SHRI SHIVAJI SCIENCE COLLEGE, AMRAVATI
DBT STAR COLLEGE PROJECT ACTIVITY
ACTIVITY REPORT
Intercollegiate Seminar Competition on Sustainable Food Production and Challenges
Activity Dates: 04/09/2024
Type of Activity: Other
Organizing Department: Department of Microbiology
Program Coordinators: Prof. Dnyaneshwari Chokhat and Dr. Sampada Dongre
Head of the Department: Dr. D. D. Khedkar
External Collaborator (if any): NIL
Objectives:
- Promote Awareness on Sustainable Food Production: To educate students on the importance of sustainable practices in food production and the global challenges associated with it.
- Enhance Presentation and Communication Skills: To provide students with an opportunity to present their research findings and ideas, thereby improving their communication and public speaking skills.
- Foster Intercollegiate Collaboration: To create a platform for knowledge exchange and networking among students and faculty from different colleges under Amravati University.
- Build Critical Thinking and Analytical Skills: To encourage participants to critically analyze the current food production systems and propose actionable solutions for sustainability.
- Promote Awareness on sustainable food production
No of Beneficieries: 80
Classes Involved: B.Sc III Biotechnology
Venue of the Activity: A.V. Theater , Shri Shivaji Science College, Amravati
Activity Report:
Report on Intercollegiate Seminar Competition on Sustainable Food Production and Challenges
The Department of Biotechnology successfully organized an intercollegiate seminar competition on the topic "Sustainable Food Production and Challenges" on [Insert Date], under the umbrella of Sant Gadge Baba Amravati University. The competition saw participation from 24 students representing various colleges, showcasing a diverse range of perspectives and innovative ideas on one of the most critical issues of today—sustainable food production.
The primary objective of the seminar competition was to foster knowledge sharing, innovation, and dialogue on the topic of sustainable food production. With increasing concerns about food security, climate change, and population growth, it has become essential for future biotechnologists to contribute toward innovative and sustainable food production practices. The event aimed to create awareness, ignite curiosity, and challenge students to come up with creative solutions to the challenges that lie ahead.
Sustainable food production is crucial for several reasons, encompassing environmental, economic, and social aspects.
1. Environmental Conservation
Biodiversity Protection: Sustainable practices help maintain biodiversity by promoting a variety of crops and livestock, reducing the reliance on monocultures, and protecting ecosystems.
Soil Health: Techniques like crop rotation, organic farming, and agroforestry enhance soil fertility and prevent degradation, ensuring long-term productivity.
Water Management: Sustainable food production focuses on efficient water use and management, reducing water scarcity and protecting aquatic ecosystems.
2. Climate Change Mitigation
Lower Greenhouse Gas Emissions: Sustainable practices such as reducing chemical fertilizers, improving livestock management, and adopting renewable energy sources can lower carbon emissions associated with food production.
Resilience to Climate Change: Sustainable food systems are more resilient to climate variability, helping farmers adapt to changing conditions and ensuring food security.
3. Economic Benefits
Long-term Viability: Sustainable practices can lead to increased productivity and profitability in the long run by reducing input costs and enhancing product quality.
Local Economies: Supporting local food systems strengthens local economies by creating jobs, fostering entrepreneurship, and reducing dependence on imported foods.
4. Food Security and Nutrition
Access to Healthy Food: Sustainable food production emphasizes the importance of producing nutritious food, addressing issues of malnutrition and food deserts.
Stability of Food Supply: Diverse and resilient agricultural systems are better equipped to withstand shocks, ensuring a stable food supply for communities.
5. Social Equity and Community Development
Empowerment of Farmers: Sustainable food production often supports smallholder farmers, providing them with fair wages and promoting their rights.
Community Engagement: Involving communities in food production and decision-making enhances social cohesion and encourages collective action for sustainable practices.
6. Consumer Awareness and Choices
Ethical Consumption: Increased awareness about the impact of food production encourages consumers to make informed choices, favoring sustainably produced goods.
Demand for Transparency: Sustainable food production promotes transparency in food systems, enabling consumers to understand the origins and impacts of their food.
Today's need for sustainable food production is more pressing than ever due to the growing global population, climate change, and environmental degradation. As the demand for food increases, conventional agricultural practices often strain natural resources, leading to soil depletion, water scarcity, and loss of biodiversity. Climate change further exacerbates these challenges by causing unpredictable weather patterns, affecting crop yields, and threatening food security. Sustainable food production offers a solution by promoting environmentally friendly practices that conserve resources, reduce greenhouse gas emissions, and enhance resilience to climate change. It also supports long-term food security by focusing on healthy ecosystems, fair economic practices, and equitable access to nutritious food, ensuring that future generations can thrive without compromising the planet's health.
Participants and Seminar Topics
A total of 24 entries from colleges affiliated with Amravati University were received for the seminar competition. Each participant had 10 minutes to present their topic, followed by a short question-and-answer session. The topics presented covered a wide range of subjects related to sustainable food production, including:
The role of genetically modified crops in enhancing yield.
Vertical farming as a solution to urban food production.
Water management techniques in agriculture.
Reducing food waste in supply chains.
The application of biotechnology in enhancing crop resistance to pests and diseases.
Judging Panel
The judging panel for the event was comprised of two eminent personalities in the field of biotechnology and food science:
Dr. Gupta, an esteemed academician with extensive experience in sustainable agriculture and
Prof. Nakade, a renowed expert in biotechnology with a focus on food security.
Both judges meticulously evaluated the presentations based on parameters such as content accuracy, innovation, clarity of presentation, and the feasibility of the ideas proposed.
Highlights of the Event
The seminar competition brought to light several innovative and sustainable solutions to current challenges in food production. Some of the standout presentations included:
A presentation on aquaponics by a student from [Insert College Name], which explored the integration of fish farming and hydroponics as a circular food production system.
A detailed analysis of CRISPR-Cas9 technology and its potential for future-proofing crops against environmental stress was well-received by the audience and judges alike.
Another presentation on organic farming and its scalability in a resource-scarce world also generated significant interest and discussion among the attendees.
Winners of the Competition
1} Ms. Namarat Moraskar -First Prize
2} Ms. Samiksha Tated -Second Prize
3} Ms. Prerana Pote -Third Prize
4} Ms. Payal Harwani – First Consolation
5} Disha Kawna – Second Consolation
The faculty members Dr. Ashruta Gawali, Prof. Dnyaneshwari Chokhat, Prof. Utkarsha Pete, Prof Komal Nagpure, Dr. Smapada Dongre, Prof Suwarna Mankar and Dr. Rasika Jane of the Department of Biotechnology and Microbiology successfully organized an intercollegiate seminar competition showcasing their exceptional planning and teamwork. Their collective efforts not only cultivated a spirit of healthy competition but also promoted knowledge sharing on a vital global issue. The event's success reflected the dedication and organizational skills of the faculty, contributing significantly to the academic and intellectual growth of the participants.
The intercollegiate seminar competition successfully served its purpose of encouraging students to think critically about the future of food production and the role biotechnology can play in addressing some of the most pressing challenges. The event created an interactive platform for students, faculty, and experts to exchange knowledge and ideas. It was also a learning experience for the participants, as they gained insights from each other's presentations and feedback from the expert judges.
The Department of Biotechnology extends its gratitude to all participants, the judging panel, and the organizing team for making the event a grand success. Special thanks go to Dr. Gupta and Prof. Nakade for their invaluable contribution to evaluating the entries and providing insightful feedback to the students.
The department looks forward to hosting more such events that stimulate academic excellence and foster innovation among students.
Outcomes:
- Increased Awareness: Students gained a deeper understanding of sustainable food production practices and the associated environmental, economic, and social challenges.
- Innovative Solutions: Many participants presented creative ideas and solutions to address sustainability challenges in food production, showcasing their research and innovation skills.
- Skill Development: The competition enhanced students’ abilities in research, critical thinking, and effective presentation, equipping them with valuable academic and professional skills.
- Networking and Collaboration: The event fostered interactions and collaborative discussions among students and faculty members from various colleges, broadening academic networks.
- Recognition of Excellence: Outstanding presentations were acknowledged and rewarded, motivating students to further pursue research and innovation in the field of sustainable food production.
Photos:
 A dynamic seminar competition showcasing knowledge and academic excellence |  Honoring excellence |
 Felicitation of esteemed guest |  Dr. Maggirwar imparting wisdom and expertise on the next generation |
 Students presenting their insights at the seminar |  Celebrating Achivments |
Attendance Sheet:
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