Blog

Astringent Taste (Kashaya Rasa) in Ayurveda

When you pop a sweet pan (betel leaf) into your mouth, there is an explosion of sensation. The bitterness of the leaf itself, the sweetness of the gulkhand, the pungency from the clove, the sourness from the lime, amongst others, combine to give all the taste buds a little something. Popularly, there are five taste sensations that our tongue registers - sweet, salty, bitter, sour and “umami”, Japanese for “deliciousness”.

च्यवनप्राश (Chyawanprash)

For many, reading about च्यवनप्राश (Chyawanprash) might remind them of a time when they were little, and made to eat, perhaps forcibly, their twice daily heaped teaspoon of the dark brown sticky paste.

Flowering Plants of TDU – Crinum asiaticum

In the "Flowering Plants of TDU" blog series, we look at some of the beautiful flowering plants that dot our serene green campus.

Community-based Oral Health Traditions in Rural India – Prof. Darshan Shankar

Author: Prof. Darshan Shankar
From the book Challenging the Indian Medical Heritage, edited by Darshan Shankar and P. M. Unnikrishnan, published in 2004, Foundation books, subsidiary of Cambridge University Press

Why MSc in Bioinformatics and Functional Genomics?

Author: Dr. Venu Seenappa, Assistant Professor,
Centre for Functional Genomics & Bio-informatics

RNA World – A Sequencing Approach

Author: Dr. Venu Seenappa, Assistant Professor,
Centre for Functional Genomics & Bio-informatics

Deciphering the microbiome by next generation sequencing technologies

Author: Dr. Sheetal Ambardar, Post-Doctoral Fellow,
Centre for Functional Genomics & Bio-informatics.

The Power of Genomics

Author: Dr. Pavithra N, Post-Doctoral Fellow,
Centre for Functional Genomics & Bio-informatics.

Implications of a training program on skill development

Why do researchers have to attend the training programs/scientific event? In what way would it be helpful to a researcher?

Whole Genome Sequencing

TDU in collaboration with BGC has successfully completed the workshop on Whole Genome Sequencing and Analysis.

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