Extrusion hub to spur food technology, sustainable farmingVarsity launches extrusion hub to promote sustainable farming, food technology

Pondicherry University's extrusion hub supports women entrepreneurship in food science, sustainable practices, and innovative product development.

Pondicherry University has launched an extrusion hub to support women entrepreneurship in food science and promote sustainable practices for farmer empowerment.

Extrusion is a versatile food manufacturing process used to produce snacks, cereals, pet food, pasta, textured vegetable protein, processed cheese, and more. It enables the development of innovative products such as “half products”, which are extruded first and then puffed, popped, or fried, a press note from the university said.

Apart from co-extruded snacks with crispy shells and creamy fillings that are gaining popularity, extruded encapsulated flavours enhance stability and shelf life while pre-cooked flour offer instant, nutritionally balanced options for baby food and cereals. In agriculture, extrusion supports efficiency and sustainability, the university said.

The extrusion hub was established at the Department of Food Science and Technology, Pondicherry University, with the support of the Department of Science and Technology, Government of India, under the Fund for Improvement of Science and Technology Infrastructure (DST-FIST) programme.

Inaugurating the facility, P. Prakash Babu, Pondicherry University Vice-Chancellor, underscored its significance as a vital initiative for supporting women entrepreneurs, farmers, and start-ups. The hub had a crucial role in creating livelihood opportunities for youth, fostering innovation, and driving sustainable development across rural and urban communities, he said.

Rajneesh Bhutani, Registrar (in-charge); K. Tharanikkarasu, Director (SEI&RR); Joseph Selvin, Dean of the School of Life Sciences; and Narayanasamy Sangeetha, Head of the Department, participated.

The facility at Pondicherry University aims at empowering small-scale food entrepreneurs and farmers, and boosting productivity and economic growth. Nearly 50 farmers participated in the training programme, while students showcased innovative food products at the event.