This document discusses the role of processed foods and beverages in national food and nutrition security. It provides background on food science, food technology, and what food scientists do. It outlines the evolution of food processing from hunter-gatherer to agricultural to industrial stages. The document discusses controversies around processed foods and their perceived contributions to non-communicable diseases. It emphasizes the importance of building consumer awareness and having a responsive ecosystem with responsible manufacturers and a balanced regulatory system.
Indira Gandhi Institute for Development Studies(IGIDR), and the International Food Policy Research Institute (IFPRI) on
‘Harnessing Opportunities to Improve Agri-Food Systems’ on July 24-25 , 2014 in New Delhi.
The two day conference aims to discuss the agricultural priority of the government and develop a road map to realise these priorities for improved agri food systems.
Food safety in the pork value chain and pathways towards safer pork in VietnamILRI
Presentation by Fred Unger, Hung Nguyen-Viet, Pham Duc Phuc, Sinh Dang Xuan, Pham Van Hung, Huyen Le Thi Thanh, Tuyet-Hanh Tran Thi, Kohei Makita and Delia Grace at the 15th International Symposium of Veterinary Epidemiology and Economics, Chiang Mai, Thailand, 13 November 2018.
Approaching sustainable urban development in China through a food system pla...Steffanie Scott
After more than two decades of rapid urbanization, Chinese cities now face severe sustainability challenges in terms of balancing economic viability, social justice, and environmental protection goals. While various types of planning have long been adopted to cope with these challenges, food as a centerpiece of daily life and of social and economic activity in cities has rarely been considered as a focus of urban planning in China, despite a lot of recent attention to food waste and food safety concerns. In contrast, over the past decade or more, cities in the west have seen food system planning emerge as a holistic lens to promote multifaceted urban development strategies. Community gardens and neighbourhood farmers’ markets are two common examples. In these strategies, food has been recognized as a powerful element that links closely with multiple economic, social, health, and environmental issues.
This paper thus calls for an integration of food issues into urban planning in Chinese cities. Our paper reviews some successful cases of food system assessments and planning in the west and provides a preliminary framework for food system planning in China. The framework brings together various priorities: connecting people to the food system, community economic development, access to healthy food, ecological health, and integrated food policy. By applying this framework to examine urban food systems in China, our paper identifies strengths and challenges for achieving sustainability goals. This analysis also sets the stage for future research in urban food system planning in China.
Indira Gandhi Institute for Development Studies(IGIDR), and the International Food Policy Research Institute (IFPRI) on
‘Harnessing Opportunities to Improve Agri-Food Systems’ on July 24-25 , 2014 in New Delhi.
The two day conference aims to discuss the agricultural priority of the government and develop a road map to realise these priorities for improved agri food systems.
Food safety in the pork value chain and pathways towards safer pork in VietnamILRI
Presentation by Fred Unger, Hung Nguyen-Viet, Pham Duc Phuc, Sinh Dang Xuan, Pham Van Hung, Huyen Le Thi Thanh, Tuyet-Hanh Tran Thi, Kohei Makita and Delia Grace at the 15th International Symposium of Veterinary Epidemiology and Economics, Chiang Mai, Thailand, 13 November 2018.
Approaching sustainable urban development in China through a food system pla...Steffanie Scott
After more than two decades of rapid urbanization, Chinese cities now face severe sustainability challenges in terms of balancing economic viability, social justice, and environmental protection goals. While various types of planning have long been adopted to cope with these challenges, food as a centerpiece of daily life and of social and economic activity in cities has rarely been considered as a focus of urban planning in China, despite a lot of recent attention to food waste and food safety concerns. In contrast, over the past decade or more, cities in the west have seen food system planning emerge as a holistic lens to promote multifaceted urban development strategies. Community gardens and neighbourhood farmers’ markets are two common examples. In these strategies, food has been recognized as a powerful element that links closely with multiple economic, social, health, and environmental issues.
This paper thus calls for an integration of food issues into urban planning in Chinese cities. Our paper reviews some successful cases of food system assessments and planning in the west and provides a preliminary framework for food system planning in China. The framework brings together various priorities: connecting people to the food system, community economic development, access to healthy food, ecological health, and integrated food policy. By applying this framework to examine urban food systems in China, our paper identifies strengths and challenges for achieving sustainability goals. This analysis also sets the stage for future research in urban food system planning in China.
ICN2-Nutrition policies:from 1992 ICN to 2014 ICN2FAO
Nutrition policies:from 1992 ICN to 2014 ICN2
Chizuru Nishida
Coordinator, Nutrition Policy and Scientific Advice
Department of Nutrition for Health and development
WHO/HQ
SScience Forum Presentation: Using Markets to Promote a Healthy Dietary Trans...lunnevehr
Presentation at the CGIAR's Science Forum 2013 in Bonn Germany. The Forum theme was Nutrition and Health Outcomes: Targets for Agricultural Research and this was presented in a session on Value Chains.
Food safety along informal pork market chains in Vietnam: Experience from an ...ILRI
Presented by Fred Unger, Hung Nguyen-Viet, Lucy Lapar, Karen Marshall and Delia Grace at the Neglected Tropical Diseases (NTD) Asia 2016 conference, Khon Kaen, Thailand, 14–15 January 2016.
Food safety from a global perspective to a country perspective addressing cha...ILRI
Presented by Fred Unger, Hung Nguyen-Viet, Sinh Dang-Xuan, Phuc Pham Duc, Pham Van Hung, Lucila Lapar, Karen Marshall, Duong Van Nhiem and Delia Grace at the Global Health Institute scientific conference, Chiang Mai, Thailand, 19 February 2016.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Studies on the Common Preservatives and Additives and their Nutritional Value...YogeshIJTSRD
The study aims at the screening of selected preservatives and additives with respect to its nutritional values. For centuries man has treated food to prolong to its shelf life, and now a days both the natural syntactic preservatives and additives are used widely to ensure the satisfactory maintenance of the quality, quantity and safety of foods. The food preservatives and additives are selected based on the food industries and purchased and measured. Nutrition values i.e., energy, carbohydrates, fats, proteins, fibre and sugar is analysed for the selective additives and preservatives. There continues to be lots of public concern about the use of food preservatives including additives leads from a perception that some of them may have undesirable effects on human body and their daily lifestyle. The absence of nutritional values in food additives and food preservatives are analysed by means of confirmatory tests. The results of these assays prove that there is no presence of nutrients in the additives and preservatives which are commonly used in south Indian food industries. Keziah Prabhu | G. Sangavi | Shaleesha A. Stanley "Studies on the Common Preservatives and Additives and their Nutritional Values used in the South Indian Food Industry" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-4 , June 2021, URL: https://www.ijtsrd.compapers/ijtsrd42328.pdf Paper URL: https://www.ijtsrd.combiological-science/biotechnology/42328/studies-on-the-common-preservatives-and-additives-and-their-nutritional-values-used-in-the-south-indian-food-industry/keziah-prabhu
ICN2-The Influence of Agro-Food Policies and Programmes on the Availability, ...FAO
The Influence of Agro-Food Policies and Programmes on the Availability, Affordability, Safety and Acceptability of Food.
Spencer Henson and John Humphrey
Institute of Development Studies
Brighton, UK
By Professor Park, Ki-Hwan, Department of Food Science & Technology, Chung-Ang University, presented at the Institute of Life Sciences Institute, 6th Asian Conference on Food and Nutrition Safety, November 2012
Contribution of the GEF Biodiversity for Food and Nutrition to ‘mainstreaming’; country experiences.
Presentation given by Danny Hunter, Global Project Coordinator, Bioversity International at the side event ' Mainstreaming biodiversity for improved human nutrition and well-being: moving from global initiatives to local action' on the occasion of the 15th Commission on Genetic Resources for Food and Agriculture, Rome, Italy - 20th January 2015
Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
ICN2-Nutrition policies:from 1992 ICN to 2014 ICN2FAO
Nutrition policies:from 1992 ICN to 2014 ICN2
Chizuru Nishida
Coordinator, Nutrition Policy and Scientific Advice
Department of Nutrition for Health and development
WHO/HQ
SScience Forum Presentation: Using Markets to Promote a Healthy Dietary Trans...lunnevehr
Presentation at the CGIAR's Science Forum 2013 in Bonn Germany. The Forum theme was Nutrition and Health Outcomes: Targets for Agricultural Research and this was presented in a session on Value Chains.
Food safety along informal pork market chains in Vietnam: Experience from an ...ILRI
Presented by Fred Unger, Hung Nguyen-Viet, Lucy Lapar, Karen Marshall and Delia Grace at the Neglected Tropical Diseases (NTD) Asia 2016 conference, Khon Kaen, Thailand, 14–15 January 2016.
Food safety from a global perspective to a country perspective addressing cha...ILRI
Presented by Fred Unger, Hung Nguyen-Viet, Sinh Dang-Xuan, Phuc Pham Duc, Pham Van Hung, Lucila Lapar, Karen Marshall, Duong Van Nhiem and Delia Grace at the Global Health Institute scientific conference, Chiang Mai, Thailand, 19 February 2016.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Studies on the Common Preservatives and Additives and their Nutritional Value...YogeshIJTSRD
The study aims at the screening of selected preservatives and additives with respect to its nutritional values. For centuries man has treated food to prolong to its shelf life, and now a days both the natural syntactic preservatives and additives are used widely to ensure the satisfactory maintenance of the quality, quantity and safety of foods. The food preservatives and additives are selected based on the food industries and purchased and measured. Nutrition values i.e., energy, carbohydrates, fats, proteins, fibre and sugar is analysed for the selective additives and preservatives. There continues to be lots of public concern about the use of food preservatives including additives leads from a perception that some of them may have undesirable effects on human body and their daily lifestyle. The absence of nutritional values in food additives and food preservatives are analysed by means of confirmatory tests. The results of these assays prove that there is no presence of nutrients in the additives and preservatives which are commonly used in south Indian food industries. Keziah Prabhu | G. Sangavi | Shaleesha A. Stanley "Studies on the Common Preservatives and Additives and their Nutritional Values used in the South Indian Food Industry" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-4 , June 2021, URL: https://www.ijtsrd.compapers/ijtsrd42328.pdf Paper URL: https://www.ijtsrd.combiological-science/biotechnology/42328/studies-on-the-common-preservatives-and-additives-and-their-nutritional-values-used-in-the-south-indian-food-industry/keziah-prabhu
ICN2-The Influence of Agro-Food Policies and Programmes on the Availability, ...FAO
The Influence of Agro-Food Policies and Programmes on the Availability, Affordability, Safety and Acceptability of Food.
Spencer Henson and John Humphrey
Institute of Development Studies
Brighton, UK
By Professor Park, Ki-Hwan, Department of Food Science & Technology, Chung-Ang University, presented at the Institute of Life Sciences Institute, 6th Asian Conference on Food and Nutrition Safety, November 2012
Contribution of the GEF Biodiversity for Food and Nutrition to ‘mainstreaming’; country experiences.
Presentation given by Danny Hunter, Global Project Coordinator, Bioversity International at the side event ' Mainstreaming biodiversity for improved human nutrition and well-being: moving from global initiatives to local action' on the occasion of the 15th Commission on Genetic Resources for Food and Agriculture, Rome, Italy - 20th January 2015
Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
"Empowering Women as Key drivers of Food System Change Lindiwe Majele Sibanda...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 3.3: Empowering women as key drivers of food system change"
Technical and socio-cultural continuum in food safety management in informal ...ILRI
Presentation by Kebede Amenu, Silvia Alonso, Theodore Knight-Jones, Gemma Tacken and Delia Grace at the 2022 annual meeting of the International Association for Food Protection, Pittsburgh, Pennsylvania, 31 July–3 August 2022.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
What is greenhouse gasses and how many gasses are there to affect the Earth.moosaasad1975
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
Slide 1: Title Slide
Extrachromosomal Inheritance
Slide 2: Introduction to Extrachromosomal Inheritance
Definition: Extrachromosomal inheritance refers to the transmission of genetic material that is not found within the nucleus.
Key Components: Involves genes located in mitochondria, chloroplasts, and plasmids.
Slide 3: Mitochondrial Inheritance
Mitochondria: Organelles responsible for energy production.
Mitochondrial DNA (mtDNA): Circular DNA molecule found in mitochondria.
Inheritance Pattern: Maternally inherited, meaning it is passed from mothers to all their offspring.
Diseases: Examples include Leber’s hereditary optic neuropathy (LHON) and mitochondrial myopathy.
Slide 4: Chloroplast Inheritance
Chloroplasts: Organelles responsible for photosynthesis in plants.
Chloroplast DNA (cpDNA): Circular DNA molecule found in chloroplasts.
Inheritance Pattern: Often maternally inherited in most plants, but can vary in some species.
Examples: Variegation in plants, where leaf color patterns are determined by chloroplast DNA.
Slide 5: Plasmid Inheritance
Plasmids: Small, circular DNA molecules found in bacteria and some eukaryotes.
Features: Can carry antibiotic resistance genes and can be transferred between cells through processes like conjugation.
Significance: Important in biotechnology for gene cloning and genetic engineering.
Slide 6: Mechanisms of Extrachromosomal Inheritance
Non-Mendelian Patterns: Do not follow Mendel’s laws of inheritance.
Cytoplasmic Segregation: During cell division, organelles like mitochondria and chloroplasts are randomly distributed to daughter cells.
Heteroplasmy: Presence of more than one type of organellar genome within a cell, leading to variation in expression.
Slide 7: Examples of Extrachromosomal Inheritance
Four O’clock Plant (Mirabilis jalapa): Shows variegated leaves due to different cpDNA in leaf cells.
Petite Mutants in Yeast: Result from mutations in mitochondrial DNA affecting respiration.
Slide 8: Importance of Extrachromosomal Inheritance
Evolution: Provides insight into the evolution of eukaryotic cells.
Medicine: Understanding mitochondrial inheritance helps in diagnosing and treating mitochondrial diseases.
Agriculture: Chloroplast inheritance can be used in plant breeding and genetic modification.
Slide 9: Recent Research and Advances
Gene Editing: Techniques like CRISPR-Cas9 are being used to edit mitochondrial and chloroplast DNA.
Therapies: Development of mitochondrial replacement therapy (MRT) for preventing mitochondrial diseases.
Slide 10: Conclusion
Summary: Extrachromosomal inheritance involves the transmission of genetic material outside the nucleus and plays a crucial role in genetics, medicine, and biotechnology.
Future Directions: Continued research and technological advancements hold promise for new treatments and applications.
Slide 11: Questions and Discussion
Invite Audience: Open the floor for any questions or further discussion on the topic.
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.
Pfndai role of processed f & b in national food & nutrition security-apr-2016-final version
1. Role of Processed Foods & Beverages in
National Food & Nutrition Security
April 2016
By - Sunil Adsule
Regulatory Practices :
Difficulties in Compliance
6. Food Science – Food Technology – Food Scientists
o What is Food Science?
Food Science is the
discipline in which
biology, physical sciences,
and engineering are used
to study the nature of
foods, the causes of their
deterioration, and the
principles underlying food
processing
o What is Food Technology ?
Food Technology is the
application of food science
to the selection,
preservation, processing,
packaging, distribution, and
use of safe, nutritious, and
wholesome food
o What does a Food
Scientist do?
A Food Scientist studies the
physical, microbiological,
and chemical makeup of
food. Depending on their
area of specialization, Food
Scientists may develop ways
to process, preserve,
package, or store food,
according to industry and
government specifications
and regulations
Courtesy: Institute of Food Technologists, USA
8. Food Processing - Evolution
o Hunter– Gatherer
o The world has progressed through hunter–gatherer, agricultural, and industrial
stagesto provider of goods and services
• Progression catalyzed by the cultural and social evolution of mankind
• Need to solve specific societal issues, such as the need for preservation to free people from foraging
for food,
• Need for adequate nutrition via consistent food supply year round.
• These forces led to the development of the food industry, which has contributed immensely to the
basis for a healthy human civilization and helped society prosper and flourish
o Agricultural o Industrial
Courtesy: Institute of Food Technologists, USA
9. Food Processing
• Food Processing is primarily undertaken
• To transform perishable,
unpalatable or hardly edible raw
material
INTO
• Safe, Flavourful, Nutritious, Stable
and Enjoyable food
• It may be considered to include any
deliberate change in a food occurring
between the point of origin and
availability for consumption.
Courtesy: Institute of Food Technologists, USA
10. FOOD PROCESSING - CRITICAL ROLE
• For centuries, food processing techniques have served useful functions
in a progress of mankind
• Led to development of the early Food Industry
– Freed people from foraging for food, and ensured adequate nutrition via
consistent food supply year round.
• The Industrial revolution could not have occurred without a food
delivery system that allowed
– people to leave the farms,
– migrate to the cities, and
– engage in useful production of goods and services for society.
Courtesy: Institute of Food Technologists, USA
11. THE STATUS TODAY
• Contemporary food science and technology have contributed greatly by
integrating many other disciplines to enhance food safety
– Biology, chemistry, physics, engineering, materials science, microbiology,
nutrition, toxicology, biotechnology, genomics, computer science.
• Today, our production-to-consumption food system is complex, and the
food is largely safe, tasty, nutritious, diverse, convenient, and less costly
and more readily accessible than ever before.
• Food Processing, Food additives & Advances in Technology help make
that possible
12. India : Processed Food Story
• India’s food grain production
reached 251.12 million tonnes
(MT) in FY15
• India is the world’s second–
largest producer of fruits and
vegetables, with 91.3 MT of
fruits, 163.39 MT of vegetables
during 2014-15.
• India enjoys a similar stature in
the production of marine
products, and meat and poultry.
Food Processing Sector in Food & Nutrition Security
Source: India Brand Equity Foundation Jan 2016
• India is the single largest
producer of milk in the world,
with the production estimated
at 137.7 MT
• The country’s food processing
industry ranks fifth in terms of
production, consumption and
exports
• Main export destinations for
food products have been the
Middle East and Southeast Asia
13. Controversies About Processed Food
o Negative Perceptions
• Uneasiness
with Technology
• Low level of Science
Literacy
• Labeling and Advertising
• Manufacturers taking
advantage of food
additives / ingredient
controversy
• E.g. Only With Natural
Flaovurs / Not From
Concentrate
o Contributes of NCDs
• Food Industry incorrectly
applies knowledge of food
science and technology
• To develop processed food
that result in poor dietary
habits
• Knowledge of sensory
appeal help food
processors develop product
that are preferred over
whole food
o Artificiality
• Use chemicals – fertilizers,
antibiotics, pesticides
• Use of additives – to
enhance perceived quality
• Food Safety Scares
• Real
• Perceived
• Created (by interest
groups)
Courtesy: Institute of Food Technologists, USA
14. Food – Functional – Emotional - Social
o Food-Functional
• Macronutrients-Energy
• Essential Micronutrients
o Food-Emotional
• Recreation-Fun
• Indulgence-Reward
o Food-Social
• Connecting socially
• Celebrations
15. NIN Brain-storming Session – 14th Nov 2014
Brain Storming Session on
“Foods for Health”
on 14th November, 2014 at NIN,
Hyderabad
• Healthy diet and a Healthy lifestyle are cornerstones of
good health and reduced risk for disease
• A healthy lifestyle includes Diet based on
– Balance
– Variety and
– Moderation
coupled with regular Physical Activity commensurate with
one’s age, gender and body constitution.
16. Sources of Food Intake
o Food Cooked @
Home
o Restaurants / Out of
Home Consumption
o Processed (Packaged
Food)
17. NIN’s Session Pointed Out
Causative Factors -
o Increasing consumption of refined cereals
o Lack of awareness on usage of sugar, salt and
fat in home cooked foods
o Restaurants / Out of Home Consumption
on rise – which is a major factor in
relation to food safety
o Lack of physical activity
• Low awareness
• Non availability of walking / cycling tracks
• Playgrounds /study burden leaving less scope
for sports for children
1. The food per se cannot
be healthy or unhealthy but
it depends on the context
in which it is consumed and
by whom and in what
amounts
2. Build consumer
awareness on nutrients to
limits and component to
encourage
18. o Presented at New Delhi WEF Forum – Nov
2014
o Key Findings
• India faces the human and economic threat
posed by NCDs
• India stands to lose $4.58 trillion before 2030
due to CVDs accounting for $2.17 trillion and
Mental Health conditions for $1.03 trillion
• Major risk factors for NCDs in India are
Tobacco use,
Harmful use of alcohol,
Lack of physical activity,
Poor diet
Harvard School of Public Health and WEF Report – 2014
on “Economics of Non-Communicable Diseases in India”
19. Cooked VS Processed/Packaged Food
• Cooking At Home
– Short Consumption Span – no requirement for colorants,
flavours, preservatives
• Processed at Factory
– Must be stable during shelf life
– Ensure rigours of supply chain are met
• Variation quality/ taste of food cooked @home –
tolerated
• Variation in quality / taste of processed food
– Survival of product in market place
– Business continuity for Food Processor
20. Regulation – As An Enabler
Balancing Interests of All Stakeholders
Regulation
Trade &
Industry
Growth Food Safety
Consumer Concerns
Lifestyle Diseases
Overconsumption
23. Regulatory Harmonization - Timelines
o Started during erstwhile PFA – 2004-05
onwards
• INS Numbering for Food Additives - GSR 388
• Standards of Confectionery Products - GSR 184
• Standards of Fruit & Vegetable Products - GSR 185
• Standards of Milk & Milk Products - GSR 356
• Nutrition Labelling and QUID for key ingredients – GSR
491/GSR 664
o Integrated Food Bill 2004-05
o FSS Act was passed 2006
o FSSAI was established 2008
o FSS Regulations issued 2010-11
o Harmonization with FCS – 2012-15
P F A
24. Harmonization – Aligning FSSR Standards and Additive Provisions
o FSSAI initiated harmonization exercise in May 2013
• Joint exercise – Scientists from Public Sector, Research Institutes, Academia,
Private Sector (Industry)
• Formed 80 plus eWGs to develop standards / All Standards reviewed by
FSSAI’s Scientific Panel
o Aligning Vertical Standards – with existing Codex Commodity
Standards
o Aliging Horizontal Standards - In parallel worked to align Food Codex
Category System with current Food Product Standards from FSSR
o Harmonized Horizontal FCS Additive Standards with GMP Table –
operationalized in Dec 2015
o FSSR Food Product (vertical) Standards aligned with Codex to be
issued
o FCS provides framework for mapping these harmonized vertical
standards
25. Packaged Drinking Water Story
• Setting Regulations – Policy Mandate
• Implementing Regulations – Enforcement
• Role of Self Regulation
– 75% of PDW market with 4 brands from a pool of 5000 PDW manufacturers across country
• Brand – No Differentiator – since all brands essentially comply with IS 14543 : 2014
– Distribution Strength Yes and No – Since a regional player can do better
– Or is it that the standards are too tight and too stringent
– Or pricing – it may be negative
– Bigger Brands – created lasting consumer trust
• Policy making should not overtake Enforcement
26. Consumer Safety – Consumer Information – Balancing Trade
o FSSAI has a significant role to play in ensuring a safe food supply by maintaining
robust evidence based processes for developing food standards and responding
to food safety issues which enables consumers to make informed choices and
maintain public confidence in the safety of foods
Safety First…. – Trade Comes Later….
o Important to harmonize with Global Practices to balance Consumer Safety-
Information while ensuring Vibrant Food trade
27. Harmonization of Regulatory Framework – Policy Level
Adoption Best Practices - Enforcement Level
• Harmonization of Additive Standards – Positive Step
• Consistent Approach in Amending FSSR Standards
• Existing Vertical Standards
• Proprietary Food Regulation
• Labeling and Claims Regulation
• State Enforcement Agencies
• Capability Building Programs – Sampling, Analysis,
Inspection