Anjali Gautam
Assistant Professor
PhD Food Technology (Dr. Yashwant Singh Parmar University of Horticulture and Forestry)
Anjali Gautam is an Assistant Professor in the Faculty of Applied Sciences and Biotechnology at Shoolini University. She completed her Bachelor of Science (BSc) in Horticulture, Master of Science (MSc) in Food Technology, and PhD in Food Technology from Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh. Her academic training has provided her with strong expertise in horticultural sciences, food chemistry, food processing, and advanced research methodologies.
At the university, she is actively involved in teaching undergraduate and postgraduate students, delivering both theoretical and practical training in food processing, food preservation, and value addition technologies. She integrates classroom learning with laboratory-based experience to help students understand modern processing techniques, quality control practices, and emerging trends in functional foods. She also contributes to curriculum development, mentors student research projects, and supports various academic activities within the department.
Her research focuses on the extraction, characterisation, stabilisation, and encapsulation of anthocyanins from natural sources for use in functional food systems. Her work aims to improve the stability and bioavailability of these bioactive compounds and explores their potential role in managing lifestyle-related disorders such as diabetes, hypertension, cardiovascular diseases, and cancer through both in vitro and in vivo studies.
She has published several research papers in reputed national and international peer-reviewed journals and has contributed review articles and short communications to recognised platforms such as Agriculture Letter and Just Agriculture. She has also presented her research at various national and international conferences, seminars, and workshops.
As an educator, she is dedicated to creating an interactive and research-oriented learning environment that promotes conceptual clarity, critical thinking, and practical application of knowledge.
Publications
- Nutritional and functional characteristics of ripe persimmon (Diospyros kaki L.) fruit
- Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit.
- Optimization of pulping method for extraction of pulp from ripe persimmon (Diospyros kaki L.) fruit and its stability during storage.
- Microwave and Radio waves: In food processing and preservation
- A review on High pressure processing and ultrasound processing in food industry
- Advances in Non- thermal technologies in food processing. A review
- Supercritical fluid extraction as a novel technology for extraction of bioactive compounds. A review
- UV irradiated mushrooms: potential source of Vitamin D2 review
- A comparative study on nutritional and functional composition of fresh apple pomace and dried apple pomace powder
- Nutritional enhancement of fruit bars with omega rich food source fortification
Agriculture letters
- Immunity food for different age groups
- Natural antimicrobial compounds in food preservation situation
- Status, scope and future of fermented foods industry in India
- Improving Postharvest technologies Affecting the Quality and Shelf life of Horticultural Crops
- Design immunity building diet for Indians of different age groups in view of covid-19 situation
Contact Details:
E mail id: anjaligautam@shooliniuniversity.com
LinkedIn profile: https://www.linkedin.com/in/anjali-gautam
Google Scholar profile: https://scholar.google.com/citations?hl