NIFTEM-K, India
Author Profile
🎓 Early Academic Pursuits
Dr. Shweta Rathee’s academic journey showcases a passion for food science and technology from the very beginning. After completing her B.Tech, she pursued her M.Tech in Food Technology and Management at NIFTEM-K, one of the premier institutes in the field, from 2012 to 2014. Her dedication and academic excellence were reflected early on, as she cleared the GATE examination in 2012 with a stellar percentile of 96%, securing her admission into NIFTEM-K with a two-year fellowship.Building on this strong foundation, Shweta embarked on a research-centric path, leading her to pursue a Ph.D. in Food Science and Technology from NIFTEM-K. Her doctoral studies, which span from 2018 to 2024, have primarily focused on the emerging fields of food nanotechnology and 3D printing—both cutting-edge areas poised to revolutionize the food industry.
đź’ˇ Professional Endeavors
Shweta’s professional career is just as noteworthy as her academic pursuits. After her M.Tech, she worked as a Junior Research Fellow (JRF) at the prestigious National Agri-Food Biotechnology Institute (NABI) from 2015 to 2017. During this time, her research focused on enzyme immobilization, specifically aimed at enhancing the reusability of biocatalysts. Her work was not only rigorous but also collaborative, leading to 1 publication and 2 poster presentations at both national and international conferences.In addition to her research role, she qualified as a Junior Food Analyst, securing an impressive All India Rank (AIR) of 33. This role further cemented her credentials as an expert in food science, allowing her to apply theoretical knowledge in a practical setting, thus contributing significantly to her skill set.
🔬 Contributions and Research Focus
Dr. Shweta Rathee’s research is primarily centered around the rapidly evolving fields of food nanotechnology and 3D printing. Both these areas hold immense potential for transforming how food is processed, packaged, and consumed. Food nanotechnology, in particular, promises innovations in food safety, nutrient delivery, and shelf-life extension, while 3D printing in food technology is paving the way for personalized nutrition and sustainable food practices.At the core of her Ph.D. research is the exploration of nanomaterials and their application in food science. Nanotechnology offers the advantage of precision at the molecular level, allowing for better control over the texture, taste, and nutritional profile of food products. Her contributions to 3D printing of food also represent the future of customized food manufacturing, where food can be tailored to the individual needs and preferences of consumers.
🏆 Accolades and Recognition
Shweta’s academic and research excellence has earned her several prestigious awards and fellowships. Apart from her GATE fellowship (2012-2014), she was awarded the JRF fellowship during her tenure at NABI (2015-2017). However, her most significant achievement came in the form of a UGC Fellowship (2018-2024), granted for her doctoral research. This fellowship, with an astounding percentile of 99.904, underscores her brilliance and dedication to advancing food technology.Shweta’s consistent drive for excellence is evident in her achievements, both in academia and research. Her UGC Fellowship, spanning five years, provided the resources and platform to delve deeply into her research, resulting in multiple publications and presentations at various scientific forums.
🌍 Impact and Influence
Shweta’s work in food nanotechnology and 3D printing is not just academically enriching but has far-reaching implications for the global food industry. Nanotechnology, by enhancing food safety and quality, has the potential to revolutionize food production and distribution systems worldwide. Meanwhile, 3D printing in food technology is set to transform food processing by enabling on-demand production and the creation of personalized food products.Shweta’s research on enzyme immobilization further contributes to the sustainability of food processing industries, by improving the efficiency of biocatalysts, thus reducing waste and increasing the cost-effectiveness of food manufacturing processes. Her interdisciplinary expertise allows her to navigate the complex landscapes of biotechnology, food science, and sustainability with ease.
🌟 Legacy and Future Contributions
As Shweta Rathee continues her journey in Food Science and Technology, her contributions will undoubtedly leave a lasting impact on both academia and the industry. Her work in nanotechnology and 3D printing places her at the forefront of innovation, with the potential to address global challenges such as food security, nutrition, and sustainable food production.Her academic rigor, combined with hands-on experience in research projects, has equipped her with the skills necessary to lead future innovations in food science. The combination of her technical expertise, research achievements, and industry-relevant experience positions her to be a leader in food technology research, driving forward sustainable practices, innovative solutions, and scientific advancements in the food sector.In conclusion, Dr. Shweta Rathee exemplifies the qualities of a dedicated researcher and visionary in the field of food science. Her journey, marked by consistent excellence and a forward-thinking approach, promises to continue making significant contributions to food technology and its applications in the real world.
A total of 177 citations for his publications, demonstrating the impact and recognition of his research within the academic community.
- Citations     177
- h-index      13
- i10-index    7
Notable PublicationsÂ
- Smart alginate nanomaterials: Revolutionizing food across delivery, preservation, packaging, safety, and waste upcycling
Authors: Rathee, S., Singh, K.R., Mallick, S., Ojha, A., Singh, R.P.
Journal: Carbohydrate Polymer Technologies and Applications
Year: 2024.
- Properties of nanomaterials for utilization in the food industry
Authors: Nagpure, G., Rathee, S., Singh, K.R.B., Singh, J., Singh, R.P.
Book Chapter: Nanobiotechnology for Food Processing and Packaging
Year: 2024.
- Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food
Authors: Rathee, S., Ojha, A., Upadhyay, A., Ali, S., Shukla, S.
Journal: Food and Function
Year: 2023.
- Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels
Authors: Rathee, S., Ojha, A., Singh, K.R., Singh, J., Shukla, S.
Journal: Heliyon
Year: 2023.
- Modeling the Influence of Pearl Millet on High-Fiber Bread: An Investigation into Nutrition, Microstructure, Thermal Stability, Crystallinity, Rheology, and Glycemic Response
Authors: Rathee, S., Singh, R., Paul, P.K., Singh, K.R.B., Singh, J.
Journal: Starch/Staerke
Year: 2023.