Food Product Development

Dr. Shalini Mishra

Ph.D (Food Science & Technology)

(Authorized to work in the US)

Professional Summary:

Research professional with 5+ years of experience in Product & Process Development/Food Processing & Preservation/Microbiology/Analytical Chemistry.

Worked on multitude of products as a versatile team player utilizing collaboration of cross functional teams to tackle complex and challenging tasks with efficiency.

Skills:

Product/Process development/ improvement

Proficient in MS Office and various scientific software (SPSS, Origin and Design Expert)

Preparing and reviewing technical reports, manuscripts and presentations

Experimental design and handling research data,

Project management, Project planning & development

Microbial Analytical Technique:

(Microbiological culture, identification, isolation and purification, fermentation, Biological assay)

Familiarity with HACCP, USDA and FDA health and food safety regulation

Instruments Handling:

Single and Twin-screw extruder, AAS Spectrophotometer (Flame and furnace mode), HPLC (UV-Vis Detector, FID detector, RI detector mode), FT-NIR Spectrophotometer, UV-Vis Spectrophotometer, Ultrasonicator, Automated colony counter, lyophilizer, IR-moisture analyser, Mini-Fermenter,Texture Analyzer, Bohlin Rheometer, Spray drier (Lab Scale),Head space analyser, Colorimeter and basic equipment used for food analysis

Developed Technologies & Methods:

Process technology for probiotic soy yoghurt.

Process technology for synbiotic soy yoghurt.

Process technology for ready to eat healthy snacks from whole oats flours and oats bran.

Developed a FT-NIR non-destructive method for the analysis of flavonoid in soy milk and fermented soy milk.

Work Experience:

Postdoctoral Research associate

South Dakota State University- USA 09/ 2015 -08/ 2016

Planned and executed experiments on extrusion technology perform various experiments on process optimization, product development, physical and nutritional property analysis of cereal extruded product using single and twin-screw extruder

Successfully completed following projects

Extruded ready to eat healthy snacks from whole oats flours and oats bran

Extruded ready to eat healthy snacks form legumes and millets.

Extruded aquafeed from DDGS and soy bean meal

Thermal profile analysis of organic compounds by Differential scanning calorimeter

Conducted food processing/engineering theoretical and practical classes in Agricultural and Biosystems Engineering, SDSU.

Actively participated in research collaboration, project planning, and grant writing on food packaging and product development (non-dairy fermented food).

Demonstrated effective leadership by training and supervising undergraduate students in research.

Research Scholar

Indian Institute of Technology Kharagpur, India 01/2010- 07/ 2014

Independently designed and executed experiments to study the effect of incorporation of probiotics and prebiotic in soy milk to enhance their consumer acceptability.

Performed experiment on process optimization for the preparation of “Synbiotic Soy Yoghurt” using the mathematical modelling.

Actively participated in research collaboration, project planning, and grant writing, provided training to undergraduate and masters students in food microbiology, food chemistry and analytical instruments.

Presented research work at conferences to accomplish collaborations and brought insights in that field of research.

Actively participated in organizing conference and workshop.

First author of three research and one review papers in peer reviewed international journals and three book chapters.

Senior Research Fellow

Indian Institute of Technology Kharagpur, India 09/2009- 12/ 2013

Worked on the DBT project entitled ‘Enhancing Research Capacity and initiating integrated M. Tech & Ph. D Programme in area of Food Science & Technology (IMT).

Skilled in various food process and product development technologies through working on various food processing and preservation projects.

Worked in a multi-disciplinary team and multiple projects such as shelf life extension of perishable foods, FTNIR non-destructive method for quantitative and qualitative evaluation of food component and became proficient in a breadth of various analytical techniques.

Responsible for the technical specification preparation for the purchase of HPLC, FTNIR and AAS.

Responsible for the documentation of analytical results and technical reports, troubleshot issues with experiments under minimal supervision.

Senior Research Fellow

National Dairy Research Institute, India 06/ 2009-09/ 2009

Worked on the National Agricultural Innovation Project sponsored by ICAR entitled “Developed functional food with dairy attribute” and worked on the dairy processing technology.

Research Fellow:

Indian Institute of Technology Kharagpur, India 10/ 2008– 01/ 2009

Short term project on extrusion technology. Worked on the extruder and learn the ingredient mixing & sample preparation of extruder. Nutritional profile analysis.

Post-graduation Dissertation

Indian Institute of Vegetable Research (IIVR)- India 01/ 2008-06/ 2008

Training on various microbial techniques such as culture isolation, identification, and bioassays

Worked on the various technology of solvent extraction.

Education

Ph. D: Food Science and Technology Indian Institute of Technology Kharagpur, India 2014

Coursework: Dairy and Food Products Technology, Food Process Modeling, Dairy and Food Processing Operation II,

Statistical Techniques and Computer Programming

Thesis: “Synbiotic Soy Yoghurt:Process Technology, Quality Characteristics and Storage Stability”

MSc: Food Science Technology University of Allahabad, Uttar Pradesh, India 2008

Thesis: “Isolation, characterization and assay of nisin producing cultures from cheddar cheese”

B. Sc: Bachelor of Science in Botany and Chemistry (Gold Medalist) - University of Allahabad, Uttar Pradesh, India 2006

Trainings/Workshops

Participated in One Day National workshop on High pressure processing of high value perishable commodities (22nd March 2013), Organised by Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal-721302

Done one-month summer training in program organized by “Centre of Food technology”, University of Allahabad. The training was devised for the Entrepreneurial skills development for various products such as Bakery, Soybean Processing, and Dairy etc.

Successfully completed online course of Book Author Academy, Springer.

Awards and Honours

Selected in Top Six finalist in “Product Development Division Poster Competition” onsite at IFT15 in Chicago.

Qualified ICAR NET 2010 (India).

Qualified National Level Graduate Aptitude Test in Engineering (GATE) 2008 for MTech/Research Program and secured 276 All India Rank among 13,505 students with a GATE Score of 466 and GATE Percentile of 97.88.

B.Sc. Gold Medalist 2006 (Ex. Head, Botany Gold Medal, Late J.P Srivastav Gold Medal, Smt Raj Dulari Gold Medal, Justice Harischandra Gold Medal).

Got certificate for outstanding contribution in reviewing (2015 and 2016) for reviewing paper in LWT-science and food technology

Publications

Published Full Papers in Peer Reviewed Journals

Mishra Shalini, Mishra H N. (2018). Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk. https://doi.org/10.1177/1082013218776529

Vinti Singh, Shalini Mishra, Jyotsana Singh, A.K.Rai (2016). Phenolic content and antioxidant activity of solvent extracts of mahua (Madhuca longifolia) flower and fruit. Accepted in Nutradood, Springer.

http://ceceditore.com/shop/nutrafoods-articles-en/phenolic-content-and-antioxidant-activity-of-solvent-extracts-of-mahua-madhuca-longifolia-flowers-and-fruit-2/?lang=en

Shalini Mishra Pandey and H N Mishra (2015). Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. LWT Food science and Technology, Elesvier. 62:458–467. http://www.sciencedirect.com/science/article/pii/S0023643814007798

Shalini Mishra and H N Mishra (2013). Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile, textural and rheological characteristics of fermented soy milk. Food Bioprocess Technology, Springer. 6:3166-3176.

http://link.springer.com/article/10.1007%2Fs11947-012-1021-4

Shalini Mishra and H N Mishra (2012). Technological aspect of Probiotic Functional Food development- A Review. Nutrafoods, Springer. 11:117-130. http://link.springer.com/article/10.1007%2Fs13749-012-0055-6

Manuscripts in Progress

Effect of feed composition, moisture content and extrusion processing parameter on extrudates characteristics of corn grit-whole oats flour snack foods

Comparative study of the effect of the addition of whole oats flour, low bran oats flour, oats fiber on the physical and nutritional properties of corn extrudates

Development of a rapid method for determination of total flavonoids content in soy milk using FT-NIR spectroscopy for the publication of Journal of food science and technology.

Published Book Chapters

S Mishra and H N Mishra. (2018). Fermented Functional Foods & Beverages. Novel Food Product and Process Innovations, New India Publishing Agency, India, (1), 215-2334.

P Kumar, S Mishra and H N Mishra. (2018). Mango Soy Fortified Yoghurt Powder and Synbiotic Yoghurt. Novel Food Product and Process Innovations, New India Publishing Agency, India. (1), 147-178.

S Mishra and K Bhargava (2018). Delivery Systems for Introduction of Natural Antimicrobials into Foods, Food Microbiology and Food Safety, Springer ISBN 978-1-4939-7554-9, 153-172.

S Mishra, A Pandey and H N Mishra (2012). Chapter Title: Functional Foods. In Editor Bawa AS, Raju PS and Chauhan OP. Book Title: “Food Science” New India Publishing Agency, India (ISBN: 938*******).

Pande R, Mishra S, Mishra HN, Singh MN (2012). Chapter Title: Role of entomopathogenic fungi (Beauveria bassiana) in stored food grain safety. In: Editor Tiwari SP, Singh RS and Sharma R. Book Title: “Recent advance in microbiology” Nova science publisher, Inc. New York.

Published Book

Shalini Mishra and Sudhir Singh (2014). Nisin – A potential Food Antimicrobials. LAP LAMBERT Academic Publishing, Saarbrücken, Germany.

Presentations at National/ International Conferences

Mishra Shalini, Mishra H N. Microstructural and Rheological Changes in Synbiotic Soy Yogurt During Gelation poster presented in the IFT15,Chicago USA, July 11-14, 2015.

Mishra Shalini, Mishra H N. Selection of probiotic & prebiotic and its concentration optimization for the development of synbiotic soy yoghurt presented in the Probiotics Summit” scheduled at San Francisco, USA during July 06 – 08, 2015 (PBS-2015).

Mishra Shalini, Mishra H N. Effect of Inulin and fructooligosaccharide on the Physiochemical and Textural Characteristics of probiotic Soy Yoghurt presented in the Fifth International Conference on Fermented Foods, Health Status and Social Well-being Challenges and Opportunities December 15-16, 2011 organized by CFTRI, Mysore (Oral Presentation).

Mishra Shalini, Mishra H N. Study the Effect of Probiotic Bacteria on the Physiochemical and Textural Characteristics of Soy Yoghurt presented in young scientist presentation, National Conference on Recent Advances in the Development of Fermented Foods (08-09 April, 2011), organized by BHU, Varanasi (Oral Presentation).

Mishra Shalini, Mishra H N. Effect of the Type and Concentration of Inoculums on Physico-chemical and Textural Characteristics of Probiotic Soy Yoghurt (PSY) Poster presented in National Symposium on Emerging Innovative Technologies for Assurance of Quality and Safety in Processed Foods (February 24-25, 2011), organized by Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur in collaboration with INAE.

Mishra Shalini, Mishra H N. Study of the Effect of L.acidophillus and L.plantarum on the physiochemical and Textural Characteristic of Soya Yoghurt poster presented in ICTF (Dec 1-3, 2010), organized by Department of Food Science & Technology, Pondicherry University, Puducherry.

Mishra Shalini, Singh Vinti, Singh Sudhir. Isolation and characterization of Nisin producing cultures from cheddar cheese poster presented National Conference on Antimicrobial Resistance: from emerging threat to reality (March 23-25, 2009), organized by Department of Microbiology and Microbial Technology of Allahabad Agricultural Deemed University (AAIDU), Naini, Allahabad.

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