TSPSC Group – I Mains,2024 Material useful for Paper - I : General Essay & Paper V : FOOD BIOTECHNOLOGY Science and Technology

 

TSPSC Group – I Mains,2024

Material useful for Paper - I : General Essay

&

Paper V : Science and Technology

 

FOOD BIOTECHNOLOGY

Food bio-technology, Food safety and Food quality standards, Food Laws and Regulations.

 

 

For  Examination guidance purpose only

For any clarification please refer to the prescribed text books

Time : 3 Hours                                                                                      Marks : 150 

 

Note : Answer all questions. Answer ONE question from each section.

Answer to each question should be limited to around 1000 words. All questions carry equal marks .

For GENERAL ESSAY PAPER :

Syllabus :

Section-I 1. Contemporary Social Issues and Social Problems. 2. Issues of Economic Growth and Justice.

Section-II 1. Dynamics of Indian Politics. 2. Historical and Cultural Heritage of India.

Section-III 1. Developments in Science and Technology. 2. Education and Human Resource Development

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 Paper V : Science and Technology :

Syllabus:

II. Modern Trends in application of knowledge of Science:

1. Crop Science in India; Characteristics of Plants - Crop plants, Forest species, Medicinal Aromatic plants, Useful and Harmful plants and utility for mankind.

2. Concept of Biotechnology and application of genetic engineering and Stem Cell Research. Biotechnology in Agriculture (bio-fertilizers,

bio - pesticides, bio- fuels, tissue culture, cloning) and Environment (Biotechnology in Environmental cleanup process)

 

3. Food bio-technology, Food safety and Food quality standards, Food Laws and Regulations.

Recent trends in organic farming and farm mechanization. Safe Drinking Water – Defluoridation and other Techniques.

4. Microbial infections; Introduction to bacterial, viral, protozoal and fungal infections. Basic knowledge of infections caused by different groups of micro organisms- diarrhoea, dysentery, cholera, tuberculosis, malaria, viral infections like HIV, encephalitis, chikungunya, bird flu- preventive measures during out breaks.

 5. Vaccines: Introduction to immunity, Fundamental concepts in vaccination and traditional methods of vaccine production ( production of DPT and Rabies vaccine), Production of modern vaccines (production of Hepatitis Vaccine).

 

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FOOD BIOTECHNOLOGY

Food bio-technology, Food safety and Food quality standards, Food Laws and Regulations.

 

What is Food Biotechnology ?

Ans :

Food Biotechnology encompasses the tools of modern genetics to highlight the essential and required traits of animals, plants, microorganisms etc., for food production. It basically includes deletion or addition of genes in order to achieve the required traits. It is the enhancement of the old and traditional techniques used in agriculture which includes Fermentation, Cross Breeding, Crop Rotation, Cover cropping etc. It has no evidence of any harmful effects ever recorded

 

 

What is Biotechnology ?

Ans :

Biotechnology is the use of biological processes, organisms, or systems to manufacture products intended to improve the quality of human life. The earliest biotechnologists were farmers who developed improved species of plants and animals by cross pollenisation or crossbreeding. Modern or 'new' biotechnology refers to the understanding and application of genetic information of animal and plant species. Genetic engineering modifies the functioning of genes in the same species or moves genes across species resulting in Genetically Modified Organisms. Food science is an interdisciplinary study involving microbiology, biology, chemistry, engineering, and biotechnology. Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. Modern food biotechnology may help promote public health, providing fruits, vegetables and grains with more nutritional benefits.

 

 

Why Food Biotechnology is important ?

Ans:

For a very long time, scientists have been struggling to find the ways to increase both the quality and quantity of food for rapidly growing population of the world. Food Biotechnology has proven its use and importance in the industry by making enormous improvement in the quality, nutritional content, health benefits, taste etc. in a particular food Item. Food biotechnology is aimed to make the food items cost-effective as well. It has promised to provide safer food as it reduces the amount of pesticides or chemicals used in growing specific food item. It ensures: (i)Safety of food (ii)Sustainability of food (iii)To feed the entire hungry world.

 

 

 

 

 

Which Microorganisms are associated with Food ?

Ans:

Food serves as an interacting medium between various living species because it is a source of nutrients for humans, animals as well as microorganisms. Human and animal food is basically derived from plant and animal sources. Food fit for human consumption is also a medium for the growth and activity of microorganisms. Pathogenic microorganisms grow in the food utilising the nutrients in the food and produce toxins which are detrimental to the health of the consumer when such food is consumed. Microorganisms are capable of spoiling food and causing diseases. The microorganisms which are of importance in food microbiology include bacteria, yeasts and molds. The primary source of microorganisms associated with food is the environment with which the species are associated. Bacteria that play significant roles in foods are often grouped on the basis of their activity in foods without regards to their systematic classification.

 

 

 

What is Fermentation Biotechnology?

Ans:

Fermentation is traditionally a process which enables to preserve food and as such has been used for centuries until present. Fermentation processes utilize microorganisms to convert solid or liquid substrates into various products. Most commercially useful fermentations may be classified as either solid-state or submerged cultures. Solid-state and submerged fermentations may each be subdivided-into oxygen-requiring aerobic processes, and anaerobic processes that must be conducted in the absence of oxygen. An understanding of fermentation biotechnology is essential for developing a medium with an appropriate formulation. The O₂ requirements of a fermentation depend on the microbial species, the concentration of cells, and the type of substrate. A fermenter must provide for heat transfer during sterilization and subsequent cooling, as well as removing metabolic heat. Solid-state (substrate) fermentation (SSF) has been defined as the fermentation process occurring in the absence or near-absence of free water. SSF processes generally employ a natural raw material as carbon and energy source.

 

 

Genetically modified foods:

Genetically modified (GM) foods have the potential to solve many of the world's hunger and malnutrition problems, and to help protect and preserve the environment by increasing yield and reducing reliance upon chemical pesticides and herbicides. The term GM foods or Genetically Modified Organisms is most commonly used to refer to crop plants created for human or animal consumption using the latest molecular biological techniques. These plants have been modified in the laboratory to enhance desired traits such as increased resistance to herbicides or improved nutritional content. According to the Food and Drug Administration and the United States Department of Agriculture, there are over 40 plant varieties that have completed all of the Federal requirements for commercialization. Labelling of GM foods and food products is also a contentious issue. On the whole, agribusiness industries believe that labelling should be voluntary and influenced by the demands of the free market.

 

 

 

 

Cross linking of proteins :

The textural and water-holding properties of food play a major role in food product quality, as they are recognized by consumers and are factors behind food choice. Proteins along with carbohydrates and fats are the main components affecting the textural and water-holding properties of foods. Cross-linking and aggregation of protein molecules into three-dimensional networks is an essential mechanism for developing food structures with desirable mechanical properties. Cross-links can be introduced to a food protein matrix by chemical, physical and enzymatic means. Enzymatic cross-linking is an attractive approach due to the high specificity of the enzyme catalysis. The Louis Camille Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. This reaction is the basis of the flavouring industry, since the type of amino acid determines the resulting flavour. Protein-protein interactions comprise the underlying molecular mechanism of a multitude of complex biological processes.

 

 

 

Enzymes as biocatalysts :

 

Enzymes are very efficient catalysts for biochemical reactions. They speed up reactions by providing an alternative reaction pathway of lower activation energy. The proteins in enzymes are usually globular. Enzymes break down food. Enzymes are the workhorses of the body. The enzymes break down the food into tiny particles which can be converted into energy in the body. The breakdown of food is an essential part of the conversion of food into energy. Holoenzyme is the term used to describe the whole enzyme molecule which may be composed of an enzyme protein and a coenzyme or a prosthetic group. An enzyme inhibitor is a molecule that binds to an enzyme and decreases its activity. Biocatalysis may be broadly defined as the use of enzymes or whole cells as biocatalysts for industrial synthetic chemistry. Immobilization is the process of adhering biocatalysts to a solid support.

 

 

Enzymes in food industry :

Enzymes are produced by all living cells as catalysts for specific chemical reactions. In food industry, enzyme has been used to produce and to increase the quality and the diversity of food. In the twentieth century, enzymes began to be isolated from living cells, which led to their large-scale commercial production and wider application in the food industry. Today, microorganisms are the most important source of commercial enzymes. Direct genetic modification encompasses the most precise methods for optimizing microorganisms for the production of enzymes. These methods are used to obtain high-yielding production organisms. The use of rennet, as an exogenous enzyme, in cheese manufacture is perhaps the largest single application of enzymes in food processing. Lactose can be obtained from various sources like plants, animal organs, bacteria, yeasts, or molds. Catalase is a form of protein. In fact, all enzymes are protein. Proteins are large globular molecules made of amino acid subunits.

 

 

 

 

Dairy products:

Dairy products include milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. The chapter focuses on the processing of cow milk and milk products. Milk contains many natural enzymes, and other enzymes are produced in milk as a result of bacterial growth. Enzymes are biological catalysts capable of producing chemical changes in organic substances. Pasteurization is most important in all dairy processing. It is the biological safeguard which ensures that all potential pathogens are destroyed. Condensed milk is often sold in refrigerated tank-truck loads to manufacturers of candy, bakery goods, ice cream, cheese, and other foods. When preserved by heat in individual cans, it is called 'evaporated milk'. Cultured dairy foods provide numerous potential health benefits to the human diet. These foods are excellent sources of calcium and protein.

 

 

 

Designer milk :

In this aspect, we  discusses the potential that exists in altering the milk composition or 'designing' milk by nutritional and genetic approaches so as to achieve specific health and/or processing opportunities. By combining the two approaches—the genetic work and the diet studies researchers are hoping to develop 'designer milk' tailored to consumer preferences or rich in specific milk components that have health implications. Rapid development of genetic technology has placed the dairy processors open to improvement by modern biotechnology, while novel horizons beckon in nutrition, food technology and pharmacology. Milk composition can be dramatically altered using gene transfer. Introduction of deoxy ribonucleic acid (DNA) technology in the dairy science field has enabled to identify new genetic polymorphism and revealed molecular background of lacto-protein gene expression. Cow's milk is an allergic trigger in a significant fraction of infants and β-lactoglobulin, which is not found in human milk, is believed to be one of the culprits.

 

 

Genetically modified cheese :

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. The controversy concerning the biosafety of genetically modified food, development of genetically modified cheese as the outcome of good cheese-biotech sorority seems to curtail or minimize a number of processing challenges for cheese manufacture. Genes are organized into chromosomes which are found in all living cells. They are a coded form of instructions to make proteins. Most of the proteins manufactured by living cells are enzymes. Cheese obtained or manufactured by the application of genetic engineering by adopting three approaches can be called as genetically modified cheese. These approaches are: modification in milk composition, addition of recombinant coagulating enzymes, and application of modified starter culture. Genetically modified bovine somatotrophin also play a role in the regulation of milk yield, growth rate and protein to fat ratio of milk which results in milk composition alteration.

 

 

 

Bakery and cereal products :

The bakery industry comprises mainly of bread, biscuits, cakes and pastries manufacturing units. The bakery products have become popular among all cross section of populations irrespective of age group, and economic conditions. The basic recipes for bread making include wheat flour, yeast, salt and water. The chapter explains the formulations and manufacturing process of various types of breads. It discusses the methods of assessment of bread quality. The chapter explains the factors influencing shelf life of bread and suggests suitable measures to extend the period during which bread remains fit for human consumption. Cereals are grown over 73" of the total world harvested area and contribute over 60" to the world food production providing dietary fiber, proteins, energy, minerals and vitamins required for human health. Fermentation of cereals by lactic acid bacteria has been reported to increase free amino acids and their derivatives by proteolysis and/or by metabolic synthesis.

 

 

 

Fruits and vegetables:

Fruits and vegetables contain important vitamins, minerals and fibres and are an important part of health diet, and as are all of great significance in agriculture. New varieties with traits achieved through biotechnology processes have played a great role today. Biotechnology of fruit and vegetable production are an aid to conventional breeding and its ability to transfer genes between different organisms. Micropropagation, the mass production of identical plants from tiny buds of the parent plant, is a biotechnique that can eliminate these pathogens from the progeny plants while retaining the advantages of vegetative reproduction. A number of challenges have called for the application of biotechnology in the production of fruits and vegetables. These are population increase, water shortages, climate change, high perishability or postharvest decays, and short shelf-life associated with fruits and vegetables. The transfer of genetic material from one organism into the deoxy ribonucleic acid (DNA) of another called transgenic application has been widely used in fruits and vegetables.

 

 

 

Genetically modified fruits :

Fruits are major ingredients of human diet and provide several nutritional ingredients including carbohydrates, vitamins and functional food ingredients such as soluble and insoluble fibers, polyphenols and carotenoids. Biochemical changes during fruit ripening make the fruit edible by making them soft, changing the texture through the breakdown of cell wall, converting acids or stored starch into sugars and causing the biosynthesis of pigments and flavour components. The 'non-browning' apple is genetically engineered to keep from going brown after being cut. When apple flesh is cut and exposed to oxygen, it begins to brown but the genetically modified apple or 'Arctic Apple' will not brown for 15-18 days. Citrus is one of the most important commercial and nutritional fruit crops in the world, hence it needs to be improved to cater to the diverse needs of consumers and crop breeders. Guava is the most nutritious of all edible fruits. High pectin contents make guava suitable for jelly making.

 

 

Genetically modified vegetables:

Vegetables are very important components of diet. Vegetables are highly perishable, and transportation, storage, and distribution require low-temperature conditions. Tomato is the major produce that is processed into juice and sauce. Preservation of nutritional components is compromised during processing. A genetically modified tomato, or transgenic tomato, is a tomato that has had its genes modified, using genetic engineering. The first commercially available genetically modified food was a tomato engineered to have a longer shelf life. Some tomatoes have been genetically engineered to alter one particular aspect of tomato ripening: softening. The process of fruit softening is caused in part by the breakdown of pectins—compounds which give support to the walls of tomato cells. Herbicide tolerant soyabean varieties contain a gene that provides resistance to one of two broad spectrum herbicides. This modified soyabean provides better weed control and reduces crop injury. Genes conditioning root pigmentation and sugar and terpenoid content are candidates for gene mapping in the near future.

 

 

Biotechnology of fermented meat :

Meat is one of the most valuable and demanding food products. Worldwide meat consumption is growing and the variety of products available as convenience foods is on the increase. There are a wide variety of meat products that are attractive to consumers because of their characteristic colour, flavour and texture. Fermented meat is a type of dried meat that has been prepared and dehydrated according to specific techniques that alter some of the chemical make-up of normally perishable foods. Cultures for food fermentations are selected primarily on the basis of their stability and their ability to produce desired products or changes efficiently. Lactic acid bacteria (LAB) are essential agents during meat fermentation improving hygienic and sensory quality of the final product. Its fermentative metabolism prevents the development of spoilage and pathogenic microflora by acidification of the product, also contributing to its colour stabilization and texture improvement.

 

 

 

Genetically engineered fish :

Biotechnology, the use of biological systems or living organisms in production process has a wide range of useful applications in fisheries and aquaculture. The field of genetic biotechnology similarly ranges from simple techniques such as hybridization, to more complex processes such as the transfer of specific genes between species to create Genetically Modified Organisms. Fishmeal a by-product of fish processing is used because of its high quality and high protein content. The use of fishmeal in aquaculture causes environmental problems. It contains levels of phosphorous far above the requirement for optimal growth in fish. Researchers are seeking to improve the genetic traits of the fish used in aquaculture by using different transgenic techniques. A number of environmental concerns have been raised related to the development of genetically modified fish, including the potential for detrimental competition with wild fish, and possible interbreeding with wild fish so as to allow the modified genetic material to escape into the wild fish population.

 

 

Poultry industry :

Poultry products are nutritious and add variety to the human diet. Most of the products are from chickens, but ducks and turkeys also are important sources. Poultry, or domestic birds, are raised for their meat and eggs and are an important source of edible animal protein. Poultry meat and eggs are highly nutritious. The meat is rich in proteins and is a good source of phosphorus and other minerals, and of B-complex vitamins. Broilers are the main type of chicken produced by modern integrated poultry raising facilities due to their high feed-meat conversion ratio. Broilers are generally grown for a specific number of days and until they reach a specific weight. Slaughtering can be performed manually or by using an automatic circular knife system. The birds should bleed for at least 2 minutes to ensure a total bleed-out. Feathers are removed in a specially designed plucking machine or by hand. Feathers are collected and treated as an animal by-product.

 

 

Biotechnology on poultry nutrition :

Under this topic, we have summarized the use of probiotics for prevention of bacterial diseases in poultry, as well as demonstrating the potential role of probiotics in the growth performance and immune response of poultry, safety and whole-someness of dressed poultry meat evidencing consumer's protection. The poultry industry has become an important economic activity in many countries. In large-scale rearing facilities, where poultry are exposed to stressful conditions, problems related to diseases and deterioration of environmental conditions often occur and result in serious economic losses. The impact of biotechnology in poultry nutrition is of significant importance. Biotechnology plays a vital role in the poultry feed industry. Probiotics are 'live microorganisms which when administered in adequate amounts confer a health benefit on the host'. Thus, the concept of probiotics constitutes an important aspect of applied biotechnological research and therefore as opposed to antibiotics and chemotherapeutic agents can be employed for growth promotion in poultry.

 

 

 

Beverages:

Three groups of beverages are commonly consumed. These include: carbonated nonalcoholic beverages or soft drinks, non-carbonated non-alcoholic stimulating beverages such as coffee and tea and alcoholic beverages. The most popular soft drinks include those based on cola, orange, ginger, lemon and lime. Coffee fruits are typically harvested in one of three ways: picking, stripping, or mechanical harvest. After harvest, coffee fruits undergo pulp extraction to produce green coffee seeds. All real teas are made from the tea plant, Camellia sinensis, a caffeine-producing bush. Beer and ale are the principal malt beverages. Beer is made from barley malt to which hops and cereal or malt adjuncts are added and fermented. Wine is principally fermented grape juice. It may also be produced by fermentation of juices of fruits such as apple, peaches, apricots, plums, pears, cherries and berries and honey. Vinegar is an alcoholic liquid that has been allowed to sour. The use of vinegar to flavour food is centuries old.

 

 

 

Biotechnology of brewer’s yeast :

Yeasts are eukaryotic microorganisms classified as members of the fungus kingdom with 1,500 species currently identified and are estimated to constitute 1" of all described fungal species. Saccharomyces cerevisiae is one of the best genetically characterised yeast as its genome is fully sequenced and analyzed exhaustively. In contrast, brewer's yeast is refractory to the genetic procedures used with laboratory strains. The main reason is its low sexual fertility. Early attempts to carry out conventional genetic analysis with brewer's yeast faced the problems of poor sporulation and low viability. To overcome this difficulty, several researchers hybridized brewing strains with laboratory strains of S. cerevisiae. Yeast and barley play an active, primary role in the brewing process. The other two beer ingredients, water and hops, have secondary roles. Yeast is the fermenting agent, which transforms the carbohydrates stored in the grain of barley into ethanol. Flocculation is a cell adhesion process mediated by the interaction between a lectin protein and mannose.

 

Genetically modified organisms in the wine industry:

The process used in creating the transgenic grape was originally developed by McKersie to genetically engineer cold tolerance into alfalfa. The grape was created by inserting naturally occurring genes for cold tolerance into single grape plant cells. In South Africa, genetically modified grapewines have recently been planted at Welgevallen, an experimental farm at the University of Stellenbosch. In South Africa, Winetech has also been established, which is an organization performing research into various aspects of genetically improving organisms for the wine industry. Grapewines with genetically engineered resistance to Fanleaf degeneration caused by a virus are being tested in field trials in Colmar. The virus is transmitted by nematodes and is the most widespread nepovirus involved in grapewine degeneration. Lactic acid bacteria have historically been associated with food and beverage fermentations as they occur naturally in the starting materials used. Lactic acid bacteria occur in must and wine and perform the secondary fermentation known as malolactic fermentation.

 

 

 

 

Carbon footprint of food :

The carbon footprint is a measure of the amount of greenhouse gases produced by our activities in relation to carbon dioxide or carbon. All activities caused by mankind from building their homes, using their cars to flying on holiday can be the subject of carbon footprinting. The carbon footprint on food is an estimate of all the emissions caused by the production, manufacture and delivery to the consumer and the disposal of packaging. The global food system has become such a dominant force shaping the surface of this planet and its ecosystems that we can no longer achieve sustainability without revamping the food system. This chapter discusses the ecological footprint analysis to document the current food system's demand on the biosphere. The world's grazing lands provide us with meat, milk, wool, and hides and represent 13 per cent of the global food footprint. The simplest and most cost-effective way to reduce your food footprint is to minimize food waste.

 

 

Nanotechnology in agriculture and food industry :

Nanoscience and nanotechnology are concerned with the understanding and rational manipulation of materials at the atomic and molecular levels, generally with structures of less than 100 nm in size. Nanotechnology has the potential to revolutionize the agricultural and food industry with new tools for the molecular treatment of diseases, rapid disease detection, and enhancing the ability of plants to absorb nutrients. Weeds are menace in agriculture. Herbicides are designed to control or kill the above ground part of the weed plants. Nanotechnology offers the potential of novel nanomaterials for the treatment of surface water, groundwater and wastewater contaminated by toxic metal ions, organic and inorganic solutes and microorganisms. Identity Preservation is a system that creates increased value by providing customers with information about practices and activities used to produce a particular crop or other agricultural products. One of the processes using nanoparticles is photocatalysis. Photocatalysis can be used for purification, decontamination and deodorization of air.

 

 

 

Bioethics and Biotechnology :

Biotechnology is at the intersection of science and ethics. Technological developments are shaped by an ethical vision, which in turn is shaped by available technology. Biotechnology can produce unanticipated consequences that cause harm or dehumanize people. The ethical implications of proposed developments must be carefully examined. The ethical assessment of new technologies, including biotechnology, requires a different approach to ethics. Ethics includes assessment of the rights and wrongs of specific technologies and applications. No area of biotechnology more clearly brings to focus the need for careful ethical reflection than its potential to impact human nature. Previous technology has provided new tools that impacted human activities and society. Humans were the makers of technology. Some aspects of biotechnology now make humans the objects of technology. Technology raises environmental issues when there are environmental exposures that pose risk to humans, wildlife or to ecosystem integrity. It has been alleged that agricultural biotechnology may pose risks to wildlife in or near farm fields.

 

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Research activities in Food Biotechnology :

 

1)    Food-borne pathogens have become the main reason for impacting food safety and ultimately it affects human health and the economy. Such pathogens include gram-negative bacteria (Salmonella, E. coli, and Klebsiella), viruses (Hepatitis E and Adenovirus), and parasites as well. The presence of microorganisms, such as Escherichia coli, Salmonella, Listeria, & Vibrio in food and Pseudomonas aeruginosa (P. aeruginosa) in vegetables, crops (e.g., lettuce) and water possess a risk to health, especially for infants, the elderly & amp; immune deficient patients. Therefore, there is an urgent need to develop an effective formulation for the rapid elimination of bacteria from contaminated environments. Biosensors based on nanoscale scaffolds, including gold nanoparticles, magnetic nanoparticles, and quantum dots conjugated with different biomolecules offer an advantage over traditional techniques. Hence in the current study, we have synthesized two biomolecules (multivalent glycan and ssDNA aptamer) for the detection of different food-borne bacteria.

 

In recent years, the use of pesticides in agriculture has intensified in order to increase agricultural productivity to meet the growing demand for food. In India, commonly used organophosphates are Malathion, methyl parathion, chlorpyrifos, diazinon, dichlorvos, fenitrothion, phorate, and monocrotophos. The addition of inputs to the soil has increased the productivity of the crop, however excess use has led to their accumulation in the soil, water, and environment. Thus, it is important to monitor the amount of pesticides used.

 

In India Food Safety and Standard Authority of India (FSSAI) regulates the maximum residual limit (MRL) for various pesticides in food. To confirm that these harmful pesticides do not occur at a hazardous level in agricultural products, water, soil or dairy products, there have been incredible efforts to detect these pesticides in fields, for example, by using high-performance liquid chromatography, Gas chromatography. These conventional detection systems are reliable but, lengthy, complex, time-consuming, and required trained manpower. Hence, the development of a quick, specific, and sensitive selective system is desirable.

 

 

2)    Due to excessive utilization of agricultural chemicals and release of industrial wastes the level of several contaminants (e.g., heavy metals and pesticides) in food and water system has been increased. Notably, the level of these contaminants has reached alarming level in many parts of the country and affecting the human health. Likewise, the presence of food allergens contaminants is also threatening the human health. Unfortunately, due to drawbacks associated with the current sensing methods, e.g., complex methodology, unavailability, expensive testing and machinery, and bulkier instrumentations, it is very difficult for a common man to quantify the level of these contaminants in their daily products. Herein, we are proposing the utilization of advanced materials (e.g., nanomaterials) to build user friendly sensor for the above-mentioned food contaminants. This technology will leads to the development of fast, lower cost, readable/sensitive/ specific, and reusable sensors. Additionally, the extraordinary properties of the nanomaterials will also be explored for the development of bacterial cellulose paper for food packaging, thermochromic tags (to monitor the temperature variations in food during supply chain) and delivery systems (for flavours and nucleoprotein complexes).

 

 

 

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For Shelf life improvement:

Absence of postharvest treatment, traditional storage on farms, infestation of microorganism and pests, non-availability of processing methods are the responsible factors for the highest rate of postharvest losses in fruit and vegetable in India. Due to limited availability of cold chain facilities especially during storage and transportation, development of coating materials to prolong the shelf life of fruits and vegetables is the high priority in this research area. Biodegradable and edible polysaccharides provide a thickening effect and have film forming ability which can be used to prepare coating materials to extend the shelf life of fruits maintaining the sensory and safety qualities. In majority of cases, the coating technology is simple and can be applied even in the farm level; therefore development of coating materials to prolong the shelf life of fruits and vegetables is the high priority, so that spoilage during transportation and marketing is reduced. The present study relates to extraction of polysaccharides from several agricultural and food processing by-products. Further, novel strategies were adopted to structurally modify the polysaccharides via esterification (fatty acid esterification and acetylation) to prepare hydrophobic derivatives to improve their functional properties. These hydrophobic polysaccharide esters were further blended with hydrophilic polysaccharide to prepare composite coating formulations and biodegradable packaging materials for the shelf life improvement of the fresh fruits during transportation and storage.