Development of New Food Product; Modification of lipid for promoting better health [Structuring of lipids, Preparation of Human Milk Fat Substitute, Preparation of Oleogel, Utilization of innovative techniques for the enrichment of lipids with several beneficial fatty acids]; Application of microbial technology for utilization of food waste [Utilization of microbial fermentation for preparation of vinegar from red beet root, jicama, Kohlrabi, pumpkin seed, Preparation of Kefir from plant sources.]
The most holistic approach to healthy living is to get optimum nutrition. Novel Food Product development in terms of modification of food components by means of alteration of structure, application of microbial technology may offer significant benefits for human health. Apart from this waste utilization can promote useful applications.
Created: 23 November 2019