White Paper on Gut Health in Modern Nutrition: Understanding the Role of Food Composition, Lifestyle & Preventive Nutrition – Click Here PDF
In Part 1 of this series, we discussed what is food adulteration, why it persists and the risks to public health. We also explored how adulteration can affect commonly consumed foods such as milk, spices...
A few weeks ago, while walking through a local market, I noticed bright yellow sweets displayed prominently outside a shop. They looked attractive and fresh, exactly the kind of products that would catch a...
White Paper on Opportunities with Whole Grains to Support Metabolic Health among Indians – Click Here PDF
Hypertension, often called the “silent killer”, develops without obvious symptoms yet significantly increases the risk of heart disease and stroke. There are multiple reasons for this, but one of the most...
Yogurt or dahi has been prepared in different parts globally be bacterial fermentation of milk, the most common being cow’s milk. Although earlier, yogurt was prepared by natural microbes present in the milk, using...
Drying or dehydration is a method of preservation for foods employed from ancient times to prevent or delay the spoilage of fresh food. When fruits and vegetables are harvested, they are consumed fresh or after cooking...
Food & Nutrition E- Magazine Vol. 1 Issue 3 – Click Here PDF
Our blog aims to show how the knowledge of nutrition, applied in food science & technology, could produce healthier food and products.
All Rights Reserved © 2026. Powered by Orotron
Dr. Kejal Joshi
Dr. Minelly Rodrigues
Dr. Subhadra Mandalika
Ms. Anuja N Padte
Dr. B. Sesikeran
Dr. Jagmeet Madan
Dr. Sridevi Singh
Dr. Dawesh Yadav
Ms. Simran Vichare
Dr Jagadish Pai
Ms. Samreen Shaikh
PFNDAI
