Mr. Mir Ishfaq Ahmad

Academic Biography

Professional Biography: I am a Food Technologist with expertise in food processing, value addition, food safety, research, and skill development. I am passionate about promoting sustainable food systems through teaching, research, innovation, and community engagement. My work focuses on developing value-added food products, strengthening vocational education, and empowering rural communities through entrepreneurship and food processing technologies. Academic Background: I hold a Bachelor of Technology (B.Tech.) and a Master of Technology (M.Tech.) in Food Technology. My M.Tech. research, "Extraction and Characterization of Chilli Seed Protein Concentrate and its Noodle Making Quality," focused on the utilization of agro-industrial by-products for the development of functional food products. I also hold a Diploma in Computer Applications and possess working knowledge of academic management systems, including LSDM and SIDH portals. Teaching and Training Experience: I have served as a contractual Skill Instructor/Trainer in Food Processing at Government Degree College Drass, where I established a Food Processing Laboratory and facilitated its FSSAI registration. I teach both theory and practical courses in food processing, food preservation, hygiene, quality assurance, and entrepreneurship. I am a ToT-certified trainer under the Food Industry Capacity & Skill Initiative (FICSI) for multiple food processing job roles and have been associated with PMKVY 4.0 and NRLM skill development programmes. I also conducted a 21-day food processing training programme for local women and Self-Help Groups (SHGs), enhancing their employability and entrepreneurial skills. Research Experience: I worked as a Research Assistant on a Government-sponsored project funded by the Jammu & Kashmir Science, Technology and Innovation Council (JKST&IC) on the extraction, characterization, and antimicrobial activity of walnut hulls for food and non-food applications. My research interests include food waste valorization, functional foods, sustainable food processing, post-harvest technology, and the utilization of underexploited natural resources. I have published two research papers and presented my work at national scientific conferences. Professional Achievements: I led the development of the institutional brand DRASS PICKLE, featuring indigenous products such as Drass Trout Fish Pickle and Wild Mushroom (Shintilli) Pickle. The brand was launched by former Lieutenant Governor shri Kavinder Gupta and promotes local resources, entrepreneurship, and rural livelihoods. Under my mentorship, students participated in the Enterprising Ladakh Mega Event at Leh and the Innovation, Design and Entrepreneurship (IDE) Boot Camp at the University of Ladakh, Kargil Campus, gaining valuable exposure to innovation, startups, and product commercialization.