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A total of 18 youths attended the five-day training course on the “Enhancement in Nutritional Value through the Use of Cereals, Pulses, Millets and other Crops” which concluded at Punjab Agricultural University (PAU) under the aegis of NIDHI-TBI scheme and guidance of Dr GS Buttar, Director of Extension Education.

Dr Rupinder Kaur, Associate Director (Skill Development), said that the University was giving impetus to the use of less popular crops like pulses and millets, the value of which could be increased through addition in the daily diet.

Dr Prerna Kapila, Course Coordinator, motivated the youths to become self- reliant after obtaining technical guidance from PAU.

Dr Jaswinder Kaur Brar, Technical Coordinator, highlighted the nutritional importance of green leafy vegetables, the addition of which in the dietary plan could boost the immunity levels.

Dr Savita Sharma, Head, Department of Food Science and Technology, and Dr Jaspreet Kaur, Dr Baljit Singh, Dr Arshdeep Singh, Dr Antima Gupta, Dr Kamaljeet Kaur, experts, gave demonstrations on the preparation of biscuits, cookies, extruded snacks, flour, cakes and breads.

Dr Ramandeep Singh, Director, School of Business Studies, shared marketing tips for processed food products.

Dr Rajendra Kumar, Organic Farming expert, shed light on the importance of medicinal crops, whereas Dr Mahesh Kumar, Processing and Food Engineering expert, explained the set up of agro processing plants.

Experts Dr Preetinder Singh and Dr Lavleesh Garg delved upon packaging techniques and food processing model, respectively.

Besides, the food and nutrition experts demonstrated the making of recipes from maize, chukandar, millets, fruits and vegetables.

Later, Mrs Kanwaljit Kaur, proposed a vote of thanks.

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