Assistant Professor, GITAM University, India
Dr. Tapasya Kumari is an Assistant Professor in the Department of Microbiology and Food Science & Technology at GITAM (Deemed to be University), Visakhapatnam, India. With a strong background in Food Science, she completed her PhD from Tezpur University, focusing on dietary fiber enriched functional foods. Dr. Kumari is passionate about enhancing food quality and nutrition through innovative research. Her dedication to advancing the field is demonstrated through her numerous publications and participation in various national and international conferences. In addition to her academic role, she actively engages in workshops and seminars to empower the next generation of food scientists.
Profile
Strengths for the Award
- Strong Academic Background:
- Dr. Kumari has a robust educational foundation, having completed her PhD at Tezpur University with a focus on dietary fiber and functional foods. Her degrees in Food Sciences and Life Sciences complement her research interests effectively.
- Diverse Research Interests:
- Her research encompasses dietary fiber, prebiotics, probiotics, functional foods, and agri-waste valorization. This breadth indicates a holistic approach to food science, addressing both health and sustainability.
- Significant Publication Record:
- With 12 publications and an impressive citation index, her research contributions are well-recognized in the scientific community. Her h-index scores across different platforms demonstrate the impact of her work.
- Awards and Recognition:
- Winning the ‘2021 Early Career Researcher Competition’ and securing top positions at various conferences underscore her potential and the quality of her research.
- Teaching and Mentorship Experience:
- As an Assistant Professor, Dr. Kumari has experience in teaching and guiding students, which is essential for a young scientist aiming to foster future researchers.
- Active Participation in Conferences:
- Her involvement in national and international conferences, both as a presenter and award recipient, shows her commitment to knowledge sharing and continuous learning.
Areas for Improvement
- Broader Collaboration:
- While Dr. Kumari has an impressive individual publication record, seeking collaborative projects with researchers from diverse disciplines could enhance her research impact and innovation.
- Grant Application Experience:
- Gaining experience in applying for research grants could provide funding opportunities for her projects, allowing for broader studies and experimental validations.
- Public Engagement:
- Increasing engagement with the public or industry stakeholders can enhance the societal impact of her research, especially in areas like functional foods and health.
- Leadership Roles:
- Taking on leadership roles in professional organizations or research groups could further develop her skills and expand her professional network.
Education
Dr. Tapasya Kumari earned her PhD in Food Science from Tezpur University, Assam, in August 2023, where her research centered on developing dietary fiber enriched functional foods from green pea peels. She holds a Master’s degree in Food Sciences from Sambalpur University, where she achieved an impressive 8.2 CGPA. Her undergraduate studies were completed at Maitreyi College, Delhi University, where she graduated in Life Sciences with a first division. Her educational journey reflects her commitment to understanding the intricate relationships between food science, nutrition, and health, laying a robust foundation for her research and teaching career.
Experience
Dr. Tapasya Kumari has garnered extensive teaching experience since her career began. Currently, she serves as an Assistant Professor at GITAM University, a position she has held since September 2023. Prior to this, she worked at Sambalpur University and Majhighariani Institute of Technology and Science, where she contributed to curriculum development and guided students in their academic pursuits. Her teaching methodology emphasizes practical applications of food science concepts, fostering an interactive learning environment. Additionally, Dr. Kumari’s involvement in various workshops and faculty development programs highlights her commitment to continuous professional growth and education.
Awards and Honors
Dr. Tapasya Kumari has received several accolades that recognize her contributions to food science. She won the prestigious ‘2021 Early Career Researcher Competition’ organized by Wiley for her review on the health benefits of garden pea seeds and pods. Her research has been showcased at multiple conferences, earning her first positions in poster and oral presentations at international symposia, such as the SAFETy-2021 and MFNS-2022. These awards underscore her innovative research and commitment to excellence in her field. Her active participation in conferences demonstrates her dedication to sharing knowledge and fostering collaboration among scientists and researchers in food technology.
Research Focus
Dr. Tapasya Kumari’s research interests lie at the intersection of dietary fiber, prebiotics, probiotics, functional foods, and agri-waste valorization. She is particularly focused on developing innovative food products that enhance nutritional value and health benefits. Her work explores the extraction and application of dietary fibers from various food waste sources, such as green pea and bottle gourd peels, contributing to sustainable food practices. Additionally, Dr. Kumari investigates the synergistic effects of prebiotics and probiotics on gut microbiome health, aiming to provide evidence-based solutions for improving digestive health. Through her research, she seeks to address critical issues in food chemistry and product development, ultimately aiming to contribute to the advancement of functional foods and public health.
Publication Top Notes
- Potential health benefits of garden pea seeds and pods: A review 🌱
- Extraction of dietary fiber and phytochemicals from bottle gourd seeds (Lagenaria siceraria), its physicochemical properties and application in food model 🍈
- Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis 🥗
- Effect of extrusion and enzyme modification on functional and structural properties of pea peel (Pisum sativum L.) insoluble dietary fibre and its effect on yogurt 🍦
- Development of functional pasta from pineapple pomace with soyflour protein 🍝
- Optimization of microwave-assisted process for extraction of phytochemicals from norabogori fruit (Prunuspersica L. Batsch) and its application as fruit leather 🍑
- Effect of enzymatic modified pea peel dietary fibre on syneresis, texture, rheology and microstructural properties of yogurt 🥛
- Calorimetric biosensors: core principles, techniques, fabrication and application 🔬
- Extraction of dietary fiber and encapsulated phytochemical enriched functional pasta from Bottle gourd (Lagenaria siceraria) peel waste 🍲
- Synergistic role of prebiotics and probiotics in gut microbiome health: Mechanisms and clinical
Conclusion
Dr. Tapasya Kumari is a highly qualified candidate for the Young Scientist Award, demonstrating significant contributions to the field of food science through her research on dietary fibers and functional foods. Her strong publication record, awards, and teaching experience reflect her dedication and capability. By addressing areas for improvement, particularly in collaboration, funding, and public engagement, she could enhance her profile further and contribute even more substantially to the scientific community. Overall, Dr. Kumari’s potential for future innovations makes her an excellent candidate for recognition as a Young Scientist.