Divya Singh Chauhan

About

A hardworking, focused, and disciplined person who has a good academic record. Seeking high profile teaching and research chaired professorship that provide the opportunity to make significant scholarly contributions to the Food Science and Technology discipline.

Employment

• Raja Balwant Singh Engineering Technical Campus, Bichpuri, Agra Assistant Professor
  2023 - Present
• Jayoti Vidyapeeth Women's University Assistant Professor
  2022 - 2023
• Afour Snacks Pvt. Ltd. (Sarita Traders) for Fine n Wholesome brand Quality Officer
  2018 - 2019
• Madhu Ice Products Pvt. Ltd. Quality Intern
  2017 - 2018
• Britannia Industries Limited Quality Intern
  2017 - 2017

Education

• Lovely Professional University PhD
  2024 - 2027
• Raja Balwant Singh Engineering Technical Campus M.Tech
  2019 - 2021
• National Institute of Food Technology Entrepreneurship and Management Btech
  2014 - 2018

Projects & Funding

Projects & funding information is unavailable.

Publications (9)

• Plant and algal mucilage: a comprehensive review on sources, extraction, functional properties, health benefits, and emerging trends in food
  Sustainable Food Technology 2026 DOI: 10.1039/D6FB00132G
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• Jerusalem artichoke: A comprehensive review of nutritional composition, health benefits and emerging trends in food applications
  Comprehensive Reviews in Food Science and Food Safety 2025 DOI: 10.1111/1541-4337.70114
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• Review of clean label trends in yogurt, cheese and ice cream sector
  Food and Humanity 2024 DOI: 10.1016/j.foohum.2024.100474
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• Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology
  Asian Journal of Dairy and Food Research 2024 DOI: 10.18805/ajdfr.dr-2178
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• Oleogelation based on plant waxes: characterization and food applications
  Journal of Food Science and Technology 2023 DOI: 10.1007/s13197-023-05786-0
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• Preparation and optimization of moringa leaf powder for edible purpose
  Journal of the Indian Chemical Society 2022 DOI: 10.1016/j.jics.2022.100377
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• Utilising oleogel as a frying medium for deep fried Indian traditional product (Mathri) to reduce oil uptake
  Journal of the Indian Chemical Society 2022 DOI: 10.1016/j.jics.2022.100378
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• Status of beetroot processing and processed products: Thermal and emerging technologies intervention
  Trends in Food Science & Technology 2021 DOI: 10.1016/j.tifs.2021.05.042
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• Development and Optimization of Ready to Serve (RTS) Beetroot Drink
  Asian Journal of Dairy and Food Research 2020 DOI: 10.18805/ajdfr.dr-1504
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