Vatsala Sharma

PhD Scholar with 6 years in new product development technology, excelling in cross-functional leadership, project definition, and technical solutions. Proven track record of excellence and scientific rigor, adept at internal-external collaboration for key product achievements. UGC-NET qualified, specializing in Nutrition Science, Functional Foods, and seeking growth-oriented roles to leverage extensive research expertise.

• Sharma, V., Singh, A., Thakur, M. (2024). Millets: Biology, Classification & Applications. In: Thakur, M. (eds) Millets: The Multi-Cereal Paradigm for Food Sustainability. World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-64237-1_1
• Sharma, V., Singh, A., Thakur, M. (2023). Valorization of Whey in Manufacturing of Functional Beverages: A Dairy Industry Perspective. In: Poonia, A., Trajkovska Petkoska, A. (eds) Whey Valorization. Springer, Singapore. https://doi.org/10.1007/978-981-99-5459-9_17
• Sharma, V., Singh, A., Grenier, M., Singh, V., Thakur, M. (2024). Waste Valorization in Food Industries: A Review of Sustainable Approaches. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_9
• Sharma, V., Thakur, M. (2024). Plant Protein Hydrolysates as Healthier and Sustainable Nutraceutical. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_16
• Singh, A., Sharma, V., Grenier, M., Singh, V., Thakur, M. (2024). Nourishing the Future: Introduction to Sustainable Food Systems with Concepts and Framework. In: Thakur, M. (eds) Sustainable Food Systems (Volume I). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-47122-3_1
• Thakur, M., Khedkar, R., Singh, K., Sharma, V. (2023). Ethnopharmacology of botanical galactagogues and comprehensive analysis of gaps between traditional and scientific evidence. Curr Res Nutr Food Sci; 11(2).
• Thakur, M., Sharma, V.,& Singh, A.(2023).Functional and Nutraceutical Foods: Health and Safety Aspects. In Novel Processing Methods for Plant-Based Health Foods (1st ed., pp. 17). Apple Academic Press.
• Singh, K., Sharma, V. (2023). Non-thermal Processing Techniques for the Extraction of Bioactive Components of Food. In: Thakur, M., Belwal, T. (eds) Bioactive Components . Springer, Singapore. https://doi.org/10.1007/978-981-19-2366-1_33
• Khedkar, R., Singh, K., Sharma, V., Thakur, M. (2023). Physicochemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct. In: Thakur, M., Belwal, T. (eds) Bioactive Components . Springer, Singapore. https://doi.org/10.1007/978-981-19-2366-1_34
• Sharma, V., & Thakur, M.(2022).Macrotyloma uniflorum: an underutilized pulse crop as a sustainable plant-based protein. Future of food: journal on food, agriculture and society, 10(3).
• Tiwari, P., Sharma, V., & Thakur, M. (2022).Edible Packaging: A Review on Packaging Strategy through Novel Sources, Processing Techniques and Its Sustainability. In A. Poonia & T. Dhewa (Eds.), Edible Food Packaging (pp. 15). Springer. https://doi.org/10.1007/978-981-16-2383-7_15
• Sai,I., Sharma, V., Singh, A., & Sayeed, R. (2020).Bioremediation: A Sustainable Biological Tool for Food Waste Management. In M. Thakur, V. K. Modi, R. Khedkar, & K. Singh (Eds.), Sustainable Food Waste Management (pp. 18). Springer. https://doi.org/10.1007/978-981-15-8967-6_18
• Singh, K., Sharma, V., & Singh, K. (2020).Formulation of ready to eat high protein chunks (HPC). 7-11.
• Sharma, V., Kumar Gupta, A., & Walia, A. (2019).Effect of Green Tea on Diabetes Mellitus. Acta Scientific Nutritional Health, 3(7), 27-31
• Walia, A., Kumar Gupta, A., & Sharma, V. (2019). Role of Bioactive Compounds in Human Health. Acta scientific medical sciences, 3(9), 2582-0931.

• Collaborated with the HOD of Amity Institute of Food Technology on a Tech- nology Transfer project for Suhana Masale.
• Developed recipe formulations for spice tablet, Himachali pickle, ready-to-cook cutlet mix, and tomato ketchup.
• Workedcloselywiththeindustrypartner,SuhanaMasale,toensuresuccessful transfer of technology and product development.
• Contributed to the creation of high-quality, market-ready food products.
• Demonstrated effective communication and project management skills

E-Learning course on Food Labelling, Food Standards Agency, UK Food Safety Supervisor, Food Safety Traning & Certification, Food Safety and Standards Authority of India (FSSAI), India

Navadhara 2024 - 6th National Techno Fest and Higher Education Conclave, Dev Bhoomi Uttarakhand University, Dehradun, Uttrakhand

Consolation Prize in the Project Competition at Navadhara 2024 - 6th National Techno Fest and Higher Education Conclave, organized by Dev Bhoomi Uttarakhand University, 22-23 April 2024. (Certificate No.: DBUU/2024/04/029/CN)

The 5th International Conference on Food, Nutrition, Health and Lifestyle 2023, THE INTERNATIONAL INSTITUTE OF KNOWLEDGE MANAGEMENT, Kuala Lumpur, Malaysia

Participated in the Oral Presentation titled "Protein Hydrolysates from Sustainable underutilized pulse crop- Macrotyloma uniflorum- Horsegram"

UGC Sponsored National Conference on Food Safety, Nutritional Security and Sustainability, Shyama Prasad Mukherjee College for Women, University of Delhi, Delhi

Awarded Second position in Poster presentation in UGC Sponsored National Conference on Food Safety, Nutritional Security and Sustainability organized by Shyama Prasad Mukherjee College for Women, University of Delhi, New Delhi held on 6th-7th March 2020

3rd AMIFOST-2019, Amity Institute of Food Technology, Noida

Awarded First position in Poster presentation by Springer Nature on functional foods- Research, Innovations and Challenges, held on 18th December 2019 at Amity University, Sector- 125, Noida, Uttar Pradesh