Webinar on ‘Balanced nutrition through microbial food additives’ held at CSIR-CFTRI

National, Karnataka, Food, Nutrition, Mysuru, January 14:- In a series of activities on Azadika Amrit Mahotsav to commemorate 75 years of Independence, CSIR-Central Food Technological Research Institute, Mysuru, organised a webinar on “Balanced nutrition through microbial food additives” on Monday (January 10).

The core ideology behind this webinar was the consumption of safe microbial food, products from microbial fermentation, microbial metabolites as nutrition, fermented foods and their benefits, and mushroom production by zero-waste technology.

The event was inaugurated by Dr Sridevi Annapurna Singh, Director, CSIR-CFTRI, Mysuru. She was accompanied by Dr Prakash Halami, head of the Microbiology and Fermentation Technology Department, CSIR-CFTRI and other staff members.

Professional experts working in microbiology from reputed universities and research institutes delivered invited lectures.

Dr Sridevi Annapurna Singh said that though we have a high crop production, it is not sufficient to meet the demands of the population. Food-grade microorganisms are a better alternative as they require less water and land than crops and have lowered ethical issues.

While briefing about the programme, Dr Prakash M Halami, said that theme of the webinar is apt as it addresses a highly relevant issue of nutritional security. A balanced diet is a key to healthy living. He also said that due to urbanisation, the consumption of traditional fermented food had been reduced, leading to several lifestyle diseases in India. The inclusion of food-grade microorganisms in our diet can enrich the nutritional value of the food and can be a potential solution to many disorders, including malnutrition.

Dr Gayathri Devaraja, Professor, Microbiology Department, Davangere University, emphasised the use of lactic acid bacteria to solve celiac disease because they enhance the epithelial barrier and destroy multiple epitopes on gliadin.

Dr Sumana K, Assistant Professor, Department of Microbiology, JSS Academy of Higher education & Research, Mysuru, stressed how microorganisms are a rich source of dietary lipids, amino acids, ethanol, organic acids, hormones, enzymes and antibiotics.

Dr Subrota Hati, Assistant Professor, Dairy Microbiology Department, Kamdhenu University, Gujarat, spoke about the antihypertensive and antioxidative compounds in camel and goat milk fermented with potential lactic cultures.

Dr Amit Kumar Rai, Scientist C, Institute of Bioresource and Sustainable Development, Imphal, explained about bioactive peptides and their importance in fermented foods.

In his lecture Dr Rakshak K Acharya, Scientist, CSIR-Institute of Himalayan Bioresource Technology, Palampur, spoke on the cost-effective production of Shiitake mushroom using the waste generated in the industries.

Stimulating panel-cum-group discussion session was conducted, where all the participants who attended the event online and offline were given the opportunity to question the eminent speakers.

The webinar focused on the ongoing research and technological advancements the world is witnessing concerning malnutrition and food safety. The webinar also provided an opportunity for the young Indian scientists and students working in scientific labs and Institutions to interact with the experts who delivered the lectures during the event.

More than 300 participants throughout the country had registered for the online webinar and will be receiving e-Certificates.

The event was conducted on MS Teams and was streamed live on YouTube (CSIR CFTRI).

MFT Department staff Dr Praveena Bhatt, Dr Mohan A Dhale, Dr M V R K Sarma, Dr Swaroopa Rani, Dr Mahejibin Khan, Punil Kumar H N and Dr Roopavathi C and others participated in the webinar sessions. M R Krishna Prashanth, Aditi Goel, and Amruta Dinesan provided organisational assistance. (MR)

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