Interfacing the Science of Food, Nutritionals, and Nutraceuticals for delivering Safe and Sustainable Healthy Food Products to the consumer

Understanding the role of nutrition, nutraceuticals, and supplements in the context of Innovations in Food Science for a healthy diet is emerging fast. precision nutrition and a healthy lifestyle are becoming important, especially with exciting developments that have happened in the last decade where nutrition scientists and food scientists have joined hands to put in the market, products that the consumer needs for a healthy diet and healthy lifestyle. It is important to note the emergence of nutrigenomics with a deep understanding of traditional foods for better health emphasizing the concept of holistic nutrition. This is further enhanced in its approach of using the basic chemistry of Nutritionals and nutraceuticals which helps in expanding the combinatorial chemistry knowledge at the molecular level coupled with traditional wisdom and practice. It is this functional aspect that will be focused in the talk citing epidemiological evidence and webbing the science-based knowledge to provide safe and nutritious food. Such foods when enriched with needed nutrients and nutraceuticals to manage food-based nutrition and health occupy an important position in the daily diet of course need to be affordable. The scope of Nutritionals and nutraceuticals on the platform of Food Science and Technology as an integrated system is important to understand. The fundamental role of bioactive molecules and their functional attributes in the realm of functional foods cannot be undermined either. The current scientific data encourages one to look at the cross-functionality and core functionality of foods with a focus on ingredients, combinatorial chemistry, and understanding the bioavailability of the desired molecules in the context of the gut microbiome. For futuristic thinking of healthy diets and personalized nutrition, a flexible approach of understanding local problems paving way for nutritional maladies can be achieved with nutritionists working closely with food scientists and vice versa for a science-based and evidence-based knowledge networking with local solutions for global problems.