The Amity School of Health Sciences (ASHS) is dedicated to exploring the powerful link between food and health. It focuses on food safety, processing, and innovation, along with human and public health nutrition to tackle malnutrition and lifestyle diseases. With a strong emphasis on functional foods, gut health, and sustainable food systems, the department equips students with cutting-edge skills and research expertise to drive impact in healthcare, academia, and the food industry. The research framework of ASHS is inherently interdisciplinary and encompasses the following key thematic areas:
Research focuses on chemical, thermal, and non-thermal processing of plant and animal foods, along with packaging technologies to extend shelf life. It also emphasizes edible and smart packaging for sustainability. Postharvest technologies are developed to reduce losses, maintain quality, and strengthen the link between agriculture and food science for improved food security.
Research emphasizes ensuring food safety through detection, monitoring, and risk assessment of contaminants and pathogens. Quality evaluation using advanced analytical techniques is a key focus. The area also integrates regulatory and standards compliance for safe food systems.
This domain focuses on identifying and characterizing bioactive compounds such as peptides, polyphenols, and functional ingredients to develop nutraceuticals, functional, and fortified foods with health-promoting properties.
This area addresses eco-friendly food processing technologies and resource-efficient production systems. Research includes valorization of agro-industrial waste into value-added products and functional ingredients. Sustainable practices and circular bioeconomy principles are central to this domain.
This area explores probiotics, prebiotics, synbiotics, and postbiotics in modulating the gut microbiome and health. Research focuses on host–microbe interactions, microbial function, and their role in immunity and disease prevention, using advanced omics tools to develop targeted microbiome-based interventions.
Research focuses on molecular and biotechnological approaches for improving plant responses to abiotic stresses, crop quality and yield, and for nutritional enhancement, biomass production and shelf-life extension of fermented foods and novel biomolecules/enzymes.
This domain integrates AI, machine learning, and image analysis in food science and nutrition. It supports quality assessment, food safety monitoring, and predictive modeling for precision nutrition. The focus is on leveraging digital technologies to enhance efficiency and innovations.
Research focuses on the application of nanotechnology in food processing, packaging, and preservation, besides recently emerging applications in nutritional sciences.
Research focuses on the role of nutrition in disease prevention and management, including clinical and personalized nutrition approaches. Emphasis is placed on lifestyle disorders, micronutrient deficiencies, and therapeutic diets to develop evidence-based strategies for improved health outcomes.
This domain addresses community nutrition, including maternal and child health and population-based interventions, along with sports nutrition for performance. It also studies sustainable and ethical diets in the context of global health, aiming to promote holistic well-being at individual and societal levels.