This was signed by Professor Ram Kumar Kakani, director at the IIM Raipur, and Professor Ebrahim Adia, vice-chancellor of the University of Wolverhampton, according to an IIM Raipur statement. The cooperation would be a giant step for the development of excellence within higher education. Here, both parties swear to share experience, strength, and research potential, thus providing their students and staff with an enriched academic experience, IIM Raipur said.

Also Read: IIT Kanpur and BISAG-N Collaborate to Develop Direct-to-Mobile (D2M) Technology for Education and Public Safety

This agreement also aims at the promotion of organizing joint seminars, workshops, and conferences to encourage knowledge sharing and collaboration, said the statement of IIM Raipur.

The cooperation is likely to make both institutions more visible in the international arena and will open new doors for future collaborations across disciplines, the IIM Raipur note adds. Through the strategic agreement signed between IIM Raipur and the University of Wolverhampton, the two institutes agreed to establish stronger links in academia, joint research activities, and exchange programs for students and faculty members.

Speaking on the occasion, Professor Ram Kumar Kakani said international collaboration is the need of the hour in education. He further adds: “This MoU would not only enhance the academic ties between IIM Raipur and the University of Wolverhampton but would also open new avenues for knowledge exchange, research collaboration, and cross-cultural learning experiences for our students and faculty. We look to create opportunities for students and researchers that will have a lasting impact on both our communities.”

Conclusion

This collaboration between the university and IIM Raipur marks a significant step for global academic cooperation. It will promote collaborative education initiatives for students and faculties through joint research projects, student exchanges, and combined educational efforts that will further enhance the quality of higher education in both institutions. It will bring worldwide exposure to both academies.

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.

Also Read – NIT Rourkela develops great AI powered model