hduppeti@gitam.edu
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Haritha Duppeti has a PhD in food science and technology from CSIR-CFTRI, Mysore, and a master’s degree in agricultural and food engineering from IIT Kharagpur. She has qualified for several competitive exams such as UGC-NET-JRF (Home Science), CSIR-NET (Life Sciences), GATE (Life Sciences), ASRB/ICAR-NET (Food Technology), and APSET (Life Sciences). Her research interests lie in food flavor chemistry, food processing, and flavoromics.
Research Publications
- Duppeti, H., Sachindra, N.M., & Bettadaiah, B.K. (2023). Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp byproducts as a source of flavor compounds: A review. Critical Reviews in Food Science and Nutrition. Published online.
- Duppeti, H., Sachindra, N.M., & Bettadaiah, B.K. (2023). Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract. Ultrasonics Sonochemistry, 101, 106651.
- Duppeti, H., Sachindra, N.M., & Bettadaiah, B.K. (2023). Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Research International, 163, 112296.
- Duppeti, H., Sachindra, N.M., Martin, A., & Bettadaiah, B.K. (2022). Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei). Food Chemistry Advances, 100118.
- Duppeti, H., Kempaiah, B.B., & Manjabhatta, S.N. (2022). Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS. Flavour and Fragrance Journal, 37, 333-344.
Expertise
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Chemosensory profiling of food and beverages
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Value-addition to seafood processing waste
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Food flavoromics
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Thermal and non-thermal processing of food
