Dr. Prince Chawla

Dr. Prince Chawla is an academician and researcher in Food Technology, currently serving at the School of Health Sciences & Technology, UPES, Dehradun. He holds a Ph.D. in Food Technology and has over seven years of experience in teaching, research supervision, and curriculum development. His scientific contributions center on the development of sustainable, biodegradable, and bioactive food packaging systems using biomacromolecules derived from plant, mushroom, and agro-food waste sources. 

His research advances the extraction, modification, and functional characterization of polysaccharides, nanocellulose, mucilage, β-glucans, and plant proteins for applications in active packaging, functional foods, and nutraceutical systems. He integrates advanced analytical and material characterization techniques to establish structure–property relationships and enhance mechanical, barrier, antioxidant, and antimicrobial performance of bio-based films. Dr. Chawla has been recognized among the Top 2% Scientists globally (Stanford ranking) for his impactful contributions to sustainable food materials research. 

His work bridges material science and food technology to address challenges related to food safety, shelf-life extension, and environmental sustainability. He actively mentors postgraduate and doctoral scholars, fostering innovation in green packaging technologies and next-generation functional food systems

Before joining UPES, Dr. Prince Chawla served at Lovely Professional University (LPU), Punjab, where he was actively involved in teaching, research supervision, and academic coordination in Food Technology. He contributed to curriculum design aligned with NBA/NAAC standards and mentored undergraduate, postgraduate, and doctoral scholars. 

He has been involved in DBT- and DST-supported research initiatives at the National Dairy Research Institute (NDRI), Karnal, Haryana, focusing on micronutrient fortification of milk and dairy-based functional products. In addition to academia, he has contributed to editorial activities and interdisciplinary research collaborations in food science and nutrition

Sustainable food systems; Biomacromolecules; Biodegradable packaging; Nanocellulose; Food hydrocolloids; Functional foods; Plant proteins; Protein Modification; Bioactive compounds; Circular bioeconomy; Sustainable processing technologies

Dr. Prince Chawla believes in creating a student-centered, outcome-based learning environment that integrates theory with real-world applications. His teaching approach combines flipped classroom strategies, live industrial and research-based examples, and structured class engagement to enhance conceptual clarity. 

He incorporates gamification models, case-based discussions, and problem-solving activities to improve critical thinking and practical understanding. By aligning course outcomes with industry needs and research advancements, he fosters analytical skills, innovation, and collaborative learning. His goal is to transform classrooms into interactive knowledge ecosystems that prepare students for professional excellence and scientific inquiry.

Dr. Prince Chawla has taught a wide range of undergraduate, postgraduate, and doctoral courses in Food Technology and allied disciplines. At the UG level, he has delivered courses including Risk Analysis, Food Plant Layout and Design, Processing Technology of Beverages (theory and lab), Global Food Laws and Regulations, and Food Quality, Safety Standards and Certification. At the PG and PhD levels, he has taught Food Analysis (theory and lab), Instrumental Techniques in Food Analysis, Packaging Technology (theory and lab), Food Toxicology (theory and lab), Food Analysis Quality Systems and Management (theory and lab), and Advances in Food Packaging.

Dr. Prince Chawla has been honored with the Best Researcher Award consecutively from 2020 to 2024 by Lovely Professional University in recognition of his sustained scientific contributions and research excellence. He was also recognized as a Top Cited Author (2024) by Wiley, reflecting the high impact and visibility of his scholarly work. Furthermore, he has been listed among the Top 2% Scientists globally (Stanford University ranking) for his significant contributions to food science, biomacromolecules, and sustainable packaging research

Dr. Prince Chawla is actively engaged in diverse scholarly activities that contribute to research advancement, academic leadership, and global scientific collaboration. He serves as the Editor-in-Chief of the international journal Food Biomacromolecules and has acted as Guest Editor for special issues in reputed journals including Food Bioscience, Food Chemistry: X, Foods, Frontiers in Chemistry, npj Science of Food, and Journal of Food Quality. 

He is also a recognized reviewer for more than 50 international journals in food science, biotechnology, nanotechnology, and food toxicology. He has edited and co-edited three international books published by CRC Press (Taylor & Francis) and contributed multiple book chapters in leading academic volumes. His scholarly output includes extensive publications in high-impact journals, patents, and interdisciplinary research collaborations focused on sustainable food systems and biomaterial innovations.

Dr. Chawla actively participates in national and international conferences, faculty development programs, and research workshops as a speaker, organizer, and resource person. Through mentorship of doctoral and postgraduate scholars, editorial leadership, and collaborative research initiatives, he continuously contributes to advancing sustainable food science and translational research.

prince.chawla@upes.ac.in