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Dolly Bhati

Post-Doctoral Researcher – Food Biosciences and Novel Food Product Development

Research Interests

  • Novel and smart functional food products;
  • Prebiotic foods;
  • Instant and healthy promoting foods;
  • Extrusion processing;
  • High fiber health promoting food products;
  • Functional bread baking;
  • Sensory acceptability
  • Shelf life assessment;
  • Downstream bioprocessing of seaweeds and microalgae;
  • Inflammatory bowel disease;
  • Downstream processing of under- and unexplored algae for compounds with pain-relieving, anti-inflammatory, prebiotic, or antibiotic effects

Current Projects

My present role forms part of the recently funded EU Horizon 2020 research initiative called Algae4IBD (€7.5 Million) in collaboration with 21 research and industrial organizations from 11 European nations. It involves the use and screening of algae (micro and macroalgae) and bioassay-guided fractionation of the same for extracts/compounds with an ability to impact positively on human health either through inhibition of enzymes associated with inflammation and pain (cyclooxygenases and BACE-1) or through prebiotic benefits. Identified bio-actives will be used in the formulation of novel functional foods. It encompasses bioassay development, compound characterization, comprehensive profiling of prebiotic, antimicrobial, and antioxidant activities, and formulation of functional food products against pain, inflammation, and IBD.


PhD Food Science and Technology, Punjab Agricultural University, India


  1. Bhati, D., Singh, B., Singh, A., Sharma, S., & Pandiselvam, R. (2022). Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics. Journal of Texture Studies.
  2. Mishra, G., Sahni, P., Pandiselvam, R., Panda, B. K., Bhati, D., Mahanti, N. K.,... & Cozzolino, D. (2023). Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review. Journal of Texture Studies.
  3. Bhati, D., Singh, B., Singh, A., Sharma, S., & Pandiselvam, R. (2022). Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment. Journal of Food Process Engineering45(8), e14067.
  4. Bhati, D., Singh, B., Singh, A., & Sharma, S. (2020). Ozone as a Shelf-Life Extender of Fruits. In Emerging Technologies for Shelf-Life Enhancement of Fruits(pp. 289-312). Apple Academic Press.
  5. Singh, A., Sharma, S., Dolly (2020). Radish. In: Nayik, G.A., Gull, A. (eds) Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7470-2_11