In an innovative stride towards reintroducing a regional staple into modern culinary trends, Guru Nanak Dev University (GNDU) is spearheading a multi-departmental project aimed at developing millets as “slow food” alternatives. The initiative is set to explore the nutritional benefits and health impacts of millet-based diets while also modernizing traditional practices for the fast-evolving food industry.
The collaborative project brings together experts from the Department of Hotel Management and Tourism, the Department of Agriculture, and the Nutrition and Dietetics team. Together, they plan to submit a comprehensive proposal to the Indian Council of Social Science Research (ICSSR) for a five-year research venture. The study will examine the potential of millets as a healthy substitute for fast food, emphasizing both the development of nutritious, easy-to-cook meals and the revival of a crop that was once a dietary cornerstone in Punjab.
Assistant Professor Harpreet Singh, a key proponent from the Department of Hotel Management and Tourism, explained that the project’s primary goal is to investigate the viability of millet-based foods. “Our research will assess the health benefits of millets across different age groups, focusing on food safety, nutritional value, and the potential for integrating these grains into everyday meals,” Singh noted during the launch of a series of colloquia on the topic.
Adding a practical dimension to the academic discussion, Chef Jaswinder Singh—Assistant Professor and a seasoned trainer from Melbourne—addressed the audience in the initial lecture of the colloquium series. He highlighted the significant challenges faced by small-scale food manufacturers in India and the necessity for enhanced training and education in food safety and hygiene. Singh argued that embracing millet-based foods could serve as a transformative approach not only in agricultural practices but also in the broader food industry.
Head of the Department of Hotel Management and Tourism, Tejwant Singh Kang, elaborated on the interdisciplinary nature of the project. He mentioned that the planned research, backed by ICSSR funding, would evaluate the effectiveness of current millet programmes and explore cost-effective production techniques. Furthermore, the study aims to determine strategies to make millet cultivation more resilient to the adverse effects of climate change while innovating its integration into popular food items like pizzas, burgers, and other baked products.
This initiative comes at a time when the ICSSR has already supported several studies focusing on millets across India, particularly in relation to government campaigns such as the ‘Year of Millets 2023’ and the ‘Millet Mission’. Previous studies have delved into production metrics, cost dynamics, and export trends, with specific attention to regions like Bundelkhand in Uttar Pradesh and Punjab.
As GNDU takes this bold step forward, the project is expected to not only rejuvenate traditional food practices but also provide modern solutions to health, food safety, and sustainability challenges. With the potential to reshape consumer habits and fortify local agriculture, this research could mark a significant milestone in the pursuit of sustainable food systems in India.
