Faculty

National Institute of Food Technology Entrepreneurship and Management, Kundli, India

• PhD, Food Science and Technology

Dissertation: Valorization of almond de-oiled cake by enzymatic hydrolysis: comprehensive functional characterization and exploring functional food applications

National Dairy Research Institute, Karnal, India

• M. Tech, Dairy Chemistry

Dissertation: Evaluation of physico-chemical and biological characteristics of micro/nanoemulsions encapsulating curcumin

Kerala Agricultural University

• B. Tech (Dairy Science and Technology)

Certification Course

Innovations in Healthcare- by Harvard Business School, Boston, Massachusetts, US

Protein chemistry, Nanotechnology, Protein hydrolysis, Nutrition Science

Research Papers

• Sari, T.P., Dhamane, A.H., Pawar, K., Bajaj, M., Badgujar, P.C., Tarafdar, A., Bodana, V. and Pareek, S., 2024. High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal. Food Chemistry, 448, p.139084.
• Sari, T.P., Mann, B., Kumar, R., Singh, R.R.B., Sharma, R., Bhardwaj, M. and Athira, S., 2015. Preparation and characterization of nanoemulsion encapsulating curcumin. Food Hydrocolloids, 43, pp.540-546.
• Sari, T. P., Mudit Bajaj, Prarabdh C. Badgujar, Amresh H. Dhamane, Kamlesh Pawar, Kiran Verma, Ayon Tarafdar, and Sunil Pareek. "Modification of physico-chemical, structural and functional properties of hemp seed meal proteins by high-pressure microfluidisation." Food Structure (2025): 100470.
• Sari, T.P., Sirohi, R., Tyagi, P., Tiwari, G., Pal, J., Kunadia, N.N., Verma, K., Badgujar, P.C. and Pareek, S., 2024. Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization. Journal of Food Science and Technology, 61(6), pp.1157-1164.
• Sari, T.P., Mann, B., Sharma, R., Kumar, R. and Vikrant, M., 2013. Process optimization for the production of nanoencapsulated curcumin and analysis for physicochemical characteristics and antioxidant mechanism. Int. J. Biotechnol. Bioeng. Res, 4(6), pp.581-586.
• Katariya, A., Bajaj, M., Razdan, T., Loushigam, G. L., Ns, N., Sari, T. P., & Badgujar, P. C. (2025). Valorization of Apricot Kernel Meal: Functional Enhancement of Protein Isolates Through High Pressure Microfluidization. Food Biophysics, 20(4), 155.
• Bodana, V., Swer, T.L., Kumar, N., Singh, A., Samtiya, M., Sari, T.P. and Babar, O.A., 2024. Development and characterization of pomegranate peel extract-functionalized jackfruit seed starch-based edible films and coatings for prolonging the shelf life of white grapes. International Journal of Biological Macromolecules, 254, p.127234.
• Sindhu, R., Prabhat, S.T., Hiep, B.T., Chinnathambi, A. and Alharbi, S.A., 2024. Experimental assessment of cork based Botryococcus braunii microalgae blends and hydrogen in modified multicylinder diesel engine. Fuel, 359, p.130468.
• Gogoi, S., Das, P., Nayak, P.K., Sridhar, K., Sharma, M., Sari, T.P., Kesavan, R.K. and Bhaswant, M., 2024. Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling. Foods, 13(3), p.497.
• Trajkovska, B., Nakov, G., Prabhat, S.T. and Badgujar, P.C., 2024. Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage. Foods, 13(11), p.1770.
• Samtiya, M., Bhushan, B., Sari, T.P., Badgujar, P.C., Chandratre, G.A., Singh, P., Kumar, A. and Dhewa, T., 2024. Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach. Food Production, Processing and Nutrition, 6(1), p.81.
• Loushigam, Geetarani Liklam, T. P. Sari, Prarabdh C. Badgujar, Mahesh Shivanand Dige, and Sunil Pareek. "Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein." Food Structure 44 (2025): 100420.
• Loushigam, G. L., Sari, T. P., Badgujar, P. C., Dige, M. S., & Pareek, S. (2025). Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein. Food Structure, 44, 100420.
• Jojo, Helena, Geetarani Liklam Loushigam, Mudit Bajaj, Prarabdh C. Badgujar, T. P. Sari, Rushali Jaiswal, and Sunil Pareek. "Structural and Functional Enhancement of Guar Meal Protein Concentrate Using High-Pressure Microfluidization." ACS Food Science & Technology 5, no. 4 (2025): 1578-1590.
• Roy, T., Singh, A., Sari, T.P. and Gupta, R., 2024. Microwave-assisted enzymatic hydrolysis: A sustainable approach for enhanced structural and functional properties of broken rice protein. Process Biochemistry, 136, pp.301-310.

National Institute of Food Technology Entrepreneurship and Management, Kundli

• Assistant Professor, Corporate Resource Unit

Hindustan Unilever Limited

• Innovation Scientist (R&D, Innovations), Functional Drinks category, Nutrition BG, Gurgaon, India

NDDB Dairy Services

Analyst (Quality Assurance and Product Development), New Delhi, India

• Best Thesis Research Work Award from National Dairy Research Institute on the dissertation work entitled “Evaluation of physico-chemical and biological characteristics of micro/nano emulsions encapsulating curcumin”
• Best poster: International Conference on New Horizons in Biotechnology (NHBT-2023) BRSI, November 2023; Kerala, India
• Best poster (3rd): International Conference on Millets for Achieving Nutritional and Economic Security (ICMANES), NIFTEM-K, September 2023, Haryana, India
• Best poster: Proceeding of 41st Dairy Industry Conference & IIDE 2013, Indian Dairy Association, March 2013, Bombay, India

• Two Days Hands-on training programme on “Staple food fortification” by Centre of Excellence for Food Fortification, NIFTEM, Kundli, Haryana
• Two Days training on “Food Safety Management Systems (ISO 22000-2018)” by Centre for food research and analysis in collaboration with Centre of Excellence for Food Fortification, NIFTEM, Kundli, Haryana
• Two Days hands-on Training on Staple Food Fortification (Rice, Wheat Flour and Edible Oil) by Centre for food research and analysis in collaboration with Centre of Excellence for Food Fortification, NIFTEM, Kundli, Haryana
• Two Days workshop on “Good Manufacturing Practice” by NDDB Dairy Services, New Delhi
• “Superheated steam drying: Role in food preservation and food security” by Department of Food Science and Technology, NIFTEM, Haryana
• “Improving the nutrition quality of milk through fortification” by Global alliance for improved nutrition (GAIN)

“Global summit on food fortification webinar on scaling up innovation for a fortified future: Fortification quality digitalization” by Global alliance for improved nutrition (GAIN)

• Sari, T.P., Dhamane, A.H., Badgujar, P.C., Kumar, D., Tarafdar, A., Rai, A.K. and Sirohi, R., 2023. Microbial Synthesis of Polypeptides and Applications in Healthcare. In Microbial Enzymes and Metabolites for Health and Well-Being (pp. 161-171). CRC Press.
• Sari, T.P., Gaur, V.K., Tarafdar, A., Sirohi, R., Sindhu, R. and Rai, A.K., 2023. Microbial Lipases: Production and Application. In Microbial Enzymes and Metabolites for Health and Well-Being (pp. 75-90). CRC Press.
• Sari, T.P., Verma, K., Badgujar, P.C., Sharma, M., Moreau, B., Lanterbecq, D., Raghvendra, V.B. and Sharma, M., Curcumin Nanoemulsions: Recent Advances and Applications. Integrative Approaches to Biotechnology, pp.113-134.
• Loushigam, G., Prithya, S., Sari, T. P., & Badgujar, P. C. (2025). Microfluidization of Nut-Based proteins: modulation of Structural, Physicochemical, and functional properties. In Microfluidics in Food Processing (pp. 223-240). CRC Press.