The distinguished alumnus to deliver the lecture was Mr. Shiv Shivkumar who is also the Group Executive President (Corporate Strategy and Business Development) at Aditya Birla Group.

The book of the former IIM Calcutta students delves deeper into the ten frequently faced dilemmas in a person’s career.

In his trademark straightforward and lucid style, the former student of IIM Calcutta spoke of lessons and learnings on each of the ten dilemmas.

The book also contains insights and perspectives from 24 highly experienced professionals.

Shiv Shivkumar has also worked with various multinational brands over the years.

He is an alumnus of IIT Madras and IIM Calcutta and is one of the few people to receive the ‘distinguished alumnus’ award from both these institutions.

Prior to his current position at the Aditya Birla Group, the former student of IIM Calcutta was the Chairman and CEO for PepsiCo India for four years and before that he was with Nokia as CEO for India and emerging markets for nearly a decade.

The virtual event started with an address by Professor Vipul Mathur, Dean, Chairperson -Students Affairs, IIM Calcutta.

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He said Late Professor Arijit as a prolific scholar who was widely recognized in the field of experimental economics.

Born in Calcutta, he studied at St Xavier’s School and at St. Xaviers College and completed his PhD in the USA.

The first Arijit Mukherji Memorial Lecture was held in 2016 at IIM Calcutta. Many notable speakers delivered the lecture.

Professor Anju Seth, director, IIM Calcutta welcomed Mr. Shiv Shivkumar to his alma mater.

She introduced him as an acclaimed thought leader and a great friend to both the Institute and her personally.

Director of IIM Calcutta spoke highly about his contribution to the corporate sector and expressed her gratitude to him for sharing his insights with our audience.

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Shivkumar began his speech by remembering late Professor Arijit Mukherji.

The former student of IIM-Calcutta also spoke on career dilemmas faced by young graduates in a post COVID-19 eco-system.

He discussed problem solving techniques related to ‘managing a career’ in the lives of MBA students and managers as well.

IIM Calcutta alumnus highlighted the dilemmas that students face for various career decisions. Be it choosing the right subject, which sector or industry to work in, and how to perform well in the corporate setup.

He also gave meaningful industry insights and valuable advice on how best to have a successful career based on our interests.

The lecture was followed by an enthusiastic question and answer session from students and faculty of IIM Calcutta alike.

Mr Shivakumar encouraged the students to make the right choices and prepare themselves for a better tomorrow.

About IIM Calcutta

The Indian Institute of Management Calcutta (IIM Calcutta) was established as the first national institute for Post-Graduate studies and Research in Management by the Government of India in November 1961 in collaboration with Alfred P. Sloan School of Management (MIT), the Government of West Bengal, The Ford Foundation and Indian industry.

Over the years, IIM C has grown into a mature institution with global reputation, imparting high quality management education.

It has been playing a pioneering role in professionalising Indian management through its Post Graduate and Doctoral level programs, Executive Training Programs, Research and Consulting Activities.

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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