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New Delhi : Science & Technology, and Earth Sciences Minister Dr Harsh Vardhan on February 17, 2018, lamented several basic problems in India still remain even after 70 years of independence.

Addressing Prof Ramalingaswami Fellows Conclave in New Delhi, he said, ” It is pathetic the country could not overcome some of the basic problems like malnutrition and anaemia.” However, he said that Indian scientists have capability to solve these unsolved problems of the country.

“There are some basic problems in this country even after 70 years.  So much nutritional foods have been developed in the labs, still we have the problem of malnutrition and anaemia. When I visit all these nutrition labs – Hyderabad, Mysore, etc, I see so much research taking place there, but still the country continues to suffer from many problems,” said Dr Harsh Vardhan.

The Minister said a large number of scientists have returned to India accepting fellowships for research in various fields of science and technology. He said 290 scientists have come back under the Prof Ramalingaswami Re-entry Fellowship and taken up research assignments in India and there are quite a few success stories, according to a PIB release.

The fellowship was conceptualized with the aim of attracting highly skilled Indian researchers working overseas in various cutting-edge disciplines of biotechnology – agriculture, health sciences, bio-engineering, energy, environment, bioinformatics and other related areas, by providing them an attractive avenue to pursue their R&D interests in Indian institutions.

Dr Meenakshi Munshi, Adviser in the Department of Biotechnology, said the yearly intake of scientists has been increased from initial number of 10 fellows to 50 and very recently   increased to 75 from the current financial year, while their fellowship amount has also been enhanced. During the five-year fellowship period, Rs 10 lakh each is given during the first and second year, Rs 7.5 lakh in the third and fourth year and Rs 5 lakh in the fifth and final year. The incumbents would also get an institutional overhead expenses of Rs 50,000 annually. She said about 75 % of the researchers have been absorbed in various scientific institutions/universities.

10 thoughts on “Indian scientists capable of solving all unsolved problems : Minister”
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    螺螄粉怎麼煮更好吃?

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    好歡螺:口味最多

    好歡螺是很受歡迎的螺螄粉品牌,選擇也比較豐富。

    紫色原味屬於經典款,湯底濃郁,酸筍、腐竹、花生等配料完整。

    喜歡重口味,可以選加辣加臭400g;如果第一次吃,黃色原味400g會更容易接受。

    另外還有小龍蝦味、香菜味和油豆腐版,適合想嘗試不同口味的人。

    李子柒:湯底濃郁

    李子柒螺螄粉整體味道比較均衡,酸、辣、鮮都比較明顯,配料也很豐富。

    普通款適合大多數人,喜歡更辣、更濃的,可以選加辣加臭400g或霸道濃湯410g。

    螺霸王:經典穩定

    螺霸王經典原味330g比較接近傳統柳州風味,不追求特別辣或特別臭。

    湯底、酸筍和米粉搭配比較均衡,適合平時經常吃螺螄粉的人囤貨。

    臭寶:適合重口味

    臭寶的特色比較明顯,例如濃湯、臭豆腐等口味。

    如果本身就喜歡臭豆腐、濃湯或比較刺激的味道,可以嘗試臭寶。第一次吃螺螄粉的人,建議先從普通原味開始。

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    第一次嘗試,可以優先選好歡螺黃色原味、紫色原味、李子柒經典款或螺霸王經典原味。

    如果已經習慣螺螄粉的味道,可以再嘗試加辣加臭、濃湯、小龍蝦、香菜或臭豆腐口味。

    螺螄粉怎麼煮更好吃?

    先把米粉煮到合適的軟硬度,再加入湯包、酸筍和其他配料。

    不能吃太辣的人,辣油先放三分之一到一半。還可以加入青菜、雞蛋、火腿、油豆腐或牛肉丸,讓一包速食螺螄粉變得更加豐富。

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