Assist. Prof. Dr. Swasti Mudgal | Meat | Best Research Article Award
Assist. Prof. Dr. Swasti Mudgal | Meat | Assistant Professor | Trans disciplinary university of health science and technology | India
Swasti Mudgal is a researcher primarily focused on Food Science & Technology, currently pursuing a Doctor of Philosophy (PhD Student) at Guru Nanak Dev University (GNDU), Amritsar, India. Swasti Mudgal’s professional experience includes holding the position of Assistant Professor at the Trans-disciplinary University of Health Science Technology (TDU), Bengaluru. The core research interests of Swasti Mudgal encompass investigative studies on protein quality, the techno-functional comparison of mycoprotein, insect, and algal proteins for global food security and sustainability, and assessing the impacts of climate change on food and nutritional security. Swasti Mudgal is also keenly interested in the physicochemical, functional, and structural characteristics of grains like rice and quinoa, as well as the development of high moisture meat analogues. Research skills demonstrated by Swasti Mudgal involve in-depth analysis of physicochemical, cooking, textural, and pasting properties of food materials, and profiling of amino acids, phenolics, and sugars. Information regarding specific awards and honors for Swasti Mudgal is not available in the provided context. Conclusively, Swasti Mudgal is a dedicated academic in the field of food science, contributing to sustainable food solutions and the enhancement of nutritional properties through focused research on alternative proteins and grain processing.
Featured Publications:
Mudgal, S. (2025). Investigative studies on protein quality, absorption pathways, and techno-functional comparison of mycoprotein, insect, and algal proteins for global food security and sustainability.
Mudgal, S., Mateen, A., Vengoti, G., & Singh, G. (2025). Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties. Innovative Food Science & Emerging Technologies.
Kumar, A., Mudgal, S., & Singh, N. (2024). Assessing the Global Impacts of Climate Change on Food and Nutritional Security: Essential Strategies for Mitigation. Climate Crisis and Sustainable Solutions.
Mudgal, S., & Singh, N. (2024). Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties.
Kumar, A., Mudgal, S., Jain, I., & Singh, N. (2025). Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide. Cereal Chemistry.
Mudgal, S. (2025). Nutritional properties of proteins from different sources and their role in sports performance.
Mudgal, S. (2021). Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines.