Faculty of Food Technology

Dr. Rituja Upadhyay is Associate Professor and Head of the Department of Food Technology. She holds a B.Tech. and M.Tech. in Food Technology and earned her Ph.D. in Chemical Engineering from the Indian Institute of Technology Bombay, specialising in food biophysics. She further deepened her expertise through postdoctoral research at the Institute of Oral Processing, China, and the University of Idaho, United States, where she focused on food texture and sensory biomechanics. Complementing her academic journey, she also brings 2-3 years of industry experience, strengthening her translational approach to food innovation and product development. Her interdisciplinary research spans food science, materials science, and engineering, with core expertise in food rheology, tribology, and texture structuring. A distinguishing feature of her work is her specialisation in food oral processing, particularly in studying food-saliva interactions, aimed at designing food systems that closely replicate traditional animal-based products' sensory and functional characteristics. Dr. Upadhyay's scholarly contributions encompass food biopolymer interactions, functional ingredient development, and the formulation of clean-label, consumer-focused food products. She has published extensively in high-impact, peer-reviewed journals. She plays a key role in academic leadership by organising faculty development programs and thematic workshops and fostering academia-industry collaborations. In recognition of her leadership in sustainable food systems, Dr. Upadhyay was the sole representative from the Asia-Pacific region invited to serve as a panellist and project evaluator for the Bezos Earth Fund's Centre of Excellence in Alternative Proteins, a reflection of her global stature in plant-based food innovation.

Dr. Soma Maji is an Assistant Professor in the Department of Food Technology at JAIN (Deemed to be University), Kanakpura Road, Bengaluru. She has more than 5 years of academic experience, specialising in dairy and food technology and focusing on dairy chemistry. She holds a B.Tech in Dairy Technology and M.Tech in Dairy Chemistry and has earned her Ph.D. in Dairy Chemistry from the prestigious National Dairy Research Institute (NDRI), Karnal, Haryana. Before joining academia, she worked with a reputed dairy industry, Parag Milk Foods Pvt. Ltd. in Pune and the Milk Federation in West Bengal, gaining practical exposure to industrial dairy operations.

Her teaching and research contributions focused on advancing the science of dairy-based functional foods, food quality evaluation and sustainable product development. She has guided multiple undergraduate and postgraduate student research projects in dairy and functional foods, presented papers at national and international conferences, and published in reputed journals. Her academic contributions are complemented by her commitment to outcome-based education, student mentorship and interdisciplinary learning. She has actively contributed to academic events, curriculum development, IQAC and other departmental initiatives.

Dr. Pooja Jha is an Assistant Professor in the Department of Food Technology at JAIN (Deemed-to-be University), Bengaluru, Karnataka. She holds a Doctorate in Food Biotechnology from the Institute of Chemical Technology, Mumbai, where she received the prestigious AICTE National Doctoral Fellowship. Her credentials include a Master of Technology in Food Science and Technology from Sambalpur University and a Bachelor of Technology in Food Technology from the West Bengal University of Technology, with consistently excellent academic performance. She qualified for GATE and worked as a Senior Research Fellow in an ICAR-NASF Project. Her primary research interests lie in developing biopolymer-based food packaging materials and smart packaging systems, and applying thermal and non-thermal technologies in food processing. Her doctoral research focused on shelf-life extension of perishable agricultural produce, including assessments of their life cycle impacts and antimicrobial efficacy. She has published several research articles in peer-reviewed journals. In addition to her academic engagements, she has one year of industry experience with leading organisations. She also contributes to the academic community as a peer reviewer for International Journals and remains committed to research excellence, innovation, and academic mentorship.

Dr. Sumit Kumar, Ph.D, is working as an Assistant Professor at JAIN (Deemed to be University), Karnataka. He has completed a B. Tech in agricultural engineering and an M. Tech in process and food engineering at GB Pant University of Agriculture and Technology, Pantnagar, Uttarakhand. He has completed his PhD in Food Process Engineering from the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Thanjavur, Tamil Nadu. He was awarded a university gold medal for the undergraduate program and a fellowship for the M. Tech and Ph.D. programs. During his Ph.D., he has worked on using waste generated from the food processing industry and biomass to develop adsorbent material and extract valuable compounds. His area of expertise includes waste valorisation, design & development of food processing equipment, novel food product development, adsorption, development of beverages, and extraction of valuable compounds. Further, he has published 14+ National and International research papers and has three Indian Patents (published). He serves as Lead Editor for the book ‘Development of Agro-Industrial Wastes as Adsorbent Materials: Applications and Future Scope’ and ‘Biosensors for Food Quality Evaluation’ by CRC Press (Taylor and Francis group). He is a reviewer and board member for national and international journals. He has been the coordinator for one national and international conference.

Dr. Shwetha M.S., Ph.D, is working as an Assistant Professor at JAIN (Deemed to be University), Karnataka. She has completed a B. Tech in Agricultural Engineering and an M. Tech in Agricultural Processing and Food Engineering at the University of Agricultural Sciences, GKVK, Bengaluru. She has completed her PhD in Food Process Engineering from the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Thanjavur, Tamil Nadu. Dr. Shwetha is a standout researcher with an impressive academic track record. CSIR, India, awarded her the prestigious Senior Research Fellowship (SRF) for her doctoral research. A qualified ASRB-NET (ICAR) candidate, she has also earned accolades like the Best Poster Awards at NIFTEM and UAS, GKVK, for her M.Tech work. Her consistent academic excellence earned her a Merit Scholarship during her Ph.D coursework, reflecting her dedication and brilliance in the field. She has also worked as a Teaching Associate at ANGRAU, Madakasira, Andhra Pradesh. She is a Life Member of AFSTI, CSIR-CFTRI (Mysore). With a strong commitment to mentoring, she has successfully guided more than 15 M.Tech students in Food Technology. Her professional portfolio is further enriched by numerous trainings, publications, and active participation in national and international conferences. She has also made her mark as a coordinator, panel member, and co-chair at various seminars and academic conferences, showcasing her leadership and expertise in the field.