Nutraceuticals: Challenges & Opportunities in 21st Century
About this eBook
ABOUT THE AUTHORS
Nutraceuticals is the fast emerging field, of interest to everyone. They are an alternative to modern medicine. The present accumulated knowledge about nutraceuticals represents a greater challenge for nutritionists, physicians, food technologists and food chemists. Public health authorities consider prevention and treatment with nutraceuticals as powerful means in maintaining health against nutritionally induced acute and chronic diseases, there by promoting optimal health, longevity and quality of life. The explosive growth, research developments, marketing zeal, quality assurance and regulations play a vital role in its success.
Dr. Kamal G. Nath is working as professor in the department of Food Science Nutrition, UAS, GKVK, Bengaluru. Her area of specialization is Food Science, Clinical Nutrition and Community Nutrition. She holds a total of 35 years experience in Teaching, Research and Extension. She has been teaching undergraduates, post graduates and Doctoral degree students. She has guided 12 M.Sc students and 8 Ph.D students on the topics related to food science, clinical nutrition and community nutrition. Dr Kamal G. Nath has handled two major projects as Principal Investigator funded by Ministry of Health and Family Welfare and National Agriculture Technology Project ICAR, New Delhi and several minor projects with Directorate of Research. She is a resource person for Food and Nutrition Board, Ministry of Women and Child Welfare, Government of India. National Institute for Public Co-operation and Child Development NIPCCD , Government of India. She has published 50 research papers in national and international peer reviewed journals of repute beside one chapter in a book published by PNASF, Bengaluru.
This book provides extensive resource material in the frontier and future areas in the functional and dietary supplements of new products, Traditional knowledge and the impact on nutraceutical development, food biotechnology, nutrigenomics, pre and probiotics and enzymes. It also provides information regarding nutritional aspects of flax seeds, poultry products and spices with food safety and regulations. It is a compilation of research articles of the eminent professors and scientists, to meet the needs of students of Universities pursuing courses in the field of nutrition, Food science and technology and allied courses at the honors and postgraduate levels.