Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Prof Smita S Lele, Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai
Dr Smita Lele is a renowned expert in the field of food science and technology, with a distinguished career spanning over three decades. She holds a Ph.D. in Food Technology and has made significant contributions to food safety, quality control, and regulatory standards. Dr Smita has served in various capacities, including academic roles, advisory positions, and as a consultant for numerous food industry projects. Her extensive research and practical experience have earned her a reputation as a thought leader in food safety and standards. In this interview, Dr Smita shares her insights on the pivotal role of the Food Safety and Standards Authority of India (FSSAI) in ensuring food safety across the country, highlighting the agency’s initiatives, challenges, and the future of food safety in India. Edited excerpts:
How has the FSSAI been ensuring food safety in the country?
At the outset, I would like to congratulate the FSSAI for doing a great job in educating consumers and food business operators on food safety and for running campaigns like “Eat Right.” If you look at the history of food law in India, there was the Prevention of Food Adulteration Act of 1954 (PFA), where the name itself was quite negative and it listed a whole set of “don’ts.” Now, although it took several decades, we as a country are focusing on “food safety” and have developed science-based standards to implement it. Another notable feature is that the regulatory body is working dynamically and adding new standards as required, such as those for nutraceuticals. Additionally, there are several panels dedicated to specific purposes, such as contaminants and labelling. Expert scientists from academia and industry participate in providing recommendations based on science and evidence. Could you tell us about contaminants in food and the role of FSSAI? Any chemical, biochemical, or microbial material present in the food product that may cause health hazards to humans is considered a contaminant. It may enter the food matrix unintentionally through raw materials, be produced during processing, or remain as a residue after a preservation process. Common examples include pesticides from agricultural produce,
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