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Sheetal Thakur

Sheetal Thakur

Editorial Board Member
Chandigarh University India Member since 2024

Biography

Dr Sheetal Thakur, received Bachelor of Science degree in Biotechnology (Hons.) from Panjab University, Chandigarh, India (2009); Master of Science degree in Biotechnology (2011) and Ph.D. in Food Technology (2017), both from Guru Nanak Dev University (GNDU), Amritsar, India. I was appointed as Junior Research Fellow’ in the DST (Department of Science and Technology) in the Department of Food Science and Technology, GNDU on November, 2012, to February, 2013. Thereafter, I received Research Fellow position under ‘Special Assistance Programs cheme awarded by the UGC-BSR (University Grants Commission- Basic Scientific Research) fellowship for her Ph.D. studies from March, 2013 to May, 2017. During my Ph.D. research, I independently designed study to work on the starch and protein properties among different colored corn varieties of Northern Himalayan Region. Specifically, my research was focused on identifying the dry milling properties and extrusion behavior of waxy and non-waxy corn varieties. The findings of this study have significant impact on the Indian food industry. In addition to dry and wet milling behavior of corn, I have the working experience and knowledge in a variety of other research areas, including the phenolic profile of different kidney bean, field pea and chickpea accessions, mineral content of different cereals and pulses, ultrasound assisted extraction of polyphenols from mung bean fractions, antioxidant activity of different fractions of corn, mung bean and kidney bean accessions; and the influence of different isolation methods on rheological properties of chickpea starch and pasting properties of Adzuki bean starch accessions. I certainly have the professional knowledge of statistical methods and computer techniques required to analyze large amount of data derived from complex experiments involving multiple variables.

Research Interests

Food Science Food Research Food Industry Food Science And Technology.

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