Debarpita Maji

Profile

I am a PhD scholar at the School of Food Science and Nutrition, University of Leeds with my research focused the surface chemistry of snacks and uncovering adhesion mechanisms using advanced microscopy techniques. This work explores how intermolecular interactions and surface chemistry influence adhesion, stability, and dynamic responses in biological systems.

My master’s research at IIT Kharagpur involved hydrocolloid-mediated modification of extruded plant protein systems using high-end microscopic and spectroscopic techniques. My work focused on structure-property relationships, techno-functional characterisation, and storage stability of biopolymer-based system.

My academic background spans food engineering and biopolymer science, with research experience in plant-based food systems, structured foods, and waste valorisation approaches. I have also explored protein and polysaccharide functionality in food applications and developed an interest in alternative food systems and material design. In addition, I have industrial experience in beverage and chocolate industries, involving new product development, process optimisation, market analysis, sensory evaluation, and pilot-scale manufacturing.

Research interests

• Bioplymer structure-function relationships in food
• Interfacial behavior governing texture, adhesion mechanism and sensory perception
• Structurally engineered extruded plant-based products
• Colloidal chemistry for stability and tribolgy of complex soft matter systems
• Functional product development and translational food innovation

Qualifications

• PhD - University of Leeds (2026 - Present)
• M.Tech Food Process Engineering - IIT Kharagpur (2023 - 2025)
• B.E. (Hons.) Food Technology and Biochemical Engineering - Jadavpur University (2019 - 2023)