Seminar on Bakery Products BAKEOLOGY-2020 at Haringhata Campus on 19.03.2020

    Campus News
    By Campus News

    SEMINAR ON BAKERY PRODUCTS: TECHNOLOGY AND QUALITY ASPECTS
    (BAKEOLOGY-2020) ON 19th MARCH, 2020

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    Bakery industry is characterised by creative art of craftsmanship, novelty in skill, and innovation in presentation with each passing day. The bakery segment of food industry in India has stretched itself to the top gallant; in terms of business growth, its ameliorating quality and acceptability. 
    Maulana Abul Kalam Azad University of Technology (MAKAUT), WB intends to encourage entrepreneurial spirit among its students and alumni community by organizing a seminar for innovative discussions. The Seminar will be on Bakery Products: Technology and Quality Aspects, BAKEOLOGY-2020 at the Auditorium of Academic Building at the Haringhata Campus on 19.03.2020 from 11 a m onwards.
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    The growth opportunity and employability in bakery industries has been categorised by Ministry of Food Processing Industries (MoFPI), Govt of India, which is expected to expand at an average rate of 9.3 % during 2019 - 2024. At this juncture, the Department of Food Science & Technology of Maulana Abul Kalam Azad University of Technology is organizing this seminar to build up linkages between Institution –Industry-Govt. organization in view of reporting the challenges of Technology & Quality Aspects being faced by the industry today to face the growing demand of consumers for more quality based healthier products of long shelf life and at affordable prices. The University also intends to encourage entrepreneurial spirit among its students and alumni community by organizing this seminar. 
    The following Key Questions are to be addressed:


    1. How has the Indian bakery market performed so far and how will it perform in
    the coming years?

    2. Which are the popular product types in the Indian bakery market?

    3. What are the major distribution channels in the Indian bakery market?

    4. What are the various stages in the value chain of the Indian bakery market?

    5. What are the key driving factors and challenges in the Indian bakery market?

    6. What is the structure of the Indian bakery market and who are the key
    players?

    7. What is the degree of competition in the Indian bakery market?

    The affiliated Colleges are requested to encourage the students and faculty members to participate in this seminar. The Colleges/Institutions must identify a competent member of the
     assign him/her the responsibility coordinating this initiative at your end.
    They may get in touch with either of the two coordinators:

    Prof. Utpal Raychaudhuri ( 9830329408 )
    or
    Dr. Sebak Ranjan Roy (9775903854)
    and
    event organizer  Dr. Sushil Pareek (9163167145)
    of MAKAUT, WB as soon as possible.

    All participants will be awarded with participation certificate.
    Deadline for REGISTRATION FOR PARTICIPATION: March 16, 2020.
    Participation is free.
    Participation for industries: 10 heads (maximum on first cum first basis)
    Participation for Students/teachers: 25 heads (maximum on first cum first
    basis).

    The Names and other Details must be sent as follows:

    1. Name in Block Letters:
    2. Name of the Institution/ College/ University/ Industry:
    3. Department/ Division/ Section:
    4. Student/ Scholar/ Faculty/ Industry Representative/ Entrepreneur/ Other :
    5. Contact No. and E-mail ID:

    REGISTRATION E-mail ID: urcfoodtech@yahoo.co.in 
    or
    roy_sebak@rediffmail.com

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    Maulana Abul Kalam Azad University of Technology, Kolkata

    Maulana Abul Kalam Azad University of Technology, Kolkata