‘Sensory Strategies for Sodium Reduction in Indian Traditional Foods’
Mysore/Mysuru: CSIR-Central Food Technological Research Institute (CFTRI), Mysuru, in association with the Association of Food Scientists & Technologists (India) – AFST(I) and the Food Future Foundation, is organising an International Workshop on “Sensory Strategies for Sodium Reduction in Indian Traditional Foods” tomorrow (Feb. 21) from 9 am to 3 pm at its IFTTC Auditorium.
Dr. Sridevi Annapurna Singh, former Director, CFTRI will be the chief guest. Dr. Parmjit S. Panesar, President, AFST(I); Dr. Pawan AgarwaI, Convenor, Forum for Sensory Excellence in Food and Sanjay Dave, former Chairperson, CODEX & former Advisor, FSSAI, will be the guests of honour. Dr. Giridhar Parvatam, Director, CFTRI, will preside. Dr. Miro Smriga, Executive Officer, Ajinomoto Co. Inc., will be the guest of eminence.
The workshop will bring together leading scientists, public health experts, regulators, industry representatives and culinary professionals to deliberate on evidence-based sodium reduction strategies, with emphasis on sensory science, nutrition, food safety and regulatory perspectives. It includes keynote addresses by national and international experts, panel discussions and technical sessions on the role of flavour enhancement strategies.
