Sun-drying is a traditional method of food preservation widely used in India. It involves exposing food to direct sunlight or controlled conditions to remove moisture and prevent spoilage.

Pickling is a method of food preservation that involves submerging food in a brine or vinegar solution. The acidic environment inhibits the growth of microorganisms and extends the shelf life of the food.

Canning is a food preservation method that involves heating food to high temperatures in sealed containers to kill microorganisms. The vacuum seal created during the process prevents recontamination and extends the shelf life of the food.

The primary objective of food policy is to ensure the safety and quality of food for consumers. This involves regulating food production, processing, and distribution to prevent contamination and ensure the nutritional value of food products.

The Food Safety and Standards Authority of India (FSSAI) is the apex food regulatory body in India. It is responsible for regulating food safety and quality, setting standards for food products, and ensuring compliance with food safety regulations.

The HACCP (Hazard Analysis and Critical Control Points) system is a preventive food safety system that identifies, evaluates, and controls potential hazards in food production and processing. It aims to prevent contamination and ensure the safety of food products.

Smoking is a food preservation method that involves exposing food to smoke from burning wood, herbs, or spices. The smoke contains antimicrobial compounds that inhibit microbial growth and impart a distinct flavor to the food.

The Eat Right India initiative aims to reduce food waste and promote sustainable food consumption by encouraging healthy eating habits, reducing food processing, and promoting local and seasonal food production.

Freezing is a food preservation method that involves rapidly freezing food to very low temperatures (-18°C or below) to maintain its quality and freshness. Freezing inhibits microbial growth and slows down enzymatic reactions, preserving the nutritional value and texture of the food.

The primary goal of the National Food Security Mission in India is to increase food production and productivity, particularly in staple crops like rice, wheat, and pulses. It aims to enhance agricultural practices, provide financial assistance to farmers, and promote sustainable agriculture.

Preserving is a food preservation method that involves adding sugar or honey to food to create a high-sugar environment that inhibits microbial growth. The high sugar concentration draws water out of microorganisms, preventing their growth and spoilage.

Food policy plays a crucial role in addressing food insecurity and malnutrition by promoting equitable access to nutritious food, supporting vulnerable populations, and implementing programs to improve nutrition outcomes.

Fermentation is a food preservation method that involves using beneficial bacteria or yeast to convert carbohydrates into acids, alcohol, or other compounds. This process creates desirable flavors, textures, and preserves the food by inhibiting the growth of harmful microorganisms.

The Pradhan Mantri Garib Kalyan Anna Yojana is a food policy initiative in India that aims to provide subsidized food grains to vulnerable populations, particularly during times of crisis or economic hardship.

Frying is a food preservation method that involves immersing food in a hot oil bath. The high temperature kills microorganisms and creates a crispy outer layer that helps prevent moisture loss and spoilage.