Sustainable Approaches of Food Proccessing
Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

Sustainable Approaches of Food Proccessing

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

S. C. Jain

Keynote: J Food Process Technol

Abstract :

India is the 3rd largest producer of food commodities in the world after China and USA. It tops in the world in production of milk (121 million tonnes per annum); It also ranks first in fresh fruit production (74.87 million tonnes ? 12.5% of world production); is 2nd largest producer of vegetables (146.55 million tonnes ? 14% of world production); and also in rice and sugarcane; 3rd largest producer of food grains including coarse grains and edible oil seeds (257 million tonnes per annum) and also the largest producer and exporter of spices and condiments. It is also the largest producer of buffalo meat in the world and ranks fifth in poultry egg production. Marine products and spices together contribute more than 74% of export earnings. About 25% of marine and fish in the country are exported. Sustainable Approaches: 1. Bakery Industry 2. Meat & Marine product sector 3. Food Packaging Techniques 4. In oil and oil seeds sector, the consumer tre1nd is now for blended edible oil. Refined oil accounts for more than 60% of consumption with filtered oil taking up rest. Blended edible oil has emerged as preferential one for health reasons in general 5. Adoption of ?freeze technology? for a wide variety of fruits and vegetables available in the country and the development of necessary infrastructure for the same are the other challenging sustainable approaches

Biography :

S.C. Jain completed Doctorate Degree in Dairy Technology from National Dairy Research Institute, Karnal, and Post Doctoral in Dairy Technology as DANIDA Research Scholar in Royal University of Agriculture and Veterinary Sciences, Copenhagen, Denmark. He has to his credit more than 125 research and technical publications on subjects under food science and technology in journals of repute and technical presentations in several national and international conferences.Dr. S.C. Jain has a long experience of 50 years in research, teaching, extension, food industry, research management, biotech industry consultancy and institution building as Professor, ADG, DDG, Technical Advisor and Senior Vice President at University level, ICAR, HQ at national level and in Industry.Dr. Jain acted as expert member on several high powered committees constituted by the Govt. of India in education and research and also on several national bodies like NPC, BIS, APEDA, ASRB, UGC, UPSC and Ministry of HRD, GOI. He also acted as member of Boards of Management of several agricultural universities and also acted as ICAR nominee in Planning Commission. Dr. Jain is a widely traveled person, having visited around 22 countries and also acted as leader / member of five Government of India Delegations to identify areas of co-operation in agriculture and also for evaluation of research and development project in Australia.Presently, he is the Director, Amity Institute of Food Technology and Senior Research Coordinator, Amity Science Technology & Innovation Foundation. He is deeply involved in establishing infrastructure to run B. Tech. (Food Tech.), M. Tech. (Food Tech.) & Ph.D (Food Tech.) programmes and guiding research in different areas under the Domain of Food Science and Technology.Dr. S.C. Jain is a Member of Association of Food Scientists and Technologists (India), All India Food Processor?s Association and life Member of Dairy Technology Society of India.