I light a small flame and say Namaste to you !

1. To start with I light a small flame and say Namaste to you !

2. My Name is Baboo M. Nair I am a Professor emeritus Department of Applied Nutrition Lund University, SWEDEN We will talk about Food design for India - requirement of a strategy and how it could be executed.

3. The main message The main message of this presentation is that it is very urgent to start giving utmost priority to Higher education and advanced research in food science and biotechnology to create new knowledge necessary to produce highly value added products for export. It should be the strategy of choice that every product offered for export should contain as much new knowledge as possible. This will increase monetory gain from the export while the availability of food for domestic consumtion is ensured. Food design require development of new courses, new programmes, new technologists and new scientists who are educated and trained to take part in the global arena. To reach the top of the value addition pyramid, knowledge in food technology, food engineering, food biotechnology and bioinformatics are necessary. Higher education and research in food science and biotechnology need to be reformed to take advantage of the oppertunity, globalisation and climate change offers to us. In the following slides some arguments are provided to motivate this stand point. With best wishes Baboo M. Nair

4. In shortweshallhave A Look at the present situation In a global perspective (The state of the planet Earth) In a national perspective(State of the affairs in India) - suggest /choose a policy/strategy - suggest a mode of operation/execution - Search for a connection to bioinformatics

5. The present situationState of the planet Earth Population growth and Urbanisation Food production and post harvest losses Hidden hunger and Welfare diseaces Depletion of natural resurces (land, water, energy) Food production and Climate change Globalisation and changing markets

6. The state of the planet Earth - Population growth

7. The state of the planet Earth - Urbanisation of the Population

8. The State of the planet EarthFood production and Post harvest losses Food productionreallyincreasedduring the last few decades almost to the double At the same time Post harvest loss -25 to 40 % of fruits, vegetables, cereals legumes, fish and meat produced annually in the world are lost due to lack of proper post harvest handling (It is sufficient to feed about 300 million people) because Lack of post harvestfacilities - Infrastructure - Knowledge

9. The state of the planet Earth- Food production and hidden hunger Total world food production have been increased almost to the double during the last 20-30 years Yet there is ! Hidden hunger (low income societies) (Almost 50% of the population of South Asia and sub Saharan Africa (about 800 million) • Protein-energy malnutrition • Vitamin A deficiency • Iodine deficiency • Iron deficiency anaemia

10. Chronic diseases – associated to affluence The other side of the coin Unbalanced intake of nutrients Excessive energy/fat and refined carbohydrates Wrong kind of fat Low intake of dietary fibre High intake of salt and alcohol Lack of exercise • Diabetes • CVD (hypertension, stroke, heart infarct) • Cancer, and Osteoporosis

11. The State of the planet Earth Depletion of resourses • Availability of land • Availability of water • Availability of energy • Scarcity of arable land • 51% in North America • 88% in Europe • 83% in Asia • 84% in Russia and countries around • is already taken • Only Africa 22%, Australia 10% South America 11% • have some extra land for cultivation

12. The State of the planet Earth Environmentalconsequences Environmental consequences like acidic rain, nitrogen leaching, pollution with pesticide and heavy metals Scarcity of clean drinking water and energy For example water in all the big rivers of Europe, Asia and America have very high levels of nitrate and it is increasing year after year to the highest tolerable level of 8mg/litre • Polluted Rivers • Pollutedcostal areas • Polluted lakes • Polluted air • Accumulation of waste • Deforestation • Land degradation

13. The state of the planet Earth- Utilisation of naturalresources

14. Animal productionadds almost 20% of the green house gases to the atmosphere. This is a frighteningfact as meatconsumption is increasing and the number of cattle haveinceasedfourtimes since the beginning of 1990s - The FAO-report of 2006

15. Global average surface temperature Global average sea level Northern hemisphere snow cover The climate change is evidentaccording to IPCC report-2008

16. The State of the planet Earth - Changing market-1 Consumerpreference - Quality • Safety • Nutritionalvalue • Health effects • Environmentalimpact • Ethical • Ethnical • Convenience • Functionalfoods • Fair trade • Global • Vegetarian

17. From small domestic to big global From Raw material to finishedproducts From oneraw material to manyvalueaddedproducts Market potential for valueaddedfoodpoductsis increasing A reasonable estimate of the present total sales of functional foods 2 Billion USD in Europe 2 Billion USD in USA 2.5 Billion USD in Japan The State of the planet Earth - Changing market - 2

18. Food Regulation -1 Functionalfoods with healthbenefits A Food which has beenproduced to give a specific and scientificallydocumentedhealtheffect and is intended to be consumed as a part of a healthy and balanced diet. It is also a food that occupies the borderline betweenfood and medicine that canhave a preventive effect or reduce the risk of illness.

19. Food Regulation - 2 Environment friendly production

20. Food regulation - 3EnvironmentallabelllingGWP, LCA, Carbonfootprint

21. In India Increasing movement to nuclear families (over 50% in urban India) Increased confidence in credit instruments (“Do I really need it” to “I want it right now”) Increasing literacy rates of women ( From 25% in 1981 to 54% in 2001) Rapid Urbanisation – top 10% towns have 60% of urban population. Lifestyle related expenses (eating out, movies, entertainment) (From 14% in 2000 to 19% in 2002 "Food" is still a large-spend category, accounting for about 53% of total spending; significant opportunities for food-focused retailers

22. 350 300 250 200 Mn 150 100 50 0 1996 2001 2006 2010 0-4 5-19 20-34 35-59 60 & above Age distribution of Indian population Indian population has a low median age of 24 About 50% or roughly 500 million people are below the age of 20. A large part of population is in the 20-34 years group

23. Amritsar Ludhiana Meerut Agra Varanasi Kanpur Allahabad Dhanbad Asansol Jabalpur Vadodara Indore Jamshedpur Surat Nagpur Pune Nashik Vishakahapatnam Coimbatore Kochi Madurai 36 cities with > 1 million population will be 60 in a few years • Mumbai • Kolkata • Delhi • Chennai • Bangalore • Hyderabad • Ahmadabad • Pune • Surat • Kanpur • Lucknow • Nagpur • Patna • Indore • Vadodara • Bhopal • Coimbatore • Kochi • Agra • Varanasi • Madurai • Meerut • Nashik • Jabalpur • Jamshedpur • Asansol • Dhanbad • Allahabad • Amritsar • Vijayawada • Rajkot • Chandigarh • Goa • Jaipur • Ludhiana • Visakhapatnam

24. India is already a producer of many important raw materials MILK Largest Producer TRACTORS Largest Market LIVESTOCK Largest in the world TEA Largest Producer FRESH PRODUCE #2 in the world WHEAT #2 in the world SUGAR # 2 in the world RICE #2 in the world With a NET CROPPED AREA of 142 mn hectares it can become THE GRANARY OF ASIA

25. In IndiaLowproductivity and lowincome • 65% of the people work in the agro-food sector and contribute only 25% of the GNP • No food shortage But more than 350 million go hungry every day

26. In IndiaLowvalue addition and low export Value addition in agro-sector on an average is only about 7% India's share of the global market is only around 0,5% and for agro food products it is very low, especially on a per capita basis

27. ”The Opportunity” Can probably be the ”missing Link” ! Number of Patented inventions/innovations in the food area during the last fewyears Japan 4184 USA 2792 China 1555 Russia 1074 Korea 864 Germany 839 France 294 UK 271 India ?

28. Globalisation is also an opportunity Movement of People, capital, goods, services, information, technology, ideas, interest, concern, feelings. Competition, collaboration & cooperation across the borders of each country It is Advantage to India ! The strategy is to develop produce and market highly value added products in the global market and leave the domestic market for small scale entrepreneurs

29. ”The Challenge” is to define the goals and mission accordingly Development and design of modern novelfunctional innovative Indian finishedfoodproducts for the global urban market in strategicalliance with global small and medium scale Agro-food and biotechindustries and relevant global institutions of research and highereducation in foodhealth and related areas

30. R&D to reach the top of the Value Pyramid more value from less volume is the aim Functional Foods Advanced products Value increase by around five times Products with added value Generic products

31. ”Radvanced food research” opens also new perspectives for business Patents as immaterial rights/assets Knowledge as competitive advantages Licences as one way of capitalizing on patents Sales of ”Value added products” Image marketing: a health image in products and companies Advantage in pricing other products

32. Better higher education for better advanced research and better value addition Value addition Product innovation New knowledge Advanced research Postgraduate education Graduate education

33. Three initiatives to be concrete are necessary A specially designed internationalised masters degree programme of two years duration in food science and biotechnology with special emphasis on development and design of novel value added Indian food products for export A Model centre of excellence for advanced Research in food science and biotechnology for acquiring new knowledge for development of value added functional fermented foods based on the traditional fermented foods of India. A model production unit for taking the products to the market . A model which incorporates interests of the producers, scientists and investors

34. Internationalisation of highereducation and advanced research for networking and strategicalliances To influence, knowledge, skill as well as the attitudes of the student to suit the dynamics of the global market Broadening and strengthening the base of the undergraduate education Training in research & problem solving Training in Communication skills Education in entreprunership & financing Knowledge of management and marketing in an international perspective Give priority to Masters degree programmes giving importance to theory and methods of research and development

35. International masters degreeprogramme in food science and biotechnology Objective To impart knowledge about the modern methods of food processing (including food engineering, food technology, food microbiology, applied nutrition, food chemistry, enzyme and fermentation technology, and other related subjects) to make the students able to identify specific problems and suggest solutions which are sustainable and environment friendly Contents Duration is three semesters of six months each First semester is for preparatory courses Second semester is for specialised courses Third semester is for doing a small research project to train in planning and design experiments as well as analysis of the data for writing a scientific article

36. New Model Centres of excellence in food research Bring together scientists from variousdisciplines to form networkprojectsworking with development of functionalfoodsbased on traditional indian foods A facility for Scientific documentation and certification of the health effects and other positive aspects by carrying out unbiased clinical and or field trials and analysis on its own and in collaboration with other faculties and institutions

37. Objectives of the modelcentres of excellence are • to strengthen the area of advanced research and higher education in food science and biotechnology • to act for the development of food products with health benefits and other unique qualities in collaboration with the food industry • to promote the concept of functional food related to health status and social wellbeing in the food industry as well as in the health and medical care system.

38. Modelproductionunits The model prodcution unit actually is a food processing company owned by farmers,scienitsts and investers which manufacture and export those products which are developed at the centres of excellence

39. Fermented foods A great advantage The positive effects of prebiotic substances and, probiotic organisms in synbiotic foods is a matter of great attention among the researchers, medical practitioners, food companies, and marketing agencies, because the demand for such products is enormous and growing fast day by day. It has the advantage of being generally regarded as safe(GRAS) and at the same time offer immense opportunity for production of products with high added value which can be classified as “organic foods”, “natural foods”, “health foods”, “convenience foods”,” ethnic foods” “neutraceuticals” “food for clinical nutrition” and not to forget “functional foods”

40. Functional Synbiotic foods and bioinformatics • Development of value added food products demand new knowledge • Quantitatively and qualitatively • also in bioinformatics !

41. A short inventory of what we already know says • Life is cell activity • Nutrients for metabolism • Food for nutrients • Food is not only nutrients • Nutrigenetics • Nutrigenomics • Metabolomics • Bioinformatics and food design

42. Food for life-1Life is cell activity Cell activity (metabolism) is breack down of molecules (catabolism) and building new molecules (anabolism)

43. Food for life -2Metabolism cannot happen in a closed system Metabolism is a process which cannot happen in a closed system (organism) Require input of raw materials and energy (nutrients)

44. Food for life-3 Food is nutrients Raw matrials for metabolism is provided by nutrients of the food Essential Non essential

45. Food for life -4Food is not only nutrients Social Psychological cultural Clinical Religious And so on

46. Food for life - 5Food is not only nutrients Food and health status Food and Performance (physical as well as cognitive)

47. Nutrigenetics(nutrition and systems biology) Information about the human genome Information about links between genotype and phenotypes Information about how food components influence the gene expression related to physical and cognitive performance on a short term as well as on a long term basis

48. Nutrigenomics Genomics Trancriptomics Proteomics Metabolomics

49. Top of the product development pyramid Personalised nutrition ( ultimate challege to food design)

50. Food design (personalised nutrition) Knowledge on how nutrients modulate genes, protein expression and ultimately influence cellular and organic metabolism is used in food design Multiple minor changes in genomic responce to nutrition in contrast to single target gene response commonly studied in drug design