Dr. Sweta Rai

Research Areas / Areas of Interest

• Development and optimization of gluten-free food products.
• Utilization, processing, and value addition of nutri-cereals (millets).
• Process optimization and value addition of pulses and oilseeds.
• Extraction, characterization, and application of bioactive compounds from food grains.
• Development of functional foods and nutraceuticals enriched with bioactive ingredients.
• Development of innovative, healthy, and nutritionally enhanced bakery products.
• Design and development of advanced food packaging systems for improved food quality and safety.
• Application of novel and alternative food processing technologies to enhance shelf life and product stability.

International Exposure & Training

• Post-Doctoral training
  (under IDP-NAHEP) — Washington State University, Pullman, USA (05/12/2022 to 08/03/2023)
• Training on “Introduction to biosafety” — Washington State University, Pullman, USA (17, December,2022)
• Training on “ITS-Cyber Security Awareness Training” — Washington State University, Pullman, USA (09, December,2022)
• Training on “Ethics in Public Service” — Washington State University, Pullman, USA (09, December,2022)
• CITI Program course “Humanities Responsible Conduct of Research” Curriculum group: 1 RCR stage — Collaborative Institutional Training Institutional Training Initiative (CITI), Under Washington State University, Pullman, USA (16, December, 2022)

Research Projects

1. “Effect of Bovine Milk supplementation on drug induced colitis and gut microbiota in mice” (2024-2027)
   Funded by: Uttarakhand Council for biotechnology — Dr Sweta Rai, Asst Professor, PI
   Dr. Aman Kamboj; Budget: ₹6.30 lakh; Department of Food Science & Tech,
   GBPUA&T., Pantnagar
2. Socia-Economic Improvement and Livelihood Enhancement of Schedule Caste Communities of Uttarakhand through Postharvest Management and Value addition of Nutri-Cereals via Capacity Building Programme (2025-26)
   Funded by: ICAR-Indian Institute of Millets Research, Hyderabad — Dr. Sweta Rai, Asst Professor, PI; Budget: ₹10.0 lakh; Department of Food Science & Tech,
   GBPUA&T., Pantnagar
3. Developing Nutrient - Enrichment Technologies & Products of Commercial Value in a Nutraceutical Food Crop, Buckwheat (Fagopyrum spp.) (2023-2026)
   Funded by: DBT, Govt. of India — Dr S.K. Sharma, Professor, PI
   Dr Sweta Rai, Asst Professor, Co-PI; Budget: ₹99.70 lakh; 1. Lead Centre: Bennett Univ, Greater Noida
   2. Centre-I: GBPUAT, Pantnagar
   3. Centre-II: ICAR-NBPGR, Regional Station, Shimla
4. Undertaking Capacity Building Programme of Prime Ministers Formalization of Micro Food Enterprises (PMFME) Scheme as State Level Technical Institution (SLTI) for Uttarakhand (2021-25)
   
   Funded by: Government of India, MoFPI, New Delhi, Through SNA — Dr S.K. Sharma, Nodal Officer
   Dr Prabhakaran, Dy. Nodal Officer
   Dr A Kushwaha, Dy. Nodal Officer
   Dr Vipul Gupta, Dy. Nodal Officer
   Dr Anil Kumar, Dy. Nodal Officer
   Dr Sweta Rai, Dy. Nodal Officer
   Dr Sabbu Sangeeta, Dy. Nodal Officer; Budget: ₹180.34 lakh; Department of Food Science & Tech,
   GBPUA&T., Pantnagar
5. Multilocation Trials for Providing Test Samples to Estimate Residue of 0.014% 1- Methylcyclopropane (Smart Fresh Inbox Sachet) on Apple as Post-harvest Treatment Under Indian Conditions (2021-22)
   Funded by:AgroFresh Ltd., USA throughM/s Tropical Agrosystem (India) Pvt. Ltd., Chennai — Dr S.K. Sharma, Professor, PI
   Dr Sweta Rai, Asst Professor, Co-PI; Budget: ₹7.05 lakh; Lead Centre: GBPUAT, Pantnagar
   Centre-I: Dr YSPUHF, Solan
   Centre-II: SKUAST (K), Srinagar

Patents

1. Development of Technology for Manufacturing of Active Lactic Acid Bacteria Dispersible Film to Prepare Curd — Sweta Rai, Riya Joshi, Sabbu Sangeeta, Satish Kumar Sharma, Anil Kumar, Preethi Ramachandran (202511041580 Filling date 30/04/2025; Filed)
2. Process for Manufacturing of Gluten Free Doda Burfi with Extended Shelf Life — Sweta Rai, Neha Jakhmola, Sabbu Sangeeta, Satish Kumar Sharma, Anil Kumar, Preethi Ramachandran (202511108791 Filling date 10/11/2025; Filed)
3. Process for Preparation of Gluten free, Ready-to-Eat Buckwheat Breakfast Flakes and Breakfast Mix — Satish Kumar Sharma, Priyanshi Maheshwari, Sweta Rai (202611051680 Filling date 23/04/2026; Filed)

Selected Publications

1. Precision fermentation: Pioneering the future of sustainable and alternative animal protein production.
   https://doi.org/10.1016/j.afres.2026.102015 Applied Food Research, 1–30. (2026) (IF:5.4)
2. Gluten-Free Products for Celiac Susceptible People
   (Review article) Frontier in Nutrition 5:116. (2018) (IF: 4.0)
3. Comparative evaluation of physical, milling, and cooking properties of two black rice varieties and a non-pigmented ricevariety from Andhra Pradesh, India
   https://doi.org/10.1007/s11694-026-04473 Journal of Food Measurement and Characterization (2026) (IF:3.6)
4. Application of Plant‐Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper International Journal of Food Science. doi.org/10.1155/2024/7127635 (2024) (IF: 3.3)
5. Optimization of premilling treatments to enhance milling efficiency, nutritional quality, and cooking properties of horse gram (Macrotyloma uniflorum). Journal of Food Processing and Preservation, 2025 (1), 1–15. (IF: 3.1)
6. Quality characteristics of bread produced from wheat, rice and maize flours Journal of Food Science and Technology 49 (6) 786-789. (2012) (IF: 3.4)
7. Quality characteristics of gluten free cookies prepared from different flour combinations Journal of Food Science and Technology 51(4):785–789. (2014) (IF: 3.4)
8. Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential
   (Review article) Journal of Food Biotechnology, 35(4), 273-309. (2021) (IF: 1.9)
9. Textural characterization of protein and fibre enriched okara cookies incorporated with hydrocolloid and fat replace
   https://doi.org/10.9734/EJNFS/2026/v18i11947e European Journal of Nutrition & Food Safety, 18(1), 212–226. (2026). (NAAS : 5.14)
10. Textural characterization of agar–agar and guar gum-based hydrocolloids in vegan gummies: Effects of acid and sugar. https://doi.org/10.1002/fob2.70043 Food Biomacromolecules, 1–10. (2026) (Peer Reviewed (Wiley publication))
11. Revival of millets through awareness and nutrition training: Impact on dietary diversity and nutritional security among scheduled caste communities in rural Uttarakhand. International Journal of Agriculture Extension and Social Development, 9(5), 143–147. (2026) (NAAS : 5.04)
12. Utilization of water chestnut and kitchen waste in the development of instant soup mix. https://doi.org/10.18805/ajdfr.DR-2302 Asian Journal of Dairy and Food Research, 1(1), 1–8. (2025).. (NAAS : 5.44)
13. Formulation and storage study of leather prepared from litchi (Litchi chinensis Sonn.) fruit affected with pericarp browning using response surface methodology (RSM) Annals of Phytomedicine: An International Journal, 12(1):826-836. (2023) (Impact factor: 1.7)
14. Standardization of process for development of instant chickpea using Desi and Kabuli variety Emirates Journal of Food and Agriculture. 35: 3, 210-219 (2023) (Impact factor: 1.1)
15. Fruits that heal: A natural boon to cure colon diseases. (Review article) Annals of Phytomedicine: An International Journal, 12(1):5-14. http://dx.doi.org/10.54085/ap.2023.12.1.64. (2023) (Impact factor: 1.7)
16. Process Standardization for development of Nutritionally rich microwave roasted germinated horse gram (Macrotyloma uniflorum Lam.) snack. Annals of Phytomedicine: An International Journal, 13(1) 1-10. (2024) (Impact factor: 1.7)
17. Comparative study on physical characteristics and nutritional composition of pumpkin (Cucurbita moschata) at different stage of maturity Indian Journal of Traditional Knowledge. 21(4): 22-28. (2022) (Impact factor: 1.091)
18. Optimization of process parameters for Healthy and Nutritious Instant Ready-to-Cook Black soybean dal premix Journal of Food Science and Nutrition (HSOA), 2024, 10:186,
    DOI: 10. 24966/FSN-1076/100186 (Peer Reviewed)
19. Genetic and Non-Genetic Factors Influencing Fatty Acid Composition of Dairy Milk: A Review
    (Review article) Indian Journal of Animal Nutrition. 34 (1): 1-12 (2017) (Peer Reviewed)
20. Effect of guar gum and gum arabic addition on functional properties on the quality characteristics of chicken nuggets Indian Journal of Poultry Science 48 (1): 58-62. (2013) (Peer Reviewed)
21. Comparative Study on Uttarakhand’s Indigenous Black Soybean Variety (Bhat) for Tofu Production Asian Journal of Dairy and Food Research. 10.18805/ajdfr. DR-2185 (2024) (Peer Reviewed)
22. . Preparation and evaluation of Gluten free Flat Breads Contemporary Research in India 4 (7), 1-6. (2017) (Peer Reviewed)
23. Effect of modified atmospheric packaging and storage on the chemical quality of paneer Journal of Dairying, Foods and Home Sciences. 27 (1): 33-37. (2008) (Peer Reviewed)

Books & Book Chapters

1. Integrated Farming System & Livelihood Security – An Approach (2011)
2. Brain-boosting foods from animal sources. In Brain-Boosting Foods (2026)
3. Introduction to brain-boosting foods. In Brain-Boosting Foods (2026)
4. Chemical properties of anthocyanins sourced from different subtropical fruits under the book Anthocyanins (2023)
5. Waste Management Techniques for Various Food Processing Industries. Wealth out of Food Processing. In Sub-Tropic Fruits. Pages 33-58 Waste. Pages 1-40 (2024)
6. Value Addition of Cereal and Millet Processing Industrial Waste. Wealth out of Food Processing Waste. Pages 41-72 (2024)
7. Value Addition of Spices Processing Industrial Waste. Wealth out of Food Processing Waste. Pages 188-223 (2024)

Students Guided

• UG: more than 50 students
• PG: guided as Advisor more than 06 students and 10 students as member of advisory committee
• Ph.D.: 03 students working under guidance

Awards, Honours & Recognition

• Young Scientist Award (2025) in Food Technology on 7th International Conference on ICAAAS-2025 held at Uttarakhand Open University Haldwani, Nainital, UK
• Excellence of Research Award (2023) in Food Science and Technology on National conference organized by AEEFWS, Punjab, MVN University, Palwal.
• Letter of appreciations from Vice- Chancellor (2016)
• Letter of appreciations from Dean College of Agriculture as Faculty Excellence Award (2021, 2022,2023,2024)
• Member of Bureau of Indian Standards (BIS)
• Member of different University and College Committee
• Reviewer in different reputed journals
• Worked as Assistant Co-Coordinator, B.Sc. Food Technology Programme
• In-charge of Nutri Grain & bakery, Confectionery and Functional Food

Memberships

• Association of Food Scientists & Technologists (India): AFST(I) (Membership number: AFSTI/FM/2024/561)
• Life member of Agro Environmental Education and Farmer’s Welfare Society (Regd.) (Membership number: L/10045)
• Life member of Dr. C.M. Singh Endowment Trust (70/LM/CM/ET2012)
• Life member of 4 A , Pantnagar

Activities

Links

• ORCID orcid.org/0000-0002-0685-7019
• Google Scholar Google Scholar profile