Rituja Upadhyay

About

Dr. Rituja Upadhyay is a dedicated food science researcher specializing in food biophysics, oral tribology, texture modification, and sensory science. Her niche expertise in food oral processing sets her apart in the field. She contributes significantly to evidence-based advancements in food systems through her extensive research projects and scholarly publications.

Employment

• Jain University Head of the Department and Associate Professor
  2025 - Present
• Karunya Institute of Technology and Sciences Associate Professor
  2021 - 2025
• Indian Institute of Technology Delhi Scientist
  2020 - 2021
• University of Idaho Senior Research Staff
  2018 - 2019
• Institute of Oral Processing, Hangzhou, China Postdoctoral Fellow
  2015 - 2018

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (17)

• Downstream processing methods for soy protein ingredient for sustainable growth development
  European Food Research and Technology 2026 DOI: 10.1007/S00217-025-04993-7
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• A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications
  Journal of Food Quality 2025 DOI: 10.1155/jfq/2483241
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• A Global Study on the Challenges in Implementation of Policy Framework for the Use of Energy-Efficient Technologies for Food Security
  Handbook of Research on Microbial Tools for Environmental Waste Management 2025 DOI: 10.4018/979-8-3693-8342-1.CH016
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• Perspective on oral processing of plant‐based beverages
  Journal of Texture Studies 2024 DOI: 10.1111/jtxs.12846
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• 3D printed meat and the fundamental aspects affecting printability
  Journal of Texture Studies 2024 DOI: 10.1111/jtxs.12805
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• Techniques, challenges and future prospects for cell-based meat
  Food Science and Biotechnology 2022 DOI: 10.1007/s10068-022-01136-6
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• Techniques, Challenges and Future Prospects for Cell-based Meat
  2022 DOI: 10.21203/rs.3.rs-1400697/v1
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• Rheology and tribology assessment of foods: A food oral processing perspective
  Biopolymer-Based Formulations: Biomedical and Food Applications 2020 DOI: 10.1016/B978-0-12-816897-4.00028-X
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• Rheology and tribology assessment of foods: a food oral processing perspective
  Biopolymer-Based Formulations 2020 DOI: 10.1016/B978-0-12-816897-4.00028-X
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• Perception of creaminess in foods
  Journal of Texture Studies 2020 DOI: 10.1111/JTXS.12509
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