Srinagar, Dec 31: The Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K) on Tuesday organised a one-day outreach programme titled “Bridging the Gap Between Research and Start-ups in Food Processing” at its main campus, highlighting the growing role of innovation, entrepreneurship and value addition in strengthening the agri-food sector.
The event, organised by the Division of Food Science and Technology (FST) under the IFAP-sponsored J&K Climate Innovation Project (JKCIP), was held in collaboration with the SKUAST-K Innovation, Incubation and Entrepreneurship (SKIE) Centre.
Addressing the gathering, Vice-Chancellor Prof. Nazir Ahmad Ganai emphasised the urgent need to commercialise technologies developed within the university system. He said food processing is one of the fastest-growing sectors in India and called for aligning academic research with market-oriented innovation. Stressing the importance of entrepreneurship, Prof. Ganai urged students to move beyond conventional job-seeking and translate scientific research into viable business ventures.
He highlighted that SKUAST-K provides robust support mechanisms through initiatives such as the Holistic Agriculture Development Programme (HADP), Rashtriya Beej Nigam-backed projects, and the JKCIP to help innovators scale their ideas into commercially viable enterprises. Emphasising quality, he noted that all products emerging from the university must meet high safety and performance benchmarks to succeed in competitive markets.
Director Research, Prof. H.R. Naik, congratulated the Division of Food Science and Technology for organising the programme and said students in the discipline possess immense potential to drive entrepreneurship and regional economic growth. He observed that food processing holds significant promise for employment generation and value addition in Jammu and Kashmir.
Dean, Faculty of Horticulture and Director Extension, Prof. Raihana Habib Kanth, highlighted the rising demand for safe, nutritious and ready-to-eat food products, driven by changing lifestyles and increasing workforce participation. She underscored the role of food technologists in meeting these evolving consumer needs through innovation and quality assurance.
A key highlight of the event was the release of the SKUAST-K Techpedia and the launch of “Nadroo Bite”, a value-added food product developed by students and incubated through SKIE. The product represents a successful example of translating research into a market-ready innovation.
Dr. Sajad Muhammad Wani, Head of the Division of Food Science and Technology, in his welcome address, outlined the division’s achievements in startup creation, industry collaboration and technology development. He reaffirmed the division’s commitment to fostering innovation-led entrepreneurship.
Dr. Abdul Rouf Malik spoke on the role of the Incubation and Start-up Cell, highlighting structured mentoring, technical support and institutional backing provided to early-stage entrepreneurs. Dr. Quraazah A. Amin proposed the vote of thanks.
The event also featured technical sessions on entrepreneurial mind mapping, market certification, quality control, bio-solutions and emerging business opportunities in food processing. Experts from industry, including Mr. Sanjeev Kumar Sharma (Mondelez India), Mr. Anurag Chadha (Novonesis) and Dr. Javid Ahmad Dar (KHT Foods), shared insights with participants. An interactive open-mic session enabled aspiring entrepreneurs to present ideas and seek expert guidance.
The programme reaffirmed SKUAST-K’s role as a key catalyst for innovation, entrepreneurship and value addition in Jammu and Kashmir’s food processing sector, strengthening the linkage between research, industry and start-ups.
