In a significant collaboration, JAIN (Deemed-to-be University) Fire and Combustion Research Center, and global food services leader Sodexo jointly hosted “Dehydr8 & Sus10”—a unique culinary innovation project held on April 12, 2025. This ground-breaking event highlighted the growing importance of smart, sustainable, and health-conscious food choices by focusing on the potential of dehydrated fruits and vegetables in everyday meals.
FCRC-DTF developed the technology for drying of all kind of agri-produce by integrating it with FCRC patented technology for Advanced Waste Biomass Combustion Device (ABCD). This is the first of its kind system in the area of dehydration as it encompasses the efficiency, quality of dried products, economics of operation in support of sustainability. Reduced drying time of as low as 4 hours, ability to dry a variety of feed stock( vegetables and fruits) simultaneously, ultra-low electrical power consumption( battery-based supply), and the advanced combustion system using solid biomass fuel partly composed of urban solid waste are some of its unique characteristics. The basic research and development on the systems has been carried out by Mr. Sachin Payyanad, a research associate at FCRC.
Dehydr8 & Sus10 brought together innovation and gastronomy in an exciting display of creativity, featuring a specially curated menu by Celebrity Chef Mr. Jerson Fernandes and his team from Sodexo. From vibrant entrées to gourmet mains and healthy snacks, the event showcased a wide variety of delectable dishes—all crafted using dehydrated ingredients that are nutritious, long-lasting, and convenient for modern lifestyles.
This pioneering project was mentored by Professor HS Mukunda, and graced by the visionary Dr. Chenraj Roychand, Chancellor JAIN (Deemed-to-be University) alongside Mr. Sambit Sahu ( MD, Sodexo) and Mr.Aakash Aggarwal ( COO- Education, Sodexo) , esteemed guests from diverse industries including academia, hospitality, health and wellness, and food technology. The initiative reflected a strong commitment to food innovation, sustainability, and student engagement, while encouraging future-forward culinary thinking.
Dr. Roychand lauded the initiative, stating, “Projects like Dehydr8 & Sus10 empower young minds to think beyond conventional solutions and align with global trends in sustainable living and smart nutrition.”
The launch event served as a platform not only for culinary exploration but also for dialogue on sustainable food practices, food preservation technologies, and health-conscious eating. With this venture, JAIN (Deemed-to-be University) and Sodexo set a benchmark in culinary innovation and interdisciplinary collaboration.