Dr. Shweta Rathee - Food Technology - Best Researcher Award

NIFTEM-K - India

Author Profile

Early academic pursuits 🎓

Shweta Rathee embarked on her academic journey with a strong foundation in food technology. she completed her m.tech in food technology and management from NIFTEM-K in 2014, where she began to explore the intersection of food science and emerging technologies. with a deep interest in research, she secured multiple prestigious fellowships and pursued a ph.d. in food science and technology at NIFTEM-K, focusing on food nanotechnology and 3d printing. her curiosity and dedication laid the groundwork for her expertise in this rapidly growing field.

Professional endeavors 💼

Shweta’s professional career reflects a broad range of research roles. she worked as a junior research fellow at the national agri-food biotechnology institute (NABI) from 2015 to 2017, contributing to groundbreaking projects on enzyme immobilization. her role involved independent research and collaborations that resulted in key publications and poster presentations at national and international conferences. her contributions to food science extended further when she qualified as a junior food analyst, achieving an all-india rank (AIR) of 33, demonstrating her expertise in food analysis and quality assessment.

Contributions and research focus 🔍

Shweta’s primary research interests lie in food nanotechnology and 3d printing, where she has applied advanced techniques to enhance food production and quality. her doctoral work at NIFTEM-K, funded by the UGC fellowship, focused on using nanotechnology to improve food systems, with a particular emphasis on Food Technology sustainability and efficiency. her earlier research on enzyme immobilization also contributed to the development of reusable biocatalysts, pushing the boundaries of food biotechnology and innovation.

Accolades and recognition 🏅

Shweta has been recognized for her academic excellence and research contributions through several prestigious awards and fellowships. she achieved a 99.904 percentile in the UGC fellowship (2019-2024), securing funding for her ph.d. research. her participation in various fellowships such as GATE and JRF further highlights Food Technology her exceptional academic credentials. she has presented her research at national and international platforms, receiving recognition for her work in both food nanotechnology and biocatalysis.

Impact and influence 🌍

through her work in food nanotechnology and 3d printing, shweta is making significant strides in transforming how food is produced and processed. her research has the potential to revolutionize the food industry by introducing more efficient and sustainable production methods. her contributions to enzyme immobilization and Food Technology food analysis also have far-reaching implications in improving food quality and safety, directly impacting food biotechnology.

Legacy and future contributions 🔮

Shweta rathee’s legacy is tied to her pioneering work in food nanotechnology and her dedication to advancing food science. her future contributions are expected to continue pushing the frontiers of sustainable food production, with an emphasis on innovation in food technology. her passion for research and her ability to integrate emerging technologies into traditional food systems will leave a lasting impact on the field, influencing both academic and industrial developments.

Notable Publications

Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified 2023(7)

Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic 2023(2)

Modeling the Influence of Pearl Millet on High-Fiber Bread: An Investigation into Nutrition, Microstructure, 2023(1)

Nanofortification of vitamin B-complex in food matrix: Need, regulations, and prospects 2022(16)

Advanced nanomaterials-based biosensors intended for food applications 2022(3)

Early Academic Pursuits

Dr. Md. Anisur Rahman Mazumder began his academic journey with a strong foundation in food engineering. He obtained both his B.Sc. and M.S. degrees in Food Engineering from Bangladesh Agricultural University (BAU), securing the first position in his class with impressive CGPAs of 3.70 and 3.875 out of 4.0, respectively. His pursuit of knowledge led him to Kasetsart University in Bangkok, Thailand, where he was awarded a Ph.D. in Food Science. To further enhance his expertise, Dr. Mazumder completed several post-doctoral research fellowships, including the ISR Fellowship, IDB-TWAS Fellowship, and MFU Post-doctoral Fellowship.

Professional Endeavors

Currently, Dr. Mazumder serves as a Professor in the Department of Food Technology and Rural Industries (DFTRI) at Bangladesh Agricultural University (BAU). In this capacity, he has made significant contributions to both teaching and research. Over the years, he has supervised 37 Master’s degree students, guiding them through their research projects and helping shape the next generation of food scientists.

Contributions and Research Focus

Dr. Mazumder has an extensive research portfolio, having completed five major research projects as the Principal Investigator. His research has focused on innovative food processing and product development, such as processing food-grade emulsions, developing commercial soy sauce Food Science and Technology production processes, and extracting and encapsulating polyphenols from fruit peels. His work not only advances academic knowledge but also offers practical applications for the food industry.

Accolades and Reognition

Dr. Mazumder's dedication to research and education has earned him numerous accolades. He has published six book chapters and 54 articles in reputable national and international journals. Additionally, he has presented nine conference papers and three posters, showcasing his Food Science and Technology research on prominent platforms. His scholarly work is well-recognized, with a citation index of 14 on Google Scholar, 11 on ResearchGate, and 9 on Scopus.

Impact and Influence

Dr. Mazumder's research has had a profound impact on the field of food technology. His innovative approaches to food processing and product development have not only contributed to academic advancements but also offered practical solutions for the food industry. His work on Food Science and Technology polyphenol extraction and encapsulation has potential health benefits, promoting the use of natural antioxidants in food products.

Legacy and Future Contributions

As a professor and researcher, Dr. Mazumder continues to influence the field of food technology through his teaching, research, and consultancy work. His consultancy projects, such as the feasibility study for the Bangladesh Post Office's BPO automation and Automated Mail Processing Centre (AMPC), demonstrate his commitment to applying his expertise beyond academia. Dr. Mazumder's future contributions promise to further advance food science and technology, ensuring that his legacy is marked by innovation, practical application, and a commitment to excellence in education and research.