Online Workshop on Ghee

Saturday, 26th September 10am - 1pm

Course Theme

Ghee is a much loved tradition food in Indian cuisine. It’s consumption finds detailed mention in classical Ayurveda texts. The method of preparing Ghee, their properties and its’ usage as carrier of medicinal herbs, are all codified in Ayurveda. This workshop is an introduction to this rich lore. It will introduce the audience to Ghee – types of ghee, it’s properties, ways of using and functionalized ghee. Further, speakers will share the usage of ghee in Ayurveda, and ongoing research work and potential as a future food.

The purpose of this workshop is to increase awareness amongst students and practitioners of dietetics and in the dairy industry about Ghee in Ayurveda. High school level biology knowledge is sufficient to follow the talks. Lectures will be in English. Participation certificates will only be provided upon request. Pre-payment and registration is mandatory.

Eligibility

Students and working professionals in Ayurveda, food, nutrition, dietetics and diary sciences.

Dates

Saturday, 26 September, 10 – 1 pm.

Schedule

  • Dr Subrahmanya K, Dr Gurmeet Singh & Ms Deepshikha Kataria
    Ghee: Ayurveda vs Contemporary knowledge
  • Ms Deepshikha Kataria
    Preparing ghee the Ayurveda way
  • Dr Gurmeet Singh
    Functional foods from ghee
  • Dr Prasanna Kulkarni
    Ghee for wellness and treatment – A vaidya’s view
  • Dr Ashwini Godbole
    Ghee and brain health studies

Fees and Registration

Fees: Rs. 236 per participant (Rs 200 workshop fee + 18% GST). Fully paid in advance by online NEFT transfer or UPI payment (Google pay). Note that fees are non-refundable.

Please add “UTD-HST General Fund” as beneficiary.

Account Name: UTD-HST General Fund
Account Number: 0694104000134705
Bank Details: IDBI Bank, Yelahanka New Town, Bengaluru-560064
IFSC: IBKL0000694, MICR: 560259014

Course Lecturers

Gurmeet Singh

Gurmeet Singh PhD

Gurmeet Singh has a PhD in chemical engineering with nearly 20 years in global R and D in the FMCG industry. He is currently Professor and Head of Centre for Ayurveda Biology and Holistic Nutrition, TDU. He is also an inventor, innovator and entrepreneur with a proven and sustained track-record of delivering to business through R and D in a global, multi-functional environment

Deepshikha Kataria

Deepshikha Kataria

Deepshika Kataria is an Assistant Professor at the Department of Food & Nutrition, Institute of Home Economics, University of Delhi. Her research interests are Food Safety, Food Processing and Nutrition. She has more than 10 years of experience in teaching Undergraduate and Postgraduate courses. Prior to joining the Institute, she has worked with the Food Safety Standards Authority of India, Ministry of Health and Family Welfare, GOI. Her research interests are characterization of traditional foods and product development for improved nutrition. She is currently pursuing Ph.D. from the Centre for Ayurveda Biology & Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology.

Subrahmanya Kumar

Subrahmanya Kumar

Dr. Subrahmanya Kumar is working on the Ayurvedic concepts of food and nutrition, rejuvenator drugs of Ayurveda (Rasayana), and traditional quality standards for Indian medicine. He is also working to establish substitutes for rare & endangered medicinal plants (Abhava-Pratinidhi Dravyas) based on Ayurvedic tatva (philosophy), shastra (science) and vyavahara (practice). He is an Ayurveda physician with MD and PhD. in Dravyaguna (Ayurvedic pharmacology). He is also an active researcher on medicinal plant conservation and their sustainable use.

Prasanna Kulkarni

Prasanna Kulkarni

Dr Prasanna Kulkarni BAMS, MD is a Professor and Head of the Department of Ayurvedic Preventive Medicine at Sri Kalabyraveshwara Swamy Ayurvedic Medical college and research centre, as well as the medical director at Atharva AyurTech Healthcare Centre. He has more than 20 years of clinical and teaching experience, and specializes in the treatment of chronic metabolic conditions such as diabetes and obesity. He has participated in several TV and radio program on topics like diabetes, prevention of diseases and concepts of health. His broad interests also extended to a clinical research trial with Himalaya Drug Company and developing an Ayurveda health assessment tool.

Ashwini Godbole

Ashwini Godbole

Ashwini Godbole Ph.D. is working in the field of Ayurveda and Neuroscience. She completed her PhD and a Postdoc in biophysics and cell biology from National Centre for Biological Sciences (NCBS-TIFR). She is currently Senior Assistant Professor at Centre for Ayurveda Biology and Holistic Nutrition, TDU. Her groups’ research is focused on promotion of cognitive health and holistic treatment of neurodegenerative diseases through integration of concepts and practices from Ayurveda and modern biomedicine. Her group includes biologists, cognitive neuroscientists and Ayurvedic scholars. The research spans from community (cognitive enhancement) and clinic based research to laboratory based mode-of-action research using Caenorhabditis elegans models of memory, aging and neurodegeneration.

Contact

Please write to course co-ordinator Megha at wellness@tdu.edu.in for further information

© 2018 TDU, Bengaluru.