Mrs. Rajashri Kulal | Food and mental health | Young Scientist Award
Purdue University, United States.
Mrs. Rajashri is a passionate food scientist and doctoral researcher at CSIR-CFTRI, Mysuru, currently a visiting scholar at Purdue University; she has over 5 years of hands-on experience integrating food technology with biomedical science, especially focusing on nutraceuticals, spice oleoresins, and neurodegenerative diseases, and is actively contributing to academia through impactful publications, conference presentations, and reviewer roles.
Profile
🎓 Education
Rajashri holds an M.Sc. in Food Science & Technology and B.Sc. in CBZ from Mangalore University, and is currently pursuing a Ph.D. at CSIR-CFTRI, Mysuru (AcSIR), with international exposure as a visiting scholar at Purdue University; her academic foundation blends strong scientific knowledge with practical food and health applications.
💼 Experience
Rajashri has served as a Senior Research Fellow and Project Assistant at CSIR-CFTRI, contributing to projects on nutritionally enriched food products, spice oleoresin encapsulation, behavioral studies in Alzheimer’s and Parkinson’s models, and innovative food preservation techniques like ozone and ultrasound, showcasing expertise in both food processing and neuroscience.
🏆 Awards and Honors
Rajashri has been honored with the ICMR-SRF, SERB Overseas Fellowship, UGC-NET qualification (twice), Best Poster Award at ICFoST 2020, and Young Scientist Awards at NSI 2022 & 2023; her accolades reflect excellence in research, scientific presentation, and innovation in food-based therapeutic interventions.
🔬 Research Focus
Her research focuses on the nano-encapsulation of spice oleoresins, exploring their neuroprotective and anti-depressant properties through in-vivo models of Alzheimer’s and Parkinson’s diseases; she also investigates food bioactive stability, gut-brain axis interactions, and antioxidant potential using advanced food technology and biochemical tools.
Conclusion
Mrs. Rajashri is a highly capable and motivated young researcher whose multidisciplinary work bridges food science with neuroscience and public health. Her significant research outputs, technical expertise, and recognition through fellowships and awards make her an excellent contender for the Young Scientist Award. With continued focus on independent research leadership and global collaboration, she is poised to make lasting contributions to both science and society.