IJRAP International Journal of Research in Ayurveda and Pharmacy 2277-4343 Moksha Publishing House 10.7897/2277-4343.165197 A REVIEW ON SCIENCE OF FOOD TRANSFORMATION IN AYURVEDA: UNDERSTANDING THE IMPACT OF FOOD PROCESSING ON DIETARY ATTRIBUTES (AHAR SANSKAR) Sapana Ukey * Yeshwant Patil 11 -0001 187 190 Ayurveda considers Ahara (food) as a fundamental pillar of health, whose qualities (Guna) are significantly influenced by processing methods (Sanskara). This review aimed to examine classical Ayurvedic concepts of food transformation and correlate them with modern food science. Classical sources, including Charaka Samhita, Sushruta Samhita, and Ashtanga Hridaya were systematically reviewed, along with relevant modern literature. The study analysed various Sanskara types—Jalasannikarsha (aqueous treatment), Agni Sannikarsha (thermal processing), Manthana (churning), Desha (geographical influence), Kala (seasonal factor), Shaucha (hygiene), Vasana (flavouring), Bhavana (infusion), Kalaprakarshe (duration of processing), and Bhajana (metal contact)—and their effects on Rasa (taste), Veerya (potency), Vipaka (post-digestive effect), and overall suitability of food. Findings indicate that these processes can transform food from Guru (heavy) to Laghu (light), improve digestibility, modify therapeutic action, and align dietary attributes with individual constitution, seasonal needs, and environmental conditions. The concept of Sanskara in Ayurveda is not merely culinary but a deliberate therapeutic intervention, offering insights for functional food development and personalized nutrition. Integrating these principles into contemporary food science may contribute to health promotion, disease prevention, and the creation of tailored dietary strategies. Ahara Ayurveda Guna Food Processing Nutritional Science Sanskara