International Education Centre had organized a webinar on Food Innovation: Sustainable and Profitable Solutions for the Food Industry. The key speakers of the day were Dr. Luca Serventi, Lecturer, Lincoln University and Ms. Annie Goh, International Manager, Lincoln University, New Zealand.

The audience comprised of the students and faculties from Nutrition and Dietetics. The webinar started with a brief introduction about our panelists by Col. Girish Kumar Sharma, Director Planning & Coordination, MREI.

Dr. Luca is a lecturer at the Lincoln University – New Zealand. He is a food innovator who specialized in the development of sustainable texturizers. He is an expert in upcycling legume wastewater (Aquafaba and Liluva) and other by-products in functional ingredients: texturizers, bioactive, enzymes, probiotics, and edible packaging.

The webinar highlighted the reuse of legume wastewater in development of savory and baked products thereby enhancing the nutritional and sensory quality. Dr. Luca also discussed the ways by which the legume water in food industries can be reutilized, thus reducing the biological waste. Ms. Annie Goh also provided information regarding the educational programs running at Lincoln University, New Zealand. She also discussed the various facilities provided to international students over there.

During question-answer round many queries of students and faculties were resolved regarding health risk involved in legume-water use. Overall, the webinar was research-oriented and it proved to be an updated insight in the field of food processing and product development.

The session was comprehensive, simple and informative and was concluded with the vote of thanks by Col. Girish Kumara Sharma.