V. Subrahmanyan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Abstract

Food technology, in relation to nutrition, has been discussed on several platforms, in different parts of the world. Some aspects of the subject were also discussed at the last International Congress of Nutrition held recenily at Edinburgh. While there is a growing realization that the two subjects are closely interrelated, and that the findings in one field can be applied with benefit, in the other, there are still schools of food technology which hold that, while the basic principles of nutrition have to be recognised, consumer appeal is far more important and that this should be given a high place even at the sacrifice of some of the nutritive value; if the consumer does not care for it, even a highly nutritious product cannot find any use.

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V. Subrahmanyan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Abstract

During recent years, a large amount of interest has centered round the alleviation of conditions resulting from protein-calorie deficiencies and also of imbalance, particularly, among children of the preschool age. The production and utilisation of protein-rich foods from various possible sources has been a subject of extensive research both in this Institute and in several other institutions in different parts of the World.

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