Prof Mahavir said that the book had already brought international recognition to the university by receiving the prestigious Gourmand Award 2026 in the Food and Nutrition category, conferred by the Gourmand World Cookbook Awards, a globally-acclaimed platform that honours the best publications in food and nutrition. He also congratulated Jaryal for his outstanding scholarly contribution and emphasised the growing importance of interdisciplinary research in areas such as nutraceuticals, functional foods and natural product-based therapeutics.
The Vice-Chancellor said that such achievements enhanced the global academic visibility of the university.
Jaryal said, “The book is focused on a comprehensive coverage of the concept of bio-availability of honey and its bio-active compounds, detailed discussion on physicochemical properties, absorption, metabolism, and pharmacokinetics of honey constituents and the inclusion of recent advances in nano-enabled and herbal honey-based formulations.”
Jaryal added, “The book has contributions from leading academicians and researchers from diverse disciplines around the globe, making it of an immense clinical and therapeutic relevance.” The event concluded with an interactive session where researchers discussed future prospects in honey-based biomedical research and its applications in improving human health.
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