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DTSTART:20210101T000000
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DTSTART;VALUE=DATE:20220604
DTEND;VALUE=DATE:20220610
DTSTAMP:20260430T204150
CREATED:20240723T002307Z
LAST-MODIFIED:20240911T100311Z
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SUMMARY:The value of fermented ethnic foods and beverages
DESCRIPTION:About the lecture tour\nProfessor Jyoti Prakash Tamang\, a world-renowned food scientist\, and ICIMOD Mountain Chair (since 2019)\, is conducting a public lecture tour in Nepal from 4-9 June 2022. This lecture tour is focused on raising awareness\, especially among the food and tourism sectors\, on the importance of beneficial microorganisms in and the nutritional value of fermented ethnic foods and beverages. He will also be providing information about the various scholarships\, fellowships\, and grants provided by the Government of India for scientific collaboration with Nepal. \nThe lecture tour is hosted by Nepali Chaurasi Byanjan Pvt. Ltd.\, Nepal Food Scientists and Technologists Association\, Kathmandu University\, and ICIMOD. \n\nLecture tour dates\n\n\n\nDate(NPT)\nLocation\nProgramme\n\n\n\n\n5 June 2022\nJiri\nInteract with homestay hosts and deliver a talk to the Ethnic Food Tourism ProgrammePresentation at the Food Technology College\, Jiri\n\n\n6 June 2022\nCharikot\nInteraction with local food producers\n\n\n7 June 2022\nNepal Food Scientists and Technologists Association\nLecture on ‘Metataxonomic research in Himalayan fermented foods: New dimensions in research on disease and immunity boosters’\, co-hosted by Kathmandu University\n\n\n9 June 2022\nAll Nepal Chefs Conference\, Kathmandu\nKeynote address as chief guest
URL:https://huc-hkh.org/event/the-value-of-fermented-ethnic-foods-and-beverages/
LOCATION:Kathmandu\, Nepal\, Nepal
ATTACH;FMTTYPE=image/jpeg:https://huc-hkh.org/wp-content/uploads/2024/07/value-of-fermented.jpg
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