Innovation on Your Plate: Developing Functional Foods at The University of Transdisciplinary Health Sciences and Technology (TDU)

At The University of Transdisciplinary Health Sciences and Technology (TDU), food innovation stands at the forefront of addressing some of the most critical challenges faced globally. TDU champions a unique transdisciplinary approach to developing functional foods – those intentionally designed to provide specific health benefits that extend beyond basic nutrition. This cutting-edge research is fundamentally reshaping our understanding of what belongs on our plates and its profound impact.

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The world currently faces three significant challenges: human health, the livelihoods of people, and environmental health. A staggering 70% of human diseases are connected to our food choices. Furthermore, 60-65% of India's population earns its livelihood from food, while 60% of habitable land and 90% of fresh water withdrawals are devoted to food systems, contributing 20-30% of greenhouse gases. The realisation that food is central to addressing these global concerns is a primary motivating force behind TDU's work.

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TDU’s functional food programme is meticulously dedicated to creating food for very particular needs, moving beyond general dietary advice to a more targeted approach. Their research is rigorously focused on five critical areas:

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• Improving Mineral Absorption: TDU directly tackles widespread public health challenges like iron deficiency anaemia. Researchers at TDU delve into methods to enhance the body's ability to absorb vital minerals from food, ensuring that the rich chemistry present in ingredients is actually bioavailable.

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• Protein Sufficiency: Recognising protein deficiency as a significant, yet often unstated, public health need, the programme develops innovative solutions to ensure adequate protein intake for a healthier population. This includes exploring novel protein sources and advanced processing techniques.

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• Gut Health: With a deep understanding of the crucial link between food and the human microbiome, TDU explores ways to promote a healthy gut, which is fundamental to overall well-being. Research in this area is informed by the latest insights into microbial diversity and its impact.

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• Metabolic Health: Through targeted food development, the programme seeks to aid in cardiovascular health and glycaemic control. This involves exploring healthy fats, carbohydrate management, and other dietary interventions to support balanced metabolism.

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• Brain Health: Leveraging existing university strengths and cutting-edge biology laboratories, TDU also investigates and develops foods specifically designed to support and enhance brain function and cognitive well-being.

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This groundbreaking work at The University of Transdisciplinary Health Sciences and Technology represents a significant paradigm shift in food science and food studies. It moves beyond traditional food processing by leveraging deep knowledge of nutrigenomics, the epigenome, the microbiome, and metabolomics to engineer foods that proactively contribute to a healthier future. The university’s vast food database, compiled from 3000 years of literature and comprising 6500 medicinal plants and over 200 ingredients, provides an unparalleled foundation for this innovative research.

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TDU's approach integrates traditional wisdom with modern scientific methodologies. The university possesses a unique blend of faculty, including biologists from top global universities, Ayurveda physicians, Sanskrit scholars, and traditional knowledge experts, who collaborate without being siloed. This collaborative environment allows for a holistic view of entire food systems, from 'healthy gardens' to 'healthy kitchens' to 'healthy lives'. It's about designing practical solutions for contemporary global problems using local ecosystem resources, ensuring diversity on the plate, and fostering genuinely sustainable food systems. The emphasis is on connecting the environment and ecosystems with our plates and ultimately, our health. For instance, TDU focuses on 'forgotten foods' and 'wild edibles,' promoting biodiversity in diets to support gut health. This forward-thinking perspective is what makes the exploration of food at TDU so uniquely impactful for those aspiring to make a tangible difference in global health and environmental sustainability. The field of food studies is at an exciting juncture, offering immense possibilities for those who are ready to shape the future of food

Watch the full podcast featuring Dr. Gurmeet Singh as he unpacks how food intersects with health, ecology, and innovation — and explore the Food Futures programmes at TDU, where tradition meets technology to shape tomorrow’s food systems - https://youtu.be/J8aBcGr8ZIo?si=3W_Oli2c0Xb2zzoO