Dr. Jamuna Prakash is serving as Visiting Professor for International Union of Food Sciences & Technology and Department of Food Science & Biotechnology, Zhegiang Gongshang University, China. A former Professor of Food Science & Nutrition at University of Mysore, India, with vast teaching and research experience, she is a Fellow of IUFOST and National Academy of Agricultural Sciences, India. She has had an exemplary academic career with many awards and accolades and credited with more than 250 research and review papers, 15 books/book chapters, more than 400 presentations and successful completion of many research and educational projects. Her research interests are compositional analysis of foods, product formulation, sensory evaluation, nutrient digestibility and bioavailability, nutrition status of population, food behaviour. She is a member of many National and International committees, life member of many professional organizations and serves as Indian Ambassador for Global Harmonization Initiative, Austria. Dr. Viduranga Waisundara is currently the Deputy Principal of the Australian College of Business & Technology – Kandy Campus, Sri Lanka. She obtained her Ph.D from the Department of Chemistry, National University of Singapore in Food Science & Technology in 2010. She was a lecturer at Temasek Polytechnic, Singapore from July 2009 – March 2013. Following this, she relocated to her motherland of Sri Lanka and spearheaded the Functional Food Product Development Project at the National Institute of Fundamental Studies from April 2013 – October 2016. Thereafter, she was a Senior Lecturer on a temporary basis at the Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka from January 2017 – July 2018. Dr. V. Prakash is currently the Vice-President of IUNS (2017-2021); President of ISNANN, INDIA; Chairman, India Region of European Hygienic Engineering Design Group, Germany; Adjunct Professor at RUAS, Bangalore, India; and Adjunct Professor at ICT, Mumbai, India. He was Former Director of CFTRI, Mysore, and Distinguished Scientist of CSIR, India. He has received more than 65 National and International awards including one of the high Civilian Awards Padmashree, Coveted Bhatnagar Award for Science and Technology and Rajyothsava awards and several Lifetime Achievement Awards from organizations like FICCI, IUFoST, in India and abroad. He is currently serving in the editorial board of many Food Science and Technology and Nutrition Journals and is in the editorial board of numerous books. He is also Chairman, Scientific Council of IUFoST. Prakash has 212 peer reviewed research publications, 55 Patents Filed and is author of 12 Books and 9 more Books are in pipeline.

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• Part 1 History of Traditional foods In South Asia1. Eating habits, food cultures and traditions in South Asia Region Part 2 Food, Nutrition and Health in India2. Introduction3. Diet related nutrition and health issues in Indian population4. Nutritional sufficiency of traditional meal patterns5. Forest foods for tribals in selected regions of India and their sustainability6. Traditional preserved and fermented foods and their nutritional aspects7. The dietary practices and food related rituals in Indian tradition and their role in health and nutrition8. Functional foods in Indian tradition and their significance for health9. Traditional Foods, Ayurveda and Diet10. Foods from the ocean for nutrition, health and wellnessPart 3 Food, Nutrition and Health in Sri Lanka11. Introduction12. Traditional and ethnic foods of Sri Lanka - Safety aspectS13. Traditional functional food of Sri Lanka and their health significancePart 4 Food, Nutrition and Health in Nepal14. Introduction15. Traditional fermented food of Nepal and their nutritional and nutraceutical potential16. Health and nutritional aspect of under-utilized high value food grain of high hills and mountains of NepaPart 5 Food, Nutrition and Health in Bangladesh17. Introduction18. Role of traditional foods of Bangladesh in reaching-out of nutrition19. Nutritional and health issues in Bangladesh and solutions through traditional foods Part 6 Food, Nutrition and Health in Pakistan20. Introduction21. Food, nutrition and health issues in Pakistan Part 7 Food, Nutrition and Health in Iran 22. Introduction23. Traditional food and practices for health: Iranian dairy Foods Part 8 Common Regulatory and Safety issue and Future outlook for South Asia Region 24. Lifecycle stages of food safety of traditional foods25. Regulations for manufacturing traditional foods - Global and Regional Challenges 26. Marketing of traditional and functional foods for reach-out of nutrition

Dr. Jamuna Prakash is serving as Visiting Professor for International Union of Food Sciences & Technology and Department of Food Science & Biotechnology, Zhegiang Gongshang University, China. A former Professor of Food Science & Nutrition at University of Mysore, India, with vast teaching and research experience, she is a Fellow of IUFOST and National Academy of Agricultural Sciences, India. She has had an exemplary academic career with many awards and accolades and credited with more than 250 research and review papers, 15 books/book chapters, more than 400 presentations and successful completion of many research and educational projects. Her research interests are compositional analysis of foods, product formulation, sensory evaluation, nutrient digestibility and bioavailability, nutrition status of population, food behaviour. She is a member of many National and International committees, life member of many professional organizations and serves as Indian Ambassador for Global Harmonization Initiative, Austria. Dr. Viduranga Waisundara is currently the Deputy Principal of the Australian College of Business & Technology – Kandy Campus, Sri Lanka. She obtained her Ph.D from the Department of Chemistry, National University of Singapore in Food Science & Technology in 2010. She was a lecturer at Temasek Polytechnic, Singapore from July 2009 – March 2013. Following this, she relocated to her motherland of Sri Lanka and spearheaded the Functional Food Product Development Project at the National Institute of Fundamental Studies from April 2013 – October 2016. Thereafter, she was a Senior Lecturer on a temporary basis at the Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka from January 2017 – July 2018. Dr. V. Prakash is currently the Vice-President of IUNS (2017-2021); President of ISNANN, INDIA; Chairman, India Region of European Hygienic Engineering Design Group, Germany; Adjunct Professor at RUAS, Bangalore, India; and Adjunct Professor at ICT, Mumbai, India. He was Former Director of CFTRI, Mysore, and Distinguished Scientist of CSIR, India. He has received more than 65 National and International awards including one of the high Civilian Awards Padmashree, Coveted Bhatnagar Award for Science and Technology and Rajyothsava awards and several Lifetime Achievement Awards from organizations like FICCI, IUFoST, in India and abroad. He is currently serving in the editorial board of many Food Science and Technology and Nutrition Journals and is in the editorial board of numerous books. He is also Chairman, Scientific Council of IUFoST. Prakash has 212 peer reviewed research publications, 55 Patents Filed and is author of 12 Books and 9 more Books are in pipeline.

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• Part 1 History of Traditional foods In South Asia1. Eating habits, food cultures and traditions in South Asia Region Part 2 Food, Nutrition and Health in India2. Introduction3. Diet related nutrition and health issues in Indian population4. Nutritional sufficiency of traditional meal patterns5. Forest foods for tribals in selected regions of India and their sustainability6. Traditional preserved and fermented foods and their nutritional aspects7. The dietary practices and food related rituals in Indian tradition and their role in health and nutrition8. Functional foods in Indian tradition and their significance for health9. Traditional Foods, Ayurveda and Diet10. Foods from the ocean for nutrition, health and wellnessPart 3 Food, Nutrition and Health in Sri Lanka11. Introduction12. Traditional and ethnic foods of Sri Lanka - Safety aspectS13. Traditional functional food of Sri Lanka and their health significancePart 4 Food, Nutrition and Health in Nepal14. Introduction15. Traditional fermented food of Nepal and their nutritional and nutraceutical potential16. Health and nutritional aspect of under-utilized high value food grain of high hills and mountains of NepaPart 5 Food, Nutrition and Health in Bangladesh17. Introduction18. Role of traditional foods of Bangladesh in reaching-out of nutrition19. Nutritional and health issues in Bangladesh and solutions through traditional foods Part 6 Food, Nutrition and Health in Pakistan20. Introduction21. Food, nutrition and health issues in Pakistan Part 7 Food, Nutrition and Health in Iran 22. Introduction23. Traditional food and practices for health: Iranian dairy Foods Part 8 Common Regulatory and Safety issue and Future outlook for South Asia Region 24. Lifecycle stages of food safety of traditional foods25. Regulations for manufacturing traditional foods - Global and Regional Challenges 26. Marketing of traditional and functional foods for reach-out of nutrition

Dr. Jamuna Prakash is serving as Visiting Professor for International Union of Food Sciences & Technology and Department of Food Science & Biotechnology, Zhegiang Gongshang University, China. A former Professor of Food Science & Nutrition at University of Mysore, India, with vast teaching and research experience, she is a Fellow of IUFOST and National Academy of Agricultural Sciences, India. She has had an exemplary academic career with many awards and accolades and credited with more than 250 research and review papers, 15 books/book chapters, more than 400 presentations and successful completion of many research and educational projects. Her research interests are compositional analysis of foods, product formulation, sensory evaluation, nutrient digestibility and bioavailability, nutrition status of population, food behaviour. She is a member of many National and International committees, life member of many professional organizations and serves as Indian Ambassador for Global Harmonization Initiative, Austria. Dr. Viduranga Waisundara is currently the Deputy Principal of the Australian College of Business & Technology – Kandy Campus, Sri Lanka. She obtained her Ph.D from the Department of Chemistry, National University of Singapore in Food Science & Technology in 2010. She was a lecturer at Temasek Polytechnic, Singapore from July 2009 – March 2013. Following this, she relocated to her motherland of Sri Lanka and spearheaded the Functional Food Product Development Project at the National Institute of Fundamental Studies from April 2013 – October 2016. Thereafter, she was a Senior Lecturer on a temporary basis at the Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka from January 2017 – July 2018. Dr. V. Prakash is currently the Vice-President of IUNS (2017-2021); President of ISNANN, INDIA; Chairman, India Region of European Hygienic Engineering Design Group, Germany; Adjunct Professor at RUAS, Bangalore, India; and Adjunct Professor at ICT, Mumbai, India. He was Former Director of CFTRI, Mysore, and Distinguished Scientist of CSIR, India. He has received more than 65 National and International awards including one of the high Civilian Awards Padmashree, Coveted Bhatnagar Award for Science and Technology and Rajyothsava awards and several Lifetime Achievement Awards from organizations like FICCI, IUFoST, in India and abroad. He is currently serving in the editorial board of many Food Science and Technology and Nutrition Journals and is in the editorial board of numerous books. He is also Chairman, Scientific Council of IUFoST. Prakash has 212 peer reviewed research publications, 55 Patents Filed and is author of 12 Books and 9 more Books are in pipeline.

Select Guide Rating

• Part 1 History of Traditional foods In South Asia1. Eating habits, food cultures and traditions in South Asia Region Part 2 Food, Nutrition and Health in India2. Introduction3. Diet related nutrition and health issues in Indian population4. Nutritional sufficiency of traditional meal patterns5. Forest foods for tribals in selected regions of India and their sustainability6. Traditional preserved and fermented foods and their nutritional aspects7. The dietary practices and food related rituals in Indian tradition and their role in health and nutrition8. Functional foods in Indian tradition and their significance for health9. Traditional Foods, Ayurveda and Diet10. Foods from the ocean for nutrition, health and wellnessPart 3 Food, Nutrition and Health in Sri Lanka11. Introduction12. Traditional and ethnic foods of Sri Lanka - Safety aspectS13. Traditional functional food of Sri Lanka and their health significancePart 4 Food, Nutrition and Health in Nepal14. Introduction15. Traditional fermented food of Nepal and their nutritional and nutraceutical potential16. Health and nutritional aspect of under-utilized high value food grain of high hills and mountains of NepaPart 5 Food, Nutrition and Health in Bangladesh17. Introduction18. Role of traditional foods of Bangladesh in reaching-out of nutrition19. Nutritional and health issues in Bangladesh and solutions through traditional foods Part 6 Food, Nutrition and Health in Pakistan20. Introduction21. Food, nutrition and health issues in Pakistan Part 7 Food, Nutrition and Health in Iran 22. Introduction23. Traditional food and practices for health: Iranian dairy Foods Part 8 Common Regulatory and Safety issue and Future outlook for South Asia Region 24. Lifecycle stages of food safety of traditional foods25. Regulations for manufacturing traditional foods - Global and Regional Challenges 26. Marketing of traditional and functional foods for reach-out of nutrition