The aims of this research group relate to the development of strategies for management of health and disease. Emphasis will be given to the topics like development of health policies particularly for developing countries, biotechnological revolution in the current century, research on vaccine development, etc. The group will also focus on food science, nutrition and public health. Topics covered include: impact of nutritional science on food product development; nutritional implications of food processing; food safety, hygiene and control; bioavailability of nutrients; nutritional quality of novel foods; food-nutrient interactions; use of biotechnology in food science/nutrition; food acceptability and dietary selection; nutritional and physiological aspects of food; dietary requirements and nutritive value of food; nutritional epidemiology studies relating nutrition to health or disease risk; evaluation of effectiveness of intervention studies aimed at improving health; role of nutrition in high risk and vulnerable groups; development of research methods, validation of measures, calibration; population based research related to primary prevention of illness; nutritional biochemistry and metabolism; nutrient requirements in health and disease; digestion and absorption of foods; nutritional anthropology and epidemiology; the influence of socioeconomic, cultural and political factors on nutrition of the individual and the community; the impact of nutrient intake on disease response, work performance and behaviour; the consequences of nutritional deficiency on growth and development, endocrines, nervous system and immunity; food intolerance and allergy; nutrient drug interactions; nutrition and aging; nutrition and cancer; obesity; intervention programs; Medical Nutrition Therapy (MNT); Scope/ Standards of dietetics practice; Quality managment in nutrition & dietetics practice; Nutrition care process; code of ethics for the profession of dietetics; nutrition & dietetics services and practice; nutrition informatics.
