Nutrition Meets Food Science

The Art and Science of Foams

During the COVID-19 pandemic and its eventual lockdown enforced on the world, Dalgona coffee due to social media trends, made its way to every house. The rarely heard name in the Indian households was very...

What happens when we cook the food?

Cooking is an important part of our daily life. We all love and enjoy cooked food, whether prepared in a home kitchen or by professional chefs in a restaurant kitchen. We are often puzzled by the changes...

Upcycling food waste: A win-win approach.

In a world where food waste contributes to environmental degradation and resource depletion, upcycling offers a sustainable and innovative solution to this problem. Upcycling food waste involves transforming...

The Art & Science of Natural Flavors

The word “flavor” is abundantly used in our daily conversations, bringing up ideas of rich, vivid experiences that extend beyond the simple act of eating. A substance’s flavor includes its...

Chemicals in My Plate

There is a lot of news about processed foods containing chemicals. Some are telling us that we should only eat home-cooked food and others are telling us that use only organic grains and fruits and vegetables...

Fifty Shades of Indian Bread – From Roti & Pav to Whole Grain & Gluten Free

Vada pav has become a global phenomenon. That pav was the earliest western bread that Indians knew when Portuguese introduced it many centuries ago. Indians had their own varieties of bread, both leavened and...

From Print to Plate: Concept of 3D printed food

With the onset of 3D printing now you can print your food with the desired texture, flavour, size, and even shape. If you wish for a pizza with your personalized nutritional needs, or chocolate in any...

Newer Sources of Proteins with Emphasis on Plant Proteins

Presently, mankind is facing the biggest challenge of the growing global population. According to one WHO report, the world population was 7.6 billion in 2017 and will reach 8.6 billion in 2030, which will be...

Plant-based Proteins: The Canvas for Innovation

Although Indians do have a large proportion of people who eat meat and fish, the overall diet of Indians is vegetarian including non-veg consumers. Thus cereals, pulses, fruits and vegetables become a very...

Thermal Processing of Milk: Traditional to Modern Practice

Milk is everyone’s favourite. It is the only food for infants. It is highly nutritious and is needed by children for their growth both physical and mental. It is recommended for young and old and also the...

Chemicals in My Plate

There is a lot of news about processed foods containing chemicals. Some are telling us that we should only eat home-cooked food and others are telling us that use only organic grains and fruits and vegetables as others...

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