Dr. Savita Sharma joined as Head, Department of Food Science and Technology, PAU on December 09, 2022. With over 32 years of dedicated research experience, she began her journey at PAU as Assistant Dough Rheologist in 1989 and subsequently served as Dough Rheologist (1998–2006) and Principal Food Technologist (2006–present). Her research focuses on bioprocessing of cereal grains, value addition, and development of innovative cereal-based products such as health-oriented specialty pasta. She has successfully completed eight research projects funded by national agencies and worked extensively with functional ingredients like herbs, tubers, legumes, millets, and by-products to enhance the nutritional and nutraceutical value of foods. Dr. Sharma has mentored 32 MSc and 14 PhD scholars. Her academic contributions include eight books and over 250 peer-reviewed publications. A recipient of numerous prestigious awards, she is an active contributor to international scientific forums, making her a respected figure in the field of food science and technology.

Professional Accomplishments

Research Projects completed

1. Utilization of cereal brans for baked, pasta and extruded products funded by CSIR in 2011 as PI  
2. Quality improvement of bread and durum wheat PSR-20 Sub Project: Improving the quality of durum wheat for pasta  products funded by NATP in 2021 as Co-PI
3. Technology for the production of convenient variety pasta with health benefits funded by UGC in 2018 as PI
4. Development of low cost grain based instant foods using extrusion technology funded by UGC in 2014 as Co-PI

Research Publications:

1. Thakur K, Sharma R, Khatkar S K, Bobade H, Singh B and Sharma S (2025) Isolation and ultrasonication of pearl millet protein: Effect on techno-functional, structural, molecular interaction, and rheological properties. Food Research International 201: 115583 (NAAS Rating: 14.00)
2. Bhandari M, Sharma R, Bobade H, Sharma S and Singh B (2025) Infrared thermogenesis: review of multifaceted effects on cereal grains’ functional, morphological & rheological properties and safety concerns. Food Control 172: 111207 (NAAS Rating: 12.30)
3. Sharma S, Thakur K, Sharma R and Bobade H (2023) Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches. International Journal of Biological Macromolecules 253: 127476 (NAAS Rating: 14.50)
4. Sharma R and Sharma S (2022) Anti-nutrient & bioactive profile, in vitro nutrient digestibility, techno-functionality, molecular and structural interactions of foxtail millet (Setaria italica L.) as influenced by biological processing techniques. Food Chemistry 368: 130815 (NAAS Rating: 15.80)
5. Sharma R, Sharma S and Singh B (2022) Modulation in the bio-functional & technological characteristics, in vitro digestibility, structural and molecular interactions during bioprocessing of proso millet (Panicum miliaceum L.). Journal of Food Composition and Analysis 107: 104372 (NAAS Rating: 10.60)

Awards and Recognitions:

1. Fellow – National Academy of  Dairy Sciences (India) – 2023
2. Awarded ‘Excellent’ grade in 4th International course on ‘Food Management’ The Hebrew University of Jerusalem, Rehovot, Israel.
3. BEST PAPER AWARD International Conference on Food Properties (ICFP 2018), Sharjah, United Arab Emirates.
4. JFST Best Paper Award- (2012). J Food Sci Tech 49:467-74. 
5. IFI Best Feature Article Award (2016) Indian Food Ind 35:35-44