1. Dr. Vasudha Sharma
Objective: Aim for progressive and innovative growth as a research professional and add
value to a team, an organization and the society.
Education
Degree Board/ University Percentage/CGPA
obtained
Year of completion
Ph. D. Food Science &
Technology
Indian Institute of Technology
Kharagpur
NA 2014
M.Sc.
Food Technology
Guru Jambheshwar Univ. of
Science & Technology
8.7 2008
B.A.Sc (Hons.)
Food Technology
Delhi University 74.0 2006
Senior Secondary C.B.S.E 73.2 2003
Secondary C.B.S.E 87.6 2001
Courses studied
Principles of Food Science & Food Processing, Food Engineering, Food Analysis, Food
Microbiology, Food Safety & Quality Management, Food & Nutrition, Technology of Plant
Foods, Animal Foods, Cereal Foods, Milk & Milk Products, Fruits & Vegetables, Packaging
Technology, Food Product Development, Food Biotechnology, Fermentation & Process
Control, Biostatistics and Computer Applications.
Research Projects Supervised
 Development of process technology
for a probiotic cereal bar
 Development of probiotic carrot
juice using response surface
methodology
 Functional confectionary with
cinnamon fortification
 Microencapsulation of
antioxidants/polyphenols from
Neem, Hibiscus, Aloe vera and
Fenugreek
 Formulation of β carotene fortified
synbiotic yoghurt
 Azolla based tomato soup mix
 Development of functional
confectionary for diabetics
 Development of process technology
for a probiotic biscuit
 Probiotic tender coconut water
 Development of functional soup for
cardiac health
 Effect of heat treatment on
Aflatoxins in red chilli powder
 Development of Gluten free noodles
for celiacs
 Extraction of pomegranate
bioactives and incorporation in a
probiotic yoghurt
Contact : 9810288903,8712363306
EmailID : kotpalvasudha@gmail.com

2. Current Work Experience: Teaching and Research (Dec 2012 – till date)
2 Years and 10 months as Assistant Professor, Department of Food Technology, Faculty of
Engineering and Interdisciplinary Sciences, Jamia Hamdard, New Delhi – 110062
 Courses taught: Food Processing & Preservation, Food Safety & Quality Management, Food
Biotechnology, Food Microbiology, Technology of Cereal, Pulses and Oilseeds, Milk and Milk
Products, Fruit and Vegetables.
 Key research areas: Nutraceuticals & Functional foods, Probiotics, Gluten free products,
Extraction of bioactives & Incorporation in food substrates, Product development.
 M.Tech Food Technology: Curriculum Drafting and Revising; B. Tech Food Technology
Curriculum Drafting and Course Module Development.
2 Years as Academic Counselor, IGNOU, School of Agriculture for PG Diploma Food Safety
Quality Management, PG Diploma Food Science and Technology and Diploma in Meat Technology.
Research Experience
PhD Research Work (Jan 2010 – April 2014)
Thesis Topic “Process Technology for the Preparation of Probiotic Vegetable Beverage”
PhD research work focused on finding the suitability of vegetable juice for the growth of
probiotics; optimization of fermentation process parameters: pH, temperature and time and study
of the growth and acidification kinetics of selected probiotic strain in vegetable juice during
fermentation. Characterization of the probiotic vegetable juice for its physico-chemical and
biological properties and sensory evaluation and storage studies of the developed probiotic
vegetable beverage. FTNIR spectroscopy based rapid method for the quantitative analysis of
polyphenols in the probiotic vegetable beverage was also developed during the research
programme
Senior Research Fellow (Nov 2010 – Dec 2012) & Junior Research Fellow (Sept 2009 – Nov
2010): Department of Biotechnology, Govt. of India funded project entitled “Enhancing Research
Capacity and initiating integrated M.Tech and PhD programme in the area of Food Science &
Technology (IMT)” at Agricultural & Food Engineering Department, Indian Institute of Technology
Kharagpur.
Research Area: Development of functional foods.
Past Work Experience
Quality Assurance Executive at Sodexo India Pvt. Ltd (Aug 2008 - Sept 2009): Involved with
implementation of food safety standards; Monitoring and Inspection of proper conformance to
standards, GMPs, GHPs, CCPs during receiving, storage, preparation, and dispatch; conducting
vendor audits; conducting monthly audits at sites where food is served; training personnel
involved in receiving, storage of raw materials, food handling, food service, and housekeeping.
Post Graduation Dissertation (Jan 2008 – July 2008)
Thesis topic “Effects of processing variables on the quality of Instant noodles and process
optimization using Response Surface Methodology”
The six months project under the guidance of focused on optimization of processing variables:
Dough mixing time, resting time, sheet thickness and frying time with responses – textural
properties, oil uptake and cooking quality.

3. Graduation Dissertation (July 2005- May 2006)
Product developed-‘Hunger crunch’, a nutritious, healthy, energy giving cereal bar made using
oat flakes, corn flakes, wheat bran and jaggery as ingredients.
Publications
Journal Publications
 Singh, A.K., Sharma, V. & Yadav, K.C., “Effect of Moisture Content on Physical Properties of Flaxseed” in Research
& Reviews: Journal of Food Science & Technology, ISSN: 2278 – 2249, Vol. 3, Issue 2, pp. 19-27, August 2014
 Vasudha Sharma, H. N. Mishra, Unstructured kinetic modeling of growth and lactic acid production by
Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices, Lebensmittel-Wissenschaft und-
Technologie 05/2014; 59(2):1123-1128.
 Vasudha Sharma, H.N. Mishra, Fermentation of vegetable juice mixture by probiotic lactic acid bacteria,
Nutrafoods. 01/2013; 12(1).
 Vasudha Sharma, H. N. Mishra, Non Dairy Probiotic Beverages: A Review, International Journal of Food
Research 06/2012; 20:7-15.
Articles
 H. N. Mishra, Vasudha Sharma, Abhinav Mishra, Biofortification of Rice: A novel approach for Nutritional
Security, Food Marketing and Technology (April 2012)
 Vasudha Sharma: Article on Probiotic bitter gourd juice published in Dainik Jagran dated 30th March 2010.
Book Chapter
 Sharma V, Mishra HN (2012). Chapter Title: Production of probiotic bitter gourd juice by lactic acid bacteria.
Editor: Dr. H. Prathap Kumar Shetty. In: “Traditional Foods: Recent trends and future perspectives”, Puducherry
Co - operative Book Society (publishers) ISBN: 81-87299-56-8, pp: 264-271.
Major Conferences/Presentations/Workshops
 Oral presentation on “Kinetics and modeling of Lactic acid production by Lactobacillus plantarum NCDC 414 in
vegetable juice for production of probiotic vegetable beverage” at Probiotics 2012, Nov 18-21, 2012, Hilton San
Antonio Airport Hotel, Texas.
 Vasudha Sharma, H.N. Mishra, Substrate Standardization and Process Optimization for Development of
Probiotic Vegetable Beverage Using Lactobacillus plantarum by D-Optimal Mixture Design, IFT 2012 Annual
Meeting Scientific Program, June 25-28 in Las Vegas, NV (Published in Proceedings).
 Vasudha Sharma, H. N. Mishra, Fermentation of vegetable juice by beneficial lactic acid bacteria, FoQSAT 2011,
Feb 24-25, 2011, IIT Kharagpur.
 Vasudha Sharma, H. N. Mishra, Production of probiotic bitter gourd juice by lactic acid bacteria, International
Conference on Traditional Foods, Dec 1-3, 2010, Pondicherry University, Pondicherry.
 Attended International conference on “Food Security & Environmental Sustainability” Dec’09 at IIT Kharagpur.
Research Proposal
Project Title: Development of appropriate formulation for nutritional rehabilitation of SAM
(Severe Acute Malnutrition) children
Project Investigator: Dr. H.N. Mishra, Professor of Food Technology, Agricultural and Food
Engineering Department, Indian Institute of Technology, Kharagpur - 721302, India
Duration: 3 years (2012-2015)
Status: Grant Approved by Department of Biotechnology, Govt. of India
Skills Developed
Proficiency in instrument handling: AAS, HPLC, Mini Fermenter, UV-Vis Spectrophotometer,
Rheometer, FT-NIR, Texture analyzer, Ultrasonicator, Colorimeter and equipment for nutrition
analysis.

4. Software Exposure: Design Expert 7.0, SPSS 13.0, Origin 8.5, Sigma Plot 10.0, MS Windows +
Office
Proficiency in preparation and presentation of manuscripts, technical reports and presentation for
technical and non technical audience
Organizing skills
 Member organizing committee for National Symposium on “Emerging Innovative
Technologies for Assurance of Quality and Safety in Processed Foods”, FoQSAT 2011 at IIT
Kharagpur
 Member organizing committee for World Food day-Year 2007, 2006 & 2004.
 Member organizing committee for Technical Talk- Year 2006.
 Active participant throughout in various science exhibitions and project works.
Academic achievements
 Research Fellowship from DBT, GOI at IIT Kharagpur from Sept 2009 – Dec 2012
 Travel Grant approved from DBT – CTEP for IFT 2012 Annual Meeting Scientific Program,
June 25-28 in Las Vegas, NV
 Travel Grant received from DBT – CTEP for Probiotics 2012, November 19-21 in San
Antonio, Texas
 Qualified ICAR – National Eligibility Test (NET) since Feb 2010
 Reviewer for LWT – Food Science and Technology since 2013
 Reviewer for International Journal of Food Properties since 2012
 Reviewer for International Journal of Biological Macromolecules since 2012
 Reviewer for Carbohydrate Polymers since 2012.
Industrial Trainings and Projects
Jun- Jul 2007: SGS India Private Ltd
Training in General Laboratory
- Microbiological Analysis: Testing & examination of different samples for varied parameters. Isolation &
identification of various pathogens.
- Chemical Analysis: Testing of food for nutritional labeling, minerals and food colours. Testing of food
packaging materials.
- Instrumental Analysis: Testing of food for antibiotic residues, pesticide residues (GCMS), mycotoxins, heavy
metals (AAS & ICPMS), vitamins (HPLC), residual solvents and fatty acid composition.
May-Jun 2006: The Ambassador’s Sky chef
On-Job training in Quality Assurance department
- Understanding the Ambassador’s Sky chef Quality Policy: HACCP System, GMP’s, GHP’s, SOP’s, and SSOP’s.
- To monitor and check proper control of CCP’s and report in case of non conformance.
- Microbiological testing of food, equipment and hygiene of food handler’s
May-Jun 2005: Nestle’, Moga Factory
Study training in Quality Assurance department
- Understanding the Nestle’ Quality Policy.
- Physical and Chemical testing of raw materials and finished products.
- Sensory Evaluation at stages of production process: Maggi ketchup and noodles.
- Assimilation of data. (Working specifications).

5. References
- Dr. H.N. Mishra
Professor of Food Technology
Agricultural and Food Engineering Department
Indian Institute of Technology, Kharagpur - 721302, India
Phone: +91 3222 283130 (Office), +91 94344 14288 (Cell)
Email: hnm@agfe.iitkgp.ernet.in
- Dr. Bhupender Singh Khatkar
Professor
Department of Food Technology
G.J.U.S. &T., Hisar
Ph. No. - 09354950448
E-mail: bskhatkar@yahoo.co.in
- Dr. Eram Shahid Rao
Associate Professor
Department of Food Technology
Bhaskaracharya College of Applied Sciences
University of Delhi
Ph. No. - 09818881588
Email: eramrao@hotmail.com