Centre for Food Science & Technology

World Environment Day 2026

Centre for Food Science and Technology (CFST), Aligarh Muslim University, Aligarh, celebrated World Environment Day 2026 with great enthusiasm and commitment towards environmental sustainability. The event was organized on 5th June 2026 to raise awareness about environmental protection and to encourage students and staff to adopt eco-friendly practices. The celebration was marked by a Plantation Drive, which aimed to promote greenery and contribute to a healthier and more sustainable environment.

The programme commenced with a welcome address by the Coordinator of the Centre, who highlighted the significance of World Environment Day and emphasized the urgent need for collective action to address environmental challenges such as climate change, pollution, biodiversity loss, and resource depletion. The importance of environmental conservation in ensuring a sustainable future for coming generations was also discussed.

Faculty members, students, and non-teaching staff actively participated in the event including Prof. Mohammad Danish (Coordinator, Centre for Food Science and Technology), Ms. Sadaf Ahmad, Dr. Rashid Imran Ahmad Khan, Ms. Shahwar Siddiqui, Dr. Pir Mohammad Junaid and Mr. Umar. As part of the celebration, a Plantation Drive was organized within and around the premises of the Centre. Saplings of shade-giving, ornamental, and fruit-bearing plants were planted by faculty members, students, and staff. The plantation activity symbolized the collective commitment of the Centre towards environmental stewardship and ecological balance.

Project Exhibition 2026

The Project Exhibition 2026 was organized at the Zakir Husain College of Engineering and Technology (ZHCET), Aligarh Muslim University, Aligarh, providing an excellent platform for students to showcase their innovative research projects and technological developments. The exhibition aimed to encourage creativity, scientific thinking, and industry-oriented problem-solving among students while fostering interaction between academia and industry professionals.

The event witnessed the participation of students from various disciplines who presented their projects before faculty members, industry experts, and visitors. The exhibition was honored by the presence of Mr. Himanshu Pandey, Vice President, Zydus Wellness Private Limited, and Mr. Suneel Dutta, General Secretary, Tala Nagri Industrial Development Association (TNIDA), who visited the exhibition and interacted with the students regarding their research work, methodologies, and potential industrial applications.

Students of the Centre for Food Science and Technology actively participated in the exhibition and presented innovative projects addressing current challenges in food processing, product development, and food safety. The projects showcased included:

1. Development and Quality Analysis of Protein Bars Using Peanut Paste and Pumpkin Seed Flour

The project focused on the development of a nutritious protein-rich snack bar utilizing peanut paste and pumpkin seed flour as functional ingredients. The students evaluated the nutritional composition, sensory characteristics, and overall quality attributes of the developed product. The project highlighted the potential of plant-based ingredients in developing affordable and nutritious protein supplements for health-conscious consumers.

2. Development and Characterization of Chikoo Peel Flour-Enriched Sorghum-Based Gluten-Free Cookies

This project aimed to utilize chikoo peel, an underutilized agro-industrial by-product, for the development of value-added gluten-free cookies. Sorghum flour was used as the base ingredient, while chikoo peel flour was incorporated to enhance dietary fiber and bioactive compounds. The developed cookies were evaluated for physicochemical, nutritional, and sensory properties, demonstrating the potential of food waste valorization and sustainable product development.

3. Development of Eggshell-Derived Catalyst for Non-Thermal Microbial Decontamination of Fresh Fruit Juice

The project explored the utilization of waste eggshells for the preparation of a catalyst that could be employed in non-thermal microbial decontamination processes for fresh fruit juices. The study aimed to improve microbial safety while preserving the nutritional and sensory qualities of juices, offering an innovative and sustainable alternative to conventional thermal processing techniques.

During their visit, Mr. Himanshu Pandey and Mr. Suneel Dutta appreciated the students' efforts and encouraged them to continue working on innovative solutions that address real-world challenges in the food industry. They interacted with the project teams, discussed the commercial potential of their innovations, and shared valuable insights regarding industrial expectations, entrepreneurship, and product commercialization.

The exhibition provided students with a valuable opportunity to present their research findings, receive expert feedback, and enhance their communication and presentation skills. The event also strengthened the connection between academic research and industrial applications, motivating students to pursue innovation-driven solutions for the food sector.

The Project Exhibition 2026 concluded successfully, highlighting the creativity, technical competence, and research capabilities of the students. The event served as an important platform for knowledge exchange and reinforced the commitment of the institution towards promoting research, innovation, and industry-academia collaboration.