PROMOTING ‘PROCESSED INDIAN TRADITIONAL FOODS’ RESEARCH AMONGST PHD STUDENTS
F1rst (Business associate of Giract) is proud to announce a programme to promote research on ‘Processed Traditional Indian Foods’ amongst PhD students, which will be applicable to the students in the academic year 2016/2017 across all universities in India.
Our business associate, Giract is successfully running a similar programme to promote Flavor Research amongst PhD Students in Europe. This programme is a great success with enthusiastic participation from many universities across Europe for both the first year bursary and the best thesis awards.
We are proud to announce to be associated with the following entities that have graciously agreed to sponsor the first edition of this programme in India:
- TATA TRUSTS
The programme will be co-ordinated by F1rst and adjudicated by Prof. Usha Antony from Anna University, Chennai.
- Group 1: students who are about to complete their PhD and hence will soon be examining opportunities for employment
- Group 2: students who are about to commence their PhD studies
This is translated into the following sub-objectives.
- Publicise the attractions of research on Processed Traditional Indian Foods so as to pull high calibre students into appropriate PhD courses and then into industry
For Group 1:
- Solicit and evaluate innovative Indian foods research projects amongst these students
GROUP 1: BEST PHD THESIS AWARD
An award of INR 2,50,000 will be given to the author of the best thesis
Eligibility : Any project related to Processed Indian Traditional Foods that has led to the submission of a PhD in 2016 PhD synopsis must have been submitted in the University/Institute in 2016
Thesis : The thesis should clearly explain the starting hypotheses or the goals and aims of the work Research does not necessarily need to be restricted to scientific aspects, but can also cover other features of food science such as business policy, marketing, legislation, consumer impact, etc. Clarity of expression and effective communication of results is a key aspect in assessing the thesis Appropriate data analysis should be evident Clear abstracts and summaries are expected Clear Figures and Tables are expected.
Novelty : All PhD studies should contain a degree of novelty and this will be part of the judging criteria. Novelty may be a new method for studying foods or new findings or some other aspect of the PhD study
Results The results should show good experimental design and robust methodology e.g.
adequate replication and sampling to support the conclusions
Publications : Some theses are composed of published papers; others are more narrative in style. Thus, the judging criteria will take these different styles into consideration and
publication of the thesis results will not be an essential criterion for judging.
Registration : Registration must be accompanied by evidence of enrolment in 2016 at the
university/institute. The electronic copy of the all documents must be
countersigned by the Professor concerned before scanning Deadline for
registration: October 31, 2016
Submission : Evidence of enrolment, synopsis and thesis submission in 2016 at the university/institute should be provided by the student. The electronic copy of the all documents and submitted thesis must be countersigned by the Professor concerned before scanning. Deadline for thesis submission: December 30, 2016
Evaluation : February 10th, 2017: Best thesis selection to be announced
Award and Presentation : March 3rd week, 2017: The successful candidate will be invited to an award ceremony in March 2017. The award of INR 2,50,000 will be presented at this
For Group 2:
- Provide bursaries to 5 selected students who are planning to commence their PhD studies in Processed Traditional Indian Foods during the 2016/2017 academic year
GROUP 2: 5 BURSARIES FOR 1ST YEAR PHD STUDENTS
5 bursaries of INR 50,000 each will be given to selected 1st year PhD students
Eligibility : Projects must be designed for the award of PhD or equivalent Projects must have started or will start in academic year 2016/2017
Student : Can be from any scientific background but one aim of the bursaries is to attract people to research on Processed Indian Traditional Foods Projects do not necessarily have to be restricted to scientific aspects, but can also cover other features of food science, engineering and technology such as business policy, marketing, legislation, consumer impact, etc.
Novelty : A brief summary of the work should clearly state the background to the project, the hypotheses to be tested and explain the novelty of the work and its potential to further our understanding of Processed Indian Traditional Foods
Interdisciplinary : Projects that involve training the student in more than one scientific discipline will be favoured Experimental design and data analysis All projects should describe appropriate methodology for experimental design and data analysis
Language : English
Registration : Evidence of enrolment in the 2016/2017 academic year at the university/institute should accompany the documents. The electronic copy of the all documents should be countersigned by the Professor concerned before scanning.
Deadline: October 31, 2016
Evaluation : Complete evaluation of first year candidates will take place during December 2016 to select the 5 candidates for the bursary. Results will be announced on December 15, 2016.
Bursary : The bursary will be used to give the student an extra incentive and make projects attractive to high calibre students. The one-off bursary of INR 50,000 will be awarded to the 5 selected first year PhD students during the 2016/2017 academic year, based on research-related invoices counter- signed by the respective professors. Invoices can relate to expenses such as purchases of equipment, databases, participation in conferences, visits to laboratories, etc. Any unused part of the bursary within the project deadline will be handed over to the respective department of the university/institute by December 31, 2017.
WHY TO BOOST RESEARCH ON INDIAN FOODS?
Indian foods are strongly influenced by regional, cultural and religious traditions and of large varieties, which are forgotten due to the rapid industrialization and busy lifestyle with higher working population in urban cities and towns.
FUTURE OF PROCESSED INDIAN FOODS
- Current Indian food industry is worth USD 175 bio and expected to grow at 10% till 2020
- In the last 3 years, over 50 food & beverage products have been introduced with 35% of which were based on Indian cuisines and flavors, showing a strong growth for processed Indian foods
- Exports of processed Indian foods are growing over 20% YoY – Most of the RTC/RTE manufacturers (MTR, Haldirams) target export markets (USA, Australia, Middle East etc.) with Non-Residential Indian (NRI) population and foreigners looking for unique flavors and taste
- Industry needs aware and knowledgeable Indigenous Indian researchers to industrialize foods that are home-cooked and lost recipe in India
Thus, F1rst has initiated the Processed Indian Traditional Foods research promotional programme.