Our project has a lot of paramaters that needs to be clarified because of the impact it can have on a social scale. This is why, for our project, we decided to involve authorities in India along with Indian citizen to understand how they perceive our work and what were their concerns, comments and questions.

During our iGEM experience, we had to contact lawmakers and food safety authorities to assess what they were thinking about our project. For that, we contacted the FSSAI, the Food Safety and Standard Authority in India, and we had a quick reply from Dr. A. K. Sharma, the consultant of the FSSAI on the behalf of the Chairperson and CEO of FSSAI. He advised us to make sure we chose the right microorganisms so they can survive and work together, along with the use of critical genes for the vitamins pathways. Concerning the law, he said that there is currently no authorisation for GMO microorganisms in the Indian Food regulation and if we want to have our product in India, the safety needs to be established. Sunita Grover, the principal scientist and head of the Dairy Microbiology Division at the National Dairy Research Institute replied us when we presented our project. She was surprised and really enthusiastic towards our project because malnutrition is a serious problem in India and many children suffer from it. She advised us to use food grade vector system to make sure our product is safe for consumption and to reduce issues arising form the use of genetically modified bacteria. Again, she showed her concerns about the compatibility of the different species living in fermentation batter and how we need to make sure they can live alltogether. To finish, her major concern is safety. According to Sunita Grover, our project needs to undergo phase I and II trials, to assess safety and scientifically proven health benefits.ms in the Indian Food regulation and if we want to have our product in India, the safety needs to be established.

Because the law is not the only element we needed to consider for our project, we decided to build a survey on the food habits of Indian citizens, to understand what they eat the most and when, how they cook, how often the food varies, how they see our idea, would they try it, etc.

In order to get in touch with Indian populationd, we shared our survey with an ex- iGEMer (Alice LEBOEDEC from the 2014 INSA­Lyon team) who went in the end of July in South India. She helped us gather information by assissting people to fill it so our team would benefit from this survey and shape our project along with people preferences. Not only Alice brought few survey filled by inhabitant of a small village, but she also took for us few samples of idli batter, curd (fermented milk), rice, lentils and condiments for us to analyze.

Among the farmers that filled the survey, we could see that everyone eats rice daily with vegetables as a side dish, while fish and meat are eaten once or twice a week. The people she interviewed were really enthusiatic towards our project and they would try the modified microorganisms that make food more nutritious. You can see below the photos of the Idli preparation and the batter.

The same survey was designed online to allow us to have more point of view and information about Indian Citizen food habits. With the help of the different Indian iGEM teams (IIT_Madras, ISER_Pune, IIT_Delhi, IIT_Kharagpur, SVCE_Chennai) that shared our online survey trough India, we could extract interesting information quite important for us (most of the person that answered this survey are students).

This graphic shows that the most eaten ingredient are definitely rice and dal (Graphic 2), the two basic elements we find in most dishes in India (Curd rice, Sambar rice, Lemon rice, Idli, Dosa, etc). On their own, they are not sufficient to meet the needs of the human body in vitamins, it is important to have a balanced diet, but not everyone has access to a variety of food.

When asked if they would try our idea of adding vitamin-producing bacteria, most of the people said they would try it, as long as it is harmless for human health and proven efficient. We noticed that a slight change in the making of the recipe was not a concern about the participants; a step such as adding a little cube or powder in the recipe doesn't raise issue, as long as the taste is not modified (around half of the persons said that a change in the taste for the worse would be definitely not accepted).