Faculty Profile

Name : Dr. S. Akalya
Designation : Associate professor
Email ID : akalya@iifpt.edu.in
Mobile No. : +91-9361389912
Specialization : Food Science & Technology; Functional Foods

Dr. S. Akalya has six years of experience in R & D sector of food processing industries prior to joining here as Associate Professor at IIFPT. She has worked in Unilever R & D, Bangalore in the year 2007-2010 as Development Associate, Foods; ABT Industries Limited (Dairy Division) in the year 2015-2017 as Manager, New Product Development; and at Symrise Pvt Ltd., Chennai in the year 2006 as Technical Trainee, Beverage application. During this period, she has pioneered in the area of functional foods - product and process development catering to cardiovascular health, antihypertensive, antidiabetic, antioxidant and antibacterial benefits using food bioactives such as phytosterol ester, potassium salts, fibres, gums, etc. She has expertise in innovation/product extension/renovation of various food platforms like RTD, dressings, RTE, bakery, frozen dessert, dairy products. She has handled regional and global innovation projects in IPM (Innovation Process Management) in alignment with global quality innovation management system. In ABTIL, she has established Industry-academia linkages with various universities and colleges. She has been Industrial guide for 16 students, worked as Co. Principal Investigator for Industry-Academia research project, given guest lectures and has organized Food Expos and Contests in colleges.

In her career tenure, she is recipient of award for outstanding contribution to go to market – Specifications quality improvement; and award for outstanding contribution to go to market – Frozen dessert innovations. She is an inventor of one international patent and she also has developed technique for instant quantification (online) of bioactive, phytosterol ester.

Dr. S. Akalya’s pursued her B.Tech (Food Process Engineering) from TNAU, Coimbatore in the year 2000-2004; M.Sc (Food Technology) from Central Food Technological Research Institute (CFTRI), Mysore in the 2004-2006 and PhD (Science) from University of Melbourne, Melbourne, Australia in the year 2011-2015. For her outstanding academic performances, she was awarded with two gold medals at TNAU; Nestle Fellowship and Bisleri Fellowship at CFTRI; Melbourne International Research Scholarship and Melbourne International Fee Remission Scholarship at University of Melbourne; and Early career researcher award in Symposium on Microstructure of Dairy Products, 2014, Australia.

Dr. S. Akalya is ICAR-NET qualified and her doctoral thesis was on “Ultrasonic formation of stable food emulsions for the delivery of nutrients”, by micro and nanoscale delivery of plant-based omega-3 fatty acids in the form of emulsions in dairy system and fruit juice system using ultrasound. Her master’s thesis was on” Utilization of bovine whey for making bakery product (biscuit) to enhance their nutraceutical quality”, by study of antioxidant, antihypertensive and antibacterial properties of whey hydrolyzates (microbial enzyme and plant enzyme) to supplement in biscuits. Her research accomplishments are published in reputed international journals with very high impact factor and as book chapter by best publishers. She is a member in selected professional bodies and served as a peer reviewer in Food Engineering Reviews.

Teaching and Research Interest:

She is currently teaching courses related to Food Science and Technology. Her research interest is on functional foods for women, sports person and aged people, including hormonal balance food for women, antiobesity formulations, antidiabetic formulations, muscle development formulations, antiviral formulations, food for cardiovascular health, antiageging formulations by using bioactives like flaxseed oil, pumpkin seed, watermelon seed, sunflower seed, flaxseed, sesame seed, chia seed, selenium, potassium salts, ginger, lemon, mint, cucumber, psyllium husk, guar gum, nilavembu extract, papaya leave extract and guava leaf extract and by delivery of these food bioactives through novel food processing techniques, especially as emulsions.