VATSALA SHARMA

About

UGC- NET Qualified for Assistant Professor, PhD Scholar, with 3+ Experience as a Project Assistant in DST -SEED funded project at Amity University. Passionate about Nutrition Science, Food product development, Functional foods & Nutraceuticals and Plant-based proteins
Excellent analytical and problem-solving skills to deliver innovative and profitable solutions within the time frame and budget.
Seeking a position with an opportunity for continuous growth where my research experience will be helpful.

Employment

• Amity University Project Assistant
  2019 - Present
• HCL HEALTHCARE DIETITIAN CUM PERSONAL HEALTH COACH
  2018 - 2019

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (13)

• The functional attributes of protein hydrolysates from horsegram (Macrotyloma uniflorum)
  International Journal of Food Science and Technology 2024 DOI: 10.1111/ijfs.17510
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• Ethnopharmacology of Botanical Galactagogues and Comprehensive Analysis of Gaps Between Traditional and Scientific Evidence
  Current Research in Nutrition and Food Science Journal 2023 DOI: 10.12944/CRNFSJ.11.2.11
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• Functional and Nutraceutical Foods: Health and Safety Aspects
  Novel Processing Methods for Plant-Based Health Foods Extraction, Encapsulation, and Health Benefits of Bioactive Compounds 2022
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• Macrotyloma uniflorum: an underutilized pulse crop as a sustainable plant-based protein
  Future of Food: Journal on Food, Agriculture & Society 2022 DOI: 10.17170/kobra-202204136009
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• Edible Packaging: A Review on Packaging Strategy Through Novel Sources, Processing Techniques and Its Sustainability
  Edible Food Packaging 2022 DOI: 10.1007/978-981-16-2383-7_15
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• Edible Packaging: A Review on Packaging Strategy Through Novel Sources, Processing Techniques and Its Sustainability
  Edible Food Packaging: Applications, Innovations and Sustainability 2022 DOI: 10.1007/978-981-16-2383-7_15
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• Non-thermal Processing Techniques for the Extraction of Bioactive Components of Food
  Bioactive Components: A Sustainable System for Good Health and Well-Being 2022 DOI: 10.1007/978-981-19-2366-1_33
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• Physicochemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct
  Bioactive Components: A Sustainable System for Good Health and Well-Being 2022 DOI: 10.1007/978-981-19-2366-1_34
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• Bioremediation: A Sustainable Biological Tool for Food Waste Management
  Sustainable Food Waste Management: Concepts and Innovations 2021 DOI: 10.1007/978-981-15-8967-6_18
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• Formulation of ready to eat high protein chunks (HPC)
  International Journal of Food Science and Nutrition 2020
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