Prof. Ahmed Abdul Fazal bags scientist of the year award-2013

[email protected] (CD Network)
January 18, 2014
Mangalore, Jan 18: Prof. Ahmed Abdul Fazal from University of Agricultural Sciences, Bangalore has been conferred with prestigious scientist of the year award-2013 for his achievements and outstanding contributions in the field of fisheries science recently.

fazal
Dr. Ahmed Abdul Fazal did his PhD in 1994 from University of Agricultural Sciences, Bangalore and post-doctoral higher training on molecular biology, at CIFE (Deemed University of Fisheries), Mumbai.

Presently he is a professor at University of Agricultural Sciences, Bangalore. Earlier he has worked in different agricultural universities such as UAS, Bangalore, Karnataka, RAU, Bihar, UAS, Dharwad and UAS, Raichur, serving in teaching, research,  extension and research administration for more than 28 years.

Dr. Fazal has significantly contributed in the field of processing technology. He did research on bio-chemical changes in different fishes during frozen storage, cryoprotectants on minced meat of different fishes during frozen storage, development of value added products from underutilized fishes, biotoxins from aquatic animals etc.

award
Dr. Fazal is recipient of JRF from ICAR, New Delhi. Graduate assistantship from UAS, Bangalore; Best paper presentation award from Karnataka University, Dharwad and certificate of appreciation from RJAS, Srinagar. He has published more than 39 research articles in reputed national and international journals, Symposia and conferences. He has s has been handling research projects, developed for new technologies, attended23 conferences, Symposia and workshops and member of 5 Professional/scientific bodies. He has visited sultanate of Oman, Saudi Arabia, Nepal and Bangladesh.

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News Network
October 3,2024

cancer.jpg

Bengaluru: The Karnataka Food Safety and Quality Department has issued an urgent warning following the discovery of potentially cancer-causing chemicals in cakes sold by certain bakeries across the state.

Recent tests conducted by the department revealed that some cake samples, particularly those with vibrant colors, contain harmful synthetic coloring agents such as Allura Red, a substance known to pose health risks. The findings have raised concerns about the use of artificial colors in bakery products, especially given their potential link to cancer and other serious health conditions.

"We routinely test various food products, and this time, our officials noticed unusually dark-colored cakes on the market," said Srinivas K, Commissioner of Food Safety for Karnataka. "Upon testing, we found that a few cakes contained Allura Red, a synthetic dye associated with health risks."

The use of artificial colors, especially in popular cakes like red velvet and pineapple varieties, is widespread as it attracts customers, particularly children. However, many bakers prefer using natural, safer alternatives, while some opt for synthetic dyes to enhance the cake's visual appeal.

"Most bakeries use permissible, natural colors that are safe for consumption. Unfortunately, a few are resorting to synthetic dyes just to make their cakes more attractive," said a bakery owner from Electronic City, speaking anonymously.

Medical experts are warning that consuming synthetic colors can lead to numerous health issues, including asthma and allergic reactions.

"Some of these artificial dyes are carcinogenic, and prolonged exposure could have serious consequences, especially for children and young adults," cautioned Dr. Vandana G, a private medical practitioner.

While the Food Safety and Standards Authority of India (FSSAI) confirms that only a limited number of samples tested positive for harmful colors, legal action is being taken against the violators.

"There is no need for widespread panic or halting production. We are closely monitoring the situation, and only a few bakeries were found to be non-compliant. Rest assured, appropriate legal measures are underway," assured an FSSAI official. 

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