Thivya Perumal | Food Security | Best Researcher Award

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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.

 🔬NOTABLE PUBLICATION:

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

Kajal Dhama | Nutrition and Dietetics | Best Researcher Award

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Ms. Kajal Dhama - Nutrition and Dietetics - Best Researcher Award 🏆 

Amity Medical School, Amity University Haryana - India

Professional Profiles

Early Academic Pursuits

Her academic journey in the field of Nutrition and Dietetics reflects a commitment to excellence and a passion for understanding the intricate relationship between food and health. Starting with her Bachelor's degree in Home Science from Delhi University, where she laid the foundation for her career, she proceeded to pursue a Master's in Dietetics and Applied Nutrition from Amity University, Gurugram, excelling with a remarkable CGPA of 9.13. Her educational voyage continued with her ongoing pursuit of a Ph.D. in Dietetics and Applied Nutrition, demonstrating a dedication to advancing her knowledge and expertise in the field.

Professional Endeavors

Her professional journey is characterized by a diverse range of experiences that have contributed significantly to her growth as a nutritionist and dietitian. From participating in teacher's conferences to securing top positions in international workshops and competitions, she has demonstrated her prowess in both academia and practical application. Her involvement in faculty development programs and certification courses underscores her commitment to staying updated with the latest advancements in her field.

Contributions and Research Focus in Nutrition and Dietetics

With a focus on promoting healthy eating habits and enhancing nutritional well-being, she has made noteworthy contributions to the field of Nutrition and Dietetics. Her research publications cover a wide array of topics, from food storage and preservation to the role of nutrition in mental health during the COVID-19 pandemic. Additionally, her participation in conferences and presentations highlights her dedication to disseminating knowledge and sharing insights with the academic community.

Accolades and Recognition

Her achievements have been recognized through various awards and accolades, including Best Paper Presentation Awards at international conferences and top positions in poster and recipe competitions. Her research publications have been accepted for publication in prestigious journals, showcasing the significance and impact of her work in the field of Nutrition and Dietetics.

Impact and Influence

Through her academic pursuits, professional endeavors, and research contributions, Kajal Dhama has made a positive impact on the field of Nutrition and Dietetics. Her work has not only advanced scientific knowledge but has also contributed to shaping dietary guidelines and promoting healthy eating practices among individuals and communities.

Nutrition and Dietetics encompass the study of food and its relationship to health and disease. It explores the science of nutrients, their digestion, absorption, metabolism, and excretion, as well as their effects on human health. Nutritionists and dietitians aim to promote health and prevent disease through optimal nutrition and dietary choices. They provide evidence-based recommendations for individuals and communities to achieve and maintain a balanced diet, supporting overall well-being and reducing the risk of chronic illnesses such as obesity, diabetes, cardiovascular disease, and certain cancers. Nutrition and Dietetics also involve understanding cultural and social factors that influence food choices, as well as developing strategies for addressing specific nutritional needs across the lifespan, from infancy to old age. By educating individuals and communities about healthy eating habits and dietary guidelines, professionals in this field play a crucial role in promoting public health and improving quality of life.

Legacy and Future Contributions

Looking ahead, her legacy in the field of Nutrition and Dietetics is poised to continue growing. With her ongoing Ph.D. research and her commitment to staying abreast of emerging trends and developments, she is well-positioned to make significant contributions to the field. Whether through research publications, academic mentorship, or community outreach programs, her dedication to promoting healthy living and nutritional well-being is sure to leave a lasting legacy.

Notable Publications