Nutrition and Nutraceutical Research Centre

  • Research Head

    Ms. Priya Arjun


The Nutrition and Nutraceutical Research Centre (NNRC) is committed towards pursuing research and development activities on nutraceuticals to reduce malnourishment and promote general health for all age groups using local crops and herbs. 


We envision our role as an empowered knowledge centre with a commitment towards addressing issues of health, wellness and improved lifestyle of the population on a food based scientific approach enriched with nutritionals and nutraceuticals, benefiting the society, spreading from pediatrics to geriatrics.

Proposed Research Work


  • Instant Healthy Cubes/​Powder for Soup with Micronutrients and Nutraceuticals 
  • Use of Green Leafy Vegetables (GLV) for Instant Thick Soups


  • Enrichment of Probiotics and Prebiotics in Instant Soup Mixes
  • Bakery Products Free of Gluten through Innovative Bakery Ingredients 
  • Innovative Bakery Products using Millets, Legumes and Nutri Grains 
  • Replacement of Traditionally used Bakery Fats with Novel Speciality Shortening for Healthy and Nutritious Baked Products

Breakfast Items enriched with Millets, Legumes and Spices

  • Snacks, Ready to Eat Items
  • Instant Breakfast
  • Travelers’ Instant Breakfast 

Healthy Beverages

Our mission is to pursue the goals of the vision in promoting general health using specific nutritionals and nutraceuticals with innovative approaches to bring in a better combination of foods with a science based approach. It shall emphasise on lesser used and locally available grains such as pulses, millets, legumes and spices and herbs, to transform and combine them with acceptable sensorial qualities such that it can be scaled up for production. This will also address issues of lifestyle disorders and the issues of specialty and functional foods for enhancing the quality of life, both on a cost effective basis and using the traditional wisdom and knowledge database of the population.

  • To explore and investigate the health benefits in local sustainable produce for incorporation in specific functional foods.
  • To pursue innovation based research (such as nanotechnology) for the development of bioavailable, fortified and enriched food which is organoleptically acceptable and provides general immunity, prophylactic and therapeutic benefits.
  • To create awareness on the use of nutritionals and nutraceuticals in the reduction of stunted growth, wasting, undernourished and child mother malnutrition through food based approach.
  • To enhance public private partnership for commercialisation of the laboratory level successes for scale up start ups for production on a larger scale complying with regulations through the center’s knowledge base.
  • To enhance the capacity building and expertise in the area of nutritionals and nutraceuticals by training the trainer through workshops, webinars, seminars, student projects and targeting non-government organisations, self-help groups and nonprofit organisations through knowledge resource empowerment.

  • Food Technology Laboratory, Food Testing Laboratories, and Sensory Evaluation Laboratory for Product Development, Research and Testing
  • Biochemistry Laboratory for Nutrient Analysis

  • Icrisat


  • Akshayapatra

    Akshaya Patra

Nutrition and Nutraceutical Research Centre
Faculty of Hospitality Management and Catering Technology,
Ramaiah University of Applied Sciences
Gnanagangothri Campus
New BEL Road,
MSR Nagar, Bengaluru - 5600054
080 23601829
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