October 16
Nauni: The Department of Food Science and Technology and Food Tech Club of Dr YS Parmar University of Horticulture and Forestry, Nauni, celebrated World Food Day 2026 at the university campus on Friday. Organised around the theme ‘Innovate Today, Nourish Tomorrow’, the event highlighted the role of innovation in promoting healthy diets, sustainable food systems, food security and entrepreneurship.
World Food Day is observed every year on October 16 to commemorate the founding of the Food and Agriculture Organization (FAO) of the United Nations in 1945. The occasion draws attention to the global challenge of hunger and the need for collective action to ensure access to safe, nutritious and adequate food for all.
Prof. HS Baweja, Vice Chancellor of the university, was the chief guest on the occasion, while Ajay Sharma, Scientific Advisor and Consultant to the Food Industry, delivered the keynote address. Addressing the gathering, Prof. Baweja emphasised the importance of healthy food choices and balanced nutrition in maintaining good health and preventing lifestyle-related diseases. He encouraged students and young professionals to explore entrepreneurship in the food sector, observing that food processing and allied industries offer significant opportunities for establishing innovative businesses and generating employment. He noted that the sector has the potential to nurture emerging enterprises and create new livelihood opportunities for the youth.
He also stressed the need to develop innovative packaging solutions that are safe for consumers, environmentally sustainable and capable of preserving the nutritional quality of food products. Dr Baweja called upon young innovators to combine scientific knowledge, technological advancements and entrepreneurial skills to develop solutions that benefit both consumers and the environment.
In his keynote address, Ajay Sharma highlighted emerging opportunities and challenges in the food industry, emphasising the need to strengthen innovation, product development and sustainable food processing practices. He encouraged students to understand industry requirements and explore new ideas that can contribute to the development of value-added food products and efficient food supply chains.
Dr Rakesh Sharma, Head of the Department of FST, highlighted the importance of value addition, post-harvest management and effective waste utilisation in reducing food losses and enhancing the economic value of agricultural produce. He stressed that adopting innovative food processing technologies and sustainable practices can help minimise food waste, improve farmers’ returns and create new avenues for employment and enterprise development.
As part of the celebrations, the university organised a series of activities to engage students and promote awareness about healthy diets, food innovation and sustainability. An awareness rally was flagged off by Prof. Baweja from the Bakery Block to the Administrative Block. The rally conveyed the message of adopting healthy eating habits and maintaining an active lifestyle to prevent lifestyle-related ailments and promote overall well-being.
The celebrations also featured a poster and slogan competition, with 28 posters and 16 slogans highlighting various aspects of food security, nutrition, sustainability and innovation. Fourteen food stalls were set up, showcasing a range of food products and preparations. A food exhibition featuring products prepared by Women Self-Help Groups supported by the department was another key attraction. The exhibition provided a platform to showcase their products and highlighted the potential of value addition and food processing in promoting women-led entrepreneurship and livelihood. The university statutory officers, heads of department, staff and students took part in the programme.
