Assistant Professor at West Bengal State University, India
Dr. Samadrita Sengupta serves as an Assistant Professor in the Department of Food and Nutrition at West Bengal State University, India. Her academic pursuits and research contributions center around the development of functional, non-dairy food products and the exploration of bioactive components in relation to human health. She has notably advanced the formulation of soy-based alternatives to conventional dairy products, such as yogurt, cheese, and rasgulla, incorporating diverse nutritional and functional profiles. Her work integrates traditional food science with innovative nutritional strategies, addressing contemporary health challenges and promoting dietary diversity through plant-based innovations.
Profile
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Education:
Dr. Sengupta has undergone extensive academic training in food science and nutrition, acquiring deep knowledge and practical expertise in food processing technologies. Her educational background laid the foundation for her focused research in functional food development and nutritional biochemistry. Through postgraduate and doctoral studies, she cultivated a robust understanding of the physiological impacts of food constituents, which continues to inform her scholarly investigations and teaching methodology at the university level.
Experience:
With a solid professional standing at West Bengal State University, Dr. Sengupta brings several years of teaching and research experience in food and nutritional sciences. She has designed and supervised academic programs, mentored students, and led diverse research initiatives. Her practical engagements in the lab and her leadership in academic projects highlight her capability in translating theoretical knowledge into applicable innovations, particularly in the realm of health-oriented food product development.
Research Interest:
Dr. Sengupta’s research focuses on food processing, functional foods, and nutrition-based interventions for disease prevention. A major segment of her work involves the development of non-dairy alternatives rich in bioactive compounds, targeting health issues like hypercholesterolemia. Her studies on bitter gourd seed oil, specifically α-Eleostearic acid, as a functional ingredient in soy yogurt underscore her commitment to addressing lifestyle diseases through dietary modification. Additionally, she investigates the health implications of nano micronutrient fortification in everyday diets, thereby contributing to the evolving field of nutraceuticals.
Award:
Recognized for her innovative research and academic contributions, Dr. Sengupta has been nominated for the Biotechnology Scientist Awards. This accolade acknowledges her pioneering efforts in food science, particularly her work in the development of novel non-dairy food products and the investigation into the therapeutic potential of plant-based bioactives. Her nomination reflects her impactful role in advancing the field and promoting science-driven nutritional solutions.
Publications:
Dr. Sengupta has authored over 15 peer-reviewed articles, with the following notable publications:
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“Development of soy yogurt fortified with bitter gourd seed oil and its cholesterol-lowering effects” – Journal of Food Biochemistry, 2021 (Cited by 34 articles).
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“Nano micronutrients and their role in disease prevention” – International Journal of Food Sciences and Nutrition, 2020 (Cited by 56 articles).
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“Formulation and analysis of non-dairy soy rasgulla” – Food Research International, 2019 (Cited by 41 articles).
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“Processing technologies for non-dairy cheeses: A case study on soy-based cheese” – LWT – Food Science and Technology, 2018 (Cited by 38 articles).
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“Functional properties of α-Eleostearic acid in soy-based food matrices” – Nutrition Research Reviews, 2022 (Cited by 29 articles).
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“Bioactive compounds in traditional Indian diets: Health implications” – Frontiers in Nutrition, 2023 (Cited by 47 articles).
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“Evaluation of plant-based functional food products for metabolic health” – Critical Reviews in Food Science and Nutrition, 2020 (Cited by 61 articles).
Conclusion:
Dr. Samadrita Sengupta exemplifies a fusion of academic excellence and innovative research in food and nutritional sciences. Her commitment to developing health-beneficial, plant-based food alternatives resonates with global trends towards sustainable and preventative health care. Through her contributions, she continues to influence public health nutrition, inspire academic inquiry, and pave new paths in functional food research. Her scholarly works and impactful studies mark her as a significant figure in the advancement of food science in India and beyond.