College of Fisheries (COF), Guru Angad Dev Veterinary and Animal Sciences University is playing an instrumental role in developing innovative convenient “Ready to Use” / ‘Ready to Cook” value-added fish products and fish protein supplemented snacks, to promote regional
consumption of fish. In this context, Ms. Ankita Kataria, postgraduate student of Department of Fish processing Technology (FPT), developed a potato-based snack supplemented with 10% shrimp protein powder, under the guidance of Dr. Vijay Kumar Reddy. The snack has been developed with least fishy odour and flavour, which otherwise limits consumer acceptance, informed Dr. Reddy. Further, high sensory score and shelf 
life of the product reveals prospective application of shrimp protein powder in transforming low protein snack into health food for added nutrition, he added.
The said work was presented by Dr. Reddy during the recently held 2 nd Indian Fisheries Outlook-2025 with the theme Envisaging Blue Transformation in Indian Fisheries and Aquaculture, organized jointly by the Professional Fisheries Graduates Forum, Inland Fisheries Society of India, College of Fisheries - Odisha University of Agriculture and Technology and other institute. The work was applauded and awarded with Best Poster Presentation Award under the theme ‘Post Harvest Processing, Value Addition & Food Safety”.
Congratulating the team, Dr. J. P. S. Gill Vice Chancellor endorsed that there is high demand for shelf stable convenient protein rich food products. Supplementing low protein popular snacks with fish or shrimp protein will elevate intake of quality protein to meet dietary requirements for healthy living, especially in growing children and youth consuming a variety of low-quality snacks without any health benefits, he added.
Dr. Meera D Ansal, Dean COF appreciated the team for highlighting the importance of aqua-food proteins in developing nutritious snacks and commended the team for winning the award.
