Dr. Thivya Perumal | Food Security | Best Researcher Award

National Institute of Technology Rourkela, India

Author Profile

SCOPUS

🎓 EARLY ACADEMIC PURSUITS

Dr. P. Thivya laid a strong academic foundation in Food Processing and Technology, completing her Ph.D. from a reputed Indian institute specializing in food technology. She holds an M.Tech in Food Process Engineering and a B.Tech in Food Technology from well-recognized Indian institutions. Her consistent academic excellence is reflected in her high-grade achievements throughout her studies.

🏢 PROFESSIONAL ENDEAVORS

Currently serving as an Assistant Professor in Food Process Engineering at a prestigious National Institute of Technology (NIT) in India, Dr. Thivya is actively involved in teaching, guiding research projects, and publishing cutting-edge work in food technology. She has also participated in organizing national-level symposiums and workshops aimed at student development and research dissemination.

📚 CONTRIBUTIONS AND RESEARCH FOCUS ON FOOD SECURITY

Dr. Thivya’s research significantly contributes to the broader goal of Food Security, with a strong focus on:

• Biodegradable Food Packaging
  Developing oil- and water-resistant coatings using biopolymers derived from agro-waste.

• Waste Valorization
  Transforming onion waste and tamarind seed polysaccharides into valuable, eco-friendly materials.

• Functional Foods
  Enriching food systems with micronutrients to combat malnutrition, especially among vulnerable populations.

• Product Development
  Innovating with underutilized crops and developing new food products like tamarind leaf-based jelly with health benefits.

🏅 ACADEMIC CITES, ACCOLADES AND RECOGNITION

Dr. Thivya’s academic footprint includes:

• Peer-Reviewed Publications

  • “A Review on Biopolymer-Based Oil and Water-Resistant Functional Paper Coating for Food Packaging” published in Food Bioscience, 2025.
    (Authors: Thivya T., Carolina Krebs de Souza, Thaís Costa Nihues, Kirtiraj K. Gaikwad, Swarup Roy)

• Awards and Recognition

  • Second Prize at an International Conference on Advances in Food Processing Technology.

  • Best Poster Award at a national-level symposium on food technology innovation.

🌍 IMPACT AND INFLUENCE

Dr. Thivya’s work impacts multiple dimensions:

• Sustainability
  By converting waste into packaging and food products, she reduces environmental impact.

• Public Health
  Her focus on micronutrient enhancement contributes to addressing nutritional deficiencies.

• Rural Development
  Promotes low-cost technologies that can be adopted by small-scale food producers.

🧭 LEGACY AND FUTURE CONTRIBUTIONS

Dr. Thivya’s forward-looking research initiatives include:

• Scaling Eco-Friendly Packaging Technologies
  Making sustainable food packaging materials commercially viable.

• Nutrition-Focused Food Innovation
  Creating fortified food products for school meal programs and rural health schemes.

• Policy Input
  Potential to influence food safety, packaging waste, and nutrition policies through evidence-based research.

 ✅CONCLUSION

Dr. P. Thivya represents a new generation of food scientists committed to sustainability, public health, and innovation. Her interdisciplinary approach combines engineering, nutrition, and environmental science to tackle real-world food system challenges. Her ongoing work in biodegradable packaging and functional food development is poised to leave a lasting impact on both academia and society.

Title: A review on biopolymer-based oil and water-resistant functional paper coating for food packaging

• Authors: Thivya Perumal, Carolina Krebs de Souza, Thaís Costa Nihues, Prachi Jain, Kirtiraj K. Gaikwad, and Swarup 
• Journal: Food Bioscience
• Year: 2025