Description: -Examines a variety of regionally and culturally-based foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources and some have nutraceutical properties that make them not only a source of cultural and traditional value but also provide valuable options for addressinga growing need for food resources. There are varying standards and methods for processing and consuming traditional foods, however, it is important to understand the potential health risks, and how to ensure safe preparation and consumption of these foods.-
Brief description: Dr. V. Prakash, Ph.D, FRSC, FIFT, FINAE, FIAFoST, FNAAS, FAFST(I), FINAS, FNAS
Distinguished Scientist of CSIR - India
Immediate Past Director, CSIR - CFTRI, Mysore, India
Hon. Director of Research, INNOVATION and Development, at JSS - MVP, JSS Technical Institution Campus, MYSORE 570 006, INDIA
Council Member, International Union of Nutritional Sciences (IUNS)
Former Coordinator, United Nations University Programme at CFTRI, Mysore, India
Immediate Past President, Nutrition Society of India
President, International Society for Nutraceuticals, Nutritionals And Naturals (ISNNAN)
Past President, Academy Executive Committee Member of IAFoST
Council Member, International Union of Food Science and Technology (IUFoST)
Task Force Chairman on Nutraceuticals in IUNS
Executive Council Member, Global Harmonization Initiative (GHI)
Chair, Panel on Regulatory of Nutraceuticals, Nutritionals, Functional Foods and Dietary Supplements, FSSAI, Govt. of India