, under the Ministry of Food Processing Industries, concluded its World Food Safety Day 2025){kind=link}
JUNE 08: The National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K), under the Ministry of Food Processing Industries, concluded its World Food Safety Day 2025 celebrations with strong emphasis on innovation, grassroots education, and policy-level engagement. Held on June 6–7, the two-day event carried the theme “Food Safety: Science in Action” and featured workshops, training sessions, and a national webinar.
On June 6, NIFTEM-K collaborated with the Food Safety and Standards Authority of India (FSSAI) to host a hands-on training workshop for over 100 street food vendors and small business operators from Delhi NCR and Sonipat. Conducted by the Department of Interdisciplinary Science, the workshop covered hygiene practices, personal cleanliness, food protection from pests, and legal requirements for food businesses. Live demonstrations showcased rapid adulteration detection kits developed by NIFTEM-K for milk, spices, and tea. Participants received certificates recognizing their commitment to safe food practices.
Dr. Harinder Singh Oberoi, Director of NIFTEM-K, emphasized the vital role food vendors play in public health. He introduced the concept of “Thoda Kam” and “Eat Right,” urging vendors to adopt safer cooking and serving habits. Dr. Oberoi proposed that selected vendors could be jointly trained by NIFTEM-K and FSSAI and be provided with modern carts and testing kits, making them model examples for others.
The event was also addressed by Shri Ankeshwar Mishra, Joint Director (Training), FSSAI-HQ, and Shri Mukul Gupta, National Resource Person (FoSTaC), who led interactive sessions covering key food safety protocols.
On June 7, NIFTEM-K hosted a national webinar to explore the role of science in ensuring food safety. Dr. Oberoi proposed a Centre for Food Safety and Authenticity at NIFTEM-K to aid FSSAI in research and standard formulation. Experts including Dr. Iddya Karunasagar, Dr. Rajan Sharma, Prof. Afrozul Haq, and Mr. Rakesh Kumar offered insights on risk management, perishable food safety, food allergens, and contaminants in tea processing.
The program ended with a joint call for embedding food safety across public policy, education, research, and everyday practice. NIFTEM-K reaffirmed its commitment to leading national efforts in food safety innovation and grassroots outreach.