My research focus is on green nanosciences and its synergies with traditional medicine systems. Plant based molecules and functional foods based on the percepts of Ayurveda are core areas of my interests. I am passionate about research in food science & nutrition; community nutrition projects and food processing. My academic training has empowered me to understand and contribute to food and nutrition projects in policy making, food production, shelf-life extension of processed foods and science communication. I enjoy working on food product development, sensory science and developing protocols to test the impact of nutrition on various facets of cognition, physical endurance and nutrition status.