ಆಸಕ್ತಿಯ ಕ್ಷೇತ್ರಗಳು
Convenience based products: Par-baking and frozen dough for baked goods, Semi-dried noodles.
Sourdough technology for high sensory, shelf life, nutritional and functional attributes.
Ingredient based research: Alternative natural ingredients for shelf life, sugar reduction for
applications in bakery /extruded products.
Product reformulation and in vitro testing of low glycaemic baked goods
ಪರಿಣತಿ
Baking Science & Technology
Cereal science, Dough rheology
Product development pertaining to Baked and Extruded products (pasta, noodles etc)
Nutritional profiling of food products, Utilization of pseudocereals (Buckwheat noodle/pasta/ Soba) and millets in products
Product reformulation in gluten-free products