Aishwarya Badiger

Aishwarya Badiger is a Research Fellow in the Department of Food Science and Technology at The Ohio State University. Her research focuses on reducing food waste through understanding consumer behavior around food labeling, storage practices, and sensory perception. She employs advanced techniques like eye-tracking, metabolomics, and predictive modeling to analyze food quality and safety.

Her work emphasizes the role of standardized date labels in consumer decision-making and explores alternative protein sources for sustainable food systems. Key projects include analyzing milk spoilage dynamics and investigating how packaging design impacts household food management during crises like the COVID-19 pandemic.

Badiger’s research has contributed to insights on odorant compounds in dairy products and the application of time-temperature indicators for accurate shelf-life prediction. She advocates for evidence-based policies to harmonize food labeling and reduce unnecessary waste through interdisciplinary approaches combining chemistry, consumer science, and behavioral economics.