The Institute of Chartered Accountants of India, ICAI, has declared the CA Foundation results 2024 for the September session. The aspirants who have appeared in the ICAI CA September exam 2024 can view and download their CA results through the respective result link hosted on the official website, icai.nic., using their registration and roll numbers.

The ICAI said it would mail the statement of marks of CA Foundation results in 2024 by post to the candidates soon after the declaration of results. “However, if you do not receive the same, for any reason, within 4-5 weeks from the declaration of results, you may write to dms_examhelpline@icai.in.”

ICAI CA Foundation result link 2024 Available – Download Now!

It would not issue a pass certificate or merit list of results. The candidates will also be declared “Pass with Distinction” when they have a minimum percentage of 70% based on the pass criteria of the result; such remarks will be noted in the CA scorecard.

Also Read: JEE Mains 2025 Application for 1st session on till 22 November 2024, All Links And Info Here

Recently, the institute announced that the CA Foundation January 2025 session exams will be conducted on 12, 14, 16, and 18 January. During the June 2024 session, 7,766 male and 5,983 female candidates were declared to pass and recorded an overall pass percentage of 14.96%.

Conclusion

ICAI Announces Result of CA Foundation Exam of September Session 2024- Scores can be downloaded online using online registration and roll number. But, there won’t be a merit list, and a pass certificate is not distributed. However, any student who scores 70% above or more and a remark for “Pass with Distinction” would be put on his scorecard. It is noted that the next session is being held in January 2025, and thus, aspirants are advised to note it down.

Designed to monitor the freshness of seafood in real-time by responding to pH changes, the film offers a practical solution for improving food safety and reducing waste.

This film detects the release of volatile amines, compounds typically associated with spoilage, and indicates food quality through visible color changes, say sources from NIT Rourkela.

These natural components make the film biodegradable, safe, and responsive, aligning with sustainability goals and offering a non-invasive way to assess seafood freshness.

Findings

The findings of this research have been published in the journal Food Packaging and Shelf Life in a paper co-authored by Prof. Preetam Sarkar (as the lead corresponding author), along with his research scholars, Mr. Rahul Thakur, Miss Harshi Singhi, Mr. Vedsagar Rajesh Suryavanshi, and Dr. Ravichandran Santhosh.

Other co-authors in this work include Dr. Khalid Gul from NIT Rourkela, Dr. Swarup Roy from Lovely Professional University, Dr. Srinivas Janaswamy from South Dakota State University, Brookings, USA and Dr. Kirtiraj K. Gaikwad from IIT Roorkee.

Fishing

India is the world’s second-largest fish-producing nation, contributing approximately 8% of global fish production, say NIT Rourkela researchers.

It also holds the distinction of being the top five producer of shrimp globally, with frozen shrimp being the top export commodity.

Given the scale and importance of seafood production, innovations that ensure freshness and reduce spoilage are of immense value, say NIT Rourkela researchers.

In this context, intelligent packaging systems, which preserve food while monitoring its quality, are rapidly gaining global interest.

Unlike conventional packaging that serves merely as a protective barrier, the intelligent packaging film developed by NIT Rourkela team offers visual cues about the product’s condition, making it a promising solution for enhancing food safety and reducing waste.

The beetroot peel extract was prepared separately, and then combined with the starch, gum tragacanth, and a small amount of glycerol to cast the films.

These were dried and tested for their pH-sensitivity and effectiveness in monitoring seafood freshness, said Prof Preetam of NIT Rourkela.

Pigments

Beetroot peels contain betalains, a group of pigments known for their bright colours and pH sensitivity, say NIT Rourkela researchers.

These pigments also offer antioxidant and antimicrobial benefits, making them suitable for food-related applications.

Incorporating these natural compounds into the starch-based film creates a biodegradable, safe, and responsive packaging material.

When the seafood begins to spoil and pH levels rise, the film changes colour, providing a clear visual indicator of freshness.

Starch

The choice of Kodo millet starch and gum tragacanth contributes to the film’s biodegradable and eco-friendly profile.

Kodo millet is an underutilised grain with excellent film-forming properties, while gum tragacanth enhances the mechanical strength and flexibility of the material.

The researchers believe that using such agricultural by-products not only supports sustainability but also adds value to food processing waste, such as beetroot peels.

At the laboratory scale, the cost of producing the film was estimated approximately Rs. 900 per kilogram.

When scaled up for industrial production, the cost is projected to range between Rs. 400 and Rs. 600 per kilogram, making it a potentially viable option for commercial use.

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