Looking for Online Courses - CLICK HERE

Helpline no. 0129-4259000

Helpline no. 0129-4259000


World Food Day

The AFSTI-INDIA (Delhi Chapter) organized World Food Day 2019 on October 16 in association with the Ministry of Food Processing Industries, Government of India, PHD Chamber of Commerce and Industry, Jamia Hamdard and the Department of Nutrition and Dietetics, FAS, MRIIRS.

The theme of the year was HEALTHY DIETS FOR A ZERO HUNGER WORLD. The celebration started with lamp lightening ceremony and the Saraswati Vandana by the students accompanied with welcome address by Dr A Madhavan, president, AFSTI Delhi.

Shri V.N. Gaur, IAS (Retd), Former CEO, FSSAI graced the event as the chief guest.

The event proceeded with addresses by guest of honor Dr R S Khanna, Chairman, PHD CCI; Dr N Bhaskar, Dr Sanjay Srivastava, VC MRIIRS; and Dr M.K. Soni, Pro-Vice Chancellor, MRIIRS.

The first session was concluded with the vote of thanks by Dr. Vasudha, Joint Secretary, ASFTI-INDIA(Delhi Chapter).

The second session was the Technical session ‘Make Right, eat right, no waste’. The session was moderated by Prof. (Dr.) Afrozul Haq, Dean, SIST, Jamia Hamdard.

Dr. S S Ghonkrokta, Director, Council for Traditional Food; Dr Seema Puri, Associate Professor, IHE, DU; and Ms. Indu Kumari, IGSSS were the eminent speakers of the event.
They highlighted the current issues on food, hunger, under and over nutrition. Emphasis was given on use of traditional and indigenous foods to eradicate the problem of hunger and nutrition related disorders
The third session was full of competitions. There were quiz competitions, food photography competitions, and research poster competitions. The session was concluded with a great skit show by students of Jamia Hamdard on ‘Food safety’.
The winner of quiz competition was team from Jamia Hamdard University. The research poster competition was won by Ms. Ayushi from Nutrition and Dietetics, MRIIRS. The food photography competition was won by the team from Jamia Hamdard University.


  • Chief Guest
    Sh. V.N.Gaur
    IAS (Retd.), Former CEO FSSAI


  • Guests of Honour
    Dr. N. Bhaskar


  • Guests of Honour
    Dr. A. Madhavan
    President, AFSTI(D)


  • Guests of Honour
    Prof. (Dr.) Sanjay Srivastava
    Vice-Chancellor, MRIIRS



  • World Food Day 2019
  • World Food Day 2019
  • World Food Day 2019
  • World Food Day 2019
  • World Food Day 2019

Benefits of Kachnar Plant

Obesity: The decoction of the bark skin is beneficial in case of obesity.
Piles: It is extremely beneficial in treating of piles. Method: The flowers are dried and powdered, which are used in piles.
Wound healing: The decoction of the bark skin is beneficial for cleansing and healing up of wounds. It reduces the swelling as well.
Burning sensation: The decoction of bark skin when combined with cumin seeds and little camphor helps to relieve burning sensation of the body.
Diabetic wounds: When diabetic wound washes with the decoction of the plant, ensures its fast healing.
Swelling glands: The paste of Kachnar skin is applied on swollen glands in the neck (cervical adenitis). It helps to reduce the swellings.

Plants Location

Skip to content