FSSAI has recently reconstituted its scientific committee and 19 scientific panels. It has also constituted two scientific panels, comprising independent scientific experts, for providing scientific and technical advice and the development of standards for food products. The scientific panels will be valid for a three-year term, from January 1, 2020 to December 31, 2022.
This is as per the terms of the provisions contained in Section 15 of the Food Safety and Standards Act, 2006. Each of these scientific bodies will carry out work as per the provisions of the FSSAI orders.
The 19 scientific panels are on food additives, flavouring, processing aids and materials in contact with food; pesticides residues; genetically-modified organisms and foods; functional foods, nutraceuticals, dietetic products and other similar products; biological hazards; contaminants in food chain; labelling claims and advertisements; method of sampling analysis, fish and fish products; milk and milk products; meat and meat products, including poultry; cereals, pulses, legumes, including bakery; fruits and vegetables, including nuts; oils and fats; sweets, confectionery, sugar, honey water, including flavoured, non-alcoholic beverages; nutrition and fortification; antibiotic residues; spices and condiments, and packaging and alcoholic beverages.
For further information (in English), click on the Link