In collaboration with the Department of Fish Processing Technology, KUFOS, the Department of Home Science hosted a hands-on workshop focused on enhancing the nutritional, economic, and sensory value of seafoods, fruits, and vegetables.

Resource Persons

• Dr. Shyni K – Assistant Professor, Fish Processing Technology, KUFOS
• Dr. Abhilash Sasidharan – Assistant Professor, Fish Processing Technology, KUFOS
• Ms. Razeena Beevi – Instructor, Canning & Food Preservation, Food Craft Institute, Kalamassery

This workshop, supported by the Indian Council of Social Science Research (ICSSR), empowered participants with practical skills in food preservation, processing innovations, and sustainable value addition techniques bridging science with community nutrition goals.