IIT(K) to come out with Functional health snacks

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Kolkata, Dec 16: If the IIT (K) has its way, then every bite you take will be nutrient-rich with medicinal values.

IIT Kharagpur Agricultural and Food Engineering Department Head Prof H N Mishra said he and his team had been working on Health snacks since the past two years and in the next two years, they will come out with the product.

''The changing lifestyles and climate have led to all sorts of lifestyle diseases like obesity, cardiac arrest, diabetes, thyroid problems and many more. Hence, we decided to invent such a food that will work as a supplement for all nutrition,'' Prof Mishra added.

Prof Mishra, who bagged the All India Food Processors Association (AIFPA) president award at New Delhi yesterday for his outstanding contribution to the growth and development of the food processing industry, said the health products had already been formulated.

The award was presented by Union Minister of Food Processing Subodh Kant Sahay.

Prof Mishra has his contibution towards the invention of fruit juice powder (tomato), Instant Soluble tea, Ginger Powder, Fruit Bars, Full-fat soy flour, Enzymatic detoxification of aflatoxin, Mango soy fortified yoghurt powder and Dahi powder.

''The current trend is towards functional foods. Let food be your medicine and medicine be your food,'' the food scientist said, adding that the health snacks were being designed in such a way that their medicinal and theraputical values were retained.

Such foods might come in the form of current day 'Kurkure' or 'Potato Wafers' but with plenty of nutritional value, he informed.

The snacks would be designed in a manner to fight cancer, diabetes and cardiovascular problems.

These functional foods are being designed by five researchers from the IIT under the guidance of Prof Mishra.

The Union Food Processing Ministry had already sanctioned Rs 50 lakh for the equipment required in the project, which is yet to be patented.

Besides, the department will organise the 19th Annual Convention of Food Scientists and Technology from December 31-January second, where about 700 scientists and delegates from across the world would participate and present their deliberations on Health Foods.

UNI

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