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

Rong Liu's academic journey began with a focus on nutrition, leading to a distinguished career in research and academia. As a professor at China Agricultural University, Liu has dedicated their work to understanding the complex interactions between nutrition and health, particularly in the context of liver protection and gut microbiota.

Professional Endeavors

Throughout their career, Rong Liu has been involved in numerous research projects and consultancy endeavors. With a total of ten completed or ongoing research projects and three consultancy or industry projects, Liu's work spans various aspects of nutrition science. Additionally, Liu holds editorial appointments and professional memberships in three prominent organizations, further solidifying their standing in the academic community.

Contributions and Research Focus

Rong Liu's research focuses on the protective effects of Codonopsis pilosula polysaccharides (CPP) against liver injury and gut microbiota dysbiosis. One of the notable studies conducted by Liu investigated the impact of CPP on sterigmatocystin (STC)-induced liver injury and its regulatory effects on gut microbiota. The findings demonstrated that CPP significantly alleviated liver injury by reducing liver inflammation, Nutrition oxidative stress, and hepatocyte apoptosis, while also modulating lipid metabolism and gut microbiota diversity. This research not only enhances the understanding of hepatotoxicity and protective mechanisms but also opens new avenues for the application of CPP in food, healthcare products, and medicine.

Accolades and Recognition

Rong Liu's contributions to the field of nutrition have been widely recognized. With 40 published journal articles in SCI and Scopus indexed journals, Liu's research has a significant citation index of nine. Additionally, Liu has published one book with an ISBN and has ten patents either published or under process, Nutrition showcasing a prolific and impactful research career.

Impact and Influence

Liu's research on CPP has significant implications for both academic and practical applications. By demonstrating the potential of CPP to alleviate liver injury and regulate gut microbiota, Liu's work offers promising solutions for health-related issues. The impact of this research extends to improving dietary supplements and therapeutic interventions, Nutrition influencing both scientific understanding and public health policies.

Legacy and Future Contributions

Rong Liu's legacy in the field of nutrition science is marked by a commitment to advancing knowledge and improving health outcomes. The research on CPP and its effects on liver injury and gut microbiota sets a foundation for future studies and innovations. Moving forward, Liu aims to continue exploring the applications of nutritional compounds in health and disease prevention, contributing to the development of effective nutritional therapies and enhancing the well-being of society.