Objectives of the workshop:
1. To provide the awareness to participants regarding the food adulteration and its effects and how to combat negative nutritional trends to fight lifestyle diseases.
To Increase knowledge, awareness and motivation to identify food adulteration products during food shopping will empower participants to improve buying practices.
2. Brief about the proceedings of the event:
ECE Department had organized a talk on "Food Adulteration and Consume awareness ” for the Faculty and Students of SJEC on 14 December 2022 from 2:00 PM to 3:30 PM. Dr. Divya Suresh, Technical officer Food Safety and Standards Authority of India (FSSAI) Mangaluru was the resource person for the session. The session began at 2:00 PM in Prea Hall, Academic Block III Ms Preetha D'Souza Assistant Professor ECE welcomed all and introduced the speaker. The resource person shared awareness among the participants regarding food adulteration, and effects of Food adulteration on health, and to know the methods of identifying the adulterants in the various food When food products are contaminated and adulterated, they not only reduce the nutritional value product but also leads to ailments and health hazards. That is why it is important for food businesses to follow the food safety guidelines laid down by FSSAI. The resource person also discussed about The Eat Right India movement which is an initiative of the Govement of India and the Food Safety and Standards Authority of India (FSSAI) to transform the country's food system in order to ensure safe, healthy and sustainable food for all Indians. At the end of the session, the resource person interacted with the students and conducted a quiz for them. Ms Preetha D'Souza Assistant Professor, Dept of ECE compered the program. Ms Reshma K J Assistant Professor, Dept of ECE coordinated the event.
Name of the Resource person(s) with Affiliation:
Dr. Divya Suresh, Technical officer
Food Safety and Standards Authority of India (FSSAI)
Mangaluru
