Grishma Mehta’s Post

I’m beyond excited to share that I’ve embarked on a transformative journey as an 𝐄𝐫𝐚𝐬𝐦𝐮𝐬 𝐒𝐜𝐡𝐨𝐥𝐚𝐫, starting my 𝑴𝒂𝒔𝒕𝒆𝒓’𝒔 𝒊𝒏 𝑺𝒖𝒔𝒕𝒂𝒊𝒏𝒂𝒃𝒍𝒆 𝑭𝒐𝒐𝒅 𝑺𝒚𝒔𝒕𝒆𝒎𝒔 𝑬𝒏𝒈𝒊𝒏𝒆𝒆𝒓𝒊𝒏𝒈, 𝑻𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚, 𝒂𝒏𝒅 𝑩𝒖𝒔𝒊𝒏𝒆𝒔𝒔 𝒂𝒕 𝑲𝑼 𝑳𝒆𝒖𝒗𝒆𝒏, 𝑮𝒉𝒆𝒏𝒕 𝑪𝒂𝒎𝒑𝒖𝒔. 🌍 This program crosses borders and brings together expertise from 𝐁𝐞𝐥𝐠𝐢𝐮𝐦 🇧🇪, 𝐏𝐨𝐫𝐭𝐮𝐠𝐚𝐥 🇵🇹, 𝐆𝐞𝐫𝐦𝐚𝐧𝐲 🇩🇪, 𝐚𝐧𝐝 𝐈𝐫𝐞𝐥𝐚𝐧𝐝 🇮🇪. It’s a unique blend of science, sustainability, engineering, innovation, and food safety—all essential to shaping the future of the global food industry. 🍽️💡 A special thank you to Monika Polanska, whose unwavering support and guidance have been instrumental in making this dream a reality. Stepping into this new world of possibilities, I am filled with anticipation for the challenges, growth, and discovery ahead. My goal? To go beyond limits, embrace every learning opportunity, and bring back insights that will add real value to the industry I represent. 🚀 Here’s to the future, to pushing boundaries, and to sustainable solutions for the food systems of tomorrow. 🌱 #Food4s #FoodInnovation #SustainableFoodSystems #ErasmusMasters #FoodTech #FoodSafety #GentCampus #BiFTECFOOD4S

I am thrilled to share that I have been awarded the 𝐄𝐫𝐚𝐬𝐦𝐮𝐬 𝐌𝐮𝐧𝐝𝐮𝐬 𝐉𝐨𝐢𝐧𝐭 𝐌𝐚𝐬𝐭𝐞𝐫𝐬 𝐃𝐞𝐠𝐫𝐞𝐞 𝐒𝐜𝐡𝐨𝐥𝐚𝐫𝐬𝐡𝐢𝐩 to pursue the European Master of Science in Sustainable Food Systems Engineering, Technology, and Business (BiFTec-FOOD4S) by the European Commission! I will begin my journey at KU Leuven Ghent Campus, followed by Universidade Católica Portuguesa (ESB) in Porto, Anhalt University of Applied Sciences in Germany, and University College Dublin (UCD) in Ireland. This achievement wouldn't have been possible without the grace of God, the unwavering support of my head Bhumika Pandya, college professors, and special thanks to Dnyanada Shende, Geethika Menon, Tushar Kulkarni, Tawfiq Owaida, and Taposh Sarker for their constant support and guidance throughout the process. Also, a heartfelt thank you to Omkar Mirgal for your emotional support throughout this journey. Onwards and upwards! 🚀 #gratitude #erasmusmundus #KULeuven #food4s #mastersdegree #scholarship #foodengineeringsystem #europe

𝑭𝑺𝑺𝑨𝑰'𝒔 𝑩𝒐𝒍𝒅 𝑴𝒐𝒗𝒆: 𝑪𝒍𝒆𝒂𝒓 𝑳𝒂𝒃𝒆𝒍𝒔 𝒇𝒐𝒓 𝑯𝒆𝒂𝒍𝒕𝒉𝒊𝒆𝒓 𝑪𝒉𝒐𝒊𝒄𝒆𝒔! The Food Safety and Standards Authority of India mandated the bold labeling of salt, sugar, and fat on packaged food items to enhance consumer awareness and promote healthier eating habits. This decision is part of broader efforts 𝐭𝐨 𝐚𝐝𝐝𝐫𝐞𝐬𝐬 𝐭𝐡𝐞 𝐫𝐢𝐬𝐢𝐧𝐠 𝐜𝐨𝐧𝐜𝐞𝐫𝐧𝐬 𝐫𝐞𝐥𝐚𝐭𝐞𝐝 𝐭𝐨 𝐧𝐨𝐧-𝐜𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐛𝐥𝐞 𝐝𝐢𝐬𝐞𝐚𝐬𝐞𝐬 (𝐍𝐂𝐃𝐬) such as diabetes, hypertension, and cardiovascular diseases, which are often linked to high consumption of salt, sugar, and fat. The key reasons for this mandate include: 1. 𝐂𝐨𝐧𝐬𝐮𝐦𝐞𝐫 𝐀𝐰𝐚𝐫𝐞𝐧𝐞𝐬𝐬: Bold labeling helps consumers easily identify the levels of salt, sugar, and fat in packaged foods, enabling them to make more informed dietary choices.    2. 𝐇𝐞𝐚𝐥𝐭𝐡 𝐏𝐫𝐨𝐦𝐨𝐭𝐢𝐨𝐧: By highlighting the content of these ingredients, FSSAI aims to encourage consumers to opt for healthier food options and reduce the intake of high-salt, high-sugar, and high-fat foods. 3. 𝐂𝐨𝐦𝐛𝐚𝐭𝐭𝐢𝐧𝐠 𝐍𝐂𝐃𝐬: With the rising incidence of lifestyle-related diseases, clear labeling is seen as a critical step in public health strategies to combat obesity, diabetes, heart diseases, and other related health issues. 4. 𝐑𝐞𝐠𝐮𝐥𝐚𝐭𝐨𝐫𝐲 𝐂𝐨𝐦𝐩𝐥𝐢𝐚𝐧𝐜𝐞: Ensuring transparency in food labeling aligns with global best practices and regulatory standards, fostering trust and accountability in the food industry. #FSSAI #FoodSafety #HealthyEating #ConsumerAwareness #PublicHealth #NCDs #HealthyChoices #Nutrition #FoodLabeling #HealthPromotion

𝑺𝒐𝒍𝒂𝒓 𝑭𝒐𝒐𝒅𝒔, 𝑭𝒊𝒏𝒏𝒊𝒔𝒉 𝒔𝒕𝒂𝒓𝒕𝒖𝒑 𝒎𝒂𝒌𝒆 𝒑𝒓𝒐𝒕𝒆𝒊𝒏 𝒐𝒖𝒕 𝒐𝒇 𝒕𝒉𝒊𝒏 𝒂𝒊𝒓. 𝑺𝒐𝒍𝒆𝒊𝒏 a climate-friendly, protein-rich food made from electricity, air, and water laced with bacteria. 𝑾𝒉𝒚 𝒊𝒔 𝑺𝒐𝒍𝒆𝒊𝒏 𝒂 𝒈𝒂𝒎𝒆-𝒄𝒉𝒂𝒏𝒈𝒆𝒓?  🌍 Solar Foods claims that its production is 100 times more climate-friendly than any other protein source, even plant-based ones. 🌱 Producing Solein is completely independent of agriculture – it requires no arable land, no irrigation, and is not constrained by climate conditions. 𝑯𝒐𝒘 𝒅𝒐 𝒕𝒉𝒆𝒚 𝒅𝒐 𝒊𝒕? 1. 𝐒𝐩𝐥𝐢𝐭𝐭𝐢𝐧𝐠 𝐰𝐚𝐭𝐞𝐫: Using renewable energy, Solar Foods splits water into hydrogen and oxygen. 2. 𝐂𝐫𝐞𝐚𝐭𝐢𝐧𝐠 𝐭𝐡𝐞 𝐦𝐢𝐱: They combine hydrogen with CO2 and add nutrients like potassium and sodium. 3. 𝐅𝐞𝐞𝐝𝐢𝐧𝐠 𝐭𝐡𝐞 𝐦𝐢𝐜𝐫𝐨𝐛𝐞𝐬: This nutrient-rich mix is then fed to microbes, which work their magic to produce an ingredient that's roughly 20-25% carbohydrates, 5-10% fat, and a whopping 50% protein. 𝑾𝒉𝒂𝒕’𝒔 𝒏𝒆𝒙𝒕 𝒇𝒐𝒓 𝑺𝒐𝒍𝒆𝒊𝒏? Solar Foods is gearing up to bring Solein to grocery stores within the next two years. Excited about a protein that's good for you and the planet? Solein might just be the future of food! #foodtechnologist #linkedin #protein #proteinsupplements

𝑨𝒓𝒆 𝑭𝒐𝒐𝒅 𝑨𝒅𝒅𝒊𝒕𝒊𝒗𝒆 𝒂𝒏𝒅 𝑭𝒐𝒐𝒅 𝑷𝒓𝒆𝒔𝒆𝒓𝒗𝒂𝒕𝒊𝒗𝒆 𝒔𝒂𝒎𝒆? Food additives and food preservatives 𝐚𝐫𝐞 𝐫𝐞𝐥𝐚𝐭𝐞𝐝 𝐛𝐮𝐭 𝐧𝐨𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐭𝐡𝐞 𝐬𝐚𝐦𝐞. Here's a breakdown of their differences: 𝐅𝐨𝐨𝐝 𝐀𝐝𝐝𝐢𝐭𝐢𝐯𝐞𝐬 are substances added to food to achieve various purposes, including: 1️⃣ 𝐄𝐧𝐡𝐚𝐧𝐜𝐢𝐧𝐠 𝐅𝐥𝐚𝐯𝐨𝐫: Additives like MSG (monosodium glutamate) or artificial sweeteners. 2️⃣ 𝐈𝐦𝐩𝐫𝐨𝐯𝐢𝐧𝐠 𝐀𝐩𝐩𝐞𝐚𝐫𝐚𝐧𝐜𝐞: Colorants and glazing agents. 3️⃣ 𝐌𝐚𝐢𝐧𝐭𝐚𝐢𝐧𝐢𝐧𝐠 𝐓𝐞𝐱𝐭𝐮𝐫𝐞: Emulsifiers, stabilizers, and thickeners. 4️⃣ 𝐈𝐧𝐜𝐫𝐞𝐚𝐬𝐢𝐧𝐠 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐕𝐚𝐥𝐮𝐞: Vitamins and minerals added for fortification. 5️⃣ 𝐄𝐱𝐭𝐞𝐧𝐝𝐢𝐧𝐠 𝐒𝐡𝐞𝐥𝐟 𝐋𝐢𝐟𝐞: Preservatives. 𝐅𝐨𝐨𝐝 𝐏𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐯𝐞𝐬 is a specific type of food additive used primarily to prevent food spoilage and extend shelf life. They work by inhibiting the growth of bacteria, fungi, and other microorganisms, or by slowing the oxidation of fats. 𝐓𝐲𝐩𝐞𝐬 𝐨𝐟 𝐏𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐯𝐞𝐬: 1️⃣ 𝐀𝐧𝐭𝐢𝐦𝐢𝐜𝐫𝐨𝐛𝐢𝐚𝐥𝐬: Prevent the growth of bacteria, mold, and yeast (e.g., sodium benzoate, potassium sorbate). 2️⃣ 𝐀𝐧𝐭𝐢𝐨𝐱𝐢𝐝𝐚𝐧𝐭𝐬: Prevent oxidation, which can cause rancidity and spoilage (e.g., BHA, BHT, tocopherols). Though there are many more, this will clarify that while all food preservatives are food additives, not all are preservatives. 𝐅𝐨𝐨𝐝 𝐚𝐝𝐝𝐢𝐭𝐢𝐯𝐞𝐬 𝐞𝐧𝐜𝐨𝐦𝐩𝐚𝐬𝐬 𝐚 𝐛𝐫𝐨𝐚𝐝𝐞𝐫 𝐜𝐚𝐭𝐞𝐠𝐨𝐫𝐲 𝐭𝐡𝐚𝐭 𝐢𝐧𝐜𝐥𝐮𝐝𝐞𝐬 𝐚𝐧𝐲 𝐬𝐮𝐛𝐬𝐭𝐚𝐧𝐜𝐞𝐬 𝐚𝐝𝐝𝐞𝐝 𝐭𝐨 𝐟𝐨𝐨𝐝 𝐭𝐨 𝐚𝐜𝐡𝐢𝐞𝐯𝐞 𝐚 𝐬𝐩𝐞𝐜𝐢𝐟𝐢𝐜 𝐩𝐮𝐫𝐩𝐨𝐬𝐞, 𝐰𝐡𝐞𝐫𝐞𝐚𝐬 𝐩𝐫𝐞𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐯𝐞𝐬 𝐬𝐩𝐞𝐜𝐢𝐟𝐢𝐜𝐚𝐥𝐥𝐲 𝐟𝐨𝐜𝐮𝐬 𝐨𝐧 𝐞𝐱𝐭𝐞𝐧𝐝𝐢𝐧𝐠 𝐭𝐡𝐞 𝐬𝐡𝐞𝐥𝐟 𝐥𝐢𝐟𝐞 𝐚𝐧𝐝 𝐩𝐫𝐞𝐯𝐞𝐧𝐭𝐢𝐧𝐠 𝐬𝐩𝐨𝐢𝐥𝐚𝐠𝐞. #foodsafety #foodquality

𝑪𝒂𝒏 𝒕𝒉𝒊𝒔 𝒃𝒓𝒆𝒂𝒅 𝒉𝒆𝒍𝒑 𝒕𝒐 𝒑𝒓𝒆𝒗𝒆𝒏𝒕 𝒂𝒔𝒕𝒉𝒎𝒂? Brazilian researchers have developed a groundbreaking bread using probiotic yeast that could help prevent asthma, a condition affecting 300 million people worldwide. This innovative bread, containing the yeast strain 𝐒𝐚𝐜𝐜𝐡𝐚𝐫𝐨𝐦𝐲𝐜𝐞𝐬 𝐜𝐞𝐫𝐞𝐯𝐢𝐬𝐢𝐚𝐞 𝐔𝐅𝐌𝐆 𝐀-905, has shown promise in 𝐫𝐞𝐝𝐮𝐜𝐢𝐧𝐠 𝐚𝐬𝐭𝐡𝐦𝐚 symptoms in mice. Research was conducted by the University of São Paulo (USP), State University of Campinas (UNICAMP), and Federal University of Minas Gerais (UFMG) demonstrating 𝐫𝐞𝐝𝐮𝐜𝐞𝐝 𝐚𝐢𝐫𝐰𝐚𝐲 𝐢𝐧𝐟𝐥𝐚𝐦𝐦𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐚𝐬𝐭𝐡𝐦𝐚 𝐛𝐢𝐨𝐦𝐚𝐫𝐤𝐞𝐫𝐬 𝐢𝐧 𝐦𝐢𝐜𝐞. Researchers tested and compared three types of bread: -Fermented with commercial yeast. -Fermented with S. cerevisiae UFMG A-905. -Fermented with S. cerevisiae UFMG A-905 plus microcapsules containing live yeast. 𝐓𝐡𝐞𝐲 𝐚𝐝𝐝𝐞𝐝 𝐞𝐧𝐜𝐚𝐩𝐬𝐮𝐥𝐚𝐭𝐞𝐝 𝐥𝐢𝐯𝐞 𝐲𝐞𝐚𝐬𝐭 𝐭𝐨 𝐢𝐦𝐩𝐫𝐨𝐯𝐞 𝐩𝐫𝐨𝐛𝐢𝐨𝐭𝐢𝐜 𝐯𝐢𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐚𝐧𝐝 𝐚𝐜𝐭𝐢𝐯𝐢𝐭𝐲 𝐚𝐭 𝐭𝐡𝐞 𝐡𝐢𝐠𝐡 𝐭𝐞𝐦𝐩𝐞𝐫𝐚𝐭𝐮𝐫𝐞 𝐫𝐞𝐚𝐜𝐡𝐞𝐝 𝐝𝐮𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝐛𝐚𝐤𝐢𝐧𝐠 𝐩𝐫𝐨𝐜𝐞𝐬𝐬. Human trials are on the horizon to further explore its potential. This innovative approach could be a game-changer for asthma sufferers. With bread being a staple food, its potential for widespread impact is significant. You can read full article here- https://lnkd.in/ddCdmYr7 #AsthmaResearch #Probiotics #FunctionalFood #InnovationInHealth #FoodScience #HealthInnovation

𝐖𝐡𝐲 𝐀𝐫𝐞 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫𝐬 𝐁𝐢𝐭𝐭𝐞𝐫? 🥒🤔 1️⃣ The bitterness in cucumbers and other gourds like zucchini is due to a compound called 𝘤𝘶𝘤𝘶𝘳𝘣𝘪𝘵𝘢𝘤𝘪𝘯. 2️⃣ While present in all cucumbers, the levels vary based on growing conditions. 3️⃣ Environmental factors, such as high heat and temperature swings, can increase cucurbitacin levels. 4️⃣ Additionally, inconsistent watering, like too little water followed by dry spells, can lead to bitterness.

My article on Celebrating Millet Kulfi: A Fusion of Traditional Food and Health was published in #Purnabrahma You can read the full magazine here- https://lnkd.in/diS2KA3X #CASMB publishes the magazine "PURNABRAHMA" every year quarterly. Purnabramha Magazine stands as a testament to the commitment to excellence and innovation in the field of food science and technology

🔴It #KILLS🔴 7 Years of Strict Raw Vegan Diet Vegan raw food diet influencer Zhanna Samsonova dies of suspected starvation A raw food diet benefits- 💪weight loss, 💪improved heart health 💪lower risk of diabetes Downsides🥺- -deficiencies in calcium and Vitamin D, which are needed for strong bones -deficiencies in B12 These are just few Nature has given us alot but we should know what to do and not What is balanced diet 🥗??? Concept taught in schools 🧐🧐 but we still DO NOT UNDERSTAND Knowing your BODY and its SIGNS are vital Spare your body🙏🙏….. #diet #rawfood #influencer #linkedin