معرفی
Dr. Deepa Agarwal is a Senior Research Fellow at La Trobe University's Department of Animal, Plant and Soil Sciences within the La Trobe Institute for Sustainable Agriculture and Food. She joined as a Senior Research Fellow on May 5, 2025, having previously served as a Research Fellow in Food Material Science from May 2024 to May 2025.
Her academic credentials include:
- PhD in Food Science from University of Nottingham (2012-2016)
- MSc in Applied Biomolecular Technology from University of Nottingham (2009-2010)
- BSc (Hons) Biotechnology from Amity University, Noida, India (2006-2010)
Dr. Agarwal is an experienced researcher with expertise in hydrocolloids and biopolymer applications in foods, with specialized skills in physical characterization using rheology, thermal analysis, NMR, and sensory evaluation. Her research focuses on innovative food processing technologies including food 3D printing, extrusion, and high-pressure processing. She has a strong interest in developing new food products and solving scale-up challenges in food manufacturing. Her work bridges academic research with industrial applications, particularly in plant-based ingredients and sustainable food systems.
An analysis of Dr. Agarwal's recent publications reveals a strong focus on sustainable food systems, plant-based proteins, and advanced food processing technologies. Her research spans the characterization of food structure, development of novel food ingredients, and optimization of food manufacturing processes. Key trends include the application of 3D printing to food production, investigation of plant protein functionality, and development of sustainable ingredients with reduced environmental impact. Her work consistently addresses the technical challenges of creating high-quality plant-based alternatives to traditional animal products.
Dr. Agarwal has held significant research positions across multiple institutions and companies, demonstrating her ability to translate scientific findings into practical applications. Her career includes roles as Food Material Scientist at All G Foods (biotech startup developing next-generation dairy and meat products), Scientist at New Zealand Institute of Plant and Food Research, KTP Researcher at Pipers Crisps, and Researcher at Borregaard AS in Norway. This diverse industrial experience complements her academic research, providing valuable insights into real-world food production challenges.
Her laboratory work focuses on food material science, with particular emphasis on food structure design, texture analysis, and the physical properties of food ingredients. She employs advanced analytical techniques including rheology, thermal analysis, and NMR to understand food behavior at the molecular level. Her research group investigates the relationship between ingredient composition, processing conditions, and final product quality, with applications in developing sustainable food solutions that address global challenges including food security and environmental sustainability.
