Advances in dairy Research

Advances in dairy Research
Open Access

ISSN: 2329-888X

+32-466-902144

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Nivedita Datta

Nivedita  Datta

Nivedita Datta
Marie Sklodowska-Curie-Career FIT Fellow, School of Food and Nutritional Sciences
University College Cork College Road, Cork T12 YN60, Ireland

Biography

Nivedita is a Marie Sklodowska-Curie-Career FIT Fellow in the School of Food and Nutritional Sciences at University College Cork where she was a senior researcher in the Dairy Processing Technology Centre from September 2016 - October 2017. Nivedita has considerable experience in teaching Food sciences and having been actively involved in Dairy science research at two different universities in Australia prior to joining UCC. She has worked previously at University of Queensland, and Victoria University, after immigrating to Australia. Nivedita completed her Ph.D. in Chemical Engineering at Indian Institute of Technology (IIT), Delhi. Her research interests belong in the area of milk and dairy processing, including thermal and non-thermal processes. She developed methods for distinguishing proteolysis in UHT milk due to natural milk proteases in comparison to heat-stable bacterial proteases. At that time, this research was considered to be one of the important breakthroughs for enhancing the quality and shelf-life of UHT milk and dairy products in Australia, which was highly regarded by the Australian Dairy Industry. She has collaborated actively with academic and research staff in national and international level including the Department of Agriculture, US. In addition, she has served on many committees at School and College Level in both Universities in Australia. Her publications and presentations include over 70 research papers, review articles, book chapters and a co-edited book “Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry”. She has supervised over 15 MSc and PhD students to completion, and she has presented several times in international conferences. She referees for most leading international food journals, and has acted as External Examiner in Universities in Australia and India.

Research Interest

Her research interests belong in the area of milk and dairy processing, including thermal and non-thermal processes. She developed methods for distinguishing proteolysis in UHT milk due to natural milk proteases in comparison to heat-stable bacterial proteases. At that time, this research was considered to be one of the important breakthroughs for enhancing the quality and shelf-life of UHT milk and dairy products in Australia, which was highly regarded by the Australian Dairy Industry.

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