Dr. R. AnanthanScientist 'D',
Food chemistry and nutrient analysis
Dr. R. Ananthan is working in the Food chemistry and nutrient analysis since December 2004. His main area of research work is food composition analysis. He has extensively worked for the development/ standardization of analytical methods to quantify various nutrients and bioactive substances using sophisticated instruments. He is one of the authors of Indian Food Composition Tables 2017 (www.ifct2017.com). He also works on Food Biodiversity of different indigenous populations in order to understand the availability and accessibility of indigenous food systems as well as the health and nutritional status of the population. He is also working to quantify the bioactive phyto-nutrients and measure their free radical scavenge capacities in the foods. He has guide-ship in the faculty of Biochemistry as well as Nutrition from Osmania University and three doctoral fellows are working under his supervision currently.
1. T Longvah, R Ananthan, K Bhaskarachary, K Venkaiah. Indian Food Composition Tables 2017. Hyderabad: National Institute of Nutrition.