Academic Details : Vasudha Sharma B.A.Sc (Hons) Food Technology from University of Delhi, M.Sc. Food
Technology from Guru Jambheshwar University of Science & Technology is currently a doctoral
student at Agricultural and Food Engineering Department, Indian Institute of Technology,
Kharagpur and working on the development of fermented functional beverages.
Previous Experience : Quality Assurance Executive at Sodexo India Pvt Ltd from Aug 08-Sept 09
Area of Work : Development of process technology for probiotic beverage with anti diabetic potential
This work aims at the development of a cost effective method of preparing a special type of vegetable beverage using probiotic lactic acid bacteria (LAB) to remove carbohydrates while retaining good taste, vitamins and other nutrients. This beverage is a diabetes friendly low calorie vegetable juice out of bitter gourd, carrots and bottle gourd. In the study, lactic acid bacteria reduces sugar content by transforming carbohydrates into lactic acid by a routine conversion process called fermentation. As this process increases the juice’s acidity, it extends its shelf life as it inhibits growth of other bacteria. In addition, to the lactic acid’s protection against contamination, the acidity from fermentation could enhance flavors in the beverage.