Senior Principal Scientist and Professor (Chemical Sciences), AcSIR
Experience of 30+ years in the area of Spices, Plantation crops (tea and coffee) and flavour research. Developed innovative technologies of spice and herbs processing (Turmeric, Decalepis hamiltonii, Hemidesmus indicus) etc. Plant growth promoter containing n-triacontanol (from sugar cane press mud, rice bran wax, tea waste). Chemistry and technology of tea catechins, biomolecules, micronutrients. Developed processes for flavours and stabilisation. Faculty for AcSIR.
Sr. Technical Officer (3)
28+ years of research in Physical and chemical characteristics of oils and fats, Fatty acid composition and triglyceride composition, Detection and quantification of trans fats, Isomers of trans fats in chocolates, confectionery and bakery products. Her areas of Interest includes Confectionery, Fats and Oils: Composition and Characterization, Trans fats in chocolates and bakery products