Dr. Radhika Jain is a food scientist passionate about transforming nutrition and flavor into practical, innovative solutions. Her research is focused on developing a clean plant-based protein product using extrusion technology. Familiar product categories were designed to optimize macronutrients and preserve essential amino acids for maximum protein bioavailability. The work was conducted in collaboration with University of Delhi, IIT-Delhi, DIPAS-DRDO, IARI, and NDRI. She has presented her work globally including at World Bank, AOAC and UNICEF; received numerous national and international awards, publications including the USDA and has authored & co-authored two books.
