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Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. One beer a week, Sunday by the river. It's always the best tasting beer ever. Champagne, Brandy, Wine Yet whisky, the worlds most complex spirit, can be found served in anything from hi-ball tumblers to Paris goblets.

It's a bit like pouring your vintage champagne into a pint tumbler or your XO brandy into a shot glass! Raymond Davidson decided it was about time someone designed a proper whisky glass Following in the tradition of Scottish innovation, the Glencairn Glass has arrived. It's roots lie in the traditional nosing and tasting glasses used by master blenders and connoisseurs around the world.

Combining the knowledge and expertise of some of the whisky world's leading innovators, the unique and stylish shape has been crafted with eminent care to enhance the enjoyment of single malts and aged blends. The tapering mouth allows an ease of drinking not associated with traditional nosing glasses, while capturing that all-important bouquet. The wide bowl allows for the fullest appreciation of the whiskey's color and the solid base is designed to be easy on the hand.

It has won accolades from around the world including the Queens Award, the highest award for business in the UK. It may have taken a few hundred years to arrive, but whisky now has a glass of it's own Powered by ChronoForms - ChronoEngine. Invites Applications for Ph. Sarvepalli Radhakrishnan, former President of India and a great scholar. This is the third year of this initiative. Chief Guest of the occasion, Dr. Shekhar C.

Wine Tasting: A Professional Handbook (Food Science and Technology)

Mande, Director General of CSIR, New Delhi, expressed happiness to see young people thinking of future problems and willing to offer solution through science. He advised them not to afraid of failures. Many times genius people have also failed. He advised the students and scientists to learn to celebrate even if innovation and out of box ideas did not reach to their expected destination.

In his address, Dr Sanjay Kumar, Director of the institute, explained the passion of scientific temper by narrating the story of evolution of new branches of sciences such as chemical ecology, artificial intelligence, nano and neurosciences, precision agriculture, 3-D printing etc. Appreciating standard, Dr Sanjay congratulated the students for their high scientific temperament and called upon the young minds to take triggers of innovative ideas to their exploration and execution.

In 23 different presentations, the scholars put forth the possible scientific solutions to the challenges being faced, the kind of research work they have initiated as well as proposed the next generation initiatives in different fields. A 3-member expert penal evaluated the presentations and awards were given to the best presentations. Awards were also given to the winners of scientific writing competition and photography competition. This mega event was sponsored by various national companies and was graced by eminent scientific personalities along with hundreds of research scholars and scientific staff.

Delegation also visited pharmaceutical industries of nearby areas in Paprola and Nagrota Bhagwan of district Kangra, Himachal Pradesh, where they were made aware about different herbs used in Ayurvedic, Unani and Sidha Medicines and their formulation array using quality tested herbs, minerals and other ingredients to ensure highly effective nature of medicine in the form of capsule, tablet, syrup and other dosage forms. They also visited Dhauladhar mountain to explore local flora.

In his address, Prof. Tyagi raised the issues of bioeconomy and how to enhance it through biotechnological interventions. He stressed on the importance of using agri-biotechnological means for solving food security problems of the country. In his views, one of the sector where our organization should intervene is the bioeconomy of Indian medicinal plants.

He elaborated current research in the area of genomics or producing high quality hybrid seeds in our food crops such as rice, tomato, chickpea etc. He also briefed about the Earth BioGenome Project, by which species of plants and animals of our country have to be sequenced.

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He also informed about the advantages of Genome Editing by which it is possible to edit the genes inside the body of animals and animals. At last he raised the issues of adopting genetically modified crops for raising our bioeconomy. Sanjay Kumar presented the Annual Report CSIR-IHBT has been recognized as a nodal lab for implementing various projects across 20 CSIR-labs under the theme, Agri-Nutri-Biotech to develop agro-technologies for boosting farmers income through commercially important crops and to foster value added products of industrial and societal relevance through scientific interventions.

Exploring the microbes of Himalaya, our institute has developed an efficient L-asparaginase enzyme with no glutiminase activity for which institute is now targeting the global market of industrial enzymes. This enzyme is particularly useful in treating acute lymphocytic leukemia. Additionally, 1. With 7. Besides, he also shared that CSIR-IHBT has developed preservative and additive free multigrain protein mix utilizing cereals, millets, pulses and instant soup mixes for protein and micronutrient malnutrition.

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Among these products, Vitamin D enriched Shitake mushroom and iron and zinc fortification through microalgae Spirulina have also been developed. As a relief measure, one lakh units of protein and fibre enriched cereal bars, and ready to eat Khichdi were distributed to Kerala floods affected areas. Saroj K. Barik highlighted the multitude problems of Himalaya and the challenges for solving major issues using bioresources based technologies. Chief Guest Prof. Sudhir K.

In his Presidential address, he spoke about the importance of management of vast amount of knowledge which is being generated. He suggested that it is the need of the hour to integrate different domains in knowledge and come out with specific outcomes useful for the society. In this programme, Taiwanese delegation led by Dr. Kshama Maitre, Director Chinmaya Mission also graced the occasion.

Former scientists, CSIR-IHBT, scientists from different research institutions, research scholars, students, industrialists, prominent citizens and media personnel participated in the programme. Addressing the scientists and scholars, Dr Sanjay Kumar, Director of the institute explained the passion of scientific temper by narrating the story of Michal Faraday who was a British scientist and contributed in electromagnetism and electrochemistry. Overwhelmed with the standard of the seminar which was on a par with any high level national event, Dr Sanjay congratulated the students for their highscientific temperament.

Total 22 Research Scholars presented their research work, which pertained tovarious aspects like next generation genomics, molecular regulation of genes, nonmaterials in health care, agrotechnologies, microbial prospections, bioresources assessment etc. The presentations were evaluated by a 5 expert penal. Other activities like quiz contest, best photograph of the campus and a tag line for this seminar series was also organised.

The main objective of the visit was to have exposure on MAPs cultivation, harvesting and post-harvest handling including storage, product development, diversification, and value addition in India. Dr RK Sud, Senior Principal Scientist, described in detail about the Institute activity on medicinal and aromatic plants and about the CSIR-Aroma mission in which more than 5, hectares of area is being brought under aromatic crops in India in the next two years.

Dr Rakesh Kumar, Principal Scientist, apprised the delegation about high value crops such as damask rose, rosemary, jatamansi and stevia which has huge potential and can be grown successfully in tarai and hilly areas of Nepal. Er Mohit Sharma, Chemical engineer, discussed in detail about value addition of aromatic crops and their processing techniques.

It places community empowerment and economic incentives at the heart of its approach, and has been consistently evolving, consolidating, institutionalizing and advancing the approaches and strategies for the promotion of community-based enterprises and value chains, natural resources management and biodiversity conservation, enabling policy environment and multi-stakeholders collaboration.

Shailendra Chaudhari, MD, and Sh. An MoU was today signed between these two parties. The MoU shall remain valid for a period of three years with effect from the date of execution and can be renewed further on terms and conditions mutually agreed upon. CSIR- Institute of Himalayan Bioresource Technology, Palampur is a premier Institute working on Himalayan Bio-resources, and has a focused research mandate on bio-resources for catalyzing bio-economy in a sustainable manner through agro-technology, biotechnology, processing technologies, nanotechnology, bioinformatics, remote sensing and data digitization.

Green coffee is processed from fresh Arabica coffee-beans without undergoing the process of roasting.

Wine Tasting, A Professional Handbook by Ronald Jackson | | Booktopia

The coffee beans are processed under specific conditions to obtain homogenous particles which are rich in anti-oxidants and known to boost the metabolic system. The Him Pure Green Coffee is totally pure, free from any chemical or preservative, and has its natural flavor and colour. Dist Bastar, Chhattisgarh for Stevia Cultivation and establishment of a processing unit. The activity will promote socio-economic development in this tribal area. Steviol glycosides, which is extracted from stevia leaves, is times sweeter than the sugar made from sugarcane.

This is a natural sweetener and being used in medicines and has antibacterial activities. This natural sweetener is useful in preventing heart problems, diabetes, obesity and is being used by the food industries.