The food science experts of Banaras Hindu University (BHU) have expressed concern over the quality of food, hygiene while cooking and packaging in the country.
The 21-days summer school which began on September 15 is focusing on various aspects of quality and safety of traditional foods prepared in the country. The programme is being organised by the Centre of Food Science and Technology (CFST), Institute of Agriculture Science ( IAS), BHU.
Programme coordinator Alok Jha said that proper handling of issues like transportation, packaging and maintaining hygiene during preparation could give the extra edge to the Indian traditional food in the market.
“There is no doubt that traditional foods prepared in the country have attracted worldwide demand recently, but it is also true that the country is struggling to come up with export quality food products that can match international standards,” he said on Thursday.
He added, “If we manage to address the issues of proper transportation, packaging and maintenance of hygiene during preparation, not only the demand of these food items would increase, it will also increase the shelf life of the traditional food.”
It may be mentioned here that taking stock of food safety and quality aspects in the country, the government of India had recently established the Food Safety and Standards Authority of India (FSSAI), giving special attention to quality and safety of traditional food items prepared in the country.
Also, a wide range of subjects pertaining to food quality including safety issues in veterinary residues, ayurvedic preparations and fermented foods, apart from packaging solution and nutritional enrichment of rice grain, would be discussed in the summer school programme.