Food chemistry for human health and longevity
Prakash Kondekar
Indian Institute of Naturopathy, India
: J Food Nutr Disor
Abstract
Food Science deals with production, processing, distribution, preparation, evaluation and utilization of food. Food chemists work with plants that have been harvested and animals that have been slaughtered for food. They are concerned with how these food products are processed, prepared and distributed. Nothing is more important to humans than having nutritious food to eat, while agriculture and food science is multidisciplinary by its nature. Goal of food chemistry is to produce sufficient nutritious food and feed to support the population in a sustainable way with also being responsible to our environment and ecosystem. In 1960, micoproteins were made by one company from jackfruits. It has costed 90% less CO2. Then there will be aquaponics which needs less land and produced from fish wastes. All these are gimmicks of food chemistry. In near future the nutrition will play a vital role in the health of people for which new foods due to food chemistry will be very important.
Biography
Prakash Kondekar has completed MD (Homoeo) in 1964, BSc (Hons) LLB Doctor of Naturopathy, 1992, Ayurved Ratna FRSH (London) Bowtech (UK). He has been Hon Director-Indian Institute of Naturopathy since 1996. He has published 30 papers-in-medical journals. Visiting Faculty, Mumbai University. Since 2011, invited by AICR Washington DC 2003. INDIA-VIETNAM INVESTMENT ENGAGEMENT Ho-Chi- Minh City-2013, GFSI Barcelona, Spain. St Cloud University Minneapolis-Food Microbiology, 2013, Vienna Energy Forum 2015, Indian- Embassy-ROME 2016. Invited by National University of Natural Medicines-Portland, Bastyr University-Kenmore, AM Commerce, and North Texas, University, 2018. Purdue University in 2019. Conducted 450 Health Management Programmes India and 20+ in UK, USA, Germany, Mauritius, Vietnam, UAE, Austria, Abu Dhabi, Spain, Singapore.
