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DEPARTMENTAL NEWS

Food is a very essential to sustain human being. It too

involves a technological aspect beyond itself. Thus we can

say Food Technology--- as the technology of our daily

requirements. The subject of food technology has a wide

spread application in vast fields of our lives. It influences

large scale as well as large-scale industries. The modern

invention and researches in this sphere has given food a new

horizon to fulfill public demands.

This is an interdisciplinary subject and encloses fields

of organic chemistry, microbiology, thermodynamics,

chemical engineering, biotechnology and nutrition science

even forecasting its touch on the topic of environmental

safety, handling of both hazardous and non hazardous

wastes. Modern technologies are now developed to convert

these hazardous wastes to harmless ones using some

microbial cultures. Besides these the subject also includes

the utilization of different types of machines as well as

sophisticated equipments e.g. driers, freezers, extruders,

seamers, boilers, various pressure vessels touching up

spectrophotometers etc. in various kinds of commercial scale

production units. It even gets bifurcated into versatile

disciplines like dairy, bakery, meat, fish, poultry, beverages

both alcoholic and non-alcoholic, pharmaceuticals etc. Thus

in brief we can regard food technology as one of the most

recent technology that touches human chord in day-to-day

life……………

In our department we have highly qualified and

experienced faculties. Besides teaching regular academic

courses they encourage students to involve in creative activities related to subject matter.

2

2 RECENTLY CONDUCTED SEMINAR / WORKSHOP/ TRAINING

PROGRAM BY THE DEPARTMENT

The Department received a grant of Rs.1.4

lacs from AICTE and conducted a National

Seminar on “Recent Advances in the

Development of Natural Antioxidants” on 12th

and 13th

March, 2013. Scientists, Professors,

Research Scholars, Students from various

Universities & colleges participated in the

Seminar. Students from UG & PG level of

the Department won First and Second prize

respectively at the poster session of the

seminar.

Department has conducted

Faculty Development Program

(FDP) on “Significance of

Detection of Adulterants on Food

Quality” for School Teachers on

8th

June,2013

Dept. of Food Technology has received a grant of

Rs.4.0 Lakh from Department of Food processing

Industries & Horticulture, Govt. of West Bengal to

procure equipments for conducting the training

program at Food Processing Training Centre

(FPTC) located in this Institute. The department

has initiated the 1st phase of the course on Food

Preservation from 19th August, 2013 and it will

continue up to 30th September 2013.

3

3 R & D Work going on in the Dept.:

Since almost all the faculty members of the department are PhD degree

holder they are always involved in R& D activities in the area of

Nutraceuticals & Functional foods, , Antioxidants, Microbial biosensor,

Wine preparation, New product development, Probiotic Soya products,

weaning foods using soybean, Dairy products etc.

The departmental faculty members along with under graduate and post

graduate students are publishing their project/ research work regularly in

different reputed national and international journal. The research work are

also presented and published in different national & international

conference and seminar.

Resembling previous year two students

(Pursuing M.Sc. in Applied Microbiology

under school of Biotechnology) of KIIT

University, Bhubaneswar has successfully

completed summer training of one month

duration (27th

May-26th

June, 2013) under

the guidance of the departmental faculty

members.

Kiranmoni Debnath & Ritika

Samanta of 2013 batch secure

1st and 2

nd position in WBUT

B.Tech Examination

respectively.

4

BT BRINJAL – HOW MUCH SAFE IS IT?

ARTICLES & REPORTS

BT BRINJAL – HOW MUCH SAFE IS IT?

At a time when Bt Brinjal may soon be

introduced into the market, several renowned

doctors of the country initiated a consumer

awareness campaign against genetically

modified (GM) foods, citing health problems.

The doctors called for an immediate

moratorium on all GM foods and vowed to

intensify the campaign in the coming months

so that the government sets up a safety

assessment protocol to look into the safety of

such food items.

The campaign, “I AM NO LAB RAT”, was

launched in Chandigarh on January 30. It is a

consumer awareness and mobilization

campaign called as part of a nation-wide

campaign. The campaign was initiated in

Amritsar on February 3.

Speaking at a seminar at Dayanand Medical

College and Hospital today, Dr G P I Singh, an

expert in social and preventive medicine and

member of Doctors’ for Food and Bio-Safety,

pointed out that the decreased calorific content

in Bt Brinjal and altered consumption would

result in an adverse impact on nutrition. “This

may jeopardize the national health

programmers for control of tuberculosis,

diarrhea and sexually transmitted diseases,” he

said.

The movement against GM foods is gathering

momentum at a time when the biotech

industry is seeking to introduce the first GM

food crop in India in the form of Bt

Brinjal, created by inserting a bacterial

gene with antibiotic-resistant genes so that

the plant produces its own poison against

a certain set of pests.

Allowing GM foods like Bt Brinjal without

prominent labeling will be a violation of a

consumer’s right to know what he/she is

eating and the right to food safety. Under

the present circumstances, the consumer

should be wise and must make himself/

herself absolutely aware of any GM foods

before buying it.

Rupam Roy (2011 pass out)

4

5

Ingredients to make sugar free cookies:

2 cups granular Splenda

1/4 cup cocoa

1 cube oleo or butter

1/2 cup evaporated milk

2 teaspoons vanilla

1/2 cup low sugar or sugar free peanut butter

3 cups oatmeal (approx)

wax paper

spoon

LOW CALORIE DELICACIES

SUGAR-FREE RASOGOLLA

In this content milk based sweets viz, khoya

based, channa based have high fat and

sugar content. These cannot be consumed

by diabetic and diet conscious people.

Hence there is need to develop low calorie

Rossogolla.

In order to achieve this, the channa for use

in Rossogolla was prepared from skim milk.

Channa thus obtained was heated with

several fat replacers viz, Maltodextrin,

Olesta, Beta trim, Inulin, CMC, whey

protein concentrate and sugar replacers viz,

equal, sugar free, sugarite, fructose and

honey.

Consumption of excess fat in considered undesirable from nutritional and health point

of view. Diabetic and diet conscious people have nutritional limitations to ensure fat and

sugar free foods in general and milk based sweets in particular.

Among these low

calorie fat replacers

Inulin and sugar

replacers namely

sugarite secured high

sensory scores on

subjecting them to

sensory evaluation.

To enhance the nutritive value of low

calorie Rossogolla thus standardized

chhana was fortified with premix

containing Micro nutrients such as

vitamins, calcium and iron limiting to 20-

23% of RDA meeting the labeling

requirements. Hence low calorie popular

Rossogolla was developed carrying

effective therapeutic and nutritive

ingredients….. but no sugar.

SUGAR FREE COOKIES

Like Rosogolla, Cookies are also avoided

by the diabetic patients due to high sugar

content in them. An effective remedy lies

in the development of sugar-free cookies.

The general ingredients for a bakery

product have been replaced by Oat-

meals and Splenda (another name for

sucrlose)

Ingredients:

2 cups granular Splenda

1/4 cup cocoa

1 cube oleo or butter

1/2 cup evaporated milk

2 teaspoons vanilla

1/2 cup low sugar or sugar free peanut butter

3 cups oatmeal (approx)

Steps for preparation: 1. Mixing of the Splenda, cocoa, oleo, and evaporated

milk in a pan. Bringing to a rolling boil while stirring it

constantly and cutting the heat.

2. Adding vanilla and peanut butter. Stirring until

mixed well.

3. Addition of in the oatmeal slowly, thickening the

consistency.

4. Dropping the cookies by the spoonful onto waxed

paper and allowing them to sit until cool. They will

harden as they sit.

5. Baking.

Krita Ganguly & Sayantani Chakraborty (2011 pass out)

5

6

SOLAR FOOD PROCESSING TECHNOLOGY IN INDIA

Technological advancements have

revolutionized the Indian food processing

segment. Various new solutions are being

designed to increase productivity. Solar food

processing technology is among the newer

technologies that are gaining momentum in

India.

Solar food processing technology has helped

food companies in the following ways:

Small companies often find it difficult to

implement new technologies owing to

financial constraints; solar food processing

technology will prove extremely beneficial

for them as it Consumes less energy,

enhances their productivity & is highly cost-

effective.

Since the technology uses solar energy for

operation, it is useful for companies

operating in small towns and villages, who

have recurrent power problems & it can also

provide employment opportunities to a large

section of the rural population.

It manufactures hygienic products of

international standards which small-scale

manufacturers can export to various parts of

the country as the demand for hygienic food

is on the rise across the world.

It uses solar energy & so does not emit

harmful carbon gases into the atmosphere

that have an adverse impact on the ecological

system. Therefore, food technologists feel that

the technology should be adopted on a

greater scale to promote eco-friendliness.

Need for government support

For its successful implementation it is

extremely critical to understand the

intricacies of food science and solar

drying principles. Training and close

supervision are required at each level

since farmers and traders in these parts

do not have the necessary technical

expertise & so the government and

non-profit organizations (NPO’s)

should join hands to spread awareness

in these regions.

It is important to provide adequate

marketing support to ensure income

generation at the grass root level.

The Ministry of New and Renewable

Energy recently announced a 50%

subsidy on import of solar dryers.

It can thus be said that with further

innovations, solar food processing

technology will attain great significance

in the FOOD SECTOR in the near

future.

Alina Mookherjee (2012 pass out)

6

7

7

JAPANESE SWEET POTATO

The sweet potato was one of the first

plants to be introduced from the

Americas to Europe during the

voyages of Columbus; from there,

Portuguese traders carried it to

Africa, India and Asia. Japanese

Sweet Potato is a powerhouse of

nutrients that acts as an antioxidant,

helping the body to rid itself of free

radicals that attack and damage

healthy cells and tissue and to

promote healthy heart function. It is

also considered as an anti-

inflammatory that eases the

discomforts caused by arthritic

conditions, and Sweet Potato may

help to stabilize sugar levels in the

blood.

ACCORDING TO RECENT

STUDIES:

Japanese Sweet Potato (with its

high fiber content) is also processed

to make starch and a flour

substitute in bakery products and

to thicken salad creams, jams and

toffees.

Moumita Das (2011 pass out)

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8

Unknown Food Facts

The citrus soda 7-UP was created in 1929; "7" was selected because the

original containers were 7 ounces. "UP" indicated the direction of the

bubbles.

Ketchup was created for use as a drug, not as a condiment.

The liquid inside young coconuts can be used as substitute for blood

plasma.

Apples, not caffeine, are more efficient at waking you up in the

morning.

The 57 on the Heinz ketchup bottle represents the number of varieties

of pickles the company once had.

Eskimo ice cream is neither icy, or creamy!

A company in Taiwan makes dinnerware out of wheat, so you can eat

your plate!

Chewing gum while peeling onions will keep you from crying!

Smelling bananas and/or green apples (smelling, not eating) can help

you lose weight!

Peanuts are one of the ingredients in dynamite.

During an average person's life, they will consume about 60,000 pounds

of food.

Coca-cola was originally green.

The world's oldest piece of chewing gums is 9000 years old.

It takes about a half a gallon of water to cook macaroni and about a

gallon to clean the pot.

Cream does not weigh as much as milk.

Iceland consumes more Coca-cola per capita than any other nation.

Only food that does not spoil: honey

Nutmeg is extremely poisonous if injected intravenously

Broccoli is a vegetable with a nervous system. Primitive though it may

be, it CAN feel pain.

Torsha Ray (3rd Year )

9

9 BREAKING THE MYTH OF OLIVE OIL

Olive Oil is universally accepted as a miracle food. The whole world has switched to

Olive Oil for its daily cooking. Why not us?

Because for some reasons:

No one took the trouble to educate us

No one told us that there are three different grades of it for different uses

No one explained to us how exactly Olive Oil’s unique property

So, we continue to believe in myths that convince us Olive Oil wasn’t the right oil for

Indian households.

It’s time to bust away those myths…..

Myth 1: Olive oil can’t be used for Indian cooking.

FACT: Yes, it can! Especially if you use the right grade: Olive

Pomace Oil. We tend to pick up Extra Virgin Olive Oil from the

shelves because we’ve heard it’s the best oil. Best flavor, sure, but not

the best for cooking Indian cuisine! When we tried to cook Indian

cuisine with Extra Virgin, we found that the taste changed! Frying in

Extra Virgin also presented difficulties. It is the humble Olive Pomace

Oil that is the best cooking grade. Olive Pomace Oil can be used for

all methods, types and varieties if Indian cooking.

Myth 2: Olive oil should not be heated and is thus not suitable for

frying.

FACT: Olive Pomace Oil is one of the best oils for high-heat cooking

and frying! It’s true that extra Virgin Oil has a low smoking point.

Many of its antioxidants are lost when it is heated. The best use of

Extra Virgin is raw, when the full benefits of its flavor and health

attributes can be experienced. Olive Pomace Oil, however, has a

smoking point of 238 degrees c, one of the highest among culinary oils.

Its benefits are especially apparent when frying at between 130 and

238 °C; at these temperatures, olive oil forms a crisp, golden crust,

making the fried food much more appetizing but without affecting its

nutritional value. Myth 3: Olive oil is too expensive.

FACT: No, it isn’t, if you use the right grade and uses it correctly!

Let’s not be misled by the price tag because, even though Olive Oil

costs more than other edible oils, it is economical to use since it is used

in 1/3rd

the quantity of other edible oils. Since Olive oil has a high

smoking point, it can also be reused 3-4 times. Thus, its effective cost

is 1/9th

its actual price!

GREATEST

FACT:

Olive Oil is the

World’s

Healthiest

Cooking Oil

with low

saturated “bad”

fats and the

highest content

of mono

unsaturated

“good” fats

amongst all oils,

Olive Oil

reduces LDL or

bad cholesterol

and helps

prevent heart

disease and

diabetes. It is

also packed

with anti-

oxidants that

fight against

cancer, reduce

the effect of

aging and

increase life

expectancy

significantly.

Raksha Murarka (2011 pass out)

10

10 SPACE FOODS

This year marks the 44 years of the Human Race’s

first step on moon. Yes! We have come a long way

from the time when space traveling was in our

fantasy and we have advanced to survive in the

adverse conditions of the outer space. Now, food is

a basic survival need of a human being and this

brings us to the discussion on how to preserve

food for the astronauts.

The task of eating in the weight-less environment

is fairly an easy job, but the problem was that the

menu was limited. Astronauts feed on bite-sized

cubes, freeze-dried powders, and semi liquids

stuffed in aluminum tubes. The things the

astronauts consume during their flight are not

something extraordinary but are actually those

commercially available.

The packaging is developed to suite the conditions of the space, keeping in mind

the ease of consumption of the items in such a non-gravity environment.

Many of the foods used for The International Space Station are freeze dried and

packaged into rehydratable containers. These packages are made from a five

layer co-extrusion of nylon/ ethylene vinyl alcohol/tie layer of polyethylene/linear

low density polyethylene. Regular flushing of the product with Nitrogen is

performed which lowers the temperature thus helps in preserving. The

containers / packages are then vacuum-packed. Besides these irradiation is also

practiced which maintains a good organoleptic quality.

In the Space Shuttle, food is prepared at a galley. The galley contains a water

dispenser and an oven. The water dispenser is used for rehydrating foods, and

the galley oven is for warming foods to the proper serving temperature. All

space foods are stored under ambient storage conditions and must safely

maintain a shelf life of nine months to five years.

America and China have contributed immensely in the development of Space

Foods for the last 2 decades, applying newer and better ways of packaging and

preservation and these have only broadened the horizon for more extensive

Research on this field.

Arka Roy Chowdhury (2011 pass out)

11

11

11 10 BENEFITS OF CUCUMBER Cucumbers are the fourth most cultivated vegetable in the

world and known to be one of the best foods for your body's

overall health, often referred to as a super food.

Here are 10 Benefits of cucumbers:

1. Quick pick me-up - Cucumbers are a good source of B

vitamins. Put down your sodas and coffee and eat a cucumber

slice.

2. Rehydrates body and replenishes daily vitamins -

Cucumbers are 95 percent water, keeping the body hydrated

while helping the body eliminates toxins. Cucumbers have

most of the vitamins the body needs in a single day. Don't

forget to leave the skin on because the skin contains a good

amount of vitamin C, about 10 percent of the daily-

recommended allowance.

3. Skin and hair care - If you don't like to eat the skin, it can

be used for skin irritations and sunburns as aloe would be

used. Place a slice over puffy eyes and its anti-inflammatory

properties help reduce puffiness. The silicon and sulfur in

cucumbers help to stimulate hair growth.

4. Fight cancers - Cucumber are known to contain

lariciresinol, pinoresinol, and secoisolariciresinol. These three

lignans have a strong history of research in connection with

reduced risk of several cancer types, including breast cancer,

ovarian cancer, uterine cancer and prostate cancer.

5. Home care - Eliminates a foggy mirror. Before taking a

shower, rub a cucumber slice along a mirror and it will

eliminate the mirror fogging up. Instead of WD40, take a

cucumber slice and rub it along a squeaky hinge and your

door will stop squeaking.

6. Relieves bad breath - Take a slice of cucumber and press it

to the roof of your mouth with your tongue for 30 seconds, the

phytochemcials will kill the bacteria in your mouth

responsible for causing bad breath.

7. Hangover cure - To avoid a morning hangover or

headache; eat a few cucumber slices before going to bed.

Cucumbers contain enough sugar, B vitamins and electrolytes

to replenish many essential nutrients, reducing the intensity of

both hangover and headache.

8. Aids in weight loss and digestion - Due to its low calorie and

high water content, cucumber is an ideal diet for people who

are looking for weight loss.

are looking for weight loss. The high

water content and dietary fiber in

cucumbers are very effective in ridding

the body of toxins from the digestive

system, aiding digestion. Daily

consumption of cucumbers can be

regarded as a remedy for chronic

constipation.

9. Cures diabetes reduces cholesterol

and controls blood pressure - Cucumber

juice contains a hormone which is

needed by the cells of the pancreas for

producing insulin which has been found

to be beneficial to diabetic patients.

Researchers found that a compound

called sterols in cucumbers may help

reduce cholesterol levels. Cucumbers

contain a lot of potassium, magnesium

and fiber. These work effectively for

regulating blood pressure. This makes

cucumbers good for treating both low

blood pressure and high blood pressure.

10. Promotes joint health, relieves gout

and arthritis pain -Cucumber is an

excellent source of silica, which is known

to help promotes joint health by

strengthening the connective tissues.

They are also rich in vitamin A, B1, B6,

C & D, Folate, Calcium, Magnesium,

and Potassium. When mixed with carrot

juice, they can relieve gout and arthritis

pain by lowering the uric acid levels

Bhaswati De ( 2nd Year )

12

12 CRAZY FOOD FACTS !!!!!

Blueberries have more antioxidants than any other fruit or vegetables.

Allegedly, Chewing gum while cutting onions can stop your eyes from watering.

The heavier the lemon the juicier and tastier it is.

You can tell if a boiled egg is fully cooked but spinning it on a flat surface. If the egg

wobbles then it is still raw, and if it spins with ease it’s fully cooked.

Honey is the only edible food that will never go bad. So when you are clearing out those

kitchen cupboards there is no need to bin that honey jar even if it’s been there a while.

Peanut butter is an effective way to remove chewing gum from hair or clothes.

Kiwis and broccoli are higher in vitamin C than oranges.

During World War 2, in emergencies, coconut water was used as a substitute for blood

plasma. Coconut water, not milk is sterile and has a perfect pH level.

If you drop a raisin in a glass of real champagne it will bounce up and down in the glass.

Macadamia nuts are not sold in their shells because it takes 300 pounds per square inch of

pressure to break the shell.

There is cyanide in apple pips, but don’t worry if you swallow a few it’s only found in very

minuscule amounts.

Peanut oil can be processed to produce glycerol, which can be used to make nitro-

glycerine, one of the constituents of dynamite.

Lettuce is the only vegetable that is never sold frozen, canned, processed, or cooked.

There are square watermelons in Japan because they stack better.

Cherries are a member of the rose family.

Rumki Saha ( 4th Year )

13

13 MODERN ADVANCEMENT IN BODYBUILDING SUPPLEMENTS

Bodybuilding supplements are dietary supplements commonly used by those involved

in bodybuilding and athletics. Bodybuilding supplements may be used to replace meals, enhance weight gain,

promote weight loss or improve athletic performance. Among the most widely used are vitamin

supplements, protein, branched-chain amino acids (BCAA), glutamine, essential fatty acids, meal replacement

products, creatine, weight loss products and testosterone boosters. Supplements are sold either as single

ingredient preparations or in the form of "stacks" - proprietary blends of various supplements marketed as

offering synergistic advantages.

Protein Shake : Bodybuilders often supplement their diets with a powdered form of protein. The powder is

mixed with water, milk or juice. Protein powder is generally consumed immediately before and after exercising,

or in place of a meal. The theory behind this supplementation is that bodybuilders, by virtue of their unique

training methods and end-goals, require higher-than-average quantities of protein to support maximal muscle

growth. Protein supplements come in various forms: ready to drink shakes, bars, bites, oats, gels and powders

and in a variety of flavors.

Branched-chain amino acids: Amino acids are the building blocks of protein; the body breaks

consumed protein into amino acids in the stomach and intestines. There are three branched-chain

amino acids (BCAAs): leucine, isoleucine, andvaline. Each has numerous benefits on various biological

processes in the body. Unlike other amino acids, BCAAs are metabolised in the muscle and have

an anabolic/anti-catabolic effect on it. BCAAs account for 33% of muscle protein.

Glutamine: Glutamine is the most abundant amino acid found in human muscle and is commonly

found in supplements or as a micronized, instantly soluble powder because supplement manufacturers

claim the body's natural glutamine stores are depleted during anaerobic exercise.

Essential fatty acids: The essential fatty acids (alpha-linolenic acid and linoleic acid) may be especially

important to supplement while bodybuilding; these cannot readily be made in the body, but are

required for various functions within the body to take place. Fatty fish, such as

fresh salmon and trout are rich in essential fatty acids and fish oils can also be taken in supplement

form. Flaxseed oil, often sold as a supplement on its own, is an ideal source of alpha-Linolenic acid,

which can also be found in walnuts and pumpkin seeds.

Meal Replacement Products: Meal replacement products (MRPs) are either pre-packaged

powdered drink mixes or edible bars designed to replace prepared meals. MRPs are generally high in

protein, low in fat, have a low to moderate amount of carbohydrates, and contain a wide array

of vitamins and minerals.

Prohormones: Prohormones are precursors to hormones and were most typically sold to bodybuilders

as a precursor to the natural hormone testosterone.

Creatine: Creatine is an organic acid naturally occurring in the body that supplies energy to muscle

cells for short bursts of energy (as required in lifting weights) via creatine phosphate replenishment

of ATP. A number of scientific studies have shown that creatine can improve strength, energy, muscle

mass, and recovery times. In addition, recent studies have also shown that creatine improves brain

function. and reduces mental fatigue.

Thermogenic Product: A thermogenic is a broad term for any supplement that the manufacturer

claims will cause thermogenesis, resulting in increased body temperature, increased metabolic rate,

and consequently an increased rate in the burning of body fat and weight loss.

Testosterone Boosters: There are several naturally occurring plants, amino acids, and vitamins, as well

as synthetic chemicals that are sold as supplements to increase testosterone levels. Some commonly

taken supplements of this type are Fenugreek, Eurycoma longifolia, D-Aspartic acid, Boron, L-

Carnitine and Tribulus terrestris.

Aditya Bikram Saha ( 2nd Year )

14

14 GREEN TEA ICE CREAM (MATCHA)

It is a Japanese ice cream flavour. This

flavour is extremely popular in Japan and

other parts of East Asia, and almost all ice

cream manufacturers produce a version of

it, including foreign vendors. The name

matcha comes from a specific type of green

tea used in the Japanese tea ceremony.

Green tea ice cream is also sold in monaka

form. It has been available in the United

States since the late 1970s, primarily in

Japanese restaurants and markets, but is

currently moving into mainstream

availability .It also can be homemade.

Ingredients:

2 egg yolks

2 tablespoons dry green tea

1 tablespoon sugar

1/2 vanilla pod

1 1/4 cups double (heavy) cream

1/4 cup caster sugar

1 1/4 cups milk

2 tablespoons boiling water

Procedure: Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12

minutes. Into a saucepan put the vanilla pod, milk and gently bring to the boil then pour this over

the tea.Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a

separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat,

stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and

fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker.

Taste of Matcha: The taste is complex and difficult to explain. Chlorophyll and amino acids give

matcha its unique taste, something like initially vegetal but followed by a delicious lingering

sweetness. Experiencing matcha for the first time is like the first taste of dark chocolate or bold red

wine. The green tea becomes delicate when added to other ingredients, such as ice cream. Matcha

adds a delicious flavor and color of green tea to ice cream.

Nutritional aspect : Matcha green tea has many health benefits. It's rich in nutrients,

antioxidants and fiber. It's also sugar-free, so it is ideal when making drinks for diabetics or

someone who wants to lower their sugar intake. Matcha exceeds other green tea benefits because the

whole leaf is ingested, not just brewed water. Drinking one glass of matcha is equivalent to the

nutritional value of 10 glasses of regular green tea!

Payel Ghosh (2011 pass out)

15

15 FOOD FACTS

There are around 2000 different plant types that humans use to cultivate food.

The sweet potato is a root vegetable and is not closely related to the potato.

Cutting onions releases a gas, which causes a stinging sensation when it comes into

contact with your eyes. Your body produces tears to dilute the irritant and remove it

from your eyes.

Pumpkins are usually labeled as vegetables but they contain seeds and are

technically fruit.

China is the largest producer of garlic, producing over 10 million tons in 2008 and

accounting for over 75% of world output.

Technically speaking, strawberries aren't even berries!

India is the world’s largest producer of bananas, producing nearly 22 million tons in

2007.

Food for human consumption is typically made from plants and animals but we also

eat other products such as fermented foods and fungus (mushrooms, truffles etc).

Around 70 million people suffer from food poisoning every year with around 7

million of these cases being fatal. Careful food storage, temperature control and

preparation is necessary to avoid potentially dangerous bacteria, toxins and viruses.

Around 8% of children and 2% of adults have some kind of food allergy, this occurs

when the body’s immune system incorrectly assumes a certain food protein is

harmful and attacks it. Common examples of food allergies include reactions to

peanuts, gluten and shellfish.

Sorav Maity & Saptarshi Purkayastha (3rd Year)

16

16 JUNK FOOD

Its commonly seen that small children often force their Parents for Junk food

parents surrender to their children and fulfill their desire...Think...

Having fast food occasionally or sometimes leads to no danger, but regular

digest fast food leads to FATNESS and various other health hazards..

Children don’t take much time to become fat as it is their growing age, either

height or weight. Especially, the 1 who are addicted grow fatter easily.

If your children are fond of PIZZA, BURGER then please be aware!!!!!!!

Because, this habit of junk food leads to the habit of some unwanted drugs like

HEROINE etc......

A study by the PRISTON UNIVERSITY of NEW JERSEY says that children are

not aware of the Ingredients used in making this food i.e. The kind of sugar used,

fat contents and become addicted to it.......and can’t stop them from continuous

consumption of this type of diet......

Many children don’t know that the PIZZA, BURGER,HOT DOG or CHIPS are

made of which ingredients........and what is added in them to make it tasty.

They just have become the slaves to their taste, which forces them for additional

consumption.

If you really wish that your children shouldn't get addicted to this diet, please

warn / guide them.......

As per a survey conducted and research done, Children between 8 to 14 years of

age, 36 % of the children don’t know that the chips they eat are made of

potatoes.....

When asked they say ....may be eggs, flour, edible oil or apples, as the shape

resembles....

37 % of the children are not aware that the PANEER is made of Milk.

Thus, Britain Heart foundation with the help of Britain Government is

publicising the effects of this diet and the ingredients used with the posters which

show the effect of the ingredients....

This is creating the awareness among children, and a sense of fear in their minds.

The mission called, "THE FOOD FOR THOUGHT" aims just that the children

to know not only the ingredients, but their effects of their regular consumption.

Which helps them to avoid it and consume healthy food....?

So, I request you to please forward to all your friends’ and let them know. The fact that

"STRONG POISON KILLS PERSON AT ONCE, BUT SLOW POISON KILLS

EVERYDAY...... Smarta Chakraborty (2nd Year)

17

17 FOOD TECHNOLOGY INDIA’S NEW VISION FOR PROGRESS It feels so low when weird

comments & questions are being

raised about this subject and its

prospects…..

All the misconceptions about the

subject and its prospects puts the

students a step backward to pursue

this career. But the real truth is that

the “Food Technology is one of the

key engineering aspects where

students can make their mark not

only in India but all over the

World”. Some facts which can

really strengthen the opinion are…

The World Processed Food Industry

is worth of US $3.2 trillion , where

jobs are not only in Process Food

Industries ,Agro Sectors, Meat &

Poultry Sectors, Fishing Industries,

Dairy Industries, Alcoholic & Non

Alcoholic Beverage Industries but

also in Space Research

Organizations , Airline Industry,

Health Organizations, NGO’s,

Planning Commission Recruits,

Government owned laboratories,

Food Inspection Departments ,Food

Safety Auditing Bodies, Food Law

Boards and lots more…….

Moreover India is the world’s No.1

producer of Milk, second largest

producer of Rice, second largest

producer of Wheat and so on…

But there is a huge shortfall of

well trained people to manage

all these valuable resources..

Here comes the need of “The

Food Technologists”.

It comes as a huge blow when in

a country full of agricultural

resources; people still die out of

hunger.

The only solution to meet the

both ends is to manage these

resources well… by introducing

modern technologies in the

methods of preservation,

utilization & production of new

products. And its “The Food

Technologists” –– who can

make the dream come true.

So naturally a pride can be taken

while saying that “Food

Technology Is the New Vision

of India’s Progress”. Moreover,

each one of us should pledge to

make others, especially the

school children aware of this

challenging new career.

Our Small Effort Here Can

Make a Change of India’s Image

in Global Sphere.

Joyjit Saha (2012 pass out)

18

18

1. Which fruit contain more sugar? :- A) strawberry b)lemon c) water melon

2. What is pumpernickel? :- a) soup b)fruit drink c)type of bread

3. What food has a name that means “twice cooked”? :- a) biscuit b) cake

4. Which physical property affects our appetite? :- a) moisture b) temp c) humidity

5. WHO AM I??

I belong to the same family of potato, and more of me are canned than any other fruit or vegetable.

6. In the manufacture of dynamite a kind of nut is used and it is ___

7. Many people say “no thanks” to butter in flavor of margarine. The difference is that butter is higher in

saturated fats, while margarine generally has more unsaturated fats. But can u tell which contain more

calories?

a) Butter b) margarine c) both of them contain same amount

8. What is the only edible fruit have seeds on the outside?

9. What is the name of the liquid butter used in Indian cooking?

10. WHO AM I??

The 2nd

most common hot drinks which have been discovered in 2737 BC when accidently it blew into a pot of

boiling water.

11. An onion, apple, and potato all have the same taste. The difference in flavor are caused by their _____

12. In which temp we feel more hungry? :- a)cold b) hot c) normal

13. Bacteria present in 1 lit of drinking water-

a) Number of bacteria present b) 10 c) 1,00,000

14. Meaning of onion :-a) large peel b) large pearl

15. WHO AM I??

Our oldest preservative, was extremely rare in past. So rare in fact it was often used as salary. Today it is so

common that restaurants give it away for free.

Answers:

1.c, 2.c, 3.a, 4.b, 5.Tomato, 6.Peanut,

7. c, 8. Strawberry, 9. Ghee, 10. Tea,

11. Smell, 12.a, 13.c, 14.b, 15.Salt.