Mumbai University¡¯s Physics professor Vaishali Bambole has come up with a top-shelf idea. She and her team of professors and scientists have discovered a technology to preserve steamed food like idli and white dhokla for three years without adding any form of preservatives. The technology is efficient to keep intact the softness, taste and nutritional value of the food.
The discovery is a much-needed breakthrough in packaging food for the armed forces, as well as for mass distribution in case of a natural calamity.
The food packets given out during disaster management last for only 90 days.?
Dr Vaishali Bambole, 48, turned the concept into reality. She is now in the process of patenting the innovation.
In a report by Mid-day, she said, "I have worked extensively for the last 15 years on the use of electron beam irradiation (EBI) technology, and have been using it as a catalyst for chemical polymerisation. Being a clean route, it could be used as a disinfectant for food, thereby helping increase the shelf life."
Dr Bambole was keen on exploring the idea further and in 2013, presented it to the Board of Radiation and Isotope Technology (BRIT), an independent unit of the department of atomic energy, who liked the concept and readily agreed to provide funding of Rs 45 Lakh for the research and setting up a bio-nano lab at the department of physics in Mumbai University.
The next step is to facilitate commercial production and export of Indian cuisine and ready-to-eat food items.