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5 nutrition and food safety scr
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5 nutrition and food safety scr

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  • 1. A center of excellence in nutrition and food safety T BIG IDEAS he safety, quality and nutritional value of the food we eat is of fundamental importance to our health and well-being. Lack of the right amount of the vitamins, minerals and other essential nutrients and safe food, affects physical and mental growth and results in an overall negative impact on the society and economy. Private food testing laboratories typically lack the flexibility to explore and innovate new technologies and do not provide services to assist small to medium enterprises. National research laboratories focus mainly on fundamental research and do not address the agribusiness needs. Export markets are often not accessible to small agribusinesses due to the lack of affordable food testing services necessary to comply with statutory requirements of importing countries. A Center of Excellence in Nutrition and Food Safety is identified as a critical need and opportunity – with the primary objective of developing high-throughput, innovative and low cost testing protocols for achieving nutritional security and food safety. The Center of Excellence in Nutrition and Food Safety The Centere of Excellence shall catalyze the availability of nutritious and safe foods through advancements in four key areas: 1. Nutrition ▪▪ Development of high-throughput, innovative and low cost testing protocols - Rapid screening protocols for nutrients, plant metabolites and bioactives shall be developed and validated - Rapid methods to assess in vitro bioavailability of micronutrients and phytochemicals will be developed in order to validate the bioavailability of micronutrients. - The rapid testing protocols shall be applied to assess and improve the nutritional status of typical diets and food preparations of the poor Science with a human face www.icrisat.org November 2013
  • 2. ▪▪ Development of new innovative processing technologies and functional food products - - - - Develop innovative storage, cooking and processing technologies to deliver nutritionally enhanced diets and food products. This will include the development of affordable therapeutic infant, maternal and geriatric food formulations with enhanced nutritional traits, addressing hidden hunger and malnutrition, suitable for the poorer communities. Development of functional food products that can address different lifestyle diseases namely diabetes, cancer and cardiovascular diseases. Health claims of food products shall be scientifically validated. 2. Food safety ▪▪ Affordable and food safety testing provided - High-throughput, innovative and lowcost testing protocols will be developed and validated for screening of microbial contaminants, mycotoxins, chemical constituents (heavy metals, pesticide residues etc.) and allergens. - These tests will be set up so they facilitate the compliance to domestic and international regulations. - They will also ensure food safety, especially in the diets of the poor and malnourished. - They will work with regulatory authorities to be a proficiency testing provider in countries where there are currently no proficiency testing provider for food testing laboratories, e.g. in India. 3. Policy support ▪▪ ▪▪ Guide governments and other agencies on national and local schemes that target the poor in regards to the food nutrition and safety. Assist with formulating guidelines and regulations to ensure nutritional security and food safety. Serve as a national referral laboratory in the areas of nutrition and food safety. 4. Promotion and capacity building ▪▪ ▪▪ 2 Undertake advocacy with industry, farmers and government in support of highly nutritious and safe foods that target the poor. Provide open sharing of knowledge and technical information. A concept note for Ensuring nutritional security in rural India ▪▪ ▪▪ ▪▪ ▪▪ ▪▪ Recommend appropriate food recipes, storage and cooking methods to enhance nutritional value and safety. Capacity Building Conduct trainings to enhance knowledge of nutrition and food safety and innovative cooking and storage methods. Capacity building of technical staff involved in the area of nutritional product development, implementation of food safety regulations and food testing laboratories. There will also be capacity building of field staff involved in community-based nutritional health/food safety improvement programs. Facilitating establishment of a Center of Excellence in Nutrition and Food Safety in other countries Set up and support can be provided by ICRISAT and its Agribusiness and Innovation Platform which has experience in working on value addition, food processing, food safety and capacity building: ~ ~ ~ ~ Establishing 22 agribusiness incubators in India and more in Malaysia, Philippines, Sri Lanka and Africa. Setting up 5 food safety laboratories in Africa. Training and consultancies for food processing and agribusiness. Researching across the whole value chain incorporating the social and physiological disciplines. Outcomes and benefits ▪▪ ▪▪ ▪▪ ▪▪ Lead to more nutritious and safer diets of the poor, contributing to overcoming malnutrition and serious lifestyle diseases. Address lifestyle diseases through interventions at the dietary level and advocacy. Facilitate networking between farmers, researchers, and industry for efficient knowledge transfer in the area of nutrition and food safety. Facilitate new food processing and agribusiness industries domestically and for export through product development and food safety efforts. Involvement Support the establishment of a Center of Excellence in a country or region, building a sustainable business model. Contact Kiran K Sharma, Chief Executive Officer, Agribusiness and Innovation Platform; E-mail: k.sharma@cgiar.org

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