Jyoti Semwal

Responsibilities

• Industry collaboration
• University collaborations
• Grant support

Research interests

My Area of Research is Grain/Millet Processing, Starch and Protein modifcation, Process optimization, Product development, By-product valorisation. My research work focuses on in-situ starch and protein modification using thermal and enzymatic processes to improve their overall functionality. I have developed low-glycemic index sorghum grains suitable for obese and diabetic population using green processing technology. 

I am interested in valoraization of side-streams of food industries, upscaling technologies and product development for target population.

My publications can be found here https://www.researchgate.net/profile/Jyoti-Semwal/research

Qualifications

• Doctorate in Food Science and Nutrition (Biological Sciences) from CSIR-Central Food Technological R