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...
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...
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...
What if the biggest challenge of the future isn’t producing smarter gadgets, but producing enough food? As the global population races toward 9.7 billion by 2050, agriculture is under immense pressure to...
White Paper on Gut Health in Modern Nutrition: Understanding the Role of Food Composition, Lifestyle & Preventive Nutrition – Click Here PDF
This recipe was made on the theme based Value from Waste at Nutrition Awareness Activity held at Bhaskaracharya College Delhi By Ms Shivani Bisht and Ms Supriya Kumari from Institute of Home Economics Ingredients...
Sixty eight percent of all milk is adulterated by FSSAI’s own analysis, food poisoning episodes typically erupt at marriage celebrations, restaurants served notices for unhygienic conditions and children fall ill...
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...
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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