry of Science and Technology.
Experts From India, Sri Lanka Participate
Convened by Prof. Winny Routray and Prof. Rachna Sehrawat, the programme was chaired by Prof. Sabyasachi Mishra, Head of the Department of Food Process Engineering.
The workshop brought together academics, researchers, students, experts and early-career professionals from both countries to exchange knowledge and explore collaborative solutions in sustainable food processing and waste utilisation.
The Sri Lankan delegation included experts from the University of Sri Jayewardenepura, University College Matara, University of Vocational Technology and BMS Campus. Dr Dulani Somendrika, Prof. Indira Wickramasinghe, Dr I. G. Gimanie Kasunmala and Chalani Akmeeman were among the participating delegates.
Focus On Emerging Food Technologies
Technical sessions were conducted by experts from NIT Rourkela, IIT Patna, IIT Kharagpur, NIFTEM Kundli, ICAR-Central Institute of Post-Harvest Engineering and Technology (CIPHET) and ICAR-National Institute of Secondary Agriculture.
Industry representatives from Biotez Agrinovation Pvt. Ltd. and Koel Fresh Private Limited also participated.
Discussions covered a wide range of emerging technologies, including zero-waste food production, biofertiliser generation from industrial waste, agricultural and aquaculture waste valorisation, sustainable packaging, smart sensing, protein and starch recovery, green drying technologies, membrane separation and extrusion.
Advanced processing of oilseeds and spices, crystallisation and bio-inspired engineering were among the other areas discussed, with emphasis on cleaner production, food safety, value addition and commercialisation.
Participants Get Hands-On Research Exposure
A major component of the workshop was practical exposure to advanced research facilities at NIT Rourkela’s Central Research Facility.
Participants received demonstrations of technologies and equipment used in electron microscopy, spectroscopy, chromatography, thermal analysis, X-ray techniques, ICP-OES, 3D printing, liquid nitrogen applications and cold plasma technology.
Laboratory visits to the Department of Food Process Engineering further complemented the technical sessions and provided participants with an opportunity to understand ongoing research and applications.
NIT Director Highlights Academic Collaboration
Addressing the Sri Lankan delegation, NIT Rourkela Director Prof. K. Umamaheshwar Rao said such programmes provide an important platform for researchers and students to exchange knowledge, explore emerging technologies and develop academic partnerships.
He highlighted sustainable food processing and waste valorisation as important areas where scientific innovation can contribute to resource efficiency, environmental sustainability and value creation.
Scope For Joint Research
The workshop also explored ways to transform food and industrial waste into useful products, including biofertilisers and functional packaging materials.
The programme concluded with renewed academic and scientific engagement between participating institutions from India and Sri Lanka, with discussions paving the way for future joint research, institutional partnerships and continued knowledge exchange in sustainable food processing and waste valorisation.
