A Course on Technological advances in functional food at NDRI Concluded

A 21-DAY refresher course on “Technological Advances in Functional Food Ingredients and Validation of Claims” concluded at National Dairy Research Institute (NDRI), Karnal. The main objective of the course was to impart knowledge to participants about the role of functional foods in improving health and well-being and its therapeutic role in human beings. Dr. G.S. Rajorhia, President, IDA, New Delhi, during the concluding function said functional foods were known to improve health, besides supplementing nutrition and value addition. Dr. R.R.B. Singh, Director, NDRI, said in recent times, functional foods, particularly functional food ingredients, had garnered considerable amount of attention because of their presumed safety, nutritional and therapeutic effects. Dr. Bimlesh Mann, Course Director and Editor, IJDS said that during the training programme, state-of-the-art instrumentation facilities present in the newly established national referral center for milk quality and safety, were largely utilized. In all, 18 candidates from nine states participated in the programme.