Mangaluru: St Aloysius College Hosts Seminar on “Food for Gut Immunity”
Mangaluru, April 23: On April 22, a National Seminar on “Foods for Gut Immunity” was organized by the collective efforts of undergraduate departments of Biochemistry, Biotechnology, Microbiology, Botany and Food Science, in association with KSTA (Government of Karnataka ).
The event started at 9:30 am with a prayer song recited by Saumia and the team, followed by a dance recital by Malvika and the team. S Harsha Paul, Dean of Biosciences, and HOD, Department of Microbiology, delivered the welcome address and introduced the keynote guest, Prof. BP Veerabhadrappa, Vice Chancellor of Kuvempu University. Professor BP Veerabhadrappa addressed the assembly with a speech on the diversity of foods found across the world and how humans have adapted to them, which has varied accordingly from generation to generation. ‘other. The Vice-Chancellor also informed the assembly of the opportunities that persist in private and public sector jobs in the sciences and commended the functioning of our prestigious institution and suggested that more courses be added to achieve the status of ‘university. Principal Dr. Praveen Martis SJ then delivered his presidential address. Shameena KA, Head of the Department of Biochemistry, offered the vote of thanks for the inaugural part of the seminar.
The inauguration was followed by a keynote address on “Therapeutic Uses of Fermented Foods” by Dr. Prakash M Halami, Chief Scientist and Head of Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysuru, the resource person for the event. The talk continued with the basic concept of how our gut works and the microorganisms it houses. He highlighted key sensitive topics regarding how various harmful pathogens inflict inflammation that leads to inflammatory bowel disease, the role of bifidobacteria in the large intestine and lactobacilli in the small intestine, the benefits of Bifidobacterium in humans and how it could be the key tool in maintaining the longevity of a person’s lifespan, Bifidobacterium a key probiotic that leads to no contamination in any form and fit for human consumption, etc. . approval for large-scale production has yet to be initiated and where the Indian company might consider Bifidobacterium to be just as important as Lactobacillus. A question-and-answer session took place, where the students actively participated in the discussion and the seminar ended at 12:30 p.m.
The fermented foods exhibition, “Fermentato La Fiera”, was inaugurated by the main guest, Professor BP Veerabhadrappa, in the entrance of the LCRI block, accompanied by Mr. Ian Castelino. The exhibition consisted of 27 teams displaying several types of fermented foods such as kimchi, buttermilk, cheese products and various types of pickles and wines. Dr. Ambarish CN, Postgraduate Department of Biochemistry, and Dr. Santhosh Wilson Goveas, Postgraduate Department of Biotechnology, judged the exhibits. The showroom was managed under the supervision of Dr. Vaishali Rai, Department of Microbiology. The exhibition ended at 1:15 p.m.
The farewell program began at 3:15 p.m. Dr. Richard Gonsalves, Director of LCRI Block was the guest of honour, accompanied by Professor Harsha Paul S, Dean, Biological Sciences, and Shameena, Department of Biochemistry. Nidhi Shenoy, the student coordinator, gave the welcome speech, followed by the distribution of prizes. First place was achieved by Shriya Rao and Pratheeksha, second place was achieved by Alroy Nazareth and Dabria Heleena Moniz, and third place was achieved by Shreyas KB and Sushupthi. The vote of thanks for the exhibition and the farewell ceremony were offered by Vishal Shridar Moger, the student coordinator. The event ended at 4 p.m.