Gitanjali Gautam (Ph.D)

Guest Faculty at Mizoram University
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Contact Information
us****@****om
(386) 825-5501
Location
Guwahati, Assam, India, IN
Languages
  • Hindi Full professional proficiency
  • English Full professional proficiency
  • Nepali Native or bilingual proficiency
  • Assamese Professional working proficiency

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Raj Kumar Duary

I have known Miss. Gitanjali Gautam since the year 2010 when I joined as an Assistant Professor in the department of Food Engineering and Technology, Tezpur University, Assam at the time she was pursuing her M. Tech at the same department. I have taught her courses like Basic and Food Microbiology, Nutraceutical and Functional foods and found her to be a very attentive and a sincere student. She was interactive in my classes and I saw her trying to understand complex subject matter and was significantly good at it and grabbed concepts well and did well in the assignments too. During PhD, we worked on a collaborative project, which was part of her PhD work and published that in reputed high impact factor peer reviewed journal (International Journal of Biological Macromolecules). The work comprises of using the tocotrienol-rich rice bran fraction extracted with ultrasonic interventions against inhibition of 3-hydroxy, 3-methyl glutaryl CoA reductase, an important enzyme in regulation of cholesterol in human body. The approaches involved both in silico and in vitro finds for conclusive remarks. She is a hard working person with depth of knowledge of her field and opens for suggestions and act accordingly and has a good aptitude for research. When needed I have seen her working on off hours and even on holidays. As a person I have found her to be very friendly with good morale. She is energetic and actively takes part in all Departmental activities by volunteering herself and has good presentation skills. I wish the best of luck for her future endeavors.

Nikhil Mahnot

I know Gitanjali as we worked in the same research group. Thus, I got the chance to observe her work on her research project quite closely. She is undoubtedly a dedicated researcher and a problem solver. I have seen her taking on challenges and she puts all of her efforts to get things done on time and with perfection. Her research ideas and planning to reach her goals are quite remarkable. Together we have collaborated on research papers and book chapter and I am very glad to work with her. I am sure of her future as a researcher. I wish the very best for her.

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Credentials

  • 10 Days "Workshop on Research Methodology"
    Tezpur University
    Feb, 2016
    - Oct, 2024
  • 7 days "Workshop on Statistical Data Analysis Methods"
    Indian Statistical Institute, Kolkata
    Feb, 2015
    - Oct, 2024

Experience

    • India
    • Higher Education
    • 100 - 200 Employee
    • Guest Faculty
      • Sep 2023 - Present

      Department of Food Technology. Course Undertaken: Food Chemistry and Nutrition, Principles of Food Processing, Dairy Technology. Department of Food Technology. Course Undertaken: Food Chemistry and Nutrition, Principles of Food Processing, Dairy Technology.

    • India
    • Research Services
    • 500 - 600 Employee
    • Senior Research Fellow
      • Nov 2020 - Mar 2022

      ✅ During this time, I worked as a senior research fellow on a MoFPI-sponsored project called "Evaluation of tree tomatoes (tamarillo) of Nagaland utilizing the pulp, peel and seeds for its commercialization." ✅ Tamarilo (fruit) seed oil-Asthaxanthin-based oil-in-water nano-emulsion was created. ✅ Characterizations including particle size, morphological, and rheological properties were investigated. ✅ During this time, I worked as a senior research fellow on a MoFPI-sponsored project called "Evaluation of tree tomatoes (tamarillo) of Nagaland utilizing the pulp, peel and seeds for its commercialization." ✅ Tamarilo (fruit) seed oil-Asthaxanthin-based oil-in-water nano-emulsion was created. ✅ Characterizations including particle size, morphological, and rheological properties were investigated.

    • Senior Research Fellow
      • Apr 2019 - May 2020

      ✅ The Department of Biotechnology's project, titled "In vivo hypocholesterolemic effect of bioconjugates of starch nanoparticles synthesised from broken rice with γ-oryzanol and tocotrienols extracted from black rice bran," aims to improve the bioavailability of γ-oryzanol and tocotrienols through the gut system. ✅ Protein resistance and gastro-intestinal hydrolysis characteristics were evaluated of starch nanoparticles modified hydrophobically (with fatty acid inclusion). ✅ Incorporation of tocotrienol with modified starch nanoparticle and in-vivo investigation at New Delhi's Translational Health Science and Technology Institute ✅ Presented oral presentation on "SAFETy 2021" Tezpur University in collaboration with Georgia University Show less

    • India
    • Higher Education
    • 1 - 100 Employee
    • Junior Research Fellow
      • Jul 2014 - Jul 2015

      ✅ I worked in project entitled “Development of value added products from minor fruits of Assam” ✅ We have selected 13 different indigenous minor (less commercialized) fruits those are available in Assam. ✅ Minor fruits are high in nutritional and therapeutic characteristics, but their perishable nature and seasonal availability limit their market worth, and several are on the verge of extinction. ✅ With these facts in mind, different value addition methods were employed to commercialize them and make them available all year across the country ✅ Delivered one oral presentation on the findings at a national seminar forum (Assam Science Society, 2015) Show less

    • Project Fellow
      • Aug 2013 - Dec 2013

      ✅ During this period I was engaged as a project fellow in the UGC sponsored project entitled “Processing and packaging of various edible bamboo shoot species growing in different agro-ecological region of Assam”. ✅ Bamboo shoots of several varieties from a local location in Assam, India were collected, processed them using the method of blanching in hot water. ✅ Various time and temperature combinations were employed for the process of blanching, and their nutritional contents using proximate analysis were analysed. ✅ Hot water blanching is used to inactive various enzymes and to increase the shelf life of fruits and vegetables. Presented findings in a research paper and a poster presentation. ✅ 1 research publication and 1 poster presentation have been used to present the findings. Show less

Education

  • Tezpur University
    Ph.D, Food Engineering and Technology
    2015 - 2022
  • Tezpur University
    Master of Technology (M.Tech.), Food Processing and Technology
    2010 - 2013
  • North-Eastern Hill University
    Bachelor's degree, Biochemistry
    2007 - 2010

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