Padma Ishwarya S
@IshwaryaPadma
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Senior Scientist, at the Good Food Institute India
Nagercoil, TamilNadu, India
Joined March 2022
💡 Read our latest blog by Radhika and @IshwaryaPadma for the top takeaways and highlights from the discussion: https://t.co/7D3b1BdPPL
#WorkforceDevelopment #Upskilling #Futureoffood
gfi-india.org
India's growing plant-based (PB) smart protein sector, which develops meat, eggs, dairy, and seafood from plant sources, is in need of a skilled workforce
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💡 A medium to identify nutritional advantages and white space opportunities, informing product development and innovation in the plant-based food sector. 👉🏽 Access the e-book here: https://t.co/6dGjhA2U5B
@IshwaryaPadma @amrugiri
#Nutrition #SmartProtein #PlantBasedFoods
gfi-india.org
This technical study addresses the need for reliable information on the nutritional composition of plant-based egg and dairy products by comparing their nutritional labels to traditional counterparts.
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📖 Academic interventions to include plant-based protein related courses and workshops in curricula. 💡 Fostering mutually beneficial collaborations between industry and academia to upskill industry-ready talent and build capacity. @FFicsi @TDUPGConnect @IshwaryaPadma
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Unite. Innovate. Elevate. | For today’s #FridayFunnel, we’re unveiling details of our latest Smart Protein Science Forum (SPSF) consultation. SPSF is a nationwide platform and council of scientific leaders that drives the scientific agenda for #smartprotein advancement in India!
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🌾Explore @GoodFoodIndia's ‘Indigenous Crops Literature Library’ - a compilation of scholarly publications on proteins derived from indigenous crops and their applications in plant-based meat and dairy products - curated by @GoodFoodIndia's scientists! https://t.co/BLBptQ4u3r
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This chapter is a part of the Elsevier Book titled, 'Liposomal Encapsulation in Food Science and Technology', edited by Dr. C. Anandharamakrishnan Sir and Dr. Sayantani Dutta. I express my gratitude to the Editors for the opportunity to be a part of this important work.
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Happy to share our recently published book chapter that explains the principle, advantages, and food industry applications of the liposomal encapsulates of natural colors, flavors, and additives.
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This chapter is part of the Book, "Nonthermal Processing in Agri-Food-Bio Sciences - Sustainability and Future Goals", edited by Dr. Anet Režek Jambrak and published in Springer's Food Engineering Series.
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Glad to share our recently published book chapter titled, "Non-electro-Technologies: Gamma Rays, UV Light, Ozone, Photodynamic and Membrane Processing". https://t.co/Vvq1U7G1VQ
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Dr N Kalaiselvi has been appointed as the DG, CSIR & Secretary, DSIR. Hearty congratulations to Dr Kalaiselvi from the CSIR Family. @PMOIndia @DrJitendraSingh @PIB_India @DDNewslive
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⚡Non-Newtonian Fluid⚡ This non-newtonian fluid made from cornstarch and water changes from fluid to solid when external force is applied.
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#4/4 We have also made an attempt to identify the spatial location of chemical constituents within the evaporative deposits of pure and adulterated milk drops.
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#3/4 Our study unveils an interesting interplay between the 'Coffee ring effect' and 'Marangoni flow’, which causes differences in the morphology of evaporative deposits between a pristine milk drop and its adulterated counterpart.
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#2/4 This article explores a relatively uncharted application of the 'sessile drop evaporation approach' in detecting and quantifying starch – an important milk adulterant. #foodscience #adulteration
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Concerned about the 'volatile' claims of your milk provider? Worry not! Let your worries evaporate alongside a drop of milk! Find out more from our recent publication in Food Control @ELSfoodscience. https://t.co/45Ixtc3blx
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I thank the UGC-HRDC and Mahakaushal University for their kind invitation to deliver a lecture today (04.03.2022) as a part of the FDP-STP Program on the theme, "Medicinal & Aromatic Plants". I enjoyed delivering a talk on my favorite topic, "Coffee" to an enthusiastic audience.
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