Radhika is a third year Ph.D. student in Food Science, in the Carbohydrate Processing and Cereal Chemistry Lab advised by Dr. George Annor, at the University of Minnesota. She is an international student from India.

Her research is focused on optimizing targeted processing strategies to improve the functionality and end-use characteristics of Kernza flour, the first-ever perennial grain to be commercialized for food use. She is actively involved in product development competitions and has held leadership and volunteer positions with different national organizations. Radhika is very passionate about building sustainable food systems and enjoys applied food science research. Post-grad school, she wishes to work in the area of Food Product Development

Product
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