9th International Conference on Mathematics and Computing organised by BITS Pilani, K K Birla Goa Campus

Department of Mathematics at BITS Pilani, K K Birla Goa Campus organised the 9th International Conference on Mathematics and Computing, recently. The conference was first held in 2013 at the Haldia Institute of Technology, India. Subsequent editions were held at other reputed institutes like IIT (BHU), KIIT – Bhubaneswar, Sikkim University, etc. This year the conference was conducted in hybrid mode. Over 60 students, research scholars and faculties from different parts of India participated in the conference at the venue, while 40 participated virtually. The proceedings of accepted papers of ICMC-2023 will be published in Springer’s Lecture Notes in Networks and Systems (LNNNS) and sponsored by the Government agencies such as Science and Engineering Research Board (SERB), Defence Research and Development Organisation (DRDO), and National Board for Higher Mathematics (NBHM).

The ICMC-2023 brought together both novice and experienced scientists with developers, to meet new colleagues, collect new ideas and establish new co-operation between research groups and provide a platform for researchers from academia and industry to present their original work and exchange ideas, information, techniques, and applications in the field of Computational Applied Mathematics, including, but not limited to the broad topics of Operations Research, Numerical Analysis, Computational Fluid Mechanics, Soft Computing, Cryptology and Security Analysis, Image Processing, Big Data, Cloud Computing, Data Analytics, IoT, Pervasive Computing and other emerging areas of research.



It is not every day that a chef who has prepared meals for four US Presidents, four generations of the British royal family, visits a campus in Goa. But that’s exactly what the students of V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) experienced when Swiss Chef and restaurateur Anton Mosimann graced the VMSIIHE campus with his magic.

Chef Mosimann is most remembered for having curated the wedding banquet for Prince William and Kate Middleton in 2011. He also prepared meals for 21 monarchs at Buckingham Palace for Queen Elizabeth’s Diamond Jubilee a few months later.

The awardee of the Swiss Culinary Merit of Honor 2021 was present at the VMSIIHE to share his insightful knowledge with the hospitality and culinary students and display the making of some of his unique recipes like Risotto ai funghi, Symphonie de fruits de Mer, Steamed fillet of seabass with sauce vierge.
“Indian cuisine will always have a special place in my heart. In fact, my favourite restaurant in London is all about Indian food. People love how different it is and how its flavours stand out from other kinds of food.” says Chef Mosimann.

Taking Chef Mosimann on a spiritual and culinary journey through India, VMSIIHE welcomed him with a traditional aarti and had him indulge in a gastronomical fiesta of cuisines from multiple states titled ‘Indian Food Theatre’ at the gala dinner hosted by the Institute. Chefs and industry experts from all over the state were present at the dinner, making it a conglomeration of varying thoughts and opinions.

On his experience, Chef Anton says, “I was given such a resounding welcome by the students and faculty of VMSIIHE that I even felt myself getting a little emotional. The students I have met here are eager to learn and have a sense of discipline which is so very important in the hospitality and culinary industry. Through my interaction with them, I hope to have been able to inspire them and give them a push in the right direction.”

Professor Irfan Mirza, Director and Principal of VMSIIHE says, “I wholeheartedly believe in learning by example and through this visit, we are giving our students an opportunity to meet and interact with a man who is a master at what he does and is one of the most inspiring figures I know. We are honoured to host Chef Mosimann and learn from his success and expertise.”

In 2016, a museum dedicated to his life and culinary arts was opened in the César Ritz Colleges, from where he had the opportunity to interact with VMSIIHE alumni.


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