Traditional Foods: The Reinvented Superfoods

Dr. Swarnendu Roy is a Professor in the  Department of Botany at University of North Bengal in Darjeeling, West Bengal, India  Dr. P Nisha is a Principal Scientist in the Agro Processing and Technology Division at CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) in Pappanamcode Thiruvananthapuram, Kerala, India  Dr. Rakhi Chakraborty is a Professor in the Department of Botany at Acharya Prafulla Chandra Roy Government College in Darjeeling, West Bengal, India

• Traditional foods of the the world: Regional specificities and their impact on the health and nutrition of ethnic communities.- Food and Medicine: Defining the boundaries and prospects for the future.- Food therapy: Origin, history and future prospects.- Fermented foods for traditional healing against metabolic diseases.- Ethnomedicinal plants of the Himalaya: From food to medicine.- Prebiotics and Probiotics: Enriching the gut microbiota and applications in addressing gastro-intestinal diseases.- Underutilized fruits and vegetables: Source of nutrient-rich phytochemicals and future prospects.- Scope of wild and lesser-known mushrooms for human health.- Dietary and medicinal benefits of edible algae.- Ethnobotanical and ethnomedicinal knowledge of spices and condiments.- Functional Foods: History, scope and future prospects.- Young cereal grains: The emerging nutraceuticals.- Nutritional benefits of underutilized millets and orphan crops.- Pickling: The art to preserve and enrich the health benefits of raw food products.- Cooking methods and their implications in the preservation of food nutrients and health benefits.- Traditional fermented beverages and their health benefits.- Therapeutic benefits of tea and effect of tea processing on health.- Biofortification using nutritionally rich traditional foods: A new dimension in food security.- Traditional animal-based food products and their relevance in providing nutritional security.- Traditional foods for festivity: Linking food diversity with socio-cultural aspects.- Safety and functionality of traditional foods: Challenges and remedies.