Radhika Theagarajan

About

Food scientist and biotechnologist specializing in 3D food printing, nutraceutical formulation, and functional food innovation. My research integrates 3D Food printing, Novel food processing, and Enzyme technology to develop sustainable and health-promoting food systems. I am particularly interested in waste valorization, personalized nutrition, and AI-driven food design.

I have experience as a research consultant, public speaker, and academic trainer, mentoring early-career researchers in scientific writing, proposal development, and the ethical use of AI in research.

Employment

• Sri Manakula Vinayagar Educational Trust Assistant Professor
  2024 - Present
• Tamil Nadu Agricultural University Assistant Professor
  2023 - 2024
• Alagappa University Assistant Professor
  2021 - 2023
• IIFPT Junior Research Fellow
  2017 - 2018
• Periyar University Junior Research Fellow
  2017 - 2017

Education

• NIFTEM-T PhD
  2017 - 2021
• Pondicherry University M.Sc. Food Science and Nutrition
  2014 - 2016
• Pondicherry University B.Sc. Clinical Nutrition and Dietetics
  2011 - 2014

Projects & Funding

Projects & funding information is unavailable.

Publications (13)

• <p>Pretreatment Eliminates Throat Irritation by Water Yam and Facilitates the Development of Functional Cookies</p>
  2026 DOI: 10.2139/ssrn.6899658
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• Avocado Seeds (Persea americana)
  Underutilized Seeds Sustainable Solutions for Health Industry and Environment 2026 DOI: 10.1007/978-981-95-4802-6_3
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• INTRODUCTION TO LIGHT-EMITTING DIODES: PRINCIPLES, FUNDAMENTALS, ADVANTAGES, LIMITATIONS, AND APPLICATIONS
  Nonthermal Light Based Technologies in Food Processing 2025 DOI: 10.1201/9781003503743-18
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• Recent advances with cold plasma technology for millet processing: A brief review
  Journal of Food Process Engineering 2024 DOI: 10.1111/jfpe.14409
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• 3D Printing of Foods
  Emerging Technologies for the Food Industry Volume 3 ICT Applications and Future Trends in Food Processing 2024
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• Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036] (Future Foods (2021) 4, (S2666833521000265), (10.1016/j.fufo.2021.100036))
  Future Foods 2022 DOI: 10.1016/j.fufo.2022.100167
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• Effect of post-processing treatments on the quality of three-dimensional printed rice starch constructs
  Journal of Food Process Engineering 2021 DOI: 10.1111/jfpe.13772
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• Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies
  International Journal of Food Science and Technology 2021 DOI: 10.1111/ijfs.14837
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• Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies
  Future Foods 2021 DOI: 10.1016/j.fufo.2021.100036
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• 3D Extrusion Printability of Rice Starch and Optimization of Process Variables
  Food and Bioprocess Technology 2020 DOI: 10.1007/s11947-020-02453-6
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