Raj Kumar

Dr. Shweta Suri is an accomplished academician and researcher in the field of Food Science and Nutrition. She obtained her Ph.D. from Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, India. She has also served as a Post-Doctoral Research Associate at the School of Food Science, Washington State University, United States. 

Her research expertise spans food processing, grain fractionation, food product development, agro-by-products valorisation, nutraceuticals, human health, and nutrition. She has made significant scholarly contributions through publications in reputed SCI and Scopus-indexed journals and conference proceedings. 

Dr. Suri is committed to advancing sustainable food systems, value-added nutrition research, and student-centered scientific education. 

Before joining UPES, Dr. Suri served as a Post-Doctoral Research Associate at the School of Food Science, Washington State University, USA. She previously worked as an Assistant Professor at the Amity Institute of Food Technology, Amity University Uttar Pradesh, India. 

She has also contributed to a Ministry of Food Processing Industries (MOFPI), Government of India funded project at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana. 

Food Processing, Food Product Development, Millet, Pseudocereal and Legume Processing & Value Addition, Fruit Waste Valorization, Human Health & Nutrition, Nutritional Survey and Intervention for Deficiency Disease Management, Bioactive Phytochemicals – Extraction & Characterization. 

Dr. Suri believes it is the educator’s responsibility to create a classroom environment that supports and motivates student learning. Her teaching philosophy is rooted in active engagement, conceptual understanding, and application-based learning. 

She incorporates elements of the flipped classroom model by assigning pre-reading tasks and short in-class quizzes to encourage preparedness and participation. Her approach helps students become independent learners with strong analytical and practical skills. 

• First Prize, Governor’s Research Award 2021, Government of Uttarakhand, India 
• Financial Assistance from DST-SERB, Government of India, for conducting a High-End Workshop on Non-Thermal Processing of Plant-Based Foods for Shelf-Life Extension 
• Selected Member, 13th Joint Review Mission (JRM), Government of India, West Bengal 

Basic Food Science, Technology of Cereals, Legumes and Oilseeds, Food Safety and Laws, Food Contamination, Food Fermentation, Nutrition During Lifecycle, Advanced Therapeutic Nutrition, Meal Planning and Diet Therapy. 

Dr. Suri actively mentors undergraduate and postgraduate students, guiding them in academic research and innovation. She encourages collaborative learning, exchange of ideas, and scientific curiosity. 

Her mentorship has contributed to research publications in prestigious SCI and Scopus-indexed journals as well as reputed conference proceedings. Her scholarly work continues to advance food science, nutrition, and sustainable processing technologies. 

shweta.suri@ddn.upes.ac.in