Dr. Narayanasamy Sangeetha

About
Research Area

My journey in the field of food science and technology and nutrition has been driven by a deep passion for improving public health, advancing sustainable food systems, and finding innovative ways to connect communities with nutritious, affordable foods. My areas of expertise include food product development, community nutrition, and millet science, each of which plays a significant role in my work. I focus on creating new, healthy food products that not only meet nutritional needs but also have the potential to positively impact the lives of diverse communities. Through my research on millet, an ancient and resilient grain, I aim to highlight its nutritional benefits and its importance in building sustainable food systems for the future. Additionally, my work extends beyond the lab, reaching farmers to promote sustainable agricultural practices and bridge the gap between research and real-world applications. By collaborating with farming communities, I strive to enhance food security and support livelihoods through knowledge-sharing and innovation. Teaching and mentoring students is something I have truly enjoyed doing for the past 17 years. I believe in blending scientific theory with hands-on experience, helping students understand how food science can solve real-world challenges. Whether it’s working on food product innovation or exploring community-based nutrition strategies, I am really looking forward to guide the next generation of food scientists.

  • Professor

+91-0413-2654622

praba_sangeen@pondiuni.ac.in

0 years
Teaching Experience
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Research (Guided & On-roll)
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Projects (Completed & On-going)
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Publications

Notable & Recent Publications

Priyanga, Govindarasu, et al. "Effect of grain properties and extraction methods on the functional, antioxidant, and structural behaviors of arabinoxylan from sorghum cultivars." Journal of Cereal Science 123 (2025): 104175. Impact Factor: 3.9

Perraulta Lavanya, J., et al. "Physicochemical, techno-functional and structural properties of gluten-free crackers developed from sorghum (Sorghum bicolor (L.)) varieties." International Journal of Food Science and Technology 58.1 (2023): 315-322. Impact factor: 2.6

Perraulta Lavanya, J., G. Gowthamraj, and Narayanasamy Sangeetha. "Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum (Sorghum bicolor (L.) grains and flour." Journal of Food Processing and Preservation 45.12 (2021): e16017. Impact Factor: 2

Narayanasamy, Sangeetha. "Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour." Journal of food science and technology 58.8 (2021): 3223-3234. Impact Factor: 2.6

Gowthamraj, G., C. Jubeena, and Narayanasamy Sangeetha. "The effect of γ-irradiation on the physicochemical, functional, proximate, and anti-nutrient characteristics of finger millet (CO14 & CO15) flours." Radiation Physics and Chemistry 183 (2021): 109403. Impact Factor: 2.6