The first national event centered on the issue of bread was held at the Research Institute of Food Science and Technology (RIFST) aiming to examine scientific research solutions to improve the quality of bread types in the society's food basket. This event, held at RIFST’s conference hall, hosted Shahab Bishesari the office manager of food security program and a group of professors, researchers, and scholars from the country's universities.
Prof. Seyed Mohammad Ali Razavi, the President of the Research Institute of Food Science and Technology said “This event, centered on the issue of bread, is an excuse to target scientific efforts to improve the quality of bread.”
Highlighting the importance of bread as the main staple food for Iranian people, Prof. Razavi stated: "This issue is of great importance in the Iranian food basket as the main staple food for the people; because in our country, the average consumption of bread by different segments of the population is more than three times the global average, and the middle and poor segments of society, based on the economic and livelihood changes that have occurred in recent years, are focusing on consuming bread instead of rice or other food items to provide the nutrients they need."
Referring to the various types of flour, he added: "In our country, given the wide variety of wheat and flour, adding salt to flour is an inevitable necessity that has also become a central part of people's taste." Referring to the diseases of today's society, he also stated “Saving people from many diseases, including blood pressure, can only be an accessible and achievable goal by modifying and engineering bread consumption."
The first national event centered on the issue of bread was held at the Research Institute of Food Science and Technology (RIFST) aiming to examine scientific research solutions to improve the quality of bread types in the society's food basket. This event, held at RIFST’s conference hall, hosted Shahab Bishesari the office manager of food security program and a group of professors, researchers, and scholars from the country's universities.
Prof. Seyed Mohammad Ali Razavi, the President of the Research Institute of Food Science and Technology said “This event, centered on the issue of bread, is an excuse to target scientific efforts to improve the quality of bread.”
Highlighting the importance of bread as the main staple food for Iranian people, Prof. Razavi stated: "This issue is of great importance in the Iranian food basket as the main staple food for the people; because in our country, the average consumption of bread by different segments of the population is more than three times the global average, and the middle and poor segments of society, based on the economic and livelihood changes that have occurred in recent years, are focusing on consuming bread instead of rice or other food items to provide the nutrients they need."
Referring to the various types of flour, he added: "In our country, given the wide variety of wheat and flour, adding salt to flour is an inevitable necessity that has also become a central part of people's taste." Referring to the diseases of today's society, he also stated “Saving people from many diseases, including blood pressure, can only be an accessible and achievable goal by modifying and engineering bread consumption."