Academic Details : Sneha Sehwag completed her B.A.Sc (Hon.) Food Technology from Bhaskaracharya College of Applied Sciences in the year of 2008 , she has completed her Masters in Food Technology from CFTRI in 2010 on the thesis topic Development of Malt Based Ready-To-Eat Weaning Food
Currently she is pursuing her PhD from Indian Institute of Technology and thrust are of research is Product Development, with research topic as development of Functional soft confectionery form whole jamun fruit.
Previous Experience : (Glaxo Smith Kline, Project Trainee, 3 months)
Area of Work : Development of a value-added product (soft confectionery) with anti-diabetic property from whole jamun
Jamun is under-processed fruit in India with no improved cultivar for commercial cultivation. There is large scope of studies in concern with its processing. Pharmacological investigations on jamun for its different aspects have been reported. These include studies on its antimicrobial, antioxidant, anti-diabetic, hypolipidemic , hepato-protective, and radioprotective effects. The present research aims to bring up an optimized acceptable product with an anti-diabetic property, low glycemic index, and extended shelf life. Study anticipates at development of low cost confectionery by simple technology aiming at technology transfer to cottage scale industry.