Snehal Jadhav | Functional food | Best Researcher Award

Ms Snehal Jadhav: Functional food | Best Researcher Award

Research Scholar at  Bannari Amman Institute of Technology, Sathyamangalam, Tamil nadu, India

Snehal Mahesh Jadhav is a dedicated Senior Research Fellow in the Department of Food Technology at Bannari Amman Institute of Technology, Tamil Nadu. She holds a Ph.D. in Food Technology from Anna University, Chennai, and is set to complete it in January 2024. Snehal has an impressive academic background with an M.Tech in Food Technology and a B.Tech in Food Technology, both from Shivaji University, Kolhapur, Maharashtra. She also holds a Diploma in Food Technology from SNDT Women’s University, Mumbai.

Publication Profile:🌟👨‍🎓

🎓 Education:

Ph.D. (Food Technology) – Bannari Amman Institute of Technology. M.Tech (Food Technology) – Shivaji University, Kolhapur. B.Tech (Food Technology) – Shivaji University, Kolhapur. Diploma (Food Technology) – SNDT Women’s University, Mumbai

🔍 Work Experience:

Research Associate at ICAR-CCRI, Nagpur (2017-2018). Nutritional analysis of citrus fruits, Formulation of pomelo candy, Pectin isolation from citrus peel. Project Assistant at BIT, Tamil Nadu (2019) Enhanced shelf life of instant coffee extract, Preservative-free extract development

📄 Achievements:

  • 3rd prize for paper on “Extraction of raw soursop fruit” at International conference
  • 2nd prize for paper on “Formulation and evaluation of herbal syrup” at Nutrizion’18

🔬 Ph.D. Research:

Bioprospecting of Annona muricata, Drying process impact on leaves and fruits, Extraction and purification of bioactives, Characterization using FTIR, HPLC, LC-MS/MS, FE-SEM, TGA, and DSC, In-vitro cell line studies on breast cancer cells


Research Focus 🌱🔬:

Dr. Snehal Mahesh Jadhav is a dedicated researcher with a focus on phytochemical studies and mass transfer phenomena in fruits. Her expertise lies in exploring the impact of drying temperatures on raw soursop fruit and ripen graviola fruit, employing mathematical modeling and artificial neural networks. She delves into the influence of extraction techniques on biologically enriched soursop fruit, emphasizing a comparative approach using statistical tools. Dr. Jadhav’s current work includes investigating the effect of drying temperatures, solvents, and extraction methods on antioxidant activity and acetogenin content in Annona muricata leaves. Her diverse research spans Biomass Conversion, Biorefinery, and Food and Humanity, showcasing a holistic commitment to advancing knowledge in the field of food technology. 🌐📊


Publications Top Notes: