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