Rituja Upadhyay
Associate Professor & Head | Food Texture, Rheology, Tribology & Sensory | Smart Proteins | IIT Bombay | Advisory Board Member|
- Role
- Editorial Board Member at Frontiers
- Location
- Bengaluru, KA, IN
- LinkedIn followers
- 500 followers
About Rituja Upadhyay
Indian food scientist and academician specializing in food structure science, sensory perception, and sustainable product development.2. Holds a Ph.D. in Food Process Engineering from the Indian Institute of Technology (IIT) Bombay.3. 10+ years of combined academic, research, and industry experience across India, China, and the USA.4. Associate Professor & Head, Department of Food Technology, Jain University, Bangalore.5. Research and teaching expertise in oral processing, rheology, tribology, hydrocolloids, and alternative proteins.6. Internationally recognized with publications in reputed journals and co-authored book chapters.7. Collaborated with leading scientists, including Prof. Jianshe Chen, on pioneering research in food oral tribology and texture perception.8. Active member of professional networks such as the Institute of Food Technologists (IFT) and the Good Food Institute (GFI) and AFST(I).9. Contributor to global dialogue on food innovation and sustainability.
Experience
Editorial Board Member
Sep 2021 — Present
Frontiers in Food Science and Technology
Education
Amravati University
Bachelor of Technology - BTech, Chemical Technology
Laxminarayan Innovation Technological University
Master of Technology - MTech, Food Technology
2004 — 2006
Indian Institute of Technology, Bombay
Doctor of Philosophy - PhD, Chemical Engineering
2008 — 2013
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