Ayurveda Dietetics and Food Technology: Modern Correlations

This paper examines how Ayurveda dietetics and the food technology of the present times are intertwined and how ancient knowledge and the modern body of knowledge are interrelated. It examines the fundamental Ayurvedic principles of food, nutrition and their role in health and also examines the potential application of current food technologies to enhance the effectiveness and accessibility of Ayurvedic dietary principles. The paper will discuss the meaning of Prakriti (body constitution), Tridosha theory and the importance of diet per individual in Ayurveda. It also looks at what part can be played by modern food processing techniques, food preservation and fortification to be adapted to Ayurvedic principles and produce the optimum health effects and overall well-being. In addition, the paper explains the synergies possible between the traditional Ayurvedic formulations and the new technologies such as nanoencapsulation, non-thermal processing, and artificial intelligence, and how they can lead to increased nutrient bioavailability and provision of individualised dieting solutions. These correlations can be used by the study to provide a comprehensive framework of the formulation of the functional foods according to Ayurvedic principles but with the imprint of the modern science.