Dr. Maniyam Anuradha is a distinguished academic and innovator in the fields of nutraceuticals and functional food development. With over 30 years of experience spanning research, industry, and education, she currently serves as Principal and Director of R&D at Padmashree Institute of Management and Sciences, Bengaluru. Her extensive work in plant bioactives, nutritional enhancement, and food processing technologies has led to multiple patents and government-funded projects. A former senior scientist at Dr. Reddy’s Laboratories and Sami Labs Ltd., Dr. Anuradha has also pioneered academic programs in nutraceutical and food processing sciences in India. Her contributions have bridged the gap between laboratory innovation and real-world food solutions, making her a recognized leader in the integration of biotechnology and food science.Dr. S. Balasubramanya is a seasoned biotechnologist and industry expert with a strong focus on nutraceutical innovation, herbal technologies, and applied plant sciences. He is currently General Manager at the Association of Biotechnology Led Enterprises (ABLE), where he supports national biotech policy, innovation, and industry partnerships. With over three decades of experience, including leadership roles at Sami Labs Ltd. and Rishi Herbal Technologies, he has driven the development and global commercialization of nutraceutical and herbal products. His academic and policy contributions include co-developing advanced vocational and postgraduate programs in nutraceuticals and food processing. He is also a co-inventor on several patents related to phytochemical enhancement and food functionality, underscoring his commitment to translating science into sustainable health-focused food solutions.

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• 1. Introduction to Nutraceuticals in Food processing2. Fundamentals of Nutraceuticals: Sources, types and functional roles3. Overview of Food Additives Used in Processing and Preservation4. Nutraceutical and Natural food Additives5. Natural and Nutraceutical preservatives6. Nutraceutical sweeteners and Nutraceutical benefits7. Natural Flavors8. Nutritional and nutraceutical colours9. Natural gums and gelling agents10. Acidity regulators sources and benefits11. Natural emulsifiers12. Industry-specific applications of food additives and Nutraceutical alternatives13. Safety and Quality Control of Natural and Nutraceutical Food additives14. Consumer trends and market insights of Nutraceutical food additives15. The Future of Nutraceuticals in Food Processing

Dr. Maniyam Anuradha is a distinguished academic and innovator in the fields of nutraceuticals and functional food development. With over 30 years of experience spanning research, industry, and education, she currently serves as Principal and Director of R&D at Padmashree Institute of Management and Sciences, Bengaluru. Her extensive work in plant bioactives, nutritional enhancement, and food processing technologies has led to multiple patents and government-funded projects. A former senior scientist at Dr. Reddy’s Laboratories and Sami Labs Ltd., Dr. Anuradha has also pioneered academic programs in nutraceutical and food processing sciences in India. Her contributions have bridged the gap between laboratory innovation and real-world food solutions, making her a recognized leader in the integration of biotechnology and food science.Dr. S. Balasubramanya is a seasoned biotechnologist and industry expert with a strong focus on nutraceutical innovation, herbal technologies, and applied plant sciences. He is currently General Manager at the Association of Biotechnology Led Enterprises (ABLE), where he supports national biotech policy, innovation, and industry partnerships. With over three decades of experience, including leadership roles at Sami Labs Ltd. and Rishi Herbal Technologies, he has driven the development and global commercialization of nutraceutical and herbal products. His academic and policy contributions include co-developing advanced vocational and postgraduate programs in nutraceuticals and food processing. He is also a co-inventor on several patents related to phytochemical enhancement and food functionality, underscoring his commitment to translating science into sustainable health-focused food solutions.

Select Guide Rating

• 1. Introduction to Nutraceuticals in Food processing2. Fundamentals of Nutraceuticals: Sources, types and functional roles3. Overview of Food Additives Used in Processing and Preservation4. Nutraceutical and Natural food Additives5. Natural and Nutraceutical preservatives6. Nutraceutical sweeteners and Nutraceutical benefits7. Natural Flavors8. Nutritional and nutraceutical colours9. Natural gums and gelling agents10. Acidity regulators sources and benefits11. Natural emulsifiers12. Industry-specific applications of food additives and Nutraceutical alternatives13. Safety and Quality Control of Natural and Nutraceutical Food additives14. Consumer trends and market insights of Nutraceutical food additives15. The Future of Nutraceuticals in Food Processing

Dr. Maniyam Anuradha is a distinguished academic and innovator in the fields of nutraceuticals and functional food development. With over 30 years of experience spanning research, industry, and education, she currently serves as Principal and Director of R&D at Padmashree Institute of Management and Sciences, Bengaluru. Her extensive work in plant bioactives, nutritional enhancement, and food processing technologies has led to multiple patents and government-funded projects. A former senior scientist at Dr. Reddy’s Laboratories and Sami Labs Ltd., Dr. Anuradha has also pioneered academic programs in nutraceutical and food processing sciences in India. Her contributions have bridged the gap between laboratory innovation and real-world food solutions, making her a recognized leader in the integration of biotechnology and food science.Dr. S. Balasubramanya is a seasoned biotechnologist and industry expert with a strong focus on nutraceutical innovation, herbal technologies, and applied plant sciences. He is currently General Manager at the Association of Biotechnology Led Enterprises (ABLE), where he supports national biotech policy, innovation, and industry partnerships. With over three decades of experience, including leadership roles at Sami Labs Ltd. and Rishi Herbal Technologies, he has driven the development and global commercialization of nutraceutical and herbal products. His academic and policy contributions include co-developing advanced vocational and postgraduate programs in nutraceuticals and food processing. He is also a co-inventor on several patents related to phytochemical enhancement and food functionality, underscoring his commitment to translating science into sustainable health-focused food solutions.

Select Guide Rating

• 1. Introduction to Nutraceuticals in Food processing2. Fundamentals of Nutraceuticals: Sources, types and functional roles3. Overview of Food Additives Used in Processing and Preservation4. Nutraceutical and Natural food Additives5. Natural and Nutraceutical preservatives6. Nutraceutical sweeteners and Nutraceutical benefits7. Natural Flavors8. Nutritional and nutraceutical colours9. Natural gums and gelling agents10. Acidity regulators sources and benefits11. Natural emulsifiers12. Industry-specific applications of food additives and Nutraceutical alternatives13. Safety and Quality Control of Natural and Nutraceutical Food additives14. Consumer trends and market insights of Nutraceutical food additives15. The Future of Nutraceuticals in Food Processing