About Eat Right Research Awards and Grant

About Eat Right Research Awards & Grant

I. About

 

The Food Safety and Standards Authority of India (FSSAI) has been established under the Food Safety and Standards (FSS) Act, 2006 as a statutory body for laying down science-based standards for articles of food and for regulating manufacturing, processing, storage, distribution, sale and import of food so as to ensure the availability of safe and wholesome food for human consumption. FSSAI has developed and shaped a modern food regulatory system for the country, including setting food standards, finalizing important regulations, scaling-up testing infrastructure, strengthening surveillance, building regulatory and enforcement capacity and resources. It has adopted many new directions that while in line with modern regulatory systems also address India’s unique food safety challenges.

To engage and collaborate in the domain of research and innovation in the food safety field as per the guidelines of section 16.3(e) of the FSS Act 2006, calls for FSSAI to have a wider collaboration with various academic and research institutions for coordination of activities, sharing of scientific data, information and experiences for effective decision making to enhance food safety. To build on and expand on the experience, FSSAI proposes to launch (a) Eat Right Research Awards and (b) Eat Right Research Institutional Award (c) Eat Right Research Grant

II. Objective

 

The overall objective of Eat Right Research Awards and Grant is to encourage and recognize high-quality research in the area of food safety and nutrition in India which can be adapted/ adopted by FSSAI to further strengthen its role in the country. Some of the key objectives are as follows:

  1. To promote/encourage research and innovation in the healthy and safe food domain with a view to update or upgrade food formulations and/or technologies (as per the standards defined); awareness and availability of more variants of safe and healthy food.
  2. Foster a culture of scientific thinking among students and research community.
III. Scope

 

Entries in three broad Eat Right India themes are invited:

EAT SAFE EAT HEALTHY EAT SUSTAINABLE
The suggestive sub-themes (but not limited to) are as below :

Research in food testing, food safety systems and practices and/or food delivery services covering the following:

  • Rapid/quantitative food testing kits/ devices for detection of contaminants, adulterants, food spoilage organisms and food borne pathogens, etc.
  • Monitoring tools/apps/ to check hygiene at cooking/ food manufacturing facility and for monitoring of process hygiene parameters.

Research in food processing, new product/ ingredient development/ quality; use of millets/bio fortified cereals, etc covering the following:

  • Food processing – This includes research around cost effective and indigenous techniques to:

    - Minimize the nutrient loss during processing for developing the ready to serve or ready to eat processed food products.

    - Reformulate food product to limit fat and/or sugar and/ or salt in the food product maintaining organoleptic characteristics of the product

  • New Product (commercially viable)/ Ingredient Development that focusses on:

    - Food fortification, use of prebiotics and probiotics, use of millets etc. with bio accessibility and bioavailability studies on the targeted nutrient(s) in the product.

    - Other techniques to enhance availability of nutrients.

    - Wholesome indigenous foods promoting diet diversity.

Research in following areas:

  • Sustainable packaging solutions/development of bio-plastic solutions for packaging
  • Reducing food wastage during the production stage
  • Conserve water in food processing
  • Reduce chemicals in food chain
  • technique for safe bio-disposal of used cooking oil - technique for re-use of used cooking oil – formulation of products/ (to be used as an ingredient for a non-edible product)