International Journal of Trend in Scientific Research and Development

A food policy is designed to influence the operation of the food system network of farms, distributors, restaurants, retailers, and consumers . It impacts on how food is produced, processed, distributed, marketed, consumed, and disposed. Implementing good food policies is crucial to achieving more equitable and sustainable food systems. This paper provides a brief introduction on food policy. 

Food manufacturing transforms livestock and agricultural products into products for consumption. It involves businesses that collect raw food materials and process them into edible products. It processes a wide range of food and drinks to cater to the needs of the global population. In the United States, the food manufacturing industry has gone through significant changes in recent decades due to climate change effects on agriculture, rising environmental standards, severe competition, and changing and diverse customer expectations. This paper provides a primer on food manufacturing. 

The importance of food is increasingly included on the urban agenda in many nations. Food systems consists of the various processes and infrastructures involved in feeding the society, including growing and harvesting, production, processing, transportation, distribution, and consumption. Food policy is designed to influence the operation of the food systems. Food insecurity access to adequate food for all is a global problem. So is the food policy. Global interdependence in the worlds food market makes analysis of food policies more difficult. For example, China, Indonesia, and Sri Lanka are committed to solving the pressing problems of hunger and poverty in their nations. This paper provides a brief introduction on food policy at the global level. 

Wheat flour tortillas of different colors and composition were studied with the aid of laser induced breakdown spectroscopy LIBS . Due to its simplicity, fast response, little or no sample preparation, LIBS is presented as an effective tool for rapid in situ sample analysis of food samples with emphasis on tortillas. Spectroscopic analysis of the plasma generated by Nd YAG laser irradiation of tortilla was carried out. A careful selection of spectral lines of Ca, Na and K which do not suffer from spectral interference was made. Spectral properties of the above mentioned elements such as peak intensities, intensity ratios, and area under spectral lines were analyzed. Optimization of laser pulse energy, detection gate width and gate delay for well resolved spectra with high signal to noise ratio was done and other parameters studied. Among the spectral lines selected for analysis, the Na I 589.00 and 589.60 nm doublet were found to show interesting properties. Tortillas manufactured by Gruma Corporation and Mexamerica, of brown, orange, green and white colors as well as homemade tortillas were studied in this work and the results from both dried and undried samples is presented. 

In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow non permitted artificial colour is used to intensify the colour of turmeric powder, chalk powder and brick powder in chili powder but its health implications can lead anaemia, paralysis, brain damage, stomach disorder and cancer also. The bacterial and fungal contaminated cereal, dairy products, fermented foods have been reported to cause certain foodborne illness and spoilage. As a solution consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection is the demand of time. The control approaches in India can lead with the help of government authorities, industries, scientific community and awareness of consumers. Beside this school education, research and development, industry and government regulatory authorities can also play a vital role. 

Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot puree milk rice flour sugar water whereas T3 21 27 11 21 20 carrot puree milk rice flour sugar water . For this carrot dessert rice balls physicochemical and sensory analysis was carried out. The results showed that sensory evaluation and overall acceptability of carrot dessert with rice balls of treatments T1, T2 and T3 were noted as 8.3,7.9 and 7.4 respectively. It was observed that the carrot dessert with rice balls T1 was most acceptable and ranked between like very much. T1 showed moisture 61.57 , fat 2.5 , protein 4.2 , Carbohydrate 28 , total sugar 24.0 ash 3.8 , energy by formula calculated 151.3Kcal respectively. Hence T1 have rich nutritive value and literature also showed for carrot with nutrient such as Beta carotene precursor of vit. A , Minerals, Amino acid, Calories, Antioxidants etc. Hence this recipe of carrot dessert suitable for supplementation of Vit A deficient, heart patient and cancer patients which are having good therapeutic value.