Itanagar, Feb 29: The Faculty of Agricultural Sciences, Rajiv Gandhi University celebrated the National Science Day on the theme “Indigenous Technologies for Viksit Bharat” on Wednesday.
Prof. Shashi Kumar, Vice Chancellor,Himachal Pradesh Technical University, Shimla delivered a talk on the occasion. He particularly stressed on how Prof. CV Raman deciphered the phenomenon of scattering of Light which led him to earn a Nobel Prize. He also shed light on the importance of science and how we can shoulder the responsibility as scientists to carry on the legacy of science in India. 
Prof. Saket Kushwaha, Vice Chancellor, Rajiv Gandhi University in his message stressed on science being deep rooted in Indian culture from ancient times. He further encouraged the students and faculty members to work tirelessly in pursuit of scientific knowledge and wisdom to harness the indigenous technologies to achieve the goals for Viksit Bharat. He also stressed on the survey, evaluation, documentation and conservation of millets germplasm and to provide a millet meal everyday in university hostels. 
The program saw wide participation from the students, faculty members and other staff of the various Departments 
of the Faculty of Agricultural sciences. The students made poster presentation and showcase certain indigenous agricultural practices and scientific intervention, and ethnic food products requiring scientific advancement. The event showcased innovations in farm implements and in-house cultivation of anthocyanin and carotene rich bio-fortified cauliflowers and alder-based jhumcultivation for sustainable agriculture practice. Indigenous phytopathological practices adopted to manage the diseases of crop plants were also presented. This ITK’s includes using botanical extracts and decoctions commonly found in this region having antimicrobial activity. Further, indigenous paddy-cum-fish culture and indigenous salt making techniques of Apatani and Nocte tribes of Arunachal Pradesh were also showcased. Various ethnic foods such as soft cheese, iodine rich alkaline water (Pila), sun dried persimmons, dried spices, and fermented black rice beverages were highlighted that required scientific interventions. 
Prof. Sumpam Tangjang, Dean, Faculty of Agricultural Sciences also spoke on the occasion about the importance and conservation of indigenous technologies for sustainable development.

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Kenter Joya Riba

(Managing Editor)
      She is a graduate in Science with post graduation in Sociology from University of Pune. She has been in the media industry for nearly a decade. Before turning to print business, she has been associated with radio and television.
Email: kenterjoyaz@easternsentinel.in / editoreasternsentinel@gmail.com
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