معرفی
Dr. Shrestha Roy Goswami is a Researcher at the Laboratory of Food & Soft Materials, part of the Institute of Food, Nutrition and Health at ETH Zürich. Her work focuses on developing sustainable, bio-based materials and advanced polymers for food packaging and industrial applications. She specializes in starch modification, ionic liquid-mediated chemistry, and nanomaterial synthesis.
Her research interests span biodegradable polymers, amyloid fibril formation, and the valorization of agricultural byproducts (e.g., tofu wastewater). She explores innovative methods to enhance material toughness, biodegradability, and functional properties using eco-friendly approaches. Notable projects include starch-based bioplastics reinforced with soy amyloids and shape-memory polyurethanes from abietic acid.
Publications highlight trends in starch-derived materials, ionic liquid applications, and nanotechnology for biomedical and food industry uses. Her work bridges fundamental chemistry with practical sustainability solutions.
No scientific awards or grants are explicitly mentioned in the provided text. She advises no students in listed publications.
