New Delhi, Apr 7 (UNI) The Department of Biotechnology (DBT) has enhanced research capacity in the area of Food Biotechnology and initiated Integrated M Sc M Tech&PhD programme in the area of Food Science&Technology in select institutions from the academic year 2008-09 onwards.
The institutions are Anna University, Chennai, Indian Institute of Technology Kharagpur, Banaras Hindu University, Varanasi and the University of Kashmir, Union Minister for Science and Technology and Earth Sciences Kapil Sibal told a press conference here today.
The aim is to produce adequate human resource in this area, expand scientist density and develop faculty research capability, he said.
The Indian food industry is poised for growth increasing its contribution to world food trade every year. The food industry requires expert guidance and innovative technologies for its growth and survival, he said.
There is considerable scope to upgrade food processing technologies using biotechnological approaches, so that not only wastage is reduced to minimum, but also value addition to novel products made in India is maximised, thus making them competitive in world market, said the Minister.
Food technology involves the integrated application of several disciplines (chemistry, animal and plant biology, biochemistry, biotechnology, nutrition, physiology, microbiology, and engineering) to the processing and manufacturing of foods, said Mr Sibal.
UNI NAZ AM RAI2214
The institutions are Anna University, Chennai, Indian Institute of Technology Kharagpur, Banaras Hindu University, Varanasi and the University of Kashmir, Union Minister for Science and Technology and Earth Sciences Kapil Sibal told a press conference here today.
The aim is to produce adequate human resource in this area, expand scientist density and develop faculty research capability, he said.
The Indian food industry is poised for growth increasing its contribution to world food trade every year. The food industry requires expert guidance and innovative technologies for its growth and survival, he said.
There is considerable scope to upgrade food processing technologies using biotechnological approaches, so that not only wastage is reduced to minimum, but also value addition to novel products made in India is maximised, thus making them competitive in world market, said the Minister.
Food technology involves the integrated application of several disciplines (chemistry, animal and plant biology, biochemistry, biotechnology, nutrition, physiology, microbiology, and engineering) to the processing and manufacturing of foods, said Mr Sibal.
UNI NAZ AM RAI2214
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