Dr Rekha Singhal, HOD of Food Engineering and Technology and previously a member on the FSSAI panel on Food additives, Flavourings, Processing aids and Materials in contact with food, gave us an insight into the Food Safety guidelines, and the regulations for the approval of any food products. We gained knowledge about the various tests and standards practised at FSSAI. She gave ideas on how to incorporate our modified organism into the doughs and batters of various Indian food products, and the process modifications needed, best suitable for our legume and millet based product. She also aided us in realising the potential problems we might face while seeking approvals from governing bodies and helped provide a sense of direction for future Human Practices needed.</p><br>
<h2><ul><li><b>5. Dr Kapila Mehta</b></li></ul></h2>
