Traditional Foods

Sapna Sharma serves as an assistant professor at Uttar Pradesh State Institute of Forensic Science, Lucknow, India. She completed her Ph.D. at CSIR–Indian Institute of Toxicology Research, focusing on probiotics in hepatotoxicity. With extensive academic and research experience, Dr. Sharma has worked in leading institutions worldwide, including Jawaharlal Nehru University and the University of Gothenburg. Her expertise encompasses gut-associated metabolic diseases, intestinal permeability, and vaccine development. Dr. Sharma has authored more than 25 publications and holds several patents.Anand Prakash Singh is a research investigator at the Institute for Heart and Brain Health, University of Michigan, U.S.A. He earned his Ph.D. from Jawaharlal Nehru University, India, with significant contributions to understanding the disruption of tight junctions by bacterial effectors. With over seven years of postdoctoral experience, Dr. Singh has worked at renowned institutions, including Harvard Medical School and the Broad Institute. His research spans cardiac regeneration, cancer therapy-induced cardiovascular toxicity, and the gut-heart axis. He has authored over 24 research publications in esteemed journals.

• Importance of Traditional Foods Phytochemicals Chemistry and its Benefits Significance of millets in gut health Traditional Fermented Foods: Microbes, Fermentation Processes, and Impact on Health Food allergies and their management Leaky gut syndrome and sensitivities toward specific food Gut associated Cancers and traditional foods Liver Associated Disorders and Gut-Friendly Food Role of biopolymer in cancer treatment Immunomodulation by dietary interventions