Department of Biotechnology, FET and Department of Nutrition and Dietetics, FAS, MRIIRS jointly organized a student workshop on “FERMENTED FOODS” which was conducted by Mr. Achintya Anand, a young entrepreneur and Founder of ‘KRISHI CRESS’, which is a Delhi-based farming initiative offering quality farm-fresh vegetables, herbs and other culinary requirements for chefs, discerning restaurants and home cooks.

Mr. Achintya Anand introduced students to his enterprise ‘KRISHI CRESS’. He is an international chef turned micro greens farmer and grows 15 varieties of micro greens and supplies across New Delhi and Gurugram. Along with microgreens, he is also involved in preparation of fermented foods like Sauerkraut, Kimchi and Kombucha. He emphasized on the importance of fermented foods by explaining their health promoting benefits, therapeutic potential and improved nutrient content. He also stated some of the cases getting benefitted by consuming Kombucha and other fermented foods. He also offered Sauerkraut, Kimchi and Kombucha to the students for tasting.

Students from Department of Nutrition and Dietetics, and Department of Biotechnology attended the session with full zeal. Students showed great interest and enthusiasm and were highly motivated to learn and apply idea of microgreens and fermentation. Their curiosity reflected in the great volume of questions put up by them. Students’ queries and doubts were all well addressed.

This workshop seeks to contribute towards redressing this gap and motivate students towards entrepreneurship.