PhD Scholar at Indian Institute of Technology Guwahati, India 🎉
🏆Mrs. Kumudhini Akasapu stands as a leading researcher in Food Processing, currently pursuing her Ph.D. at the Indian Institute of Technology Guwahati, India. Her recent achievement includes winning the esteemed Best Researcher Award from ResearchW, a testament to her dedication, innovative research, and significant scholarly contributions. 🌞
Professional Profiles: 🎉
About: 🎉
A highly motivated Ph.D. Research Scholar with passion and interest towards research and development, I want to use my knowledge and skills to pursue my career in Industrial R&D. I am interested to work in various domains that include but not limited to Food Processing, Fortification, Preservation, Food Product Development and Sensory Analysis.
Education: 🎓
Ph.D. (School of Agro and Rural Technology) Indian Institute of Technology Guwahati, Guwahati, Assam 9.25 2019-Present M.Tech (Food Engineering and Technology) Tezpur University, Assam 9.40 2017- 2019 B. Tech (Food Processing and Engineering) Karunya University, Coimbatore 8.01 2013- 2017.
Work Experience: 🛰️
Editorial Assistant in Books:“Conservation of Biodiversity in theNorth Eastern States ofIndia” and “Agro and Food Processing Technologies”. • Teaching Assistant for Research methodology Course (12 months). • Coordinating seminars, conferences and workshops
Award and Recognitions: 👨🏫
Receiver of Japan Student Services Organization fellowship as a Sandwich Program student at Gifu University, Japan. • Received Best Oral Presentation award in the 5th International Symposium on Processing of Food, Vegetables and Fruits (ISPFVF 2023), 22-23 June 2023, organized by University of Nottingham, Kuala Lumpur, Malaysia. • Awardee of the Prime Minister’s Research Fellowship (August 2020 to July 2023) under the PMRF scheme. • Achieved university gold medal for securing 1st rank in M.Tech at Tezpur University. • Qualified 2nd Junior Analyst Examination,GATE andUGCNET for Lectureship in the year 2018.
Research Focus: 💡
Mrs. Kumudhini Akasapu’s research focus lies in the innovative realm of Food Processing, particularly in two distinctive categories. Firstly, she explores an avant-garde approach for iron fortification of rice using cold plasma—a cutting-edge technique that holds promise for enhancing the nutritional profile of a staple food. Secondly, her expertise extends to the Efficacy of the score deviation method, where she pioneers a novel sensory evaluation technique. This method, applied to identify optimal mixed vegetable soup formulations, showcases her commitment to advancing not only nutritional aspects but also sensory experiences in the realm of food innovation. Mrs. Akasapu’s work exemplifies a multidimensional approach to research in the field of Food Processing.
Publication: 🌊