Dr. Hina bhat
Sher e kashmir university of agricultural sciences n technology of kashmir, Department of Science & Technology (DST)-India INSPIRE Faculty, University of Kashmir
About
Dr. Hina Bhat is currently working as Junior Scientist/Assistant Professor at Division of Animal Biotechnology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), India. Her early career research interest and post-doctoral study lies at the intersection of Proteomics, Peptidomics and cell signal transduction in human and animal models. While interested in understanding the differences in the signaling pathways between cancer and normal cells and modulation of these signaling pathways by classical anti-tumor, and/or cytoskeleton affecting drugs. Her interest also lies in understanding the proteomics and cellular contexts that underlies animal speciality fibre development as well as in applying in-silico and in-vitro proteomic approaches to uncover the broad description of natural proteome/peptidomes, and bioactive peptides released through artificially controlled hydrolysis of indigenous kashmiri products. Her Proteomics and cell culture Lab receives funding from various central funding agencies like Dept. of Science & Technology (DST)- Govt. of India, Dept. of Biotechnology (DBT), Govt. of India and Science and Engineering Research Board (SERB), India.
Employment
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Sher e kashmir university of agricultural sciences n technology of kashmir Assistant professor2014 - Present
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Department of Science & Technology (DST)-India INSPIRE Faculty Assistant Professor2014 - Present
Education
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University of Kashmir PhD2010 - 2013
Projects & Funding
Projects & funding information is unavailable.
Publications (45)
- Keratin as an effective coating material for in vitro stem cell culture, induced differentiation and wound healing assays Save
- Aloe vera and carrageenan based edible film improves storage stability of ice-cream Save
- Cultured Meat: Challenges in the Path of Production and 3D Food Printing as an Option to Develop Cultured Meat-Based Products Save
- 3D printing: Development of animal products and special foods Save
- Processing technologies for improved digestibility of milk proteins Save
- Effect of processing technologies on the digestibility of egg proteins Save
- Thermal processing implications on the digestibility of meat, fish and seafood proteins Save
- Non-thermal processing has an impact on the digestibility of the muscle proteins Save
- Emerging processing technologies for improved digestibility of muscle proteins Save
- Dynamic actin remodeling in response to lysophosphatidic acid. Save