Workshop at CSIR-CFTRI on sodium reduction in food

CSIR–Central Food Technological Research Institute (CFTRI), Mysuru, along with the Association of Food Scientists and Technologists (India) – AFST(I), and the Food Future Foundation, is organising an international workshop on ‘Sensory Strategies for Sodium Reduction in Indian Traditional Foods’ on February 21.

The event will be held from 9 a.m. to 3 p.m. on the CSIR-CFTRI premises.

The workshop will bring together leading scientists, public health experts, regulators, industry representatives, and culinary professionals to deliberate on evidence-based sodium reduction strategies, with emphasis on sensory science, nutrition, food safety, and regulatory perspectives.

The workshop includes lectures by eminent national and international experts, panel discussions, and technical sessions focusing on the role of flavour enhancement strategies in promoting healthier food choices, according to a press release.

“Given the growing importance of sodium reduction in public health and food policy, the deliberations are expected to generate significant insights for consumers, the industry, and policymakers,” the organisers said.

Former CSIR-CFTRI director Sridevi Annapurna Singh will be the chief guest at the workshop, and CSIR-CFTRI director Giridhar Parvatham will preside.