Ms. Anooja Nair
Anooja Nair
Lecturer, Department of Food Science and Technology
College of Natural Resources
Royal University of Bhutan
Lobesa, Punakha, Bhutan.
Phone: PABX +975-2-480509; 480563 (Office);
Email: anooja.cnr@rub.edu.bt/anoojanair324@gmail.com
M.Sc. in Food Safety (specialization in applied food safety) Wageningen University, Netherlands
B. Tech Food Technology, College of Dairy and Food Science and Technology, Maharana Pratap University of Agriculture and Technology, Rajasthan, India
Post Graduate Certificate in Higher Education, Samtse College of Education, Royal University of Bhutan
- Establishment of the Food composition database of Bhutan, funded by the Asian Food and Agriculture Cooperation Initiative (AFACI), South Korea.
- Perception of Food Safety by Bhutanese consumers, funded by College Research Grants from the College of Natural Resources, Royal University of Bhutan
- Determination of prevalence of Listeria monocytogenes in Datshi, cottage cheese of Bhutan, and its antibiotic resistance, funded by the International Foundation of Science (IFS)
- Chemical and microbial composition of Datshi and Zoety, unripen cottage cheese of Bhutan, funded by Annual University Research Grants from the Royal University of Bhutan.
- Comparative analysis of chemical composition of fermented alcoholic beverages from Western and Southern parts of Bhutan, funded by College Research Grants from the College of Natural Resources, Royal University of Bhutan
- Food Preservation methods practiced by the people of Dagana and Tsirang Dzongkhag, funded by College Research Grants from the College of Natural Resources, Royal University of Bhutan
- Fortification of wheat-based noodle with Adzuki bean
- Enhancing the nutritional value of wheat based biscuits.
- Formulation of Moringa based chocolate for healthy consumption choice
- Quinoa product development feasibility and consumers’ preference for quinoa crackers
- Recipe formulation and effect of drying temperature on the Ssensory characteristics of mango leather
- Development of fermented quinoa beverages using the local yeast
- Evaluate the feasibility of guava wine production in Bhutan
- Effect of different salt concentrations on the shelf life of local butter and cottage
- An empirical study of the impact of social media on eating habits among the college students of the College of Natural Resources
Katel, O. N., Nair, A., Yangchen, U., & Wangmo, C. (2024). Climate Change, Agriculture, and Internal Human Mobility in the Bhutan Himalayas. In Climate-Related Human Mobility in Asia and the Pacific: Interdisciplinary Rights-Based Approaches (pp. 105-120). Singapore: Springer Nature Singapore.
Nair, A., Choden, D., & Pradhan, M. (2022). Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan. Food Science & Nutrition, 10(5), 1385- 1390.) Chemical composition and microbial quality of Datshi and Zoety, unripened cottage cheese of Bhutan https://doi.org/10.1002/fsn3.2715
Contributed to Ph.D. student project on ‘Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables. https://doi.org/10.1016/j.foodcont.2017.10.004
Tashi, S., Yangchen, U., Dahal, Y., & Gurung, D. B. Case Studies of Successful Farmers, Agri-enterprises and Farmers’