Ms Neha Singh |  Food Science | Best Researcher Award

Neha Singh is a dedicated research scholar with a focus on the intersection of food science and medicinal plants. Currently pursuing a PhD in Home Science with a specialization in Food and Nutrition at Bhaskaracharya College of Applied Sciences, University of Delhi, Neha aims to revolutionize food products by integrating medicinal plants to enhance their nutritional and therapeutic values.

Profile:

• Scopus

Education:

• Class X (CBSE): D.A.V Public School, 2010 – 70.3%
• Class XII (CBSE): Sarvodaya Girls SSS, 2012 – 71%
• BSc in Food Technology: Bhaskaracharya College of Applied Sciences, University of Delhi, 2015 – 67.5%
• MSc in Food and Nutrition: Institute of Home Economics, University of Delhi, 2018 – 73%
• PhD in Home Science (Food and Nutrition): Bhaskaracharya College of Applied Sciences, University of Delhi (April 2021 – ongoing)

Achievements and Expertise:

• 1st prize in poster presentation on food additives (2017)
• Consolation prize for a scientific idea presentation (2024)
• Oral presentation on optimizing cookies with Moringa oleifera (2023)
• Workshop on research proposal writing (2023)
• Resource person for bakery science and technology training (2022)

Skills:

• Proficient in SPSS, Design Expert, OriginPro, Microsoft Excel, Word, PowerPoint
• Expertise in medicinal plants, functional foods, antioxidant activity, food microbiology, and phytochemicals

Research Focus: Food Science

Neha Singh’s research focus in Food Science centers on integrating medicinal plants into food products to enhance their nutritional and functional properties. Her work includes:

1. Medicinal Plants: Exploring the use of underutilized medicinal plants for their phytochemical content and health benefits.
2. Functional Foods: Developing and optimizing food products enriched with medicinal plant extracts to promote health and well-being.
3. Antioxidant and Antimicrobial Properties: Investigating the antioxidant and antimicrobial activities of medicinal plants and their impact on food preservation and quality.
4. Food Microbiology: Studying the effects of medicinal plant extracts on food microbiology, including their potential to combat foodborne pathogens.
5. Nutraceuticals: Focusing on the development of nutraceuticals—food products that provide health benefits beyond basic nutrition, particularly through the inclusion of bioactive compounds from medicinal plants.
6. Phytochemicals: Analyzing the bioactive components of medicinal plants and their potential applications in food science, including sensory evaluation and shelf-life enhancement.

Her research aims to transform everyday food products by harnessing the power of medicinal plants, ultimately contributing to healthier dietary options.