Prof. Kamya Patel (Ph.D.) Scholar
Education Qualification
- Ph.D. Food Technology (Ongoing)
- M.Sc. Food Technology (2022)
- B.Sc. Microbiology (2020)
Designation
Department
Research Area
Research work done
M.Sc. Thesis Title: “Development and Characterization of Bioplastic from Potato Peel Wast.”
Ph.D. Title (Ongoing): “Preparation and Assessment of the health benefits of Gluten - Free and Sugar-Free Cookies made with Lepidium Sativum seeds and Enhanced with Dried Dates Powder”
Research interests
- Food Packaging
- Food Product Development : Gluten Free and Sugar Free based Products
- Sustainable Food Processing and Waste Utilization
RESEARCH PROJECTS
Ongoing research projects/ Students project under mentorship:
1. Preparation of Protein-Rich, Sugar-Free Pulse Based Jam
2. Development of Nutrient Releasing Edible Film Strips
General Information
AWARD AND ACHIEVEMENTS
1. Gold Medalist in MSc Food Technology (2023): Patel Kamya was awarded the Gold Medal for her outstanding academic performance in M.Sc. Food Technology (January 2023), recognizing her excellence and dedication to the field.
Profile
Patel Kamya M is an accomplished academician and researcher in the field of Food Technology. She holds a Master of Science in Food Technology (2022) and a Bachelor of Science in Microbiology (2020). Currently, she is pursuing her Ph.D. in Food Technology, focusing on advancing research and innovation in food science and She has also qualified the UGC-NET in Home Science (2023), further demonstrating her expertise and competency in the field..
With a strong academic background and expertise in microbiology and food processing, she has been dedicated to exploring novel food products, food safety, and sustainable food packaging solutions. Her research interests include the development of mung bean-based jam and jelly, biodegradable packaging materials, and advancements in food preservation techniques.
She has been serving as an Assistant Professor in Food Technology, where she actively contributes to teaching, research, and academic mentorship. She is committed to fostering a research-driven learning environment, guiding students in scientific exploration, and engaging in industry collaborations to bridge the gap between academia and practical applications in the food industry.
Her teaching methodology revolves around interactive, practical, and activity-based learning. She integrates hands-on experiments, case studies, and real-world applications into her lessons to provide students with a comprehensive understanding of food science. By emphasizing experiential learning, she encourages students to think critically, solve problems, and apply theoretical knowledge to practical scenarios. She also promotes collaborative learning through group projects, workshops, and industry visits, ensuring that students gain both technical expertise and industry exposure. Her student-centric approach enhances engagement, fosters innovation, and prepares students for successful careers in the food technology sector.
Her dedication to academic excellence and innovative research continues to drive her contributions to the field of food technology, making a meaningful impact on both education and industry practices.