For many Indians, millets bring back memories of traditional family meals and recipes passed down through generations. Yet over the years, rice and wheat became the dominant staples on our plates, while millets gradually moved to the sidelines...
We come across scary news items in media about milk quality describing the various harmful chemicals being added to milk or the milk itself is made using chemicals. This creates terrible fear in minds of consumers resulting in misinformed and...
What if your food packaging could do more than just protect what’s inside? Imagine a package that can monitor freshness, detect spoilage, track its journey through the supply chain, and even communicate valuable product information with a...
Food & Nutrition E- Magazine Vol. 1 Issue 1 – Click Here PDF
What’s in Soya? We have all heard of soya due to the increased attention it has been receiving in recent years among consumers, researchers, and the media. Talking more on its origin, Soya comes from the soya bean pods...
Over 200 years ago, during the beginning of Napoleanic wars, the French government offered a reward of 12,000 francs to anyone who could devise a cheap and effective method of preserving large quantities of food. As...
If you read our previous blog, you’ve learned about fortification and how it can help a large group of people. For those who haven’t read it, fortification is when nutrients are added to food staples to address...
This Recipe was made on the theme “Creativity Unlimited with Millet Flour” for the first round of the recipe contest organized jointly by PFNDAI and Roquette in January 2022. Ingredients Millet milk Enzymes...
This poster was made on the theme “Healthy carbs in a balanced diet” for the digital poster contest organized jointly by PFNDAI and Roquette in January 2022.
Prepared by
Ms. Priya Bishnoi
Can one food be nutrient-dense, gluten-free, and at the same time, has the resilience to grow on poor quality soils and tolerate drought? It may sound too good to be true and feel like a hoax, but it is not. When you go...
Wheat has several varieties and they differ in properties making them useful in some products and not others. Higher protein makes them useful in bread making while lower protein in biscuits and cakes. There are many...
When the heat approaches, kids get excited about eating ice creams. Even adults become kids and start looking at ever increasing flavours in ice creams. Consumption of ice cream in India keeps increasing with the...
India is home to vibrant and diverse cultures. Festivals are celebrated here in a colourful manner with lots of fervour. Sweets are an integral part of not only these festivities but also birthdays, marriages...
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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Dr. Kejal Joshi
Dr Prabhakar Kanade
Ms. Samreen Shaikh
PFNDAI
Swechha_Soni
Dr Jagadish Pai
Seles Gupta
Ms Nithyakalyani V.
