Dr. Soma Maji
JAIN (Deemed to be University), Bengaluru, Centurion University of Technology and Management, National Dairy Research Institute, West Bengal University of Animal and Fishery Sciences
0000-0002-3855-0142
About
Dr. Soma Maji is an Assistant Professor in the Department of Food Technology at JAIN (Deemed to be University), Kanakpura Road, Bengaluru. She has more than 6 years of academic experience, specializing in dairy and food technology and focusing on dairy chemistry. She holds a B.Tech in Dairy Technology and M.Tech in Dairy Chemistry and has earned her Ph.D. in Dairy Chemistry from the prestigious National Dairy Research Institute (NDRI), Karnal, Haryana. Before joining academia, she worked with reputed dairy industries for 1.5 year i.e. Parag Milk Foods Pvt. Ltd. in Pune and the Milk Federation in West Bengal, gaining practical exposure to industrial dairy operations.
Her teaching and research contributions focused on advancing the science of dairy-based functional foods, food quality evaluation and sustainable product development. She has guided multiple undergraduate and postgraduate student research projects in dairy and functional foods, presented papers at national and international conferences, and published in reputed journals. Her academic contributions are complemented by her commitment to outcome-based education, student mentorship and interdisciplinary learning. She has actively contributed to academic events, curriculum development, IQAC and other departmental initiatives.
Employment
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JAIN (Deemed to be University), Bengaluru Assistant Professor2024 - Present
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Centurion University of Technology and Management Assistant Professor2020 - 2024
Education
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National Dairy Research Institute Ph.D.2015 - 2021
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West Bengal University of Animal and Fishery Sciences M.Tech2013 - 2015
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West Bengal University of Animal and Fishery Sciences Batchelor of Technology2008 - 2012
Projects & Funding
Projects & funding information is unavailable.
Publications (19)
- Effect of incorporation of lemongrass on phenolic content of selected dairy products Save
- Lactoferrin Advances and Applications in Dairy Science Save
- Preparation and characterization of low-fat and low-sugar lemon grassflavoured herbal lassi Save
- Crude Lipids from Cow Dung: A Rapid and Efficient Extraction Method Save
- Extraction of oil using Agro Industrial Waste Save
- Procedures for Analyzing Chemical Quality of Milk and milk products. Volume 03: Advances in Processing, Preservation and Value addition Technologies Save
- Butter Oil (Ghee): Composition, Processing and physico chemical changes during storage Save
- Standardization of Methodology to Determine Nitrogen, Total Reducing Sugar, Crude Lipid and Urea Content in Panchgavya Formulation Save
- Value Addition of Traditional Indian Dairy Products Using Herbs and Spices- An Overview Save
- Neem: Treasure of Natural Phytochemicals Save