Volatile Components in Breast Milk: Building the Foundation for Future Food Preferences.!

Infancy is the life stage of an individual when he/ she sets the milestone for experimenting with various flavours in diet. First experience of an infant is with milk. Depending on whether the infant is fed on breast milk, formula milk or cow's milk, the food and flavour choices of infant during the time of weaning and later in life are affected. There are evidences to show that breast milk depending on the diet changes every time in composition, thereby also changing in its sensory qualities. This does not happen in case of formula milk and cow‟s milk. Therefore, in this project, the volatile components in breast milk affecting its flavour and aroma are analysed. In addition, it was observed that the diet of lactating mother and the physiology of the breasts accounted for the major differences among each breast milk sample. The study findings reveals that breast milk might play a role in future flavour and aroma perceptions of infant.

Educational background of Post Graduation in Nutrition & Food Sciences from the University of Huddersfield, United Kingdom and Graduation in Home Science (Hons.) from Delhi University, India. Work experience of more than 5 years in field of Research & Development, Technical Training, Government Collaborated Projects, Hospitals and Wellness Sector.