Скачать или смотреть Fighting Food Myths with Strategy & Science | Dr. Rakesh Kumar Sharma at AIFPA's 80th Conference

Prof. Dr. Rakesh Kumar Sharma emphasised that the origins of food processing for defense go back to the Napoleonic era, when a prize was offered for preserving food for the army. This led to the invention of canning, which he referred to as the beginning of modern food technology.

He highlighted that meeting the food needs of the armed forces is significantly more challenging than in the civilian sector, requiring precise solutions for nutrition, safety, shelf life, and field conditions.

He explained that food processing is a multidisciplinary science, bringing together chemistry, microbiology, engineering, nutrition, and food safety — and emphasised that food chemistry is the backbone of the field.

Prof. Sharma also noted the launch of an M.Sc. Food Technology course at DRDO’s Deemed University, giving priority to students from defense families and the food industry, with the aim of producing industry- and mission-ready professionals.

He concluded by stressing the dual challenge the sector must face:

“Tomorrow’s challenge is to develop technologies that can prevent, eliminate, or reduce food spoilage.
Today’s challenge is to simply get to tomorrow — and that is a tall order in itself.”