Book: Essentials of Food Science and Nutrition
Biographical Info: Devashish Pandey has a Master’s degree in Hotel Management, B.Sc. (Hospitality and Hotel Administration), a diploma in Food Safety, a certificate in Ayurveda Food and Nutrition and a diploma in Human Resource Management. Mr. Devashish Pandey has 11 years of experience in both the industry and academia.
Currently, he is working as an Assistant Professor and Programme Coordinator in the school of Hospitality Management at IMS Unison University, Dehradun. He is a graduate in Hotel Management from Vel’s IHM – Chennai and also holds a master’s degree in Hotel Management. During his service tenure, he has worked with Hyatt Regency Chennai, Movenpick Hotels Doha, Qatar, Restaurant as Head Chef, IAM-IHM, Guwahati as Food Production Faculty, Lovely Professional University as Assistant Professor and Deputy Academic coordinator and with BFIT Group of Institution as HOD-Hotel Management. He is specialized in Indian and International cuisine.
Mr. Devashish is a member of the World Association of Chefs Society (WACS), a Lifetime member of Indian Culinary Forum (ICF), Indian Federation of Culinary Associations (IFCA)), a Lifetime member of Chef Association of Five Rivers, has FOSTAC Certification from FSSAI, and has Certification of Culinary Instructor from AHLEI. As of 2022 he has published 14 research papers in peer-reviewed (National and International journals), UGC CARE-listed journals, Scopus and “ABDC” journals, and has published 4 Patents. Mr. Devashish runs his website by the name of “Culinarymonk”.
Interviewer: Congratulations for the release of your book – ‘Essentials of Food Science and Nutrition’! What is the book all about and who would you recommend it to?
Devashish Pandey: This book is filled with important and fundamental details about nutrition and food science. We should be aware of our daily diets as human. Daily food consumption has a set amount of macro- and micronutrients, which we should be aware of for a healthy lifestyle.
Interviewer: What inspired the idea for this book?
Devashish Pandey: After spending a lot of time on reading and imparting knowledge to students, I discovered a gap between the currently available books and required knowledge for hospitality students. This led me to choose this title. This book includes neat tables and graphics that explain each topic’s essence. It serves as a reference for those who are reading the fundamentals and want to enhance their knowledge.
Interviewer: In these day and age where fast / junk foods are common. What kind of diet would you recommend to our younger generation, who often are missing out on nutrient dense food?
Devashish Pandey: The suggested diet includes fair amount of salad and fruit, as well as foods that are high in fibre. A decent amount of exercise and nutrient-dense meals are necessary for a healthy lifestyle.
Interviewer: I got to know a few things about fiber from this book. Why is it important for individuals to have dietary fiber on a regular basis? What does fiber do for the body?
Devashish Pandey: Roughage, or dietary fiber, is the indigestible component of plant meals. Numerous health advantages of fibre include a lower risk of heart disease and type 2 diabetes. Vegetables, fruits, whole grains, and legumes are the foods that have the most fiber. Soluble and insoluble fibers both provide major health benefits, such as helping people manage their weight and lowering their chance of developing diabetes and heart disease.
Interviewer: Veganism is growing in popularity, what’s your take on it?
Devashish Pandey: Nowadays, people are more aware of good eating and lifestyle choices, which has made veganism and vegetarian mainstream trend. By adopting a good, healthy diet (which is concentrated on vegetarianism/veganism), they are also becoming more health centric. People attempt to keep a diet that assures them a long, healthy life once they are aware of their physical structure.
Interviewer: Are you on social media? How can our readers reach you?
Interviewer: Any message for readers regarding the book?
Devashish Pandey: Both college and university students as well as school students will be benefited from this book. It is not restricted to a single department. This book provides excellent fundamental explanations of the common food science and nutrition topics. For many academicians, this book will serve as a reference.
Interviewer: Thanks for your time! It was a pleasure talking to you about your book. I wish you best of luck for the future!
Devashish Pandey: Thank you so much literatureslight for your unconditional support and guidance throughout publication process. I hope my more academic books will be associated with you.
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