Dr. Veena Paul
Assistant Professor, Food Science and Technology
Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India
Education:
Ph.D. Food Science and Technology (Banaras Hindu University); M.Sc. Food Science and Technology (Banaras Hindu University); B.Sc. Agriculture (Banaras Hindu University)
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Dr. Veena Paul is an Assistant Professor in Food Science and Technology with expertise in Food Biotechnology, Fermentation Technology, Functional Foods and Nutraceuticals, Food Biopolymers, Food Packaging, and Waste Valorization. She completed her Ph.D. and M.Sc. in Food Science and Technology from Banaras Hindu University (BHU) and holds a B.Sc. in Agriculture from the same institution. She has been serving as an Assistant Professor at Karunya Institute of Technology and Sciences since 2023, following her experience as a Teaching Assistant at Banaras Hindu University.
Her research focuses on food biotechnology, fermentation technology, functional foods and nutraceuticals, biopolymer-based food packaging, and waste valorization, contributing to sustainable food processing and product development. She has actively mentored undergraduate, postgraduate, and doctoral students through research supervision, demonstrating her commitment to academic excellence and research guidance.
Dr. Veena Paul has received several recognitions for her academic and professional achievements, including the Dr. Kalam Best Mentor Award from the World Youth Federation, the BHU Gold Medal for her M.Sc. programme, the prestigious DST-INSPIRE Fellowship, and qualification in the ICAR-NET (Food Technology) examination. She has also gained industry exposure through internships at Kellogg’s India and Mother Dairy Fruits & Vegetables Pvt. Ltd., and has completed professional certifications in Laboratory Quality Management Systems (ISO/IEC 17025:2017), HACCP Internal Auditing, and ISO 22000:2018.
Her scholarly contributions include 32 journal publications, 12 book chapters, and three edited books (one published and two ongoing). She has also presented her research at national and international conferences, with publications spanning food biotechnology, fermentation technology, functional foods, food biopolymers, food packaging, and waste valorization, reflecting her continued contributions to food science and sustainable food technologies.