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Hire Deepika S.

India

USD 60 /hr

Food Process Engineering Expert | Research Scientist | Technical Writer

Profile Summary

I am an enthusiastic food scientist with a PhD from one of the leading institutes in India, National Institute of Technology Rourkela. With over a decade of experience in the food industry, I specialise in product development, process development, reverse engineering for benchmark products and troubleshooting existing processing lines. I am skilled in project leadership, innovation, and strategic relationship management, I have a proven track record of delivering high-impact solutions. As a Technical Writer, I excel in communicating complex scientific concepts effectively. Let me bring my expertise to your projects, ensuring quality and innovation every step of the way."

Subject Matter Expertise

• ★ Dewatering & Drying Technology
• ★ Food Engineering
• ★ Food Processing
• ☆ Food Additives
• ☆ Food Microbiology
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Dairy Science
• ☆ Food Chemistry
• ☆ Food & Beverage Manufacturing
• ☆ Recipe Formulation

Services

• Writing
• Research
• Product Development

Writing Technical Writing, General Proofreading & Editing, Translation

Research Market Research, Feasibility Study, Gap Analysis, Scientific and Technical Research, Systematic Literature Review

Product Development Formulation, Recipe Development, Deformulation, Stability/Shelf Life Testing, Product Evaluation, Material Sourcing, Quality Assurance & Control (QA/QC), Concept Development, Packaging Design, Prototyping, Reverse Engineering

Work Experience

Project Leader

Food Buddies

February 2017 - December 2017

Education

PhD (Department of Food Process Engineering)

National Institute of Technology Rourkela

December 2017 - Present

Master of Technology

National Institute of Technology Rourkela

July 2014 - June 2016

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Sakthivel Deepika, Parag Prakash Sutar (2023). Development of effluent‐free dry‐peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the peeling performance . Journal of Food Science.

Deepika, S., Sutar, P.P.(2023). Development of effluent-free dry-peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the peeling performance . Journal of Food Science. 88. (4). p. 1506-1522.

Deepika, S., Sutar, P.P.(2023). Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review . Critical Reviews in Food Science and Nutrition.

Prudhvi, P. V. V. P., Deepika, S., Sutar, P. P. (2022). Modeling moisture and solids transfer kinetics during a novel microwave assisted water absorption-desorption process of dry red gram (Cajanus cajan L.) splits . Journal of Food Engineering.

Prudhvi, P.V.V.P., Deepika, S., Sutar, P.P.(2022). Modeling moisture and solids transfer kinetics during a novel microwave assisted water absorption-desorption process of dry red gram (Cajanus cajan L.) splits . Journal of Food Engineering. 318.

Deepika, S., Sutar, P. P. (2018). Combining osmotic-steam blanching with infrared-microwave-hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation . Drying Technology.

Deepika, S., Sutar, P.P.(2018). Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (citrus limon l.) slices and enzyme inactivation . Drying Technology. 36. (14). p. 1719-1737.

Deepika, S., Sutar, P. P. (2017). Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses . Drying Technology.

Deepika, S., Sutar, P.P.(2017). Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses . Drying Technology. 35. (7). p. 877-892.