Swati Mitharwal

Employment

• Give and Go Prepared Foods Corp. (Business unit of Mondelez International, USA) Regulatory Affairs Assistant
  2023 - 2025
• Give and Go Prepared Foods Corp. (Business unit of Mondelez International, USA) Quality Assurance Technician
  2022 - 2023
• Deenbandhu Chhotu Ram University of Science and Technology Teaching Associate
  2015 - 2015
• Deenbandhu Chhotu Ram University of Science and Technology Visiting Faculty
  2014 - 2014

Education

• National Institute of Food Technology Entrepreneurship and Management Ph.D.
  2015 - 2022
• Guru Gobind Singh Indraprastha University M.Tech in Food Processing Technology
  2012 - 2014
• Guru Jambheshwar University of Science and Technology B.Tech in Food Engineering
  2008 - 2012

Projects & Funding

Projects & funding information is unavailable.

Publications (12)

• Unveiling the nutrient-wealth of black soybean: A holistic review of its bioactive compounds and health implications
  Comprehensive Reviews in Food Science and Food Safety 2024 DOI: 10.1111/1541-4337.70001
  +Save
• Pullulan-Based Films and Coatings for Food Packaging
  2023 DOI: 10.1201/9781003303671-14
  +Save
• Effect of different concentrations of thermoprotectant on microencapsulation of Lactobacillus rhamnosus GG by spray-drying, and its effect on physicochemical properties and viability
  International Food Research Journal 2023 DOI: 10.47836/ifrj.30.4.22
  +Save
• Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
  Ultrasonics Sonochemistry 2023 DOI: 10.1016/j.ultsonch.2022.106261
  +Save
• Pullulan-Based Films and Coatings for Food Packaging: Applications and Challenges
  Biopolymer-Based Films and Coatings: Trends and Challenges 2023 DOI: 10.1201/9781003303671-14
  +Save
• The influence of non-thermal technologies on color pigments of food materials: An updated review
  Current Research in Food Science 2023 DOI: 10.1016/j.crfs.2023.100529
  +Save
• Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review
  Food Chemistry 2022 DOI: 10.1016/j.foodchem.2022.132406
  +Save
• Trends in non‐dairy‐based probiotic food products: Advances and challenges
  Journal of Food Processing and Preservation 2022 DOI: 10.1111/jfpp.16578
  +Save
• Impact of germination on the proximate composition, functional properties, and structural characteristics of black soybean (Glycine max L. Merr)
  Journal of Food Processing and Preservation 2022 DOI: 10.1111/jfpp.17202
  +Save
• Physicochemical, nutritional, and sensory characteristics of gluten-free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour
  Journal of Food Processing and Preservation 2022 DOI: 10.1111/jfpp.16967
  +Save