Guru Angad Dev Veterinary And Animal Sciences University
ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ

You are viewing:      


Vet Varsity touches new milestone in Public Private Partnership

September 9

Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) has inked a Memorandum of Understanding (MoU) with Namdhari Food and Dairy Industries, Ludhiana for transfer of technology of  Low and Medium Fat Fruit Ice-cream  (Sugar Free) and  High Protein Blackcurrant Fruit Lassi (Sugar Free) for the benefit of health conscious consumers.

The MoU was signed by Dr J.P.S. Gill, Director of Research and Satnam Singh, Namdhari Food and Dairy Industries, Ludhiana in the presence of Dr A S Nanda, Vice Chancellor, and officers of the University. While emphasizing the importance of Public and Private Partnership Dr Nanda said that it will helpful to uplift the dairy sector further and hoped that this transfer of technology will deliver good results from lab to land.

Dr. J.P.S Gill shared that dairy entrepreneurs should gather feedback from end users, so that the further research may be carried out as per the need and requirement of the industry. Satnam Singh of Namdhari food and dairy industries said that this kind of MoU will helpful to fulfill the consumer based demands towards healthy dairy products.

Dr Anil Kumar Puniya, Dean, College of Dairy Science and Technology reported that transfer of new technologies can be beneficial for the dairy farmers and budding entrepreneurs who want to start or develop their business.

Dr. S. Sivakumar, Head, Department of Dairy Technology said that the consumer’s trend is towards consumption of low and medium fat fruit ice-cream (sugar free) for health benefits. Incorporation of fruits like dates and berries singly or in combination help to improve nutritive value of the ice-cream due to the presence of beneficial components in the fruits. The developed sugar free fruit ice-cream having lower calories than normal fruit ice-cream. Further, he added that Blackcurrant Lassi was prepared by natural blackcurrant pulp along with addition of high protein source (sugar free) for health benefits. The developed technologies definitely fulfill the consumer’s expectations towards healthy dairy products through this MoU.

Back Print