Sweetness: it’s a fundamental taste sensation that has shaped human evolution and continues to influence our dietary choices. But why are we so drawn to it? And how can we reconcile our innate desire for sweetness with the need for a balanced...
Bakery products have been enjoyed for long by everyone. Bread and flat bread or roti have been part of our meals for ages and continues to fill our stomachs with many other foods of animal and plant origin including meat, fish, eggs, vegetables...
What does Healthier baking really mean? Is it just the reduction of fat, and sugar and the inclusion of coarse grains? Or is there more to it? Today’s definition of healthier baking has expanded from just “including multi and whole grains...
The recipe ingredient ‘Herbalife Nutrition’s Active Fiber Complex’ was sponsored by Herbalife Nutrition for the recipe competition held at Mount Carmel College Cucurbita Bites by- Ms Navya Raj from Mount Carmel College...
This Recipe was made on the theme ‘Immune Boosting Recipes’ under the Nutrition Awareness Activity held on 2nd September 2021 Makhana & Coconut Laddu By Ms Amisha Sharma (Shyama Prasad Mukherji College) Ingredients:...
The recipe ingredient ‘Herbalife Nutrition’s Active Fiber Complex’ was sponsored by Herbalife Nutrition for the recipe competition held at Mount Carmel College Pemanem Magic by...
Winner
Ishwari Milind Desai
Winner in Best Design Award (Campaign on Unlocking the Power of Plant Protein)
This Digital Poster was made on the theme ‘Maintaining health in a Work from Home Model’ under the Nutrition Awareness Activity held on 2nd September 2021 By Mr Lakshay Goyal (Bhaskaracharya College of Applied Sciences)...
This Digital Poster was made on the theme ‘Maintaining health in a Work from Home Model’ under the Nutrition Awareness Activity held on 2nd September 2021 By Mr Hitikk Chawla (Bhaskaracharya College of Applied Sciences)...
This Recipe was made with Prolicious Khakhra & Crackers Komal Mor- Chef De Cuisine Award For capsicum chaat: Capsicum chaat: Capsicum, garlic khakhra, onion, tomato, tofu, boiled chickpeas, lemon juice, salt...
Our blog aims to show how the knowledge of nutrition, applied in food science & technology, could produce healthier food and products.
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