The Department of Biotechnology, Ministry of Science and Technology, Government of India has announced a Call for Proposals on the topic of “Traditional Fermented Foods of North Eastern Region of India: Health Implications and Development of Safe/Hygienic Food Products.” This initiative aims to scientifically validate the health benefits associated with traditional fermented foods and promote their safe production and consumption.
Background: Fermented foods have a rich cultural heritage and play a significant role in various cuisines worldwide. In India, particularly in the North Eastern Region (NER), there exist around 250
traditionally linked with health benefits, but their clinical implications and safety need further investigation. Moreover, some fermented foods have been associated with foodborne infections and chronic diseases, necessitating the development of safe and hygienic food products.
Call for Proposals: Traditional Fermented Foods of North Eastern India – Health Implications and Safe Product Development. Submit your research proposals now to explore the health benefits and promote the safe production of these unique foods.
Call for Proposals: Traditional Fermented Foods of North Eastern India – Health Implications and Safe Product Development
Objective: The Call for Proposals seeks to address two key objectives:
- Scientifically validate the health benefits claimed by traditional fermented foods of the NER and study their implications on human health.
- Promote the safe and hygienic production of traditional fermented foods for their potential as functional foods and nutraceuticals.
Shortlisted Fermented Food Items: Researchers are encouraged to focus their proposals on one of the following traditional fermented food items from the NER:
- Bamboo shoot products
- Soybean products
- Meat products
- Fish products
- Milk products
- Rice/millet-based low-alcoholic beverages
- Leafy vegetable products
Key Research Areas:
Proposals should encompass the following research aspects for the selected fermented food item:
Vertical I: Scientific Validation and Health Implications
- Characterization of microbial communities using advanced molecular tools
- Proximate and nutritive analysis
- Clinical trials to validate health benefits
- Case-control studies to assess longevity and chronic disease prevalence
Vertical II: Safe and Hygienic Production
- Selection of starter cultures for uniform quality and safety
- Safety studies for starter cultures and fermented foods
- Optimization of production processes as per FSSAI guidelines
- Scale-up, storage stability, and commercialization potential
- Analysis of nutritional, biochemical, and sensory attributes
- Study of biochemical changes during fermentation and identification of novel bioactive
Who Can Apply?
Scientists, clinicians, researchers, and academicians from recognized research institutions, medical colleges, academic institutions, and universities are eligible to submit proposals. Non-government institutions must have DSIR recognition as a Scientific and Industrial Research Organization (SIRO). The involvement of NER institutions is mandatory, and collaborations with institutions outside the NER are encouraged.
How to Apply:
Interested researchers should submit their proposals online through the DBT electronic project management system “eProMIS” under the “NER Programme” section. The final version of the proposal, along with annexures and declarations, should be sent as a single PDF file via email to [email protected]. Proposals not submitted through the eProMIS portal will not be considered.
Mode of Selection:
Proposals will be shortlisted based on scientific merit as per DBT norms. The involvement of NER institutions and allocation of at least 60% of the project budget to NER institutes is mandatory. Industry collaborations are encouraged but will not be funded through the grant.
Important Dates:
Last Date of Submission: July 17, 2023
For More Information visit: DBTIndia
This Call for Proposals presents an excellent opportunity to explore the health implications of traditional fermented foods in the North Eastern Region of India and develop safe and hygienic food products.
Researchers are invited to contribute to the scientific understanding of these traditional foods and their potential for commercialization and local community benefits. Don’t miss the chance to make a valuable contribution to this exciting field of research.
