Dr. Padma Ishwarya, S.

Dr. Padma Ishwarya, S. is currently a Science & Technology Specialist at the Good Food Institute (GFI) India. Before joining GFI India in October 2022, she was an Institute Postdoctoral Fellow at the Polymer Engineering and Colloid Science Laboratory of the Department of Chemical Engineering, Indian Institute of Technology (IIT) Madras (2021-2022) and SERB-National Postdoctoral Fellow (2019-2021) at the Agro-processing and Technology Division of CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram. Padma is a passionate food technologist with rich experience in both the academia and food industry.

Dr. Padma Ishwarya, S. obtained her B.Tech in Food Technology from A. C. College of Technology, Anna University, Chennai. She pursued her M.Sc. and Ph.D. in Food Technology from CSIR-Central Food Technological Research Institute (CFTRI), Mysuru – a reputed and premier food research organization of the country. After her post-graduation, Padma worked with Nestle India Ltd., Nanjangud, as a Quality Assurance Officer and Finished Products Coordinator in the Coffee & Beverages division of the factory (2011-2013). She pursued her Ph.D. under the prestigious Prime Minister’s Fellowship Scheme for Doctoral Research (2014-2017). Padma’s doctoral research aimed at developing a solution to address the challenge of incorporating fibrous ingredients in bread formulation. She arrived at newer insights on the phenomena governing the volume development in leavened dough systems, through advanced microscopy and instrumental techniques.

Padma’s research expertise is in the area of soft food materials with specific focus on food foams. She is experienced in conducting investigations on the microstructure of foods with advanced microscopy and image processing techniques, production and quality aspects of instant coffee, and development of functional baked products.


Research papers

Advances and prospects in the food applications of pectin hydrogels


“Essentials and Applications of Food Engineering”. CRC Press, Taylor & Francis Group, Boca Raton, FL

Book chapters

“Nanospray drying: Principle and Food Processing Applications”. In: Innovative Food Processing Technologies: A Comprehensive


Title of the patent: “An integrated ELECTROSPRAY-FREEZE-DRYING device”. Indian Patent.

Popular articles

Innovative Zero Waste Management Strategies in the Food Industry. Annual Technical Volume of Chemical Engineering Division Board, Volume 3

Conference Proceedings

“Physicochemical and Functional Characterization of Pectin Extracted from Whole Jackfruit at Different Stages of Maturity”, at the International Carbohydrate Conference


AFST(I) Young Scientist Award (2020)

CFTRI Gold Medals (2012)

Ranganna-Setty memorial Award for Best Dissertation

Photo Gallery