FSSAI has notified the reconstitution of the scientific committee (SC) and scientific panels (SPs), comprising experts from various fields of food safety sciences.
The country’s apex food regulator has reconstituted its scientific committee and 21 scientific panels, including biological hazards, contaminants in food chain, fish and fisheries products, food additives, flavourings, processing aids and materials in contact with food, functional foods, nutraceuticals, dietetic products and other similar products, nutrition and fortification, genetically-modified organisms and foods, labelling and claims/advertisements, packaging, method of sampling and analysis, pesticide residues, antibiotic residues, cereals, pulses and legumes and their products (including bakery), fruits and vegetables and their products (including dried fruits and nuts), spices and culinary herbs, meat and meat products, including poultry, milk and milk products, oils and fats, sweets, confectionery, sweeteners, sugars and honey, water (including flavoured water) and beverages (non-alcoholic and alcoholic beverages).
Each panel has 11 members, while the scientific committee will have 27 members including chairperson of each scientific panel on board and six other members, including Dr Anura Kurpad, professor, department of physiology, St. John’s Medical College, Bengaluru; Dr Chindi Vasudevappa, vice-chancellor, NIFTEM; Dr G S Totega, additional director general, ICMR, New Delhi; Dr K S M S Raghavarao, director, CFTRI, Mysuru, Dr S Ayyappan, chancellor, Central Agricultural University, Imphal, and Dr Sanjay Kumar, Institute of Himalyan Bioresource Technology, Palampur.
FSSAI, in this regard, issued an order saying that the order was issued following the due process of inviting EOIs (expressions of interest) for filling of various posts of its SPs and the SC with suitable individuals as members.
The tenure for a member of the SC and SPs is fixed for a maximum period of three years.