National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) hosted India's first AI × Food Tech Hackathon titled 'Hack the Fork' from October 24-25, 2026. The 24-hour event was organized in collaboration with Hack the Fork, a France-based non-profit initiative, and focused on leveraging artificial intelligence to address real-world challenges in the alternative protein industry.
The hackathon attracted over 85 applicant teams initially, with 25 teams shortlisted for the final round. Ultimately, 22 teams from 10 states, comprising over 90 participants, competed in the intensive innovation challenge. Participants represented diverse disciplines and institutions including IITs, IIITs, and the University of Delhi.
The event was inaugurated by Ms. Alice Pjie, Director of Hack the Fork, and concluded with teams presenting their innovative solutions before an expert jury. The challenge focused on AI applications spanning plant-based food innovation, fermentation technologies, and broader food systems, with specific emphasis on nutritional optimization, food safety, sustainable food production, and food waste reduction.
Dr. Harinder Singh Oberoi, Director of NIFTEM-K, highlighted the significance of this initiative in generating innovative ideas and strengthening India's food ecosystem. He expressed confidence that the hackathon would encourage creative thinking, interdisciplinary collaboration, and technology-driven solutions for emerging food sector challenges.
The event was coordinated by Dr. Vimal Pant, Professor at NIFTEM-K and CEO of NTIBIF, and supported by mentors including Mr. Chaitanya Chilukuri (Science and Technology Associate, GFI India), Ms. Svarnim Samant (Regional Mentor, GFI India), Dr. Saurabh Jain (Associate Professor, IIIT Sonepat), and Mr. Abhishek Shukla (Research Scholar, University of Delhi). Winning teams competed for prizes worth ₹1.5 lakh and opportunities to enter NIFTEM-K's Startup Incubation Programme, reinforcing the institute's commitment to fostering interdisciplinary innovation, entrepreneurship, and sustainable food technology.