Dr. Jyoti Nishad

I am a food scientist and researcher with extensive experience in product development and value addition from underutilised agro-resources, with a focus on sustainable processing and waste valorisation. My current work centres on cashew apple value addition, where I am developing innovative processes to transform this highly perishable and underexploited fruit into value-added products and nutritional ingredients, enhancing its commercial potential and reducing post-harvest losses. Parallel projects include the valorization of cashew sprouts and kernels for functional food applications.

Previously, my research focused on citrus peel valorization, emphasizing the extraction of bioactive compounds for use in functional foods and nutraceuticals. I have standardized non-conventional extraction techniques for citrus peel bioactives, developed nano-emulsion formulations for edible oils, and optimized vacuum impregnation processes.

My work also includes spray drying of sugarcane juice, formulation of functional breads, and product development using wheatgrass to enhance nutritional quality, sensory attributes, and shelf-life. With a strong foundation in food processing, product formulation, and analytical evaluation, I have contributed to applied research in food science and technology.

I have also contributed to academia through teaching at the University of Delhi and mentoring students. My overarching goal is to promote sustainable food innovation by integrating scientific research with practical applications that support resource efficiency and value creation across the agri-food sector.