Some of the challanges
Classification of Indian Food: By Festivals, by season, by region, by way of preparation, by time of consumption(morning, afternoon, evening) , Spiritual Food, Ayurveda, Different Stages of life
Recipe of Indian Food: Recipe of All Indian Food by measurable parameters, time, temperature, pressure, heating or cooling profile, ingredients by weight,technique of making
Standardized batch size and SOPs: A perfect batch for uniform test every time
Seasoning standardization: Dealing a great variety of food with different spice blends
Micro structure and Rheology of Indian traditional Food: Some very critical example : Kaju Katri, Ghevar, Mysore Pak, Rasgulla, Gulabjamun, Bombay halwa, Soan Papdi
Health benefit : Most of Indian Food Product has been standardized into practice with a vast cultural background of trial and error so we have got a well balanced food pertaining to a region and for health of people living there so we have to find health aspect behind that food and prove it scientifically . Example : Lotus seed, eaten on specific festivals have health benefits, Spices blends have great impact on food and health of people. So we have to prove all these benefits.So it can be claimed
Integration of Resources : There is a good amount of literature on Indian Food we have to integrate it and make it a fruitful resources for future use. It needed to be applied. Ayurveda, Rasshashtra, Indian cooking styles , Ministry of AYUSH, Knowledge from USTADs of INDIAN FOOD .....its vast
Machinery Manufacturer needs to understand the requirement
So many challanges so let's start. ..
This is a re post from Aug 14- 2017, IFT Connect.
Classification of Indian Food: By Festivals, by season, by region, by way of preparation, by time of consumption(morning, afternoon, evening) , Spiritual Food, Ayurveda, Different Stages of life
Recipe of Indian Food: Recipe of All Indian Food by measurable parameters, time, temperature, pressure, heating or cooling profile, ingredients by weight,technique of making
Standardized batch size and SOPs: A perfect batch for uniform test every time
Seasoning standardization: Dealing a great variety of food with different spice blends
Micro structure and Rheology of Indian traditional Food: Some very critical example : Kaju Katri, Ghevar, Mysore Pak, Rasgulla, Gulabjamun, Bombay halwa, Soan Papdi
Health benefit : Most of Indian Food Product has been standardized into practice with a vast cultural background of trial and error so we have got a well balanced food pertaining to a region and for health of people living there so we have to find health aspect behind that food and prove it scientifically . Example : Lotus seed, eaten on specific festivals have health benefits, Spices blends have great impact on food and health of people. So we have to prove all these benefits.So it can be claimed
Integration of Resources : There is a good amount of literature on Indian Food we have to integrate it and make it a fruitful resources for future use. It needed to be applied. Ayurveda, Rasshashtra, Indian cooking styles , Ministry of AYUSH, Knowledge from USTADs of INDIAN FOOD .....its vast
Machinery Manufacturer needs to understand the requirement
So many challanges so let's start. ..
This is a re post from Aug 14- 2017, IFT Connect.
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