• Ph.D. Pursuit & Academic Engagement: Currently pursuing my Ph.D. while actively involved in both teaching and research.

• Class Guidance: Serving as the class guide for first- and second-year M.Sc. Food Science and Technology students, providing academic support and mentorship.

• Research Leadership: Leading a major research project funded by MJES for staff and supervising two student MJES research projects. I also guide various student research initiatives.

• Educational Support: Conducting remedial classes and training sessions for competitive exams to enhance student performance.

• Academic Events: Organizing seminars, workshops, and conferences to facilitate academic discourse and professional development.

• Examination Contributions: Participating in examination processes through question paper setting, proofreading, and evaluation.

• Administrative Roles:

  • Managing the department timetable and serving as the seminar in-charge.

  • Assisting with departmental association activities.

  • Contributing as a member of the AQAR committee.

  • Actively participating in the Entrepreneurship Cell to foster innovation and entrepreneurial skills among students

Certificate Course Coordinator: Mushroom Processing Technology
Certificate Course Facilitator: Food Safety and Quality Control Certificate Course

Current Experience

• Designation: Assistant Professor

• Department: Food Science

• Institution: St. Aloysius (Deemed to be University) , Mangalore

• Start Date: 2021

Previous Experience

1.  Milagres College, Hampankatta

   • Designation: Lecturer

   • Department: B.Sc. Food, Nutrition and Dietetics

   • Start Date: 2018

   • End Date: 2021

2. Shree Devi College

   • Designation: Guest Lecturer

   • Department: Hotel Management

   • Start Date: 2017

   • End Date: 2018

3.  Akshaya Patra, Mangalore

   • Designation: Quality Assurance Executive

   • Department: Food Safety and Quality Control

   • Start Date: 2017

   • End Date: 2018

• ood Product Development – Formulating innovative and nutrient-rich food products using sustainable and functional ingredients.

• Waste Utilization and Valorization – Converting food processing byproducts and agricultural waste into value-added products to enhance sustainability.

• Sensory and Functional Analysis – Evaluating the taste, texture, aroma, and overall acceptability of food products through scientific and consumer-based assessments.

• Food Safety and Public Health – Ensuring food safety by assessing microbial contamination, hygiene practices, and regulatory compliance.

• Intellectual Property in Food Science – Understanding and applying patents, trademarks, and copyrights to protect food innovations.

• Utilization of Underutilized Green Leafy Vegetables – Exploring their nutritional potential, processing techniques, and incorporation into food products for improved dietary sustainability.

Dsouza, Claret. (2023). A Study on the Acceptance of Traditional Tuluva Cuisine in Mangalore. International Journal of Science and Research (IJSR). 12. 749-754. 10.21275/SR221028151805. 

• 30th Indian Convention of Food Scientists and Technologists (ICFoST 2024), D Y Patil Deemed University, Navi Mumbai – December 20, 2024

  • Paper: Valorization of Apple and Carrot Juice Processing Waste into Whey Protein-Fortified Jam

  • Paper: Enhancing Pineapple Squash Quality using Bird’s Eye Chillies

• 45th Annual Conference of Indian Association of Biomedical Scientists, A.J. Institute of Medical Sciences, Mangalore – November 8, 2024

  • Paper: Assessing the Impact of Online Food Ordering Apps on BMI

Two-Day National Conference on Advances in Food Technology and Nutrition (AFTN-2024), Kuvempu University, Shimogga – March 2024

• Poster (Published in Conference Proceedings): Standardization, Fortification, and Physicochemical Characterization of Apple and Carrot Pomace Jam
• Oral Presentation (Published in Conference Proceedings): Formulation, Characterization, and Shelf-life of Instant Soup Mix Incorporating Cnidoscolus chayamansa

• MJES Mangalore Jesuit Educational Society Minor Research Funding of 1,60,000 for the project titled Extraction and Characterization of Starch byproducts of local crops: Modification for resistant starch enhancement -Ongoing.
• MJES Minor Research Funding for Evaluating the Hypoglycaemic potential of Arrowroot Leaves: A natural approach to Diabetes Management, 2025-Ongoing.
• MJES Minor Research Funding for Shrimp waste valorization: Comparative study on different Oil extraction methods from shrimp industry waste, 2025-Ongoing.
• Mangalore Jesuit Educational Society Major Research Funding for Shrimp waste characterization, March 12, 2024-Ongoing.
• MJES Minor Research Funding for Fruit Juice Processing waste to produce Whey Protein Fortified Jams, 2023-Completed.

Received the Global Women in Business and Leadership Award by Global Women's Business and Leadership Alliance, Global Council for the Promotion of International Trade, 2025.

Second Rank – M.Sc. Food Science and Technology, St. Aloysius College (2017)

Board of Studies Member, Dept. of Food Science, Yenepoya (Deemed to be University)

Board of Studies Member, Dept. of Food Science, Mangalore University

Organized the Mushroom Cultivation Workshop on February 10, 2025, under the Department of Food Science, focusing on hands-on training in spawn preparation, substrate selection, and sustainable cultivation techniques.

1.     International level 30th Indian Convention of Food Scientists and Technologist, ICFoST 2024, at D Y Patil Deemed to be University, Navi Mumbai, on 20th December, 2024

2.   National level 45th Annual Conference of Indian Association of Biomedical Scientists on November 8, 2024 at A. J. institute of Medical Sciences and Research Centre, Mangaluru.

3.     Completed hands-on Workshop on OBE and Question Bank preparation using QnSmart I Organised by the IQAC of St Aloysius College (Autonomous) Mangalur and The Office of Registrar and Controller of Examinations in association with ipsr solutions limited on 14 July 2023

4.     Participated in a National Level Webinar on, Climate Change Research in India- Efforts and Outcomes by Dr Chaitanya Jain, on September 29, 2023 organized by the Department of Postgraduate Studies and Research in Chemistry, St Aloysius College (Autonomous), Mangaluru - 575 003.

5.     Completed NPTEL 12 week Certification course on Dairy and Food Process and Product Technology from July 2023 to October 2023.

6.     Participated in the Seven-Day National Level Online Faculty Development Programme on Reshaping Education: AI- Powered Pedagogy and Research organised by the Department of Professional Management Studies, Kristu Jayanti College, Autonomous, Bengaluru from 4th December 2023 to 11th December 2023.

7.     Participated in the IQAC 16^th National Conference on ‘Building Multidisciplinary and Transdiciplinary Capabilities in Higher Education organised by the Department of Kristu Jayanti College, Autonomous, Bengaluru from April 5, 2024 to April 6, 2024.

8.     Participated Eureka- 3 day International Workshop on ‘Research Writing and Publishing in Reputed Journal organized by the Center of Excellence for Research and Innovation and Entrepreneurship in association with IQAC PACE.

9.     Participated in 5 day FDP on Research Roadmap: Chapter 1 organized by the Dept of PGSR in Food Science, St. Aloysius College (Autonomous), Mangaluru from August 11, 2023 to August 17, 2023

I actively collaborate with students and fellow researchers on projects, working towards innovative advancements in food science and technology. My role involves guiding student research, mentoring them through experimental design, data analysis, and scientific writing, ensuring their work contributes meaningfully to the field.

As part of a dynamic research group, I work closely with Prof. Cletus D'Souza (Adjunct Faculty), Dr. Feby Luckose, Ms. Jovita Carrol Soans, and Mr. Joel P. Joseph, along with students, to advance research in food science and technology.