1334 Eckles Ave
Saint Paul, MN 55108
B.Tech in Chemical Technology
Radhika Bharathi is a chemical technologist turned food scientist who enjoys working on projects that combine her geeky love for chemical engineering operations with applied food science research. She finished her B.Tech in Chemical Technology from the Institute of Chemical Technology, Mumbai, India, and began as a graduate student in Food Science in Fall 2018, UMN. Radhika is passionate sustainability enthusiastic and is keen on contributing to the development of sustainable food systems. Her research is focused on optimizing targeted processing strategies to improve the functionality and end-use characteristics of Kernza flour, the first-ever perennial grain to be commercialized for food use. She is actively involved in product development competitions and has held leadership and volunteer positions with different national organizations. She is the current Student Representative and Social Media Lead for Carbohydrate Division, IFT, and the Secretary for Minnesota Chapter -Phi Tau Sigma. Radhika is also a proud recipient of the MnDRIVE Global Food Ventures Fellowship, 2020 -21 and MN-IFT Graduate Student Fellowship, 2019 -20. In her free time, she enjoys taking courses in financial investing, dancing, working out, or exploring Duo Lingo App to add to her polyglot skills.
Areas of Interest
- Applied Food Science & Product Development
- Food Chemistry
- Carbohydrate Chemistry, Technology and Processing
- Starch Chemistry and Technology
- Sustainable Food Systems
- Food Processing Operations
- Science communication for food science and nutrition
- Food Quality & Regulation
Tyl, Catrin, et al. "Tempering improves flour properties of refined intermediate wheatgrass (Thinopyrum intermedium)." Foods 8.8 (2019): 337.