Awantipora: The Centre for Innovation and Entrepreneurship Development (CIED) at the Islamic University of Science and Technology (IUST) on Monday concluded a week-long Advanced Entrepreneurship Skill Development Programme (AESDP) on “Innovative Approaches to Fruit Preservation and its Value Addition.”
The programme, held from March 9 to 16, was organised in collaboration with the Department of Food Technology, IUST.
The valedictory session was chaired by Dean, School of Engineering, Dr Kaiser Javed Giri, who stressed the need to integrate scientific knowledge with entrepreneurship in the agri-food sector. He said such programmes equip students and young entrepreneurs with practical skills and innovative ideas to create value-added products and contribute to local economic development.
Director, CIED IUST, Prof Parvez A. Mir, highlighted the university’s commitment to promoting innovation and entrepreneurship through structured training initiatives. He said such programmes help youth explore viable entrepreneurial opportunities in sectors like food processing while also addressing challenges related to food preservation and value addition.
During the week-long programme, participants received expert inputs and hands-on training on modern techniques of fruit preservation, value addition and entrepreneurship opportunities in the food processing sector.
Experts from MSME Srinagar, IUST, SKUAST and industry served as resource persons and interacted with trainees during the programme.
The training was coordinated by Dr Basharat Nabi Dar, Coordinator, EDC/CPMSB, who highlighted various government initiatives aimed at supporting youth entrepreneurship and encouraged participants to translate their learning into sustainable ventures in the agri-food sector.
Around 30 students participated in the programme.
The valedictory session was attended by Dr Tehmeed Aijaz, Head, Department of Food Technology, and coordinators of different CIED verticals. The session was moderated by Dr Sajjad Ahmed Lone, while Dr Ruheela Hassan presented the vote of thanks.
