Amrita Ray

Amrita Ray has completed her Ph D in Food Science & Technology from Central Food technological Research Institute (CFTRI), a constituent laboratory of the Council of Scientific & Industrial Research (CSIR), Govt. of India. Her area of expertise is Grain processing, Wheat milling and Baking technology. As part of her doctoral research, she has developed a novel physical process that is scalable to industrial capacity for separation of germ, perisperm and bran component from quinoa, which are potential functional ingredients for food industries. She has worked on various projects such as food fortification (flour and semolina), grain processing and utilization, development of speciality flour, semolina, bakery and traditional products, exploring alternate plant protein sources, product shelf-life extension utilising natural preservatives to mention a few. She has developed technologies, published papers in national and international journals and conferences. She has been awarded the prestigious K R Bhattacharya Memorial Travel Grant (2022) by Association of Food Scientists & Technologists, India (AFSTI), Student of the Year (2021) by The Society of Tropical Agriculture for her work in the field of Cereal Science.