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Capacity Building in Food Science and Technology

To make the programme stay proactive, various capacity building measures have been promoted aggressively. These include

Four centres: Anna University, Chennai; Banaras Hindu University, Varanasi; IIT-Kharagpur and University of Kashmir, Srinagar.

M.Sc Programme in Food Sciences with a total annual intake capacity of 30 students has been initiated in Banaras Hindu University and University of Kashmir

Tech Programme in Food Technology with a total annual intake capacity of 15 students has been initiated in Anna University.

M.Tech Programme in Food processing Engineering with a total annual intake capacity of 30 students per year has been initiated in IIT-Kharagpur

Research priorities
  • Fluid foods including dairy foods
  • Fermentation technology
  • Vegetable processing technology
  • Processing of foods of plant and meat origin
  • Food processing Engineering, Fermentation and Bioprocessing Engineering
  • Extension of shelf life of food items
  • Fortified ready to eat products
New Initiatives

Capacity Building in the area of Nutrition Biology research

  • Strengthening research capacity in thematic areas through Initiation of integrated Masters and Doctorate Programme
  • R & D Programmes:
  • Addressal of Celiac Disease: focus on development of gluten free (non-immunogenic) foods for use in India along with validation of claims
  • Addressal of Vitamin B 12 and Vitamin D deficiency: Evaluating the causes and the effects of such deficiency and the disease burden reduction through early detection and dietary intervention
  • Nutriepigenomics : Elucidation of epigenetic signatures in the context of various micronutrient deficiencies with a special focus on anemia and metabolic disorders
  • Postharvest processing and value addition
Catering to the National Nutrition Mission

Addressal of anaemia in women and children through dietary interventions would continue to be in focus.

Efforts would be focused on development of micro and macronutrient ready to eat fortified foods for addressing the incidence of malnutrition (moderate) and Severe Acute Malnutrition prevalent in the country especially in school going children and expected mothers.

Approaches

a. Demonstration projects in partnership with State Governments and NGO’s

b. Joint Programmes with user Ministries e.g. Women and Child Development; Health and Family Welfare.

c. International Technology diffusion/ transfer of products with proven clinical efficacy

Strategy for implementation of programmes

Task Force on “Public Health Including Food and Nutritional Interventions” comprising of experts from the fields of Food Science and Technology and Nutritional Sciences and public health deliberate the R & D proposals, and make recommendations keeping in view of the peer comments and based on novelty and translational aspects etc. Programmes are mostly implemented through individual schemes, multi-centric/ network mode, demonstrations etc.

The Task Force monitors the progress of ongoing projects, achievements of completed projects and suggest mid-term course modifications.