ICMR-ICAR Joint Committee for Research on Food Safety was constituted under the Co-chairmanship of Secretary DHR & DG, ICMR and Secretary DARE & DG, ICAR with the objective to address issues related to safety of using ripening and colouring agents, use of oxytocin and any other relevant issues in nutrition & food safety which emerge from time to time.
This committee functions in a three tier structure with the ICMR-ICAR Joint Committee on Food Safety being the first level and Technical Working Group (TWG) being the second level. Experts Groups are constituted to address specific issues and serve as the third tier.
As a recommendation of the ICMR-ICAR Joint Committee the following Experts Groups are being constituted with the mandate to prepare status documents and identify researchable areas:
- Role of Pathogens in food safety
- Food Additives and contaminants and food safety.
- Consumer safety of food
The members of working group will be selected based on scientific publications and experience in related field. Those interested to be involved with the above activities may kindly send their biodata in the format enclosed to the undersigned by August 6, 2012, preferably by email.
Download Format for Biodata DOC PDF
Dr. G.S Toteja
Head, Division of Nutrition
Indian Council of Medical Research
Ansari Nagar, New Delhi-110029