Dr. R. AnanthanScientist 'E',
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). His another area of works is to quantify bioactive phyto-nutrients and measure their free radical scavenge capacities in functional foods. He also works on food biodiversity and food systems of different indigenous populations to study the availability and accessibility and consumption pattern for the food and nutritional security of the population. He has guide-ship in the faculty of Biochemistry as well as Nutrition from Osmania University.
1. T Longvah, R Ananthan, K Bhaskarachary, K
Venkaiah. Indian Food Composition Tables 2017. Hyderabad: National Institute of Nutrition.