Expertise

Baking Science & Technology

Cereal science, Dough rheology

Product development pertaining to Baked and Extruded products (pasta, noodles etc)

Nutritional profiling of food products, Utilization of pseudocereals (Buckwheat noodle/pasta/ Soba) and millets in products

Product reformulation in gluten-free products

Area of interest

Convenience based products: Par-baking and frozen dough for baked goods, Semi-dried noodles. Sourdough technology for high sensory, shelf life, nutritional and functional attributes. Ingredient based research: Alternative natural ingredients for shelf life, sugar reduction for applications in bakery /extruded products. Product reformulation and in vitro testing of low glycaemic baked goods

Awards and Certificates