Major focus:

• Research and development in nutritional biochemistry and food toxicology
• Development and evaluation of physiologically active foods, nutraceuticals, preservation of foods, food safety, and safety of processed foods.
• Development and evaluation of nutraceuticals ad functional foods to combat anxiety, depression, neurotoxicity, fatigue, type II diabetes, hyperlipidaemia, obesity, fatty liver disease, cardiovascular disease, cancer, etc.
• Toxicological, nutritional, and biochemical studies of raw and processed foods
• Bio-accessibility and bio-availability studies of micro- nutrients and active principles.
• Natural food additives and flavours
• Stabilization of processed foods rich in nutrients, non-nutrients and bio-actives.
• Exploring the bioactive-based therapeutic and culinary potential of less familiar plant foods  delineating the research gaps in terms of scientific validation
• Studies on ethno-botanical, toxicological, nutrikinetics and nutri-functional properties of wild edible fruits and vegetables
• Strategies for the  optimization of herbals and botanicals  with low alcohol nutra- beverages 
• Interactive effect of additives on quality characteristics of processed foods and its optimization
• Assessment of the health implications of nutraceuticals and functional foods
• Edible flowers’ flavour, safety, and their utilization as functional ingredients
• Improving stabilization of vitamins against oxidation, light and UV radiation by complexation with permitted additives
• Herbal and spice admixture to reduce rancidity of stored foods of plant and animal foods
• Process optimization of compressed foods comprising vitamins and minerals of accepted daily intake
• Nano nutrition

Scientific break throughs: 

Stabilized food composition comprising fruits rich in flavonoids, triterpenoids, dietary fiber, anthocyanins ascorbic acid, hydrolysable tannins and allicins optionally along with spices.