Devatha S M
Department of Food Science and Nutrition · Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
Biography
S.M. Devatha, a UGC-JRF Fellow pursuing a Ph.D. in Food Science and Nutrition, is deeply passionate about the field of Edible Packaging. Her research focuses on developing edible cutlery and crockery using major millets, with a particular emphasis on enhancing their functionality. Her work aims to not only create sustainable alternatives to traditional packaging but also to explore innovative ways to improve their utility and performance in various applications.
Education
I have completed B.Sc., Home Science with Gold Medal and M.Sc., Food Science and Nutrition with first class distinction from The Gandhigram Rural Institute - Deemed to be University, Gandhigram, Tamil Nadu, India. I am Currently pursuing Ph.D., in Food Science and Nutrition in Avinashilinagm Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India.
Recent Google Scholar Publications
- Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery
- Sustainable biodegradable tapioca starch films enhanced with basil oil, carboxymethyl cellulose, and citric acid for functional food packaging applications
- Optimizing edible Sorghum bowls: Effects of roasting and edible flower powder enhancement on technological, nutritional, antioxidant, and functional properties
- Sorghum spoons enriched with selected edible flowers: A sustainable alternative to conventional cutlery in the food and tourism sectors.
- A comparative study on characterization of processed and unprocessed sorghum flours
Links
- ORCID https://orcid.org/0000-0003-1835-4053
- Google Scholar https://scholar.google.com/citations?user=bH9X5TkAAAAJ
- Scopus https://www.scopus.com/authid/detail.uri?authorId=None