Yogita

Ms. Yogita Bhatt

Lecturer|Department of Food Technology


Ms. Yogita Bhatt is a Lecturer at the Department of Food Technology, FLAHS, RUAS. She began her career in teaching as a part time-Graduate Teaching Assistant in the Department of Foods and Nutrition, College of Home Science, GBPUA&T Pantnagar (Jan 2013- Dec 2014). She is working in RUAS since February 2020.

She earned degrees in Bachelor of Science in Home Science (2012) and Master of Science in Foods and Nutrition (2014) from Govind Ballabh Pant University of Agriculture and Technology, Pantnagar. She was awarded UGC-NET JRF/SRF Fellowship in 2013 to pursue Doctor of Philosophy in Biological Science from the Central Food Technological Research Institute (CFTRI) Mysuru, AcSIR. 

Qualifications

  • Ph.D. in Biological Sciences

    Central Food Technological Research Institute (CFTRI), AcSIR

  • M.Sc. Foods and Nutrition

    Govind Ballabh Pant University of Agriculture and Technology (GBPUA&T), Pantnagar

  • B.Sc. Home Science

    Govind Ballabh Pant University of Agriculture and Technology (GBPUA&T), Pantnagar

Experience

Total Years of Experience:

  • 1.5 years as part time-Graduate Teaching Assistant in the Department of Foods and Nutrition, College of Home Science, GBPUA&T Pantnagar (Jan 2013- Dec 2014)
  • 1 year as lecturer in the department of Food Technology, FLAHS, RUAS (17-Feb 2020 — till day)

Academic: 2.5 years

Industry: 2 months

Research Interest :

  • Carbohydrate Profiling of Food and development of Low GI Food
  • Value-added product development

Implementation of principles of medical nutrition therapy in therapeutic Product Development

Research Expertise :

Training Experience (Topics)

  • Participated in workshop: Assessment of Body Composition, 2016, organized by Nutrition Society of India held at St. John’s Research Institute, St. John’s National Academy of Health Sciences, Bangalore
  • Rural Awareness Work Experience: Planned and executed a program in Pratappur village of Udam Singh Nagar district of Uttarakhand that brought improvement in Family Nutrition, Clothing, Resource Management and Human Resource through appropriate extension methods and technology.

National Conference Papers

  • Bhatt Yogita and A Jyothi Lakshmi, 2016 Flaxseeds as modifier of carbohydrate digestibility of staple cereals’, 48th National Conference of Nutrition Society of India: Nutrition Risk Management and Communication, SJRI, Bangalore,India

International Conference

  • Bhatt Yogita and A Jyothi Lakshm , 2018, Role of legumes in reducing the glycemic index of staple cereals, Indo-Finnish International workshop on Nutri-Concept: Innovative Food Concepts and Technologies for Global Nutrition and Businesses’, CSIR-CFTRI, Mysuru, India
  • Bhatt Yogita and A Jyothi Lakshmi , 2018, Elucidating the effect of macronutrient interaction on starch hydrolysis of composite mixes, 19th World congress of Food Science and Technology organized by International union of Nutritional Sciences’, Mumbai, India

  • Qualified UGC-NET-JRF 2013