Arya S S

Dr Shalini S. Arya is currently CNPQ -TWAS Post Doctoral Fellow at Department of Industrial Biotechnology, Engineering School of Lorena, USP, São Pãulo, Brasil. She is also a permanent faculty at Food Engineering and Technology Department Institute of Chemical Technology, Mumbai since 2008. She has more than 60 international research papers of high repute and standards on her credit. She works in the area of novel, non- thermal processing of liquid foods such as fruit juices, milk and other non-milk beverages (Hydrodynamic Cavitation and Ultrasonication). In addition to this she also works on green extraction techniques (cloud point and microwave assisted etc) for bioactives from various fruits and vegetables including value-added products from it. Indian traditional foods, in particular cereal based staple foods such as chapatti, phulka, thepla, khakhara, thalipeeth, naan and kulcha is yet another area of her expertise. Her work is focused on various aspects such as product development and standardization, nutritional improvement and characterization, chemistry and technology, staling, extension of shelf life using various technologies (MAP, oxygen scavenger, chemical, freezing etc) for these products, all of which would have far reaching significance in improving public health in India and that too based on the resources that are locally available and food staples that are regularly consumed by the locals. Her work on chapatti was recognized during international and national conferences and was awarded with first prize under cereal category. She has also developed an interest on utilization of food industry waste into value added products, bioactive peptides from underutilized plant seeds, development of low glycemic index foods, functional food products from peanuts and quality improvement of gluten free flat bread of which many of them were recognized and awarded during international and national conferences. India unfortunately becoming capital country for diabetes and cardiovascular affected population and thus developing cost effective product technologies is very necessary. Dr Shalini and her research group have developed Indian traditional food products having low glycaemic index using low cost and locally available ingredients. For this reason, her work was internationally recognized by International Life Science Institute (ILSI) USA who awarded her prestigious Malaspina International Award- 2016. In addition to this Dr. Shalini has been helping multinational food industries for developing traditional food product technologies for e.g. chapatti, paratha, bhaji, instant food mixes. She has helped industries for developing low glycaemic index formulation, high soluble fiber paratha premixes, high protein atta premix and other healthy low-cost nutritious premixes. For this contribution towards India, Association of Food Scientist and Technologist of India, Mysore recognized her with National Young Scientist award 2017. Last year because of her contribution and enthusiasm towards society she was selected as member of by Global Young Academy 2018. Followed by selection by Indian National Young Academy, INSA, New Delhi, Government of India Thus, Dr Shalini is indirectly contributing towards improving public health of Indian population through her knowledge in the area of Food Science and Technology.