Supratim Ghosh
Assistant Professor
Food and Biproduct Sciences
University of Saskatchewan
Canada
Biography
Dr. D. Supratim Ghosh, received his Ph.D in Food Science, from Pennsylvania State University, USA. Currently, he is working as Assistant Professor, at University of Saskatchewan. His research interest lie at the convergence of food physics, chemistry and engineering. The driving force is to improve the quality of human life through the development of novel bio-based materials for enchanced food quality and functionality.. He has authored several publications.
Research Interest
My research interests lie at the convergence of food physics, chemistry and engineering. The driving force is to improve the quality of human life through the development of novel bio-based materials for enchanced food quality and functionality.
Publications
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Erramreddy VV, Ghosh S. Influence of emulsifier concentration on nanoemulsion gelation. Langmuir. 2014 Sep 8;30(37):11062-74.
