A workshop titled “Millet: Nutrition, Innovation, and Sustainability” was jointly organized by Department of Food Science, School of Comparative Indic Studies and Tribal Science (SCISTS) and Center for Product Development of Underutilized Wild Edible Plants at KISS-DU, Bhubaneswar, to observe the occasion of Millet Day, on 10th November 2025.
The event witnessed participation from 30 students of CISTS, who explored the versatility and benefits of millets in food innovation.
The workshop was guided by distinguished faculty members, Dr. Shweta Parida, Dr. Saloman Behera, and Dr. Sadhni Induar under the supervision of Dr. Vimal Kumar Pandey, Dean, CISTS. Students gained hands-on experience in crafting recipes and products such as millet cake, pan cake and millet pitha, millet lassi highlighting the nutritional potential and culinary diversity of millets. Faculty mentors encouraged interdisciplinary learning and sustainable food practices throughout the session.
The Millet Day celebration at KISS-DU focused on raising awareness about millets as climate-resilient and nutrient-dense grains that play a vital role in ensuring healthy diets and future food security. Students gained insights into the scientific importance of millets and shared innovative ideas for incorporating them into modern food products. The programme concluded with a display of student-led innovations and motivational addresses from faculty members emphasizing entrepreneurship development through locally available resources such as millets, reaffirming the department’s dedication to academic excellence and sustainable food technology.
The event concluded with a Vote of Thanks to each and everyone present.
