Fellowships at the Centre for Ayurveda Biology and Holistic Nutrition
Develop an In silico food design platform that integrates traditional and modern nutrition principles along with sensorials
Develop a traditional kitchen design for the modern home that inspires wholistic approach to cooking and life
Develop a validated Sensory & Ayurveda analysis methodology for foods
Research biomarkers for Rasa, Guna, Virya, Vipaka of dravyas and foods
Develop a ghee with improved fatty acid profile and enhanced flavor
Deconstructing & reconstructing traditional recipes to unravel design rules – understanding role of antioxidants during processing
Characterization of heat transfer of traditional food processing vessels
Temporal analysis of sensorials and their impact on preference and food design
Inclusive manufacturing in Traditional Foods – A small grower-producer approach
One stop R&D for Botanicals/Dravyas – Right Plant, Right Harvest, Righ Process, Righ Product: Authetication, Ingredient Quality, Sensory Delight, Efficacy
Be the R&D for kitchens of India – Mass (Mid-day meals, hospitals, college messes) & Home
