Dr Cinu Varghese PhD

Food Scientist

Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics.


Dr Cinu Varghese’s Highlights;

PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India. 


Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.


Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).


“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese


Professional Experience

Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.

As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.

Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.

Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.

Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.



2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India

2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India

2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India


The main publications of Dr Cinu Varghese are:

Research articles

Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on  cookies shelf-life.  Future  Foods;  6(100154); https://doi.org/10.1016/j.fufo.2022.100154

Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents.  Innovative  food  science  and  emerging  technologies,  75,  102904, https://doi.org/10.1016/j.ifset.2021.102904

 Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424

Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907

Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf

Book chapters

Varghese  C.,  Srivastav  P.P.,  Roopesh  M.S.,  Sudhakar  A.(2022).  3-D  Food  Printing:  Concepts,  applications,  and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.


Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.


 Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.



 Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation

 Varghese C., Srivastav P.P.  Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation

Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation

 International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020


You can view some of Dr Cinu’s work here:


Linkedin: https://www.linkedin.com/in/cinu-varghese/


ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese


ORCID: https://orcid.org/0000-0002-0119-3735