Dr. Priyanka arya: Teaching Faculty at GBPUA&T, Pantnagar University, India

Dr. Priyanka Arya is a highly motivated food technologist with a Ph.D. in Food Technology, bringing over seven years of experience in research, teaching, and industry collaboration. Her expertise lies in microbial fermentation, probiotic strain development, and functional food innovation. She has actively contributed to scientific research through high-impact publications, book chapters, patents, and culture depositions in national and international repositories. Passionate about bridging traditional food practices with modern biotechnology, she emphasizes sustainable and health-oriented food solutions. Dr. Arya also plays an active role in mentoring, capacity-building, and food entrepreneurship training at grassroots levels.

Online Profiles

• Google Scholar Profile

As of August 2025, Dr. Priyanka Arya has received 46 citations, with an h-index of 4 and an i10-index of 1, reflecting the impact and relevance of her research in food science and microbial biotechnology. These metrics are consistent both overall and since 2020, indicating a steady and focused contribution to the academic community through high-quality, peer-reviewed publications.

Education

Dr. Arya completed her Ph.D. in Food Technology from Dr. YSP University of Horticulture and Forestry, Nauni, in 2024. Her doctoral research centered on isolating, characterizing, and identifying microbial strains from naturally fermented milk, with an emphasis on probiotic efficacy and bioactive compound profiling. She earned her M.Sc. in Food Science and Technology from Banaras Hindu University (2017), where she developed functional bread using banana flour and whey under Modified Atmosphere Packaging. She holds a B.Sc. in Food Technology from GBPUA&T, Pantnagar (2015), where she developed foundational expertise in food processing, safety, and nutrition.

Research Focus

Her research primarily revolves around food microbiology, fermentation biotechnology, and the valorization of underutilized natural resources for health-promoting food products. She has successfully isolated and deposited several novel bacterial and yeast strains with antimicrobial and antioxidant potential. Her work integrates molecular techniques like 16S rRNA sequencing, GC-MS for volatile compound analysis, and in vitro antimicrobial assays to evaluate strain efficacy. She is particularly interested in the functional enhancement of traditional foods through fermentation and bioactive enrichment, aiming to improve shelf-life, safety, and nutritional profiles.

Experience

Dr. Arya has served in multiple academic roles including Teaching Assistant and Guest Lecturer at reputed institutions such as GBPUA&T, Kumaun University, and Surajmal Agarwal Private Kanya Mahavidyalaya. She taught undergraduate and vocational students and delivered lectures on entrepreneurship, food processing, and innovation in the agri-food sector. She also contributed as a consultant in an industry-led food processing unit under the GRACE project in Himachal Pradesh. Her training stints at Britannia Industries, Anchal Dairy, and Mr. Pepper bakery expanded her practical knowledge in industrial production, quality control, and product standardization.

Research Timeline

Her research journey began in 2015 with her postgraduate work on functional bread, leading to her first peer-reviewed publication. Between 2020–2024, she conducted her Ph.D. research on probiotic-rich fermented milk, characterizing five novel microbial strains and contributing significantly to GenBank and MTCC repositories. Her interdisciplinary approach combined microbial identification, bioactive compound analysis, and product development. In parallel, she co-authored several book chapters and articles, received grants, and contributed to patent development. Her consistent involvement in lab management, mentoring, and scientific writing reflects a well-rounded and dynamic research career.

Awards & Honors

Dr. Arya has been recognized with the Young Research Fellow Award (2023) and the Best Oral Presentation Award (2024) at international conferences in food and agricultural sciences. She received the ICAR-Senior Research Fellowship (2020–2023) for her doctoral work and has been acknowledged for her leadership in academic mentoring. Outside of academia, she also holds a state-level silver medal in Karate, demonstrating her well-rounded profile and commitment to discipline and resilience. Her recognitions highlight her contributions to applied research and academic excellence in food technology.

Recent & Notable Publications

In her most recent publication titled “Effects of different solvents on phytochemical constituents, in vitro antimicrobial activity and volatile components of Boehmeria rugulosa wood extract” (Scientific Reports, 2025), Dr. Arya investigated the bioactive profile of a traditional Himalayan plant. Using GC-MS and microbial assays, the study provided insight into the compound’s antimicrobial spectrum, supporting its use in natural food preservation. The article, published in a high-impact journal (IF 9.80), exemplifies her commitment to integrating indigenous knowledge with cutting-edge analytical techniques for functional food innovation.

1. Bhatt, K., Vaidya, D., Kaushal, M., Gupta, A., Soni, P., Arya, P., & Gautam, A. (2020). Microwaves and radiowaves: In food processing and preservation. International Journal of Current Microbiology and Applied Sciences, 9(9). Cited by: 26

2. Chand, S., Devi, S., Devi, D., Arya, P., Manorma, K., Kesta, K., & Sharma, M. (2023). Microbial and physico-chemical dynamics associated with chicken feather compost preparation vis-à-vis its impact on the growth performance of tomato crop. Biocatalysis and Agricultural Biotechnology, 54, 102885. https://doi.org/10.1016/j.bcab.2023.102885 Cited by: 8

3. Arya, P., & Poonia, A. (2019). Effect of banana flour on composition and shelf life of concentrated whey incorporated bread. The Pharma Innovation Journal, 8(1), 616–621. Cited by: 6

4. Devi, B., Devi, S., Sood, D., & Arya, P. (2023). Microbial stabilizers in food processing. In Microbes for Natural Food Additives (pp. 113–145). Springer Nature Singapore. Cited by: 5

5. Arya, P., Vaidya, D., Kaushal, M., Devi, S., Gupta, A., & Chand, S. (2025). Effects of different solvents on phytochemical constituents, in-vitro antimicrobial activity, and volatile components of Boehmeria rugulosa Wedd. wood extract. Scientific Reports, 15(1), 29135. https://doi.org/10.1038/s41598-025-14506-x (Newly Published)

6. Sood, D., Devi, S., Devi, B., & Arya, P. (2023). Microbial antioxidants in food products. In Microbes for Natural Food Additives (pp. 27–51). Springer Nature Singapore.

7. Arya, P. (2020). Newer techniques in food processing: High intensity light, pulse electric field and infrared. International Journal of Scientific Research & Engineering Trends, 6(3), 1824–1826.

8. Patidar, S., Vaidya, D., Kaushal, M., Gupta, A., Ansari, F., Arya, P., & Chauhan, P. (2022). A comparative study on nutritional and functional composition of fresh apple pomace and dried apple pomace powder. AMA, Agricultural Mechanization in Asia, Africa and Latin America, 53(7), 9025–9036.