In a series of actions on Azadi ka Amrit Mahotsav to commemorate 75 yrs of Independence, the CSIR-Central Food stuff Technological Exploration Institute, Mysuru, just lately organised a webinar on “balanced nourishment by way of microbial meals additives” below.
The webinar was about use of safe and sound microbial foodstuff solutions from microbial fermentation, microbial metabolites as diet, fermented food items and their rewards, and mushroom production by zero-waste know-how.
Sridevi Annapurna Singh, Director, CSIR-CFTRI, Mysuru, who inaugurated the webinar, was accompanied by Prakash Halami, Head of the Microbiology and Fermentation Know-how Department, CSIR-CFTRI, and other staff members.
In her inaugural session, the CFTRI director said: “Though we have a substantial crop creation, it is not adequate to meet the demands of the populace. Foodstuff-quality microorganisms are a improved choice as they need less h2o and land than crops and have lowered ethical issues”.
Briefing about the programme, Dr. Halami said the webinar’s topic is apt as it addresses a remarkably pertinent issue of dietary security. “The inclusion of food items-quality microorganisms in our diet plan can enrich the nutritional price of the food stuff and can be a likely option to several problems, which include malnutrition,” he spelled out.
In the lecture session, Gayathri Devraja, Professor, Microbiology Department, Davangere College, emphasised the use of lactic acid micro organism for fixing celiac disorder for the reason that it improves the epithelial barrier and destroys various epitopes on gliadin. Sumana K., Assistant Professor, Division of Microbiology, JSS Academy of Greater education and learning and Study, Mysuru, stressed how microorganisms are a abundant resource of dietary lipids, amino acids, ethanol, organic acids, hormones, enzymes, and antibiotics.
The chat by Subrota Hati, Assistant Professor, Dairy Microbiology Department, Kamdhenu University, Gujarat, dealt with the antihypertensive and anti-oxidative compounds in camel and goat milk fermented with likely lactic cultures.
Amit Kumar Rai, scientist, Institute of Bio-source and Sustainable Improvement, Imphal, spoke about bioactive peptides and their value in fermented food items.
Much more than 300 individuals from throughout the state experienced registered for the webinar and will be acquiring e-certificates.