Неха Кхагвал

About the Author

Неха Кхагвал is a distinguished researcher and author specializing in the intersection of traditional Indian fermentation practices and modern probiotic science. With a background in microbiology and nutrition, she has dedicated her career to exploring how indigenous fermented foods from India can contribute to global health and wellness. Her work bridges cultural heritage with cutting-edge biotechnology, emphasizing sustainable and accessible probiotic solutions derived from everyday Indian staples like yogurt, pickles, and idli batter. Kхагвал's insights have been featured in academic journals and health forums, inspiring a new generation of scientists to value ancient wisdom in contemporary nutrition. Through her writing, she advocates for the preservation of India's rich fermentative traditions while promoting their potential in preventive medicine and gut health.