Gargi Dey

Associate Professor

Gargi Dey obtained her PhD (2001) in Agricultural & Food Engineering from Indian Institute of Technology, Kharagpur. Post Doc (2002-2005) CSIR Research Associate at Agricultural & Food Engg Dept, IIT-Kharagpur. She was an Assistant Professor (2005-2014) at Jaypee University of Information Technology, Himachal Pradesh; and later joined as Associate Prof (2014-2020), KIIT University, Bhubaneswar. She was awarded the BOYSCAST Fellowship (2007) from DST-India and worked at Frankfurt University, Germany. Currently, she leads the “Food Technology” research team at School of Biotechnology, KIIT University. As a Senior Researcher at KIIT, since 2014. She has been a Principal Investigator for several Govt. of India projects funded by Department of Biotechnology (DBT-BIRAC) and Dept. of Science and Technology (DST), New Delhi. Dr. Dey has advanced the broad fields of research: a) Probiotic-formulated food b) Elucidation of inflammation-protective action of dietary phenolics c) Product innovation directed towards hurdle technology and food safety. Dr Dey was awarded the training fellowship in 2017 by the CIRAD-DRH for training at UMR-QUALISUD, CIRAD, Montpellier, France, to work on “Analysis of microorganisms present in food production by PCR-DGGE in order to determine the critical health points”. She has published ~30 peer-reviewed papers and 8 book chapters; has disseminated her research at >30 conferences; has organised and taught at 12 dissemination and training events (symposia and workshops); and has supervised 2 PhD students and 20 postgraduate students. She in Editorial Boards of the International Journal of Food and Fermentation Technology, She was the Guest Editor of a Special issue titled “New Food Processing Technologies and Food Safety” published in Journal of Food Quality. Dr Dey has filed for two patents.

Profile Links

Email :
[email protected]
Scopus Id :
Google Scholar :

Social Links

Educational Qualification

  1. Indo-South Africa project (DST/INT/South Africa/P- 10/2021) Vitamin biofortification through fermentation of common energy- dense foods of India and South Africa for young children 3-10 years (Co-PI), 2021-2024.
  2. Indian Council of Medical Research (ICMR-3/1/2(11)/Gastro/2019-NCD-II) Elucidating the role of synergistic combinations of probiotics and targeted dietary phenolics to combat Inflammatory Bowel Disease (PI) 2019-2021.
  3. Dept of Science & Technology DST, Govt of India (SEED/TSP/CODER/008/2012) Novel Formulation and Technology Optimization for Synbiotic fruit beverages (PI) 2014-2017
  4. Dept of Biotechnology. Govt. of India (DBT-BIRAC, Govt of India, BT/SPARSH/0065/01/2015) Low–cost technology for Probiotics Products For women and Children (PI) 2015-2017.
  5. Tribal Federation of India, TRIFED (TFD/HO/R&D/09-10/11/2380) Production of Nutrabeverages from Mahua flowers (PI) 2010-2012.

Awards & Honours
  1. Secretary Elect of Indian Association of Food Protection in North America (IAFPNA) 2023 ( Indian Association for Food Protection in North America (
  2. Best Mini Review award from Federation of European Microbiologist Society, 2022
  3. Visiting Scientist fellowship at Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Montpellier, France 2017
  4. DST-BOYSCAST Fellowship at Institute of Molecular Biological Sciences, Frankfurt University, Germany, 2007
  5. CSIR Research Associateship at IIT-Kharagpur 2002-2005
  6. CSIR Junior Research Fellow at IIT-Kharagpur 1995-2000

Journals/Conferences :
1. Dey, G., Ghosh, A., Tangirala, R.K, 2022, “Technological convergence” of preventive nutrition with non thermal processing, Journal of Food Processing & preservation,
2. Santos, F.H., Panda, S., Mota Ferreira, D.C., Dey, G., Molina, G., Maria Pelissari, F. 2022, Targeting infections and inflammation through micro and nano-nutraceuticals, Food Bioscience,49: 101891.
3. Mahanta, S., Sivakumar, P.S., Parhi, P., Gargi Dey, panda, SH., Sireswar, S., Panda, SK. (2022)Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling. Braz J Microbiol 53, 947–958. 8 .
4. Srijita Sireswar, Gargi Dey, Sutapa Biswas, 2021, Influence of fruit-based beverages on efficacy of Lacticaseibacillus rhamnosus GG (Lactobacillus rhamnosus GG) against DSS- induced intestinal inflammation, Food Research International, Volume 149, 110661, DOI:
5. Gargi Dey, Sohom Mookherjee, 2021, Probiotics-targeting new milestones from gut health to mental health, FEMS Microbiology Letters, Volume 368, Issue 15, , fnab096, DOI:,
6. Gargi Dey & Srijita Sirswar, 2021, Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet? Critical Reviews in Food Science & Nutrition Vol 61 (12), 2034-2046,
7. S Sireswar, S Biswas and Gargi Dey, Adhesion and anti-inflammatory potential of Lactobacillus rhamnosus GG in a sea buckthorn based beverage matrix, Food & Function, 2020, 11, 2555-2572, DOI: 10.1039/c9fo02249j.
8. S Sireswar, I Ghosh, G Dey, First and second generation Probiotic therapeutics for Inflammatory Bowel Disease, Pharma Nutrition, Volume 9, September 2019, 100159, 1-16
9. Srijita Sireswar and Gargi Dey Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages, Food Research International, Volume 119, (2019), p- 908-919. DOI: 10.1016/j.foodres.2018.10.077
10. S Sireswar, I Ghosh, K Dey, L Behera, M rezza, S Das, G Dey. Evaluation of probiotic-food beverage matrix interaction for efficient control of Enterobacter aerogenes and Staphylococcus aureus, J Food Protection (2019) Vol. 82:4, 669-676. DOI: 10.4315/0362- 028X.JFP-18-492
11. Gargi Dey. Are roots and tuber crops the new super foods? Some new evidences, Int J Food and Fermentation Technol, (2018), 8(1), 15-26. DOI: 10.30954/2277-9396.01.2018.3.
12. Srijita Sireswar, Didier Montet, Gargi Dey, Principal component analysis for clustering probiotic-fortified beverage matrices efficient in elimination of Shigella sp, Fermentation,
(2018), 4: 34, 1-9.
13. Srijita Sireswar, Gargi Dey, Kinjol Dey, Arkashish Kundu, Evaluation of probiotic L rhamnosus GG as a protective probiotic culture in seabuckthorn-based beverage, Beverage (2017), 3: 48, 1-9.
14. Srijita Sireswar, Gargi Dey, Suondayra K, Dipon S, Design of probiotic-fortified food matrices influence their antipathogenic potential, Food Biosciences (2017), 20: 28-35. DOI.10.1016/j.fbio.2017.08.002 .
15. Md. Latiful Bari, Alexandru Grumezescu, Dike O. Ukuku, Gargi Dey and Tatsuro Miyaji, New Food Processing Technologies and Food Safety, Journal of Food Quality (2017), 1-2, DOI: org/10.1155/2017/3535917.
16. Gargi Dey. Harnessing of Functional Food Strategies from Traditional Food Processing, Int J Food and Fermentation Technol, (2014) Vol. 4, Iss. 1.
17. Surabhi Soni and Gargi Dey, Perspectives on global fermented foods. British Food Journal, (2014), 116 (11), 1767-1787.
18. Bharti Negi, Rajdeep Kaur, Gargi Dey, Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolaemia, Food and Function (Royal Society of Chemistry Publication), (2013), 4, 240-248. DOI: 10.1039/c2fo30125c.
19. Bharti Negi and Gargi Dey, Effect of co-fermentation by S. cerevisiae and I. orientalis on sea buckthorn juice, International Journal of Food Science and Nutrition (2013), Vol. 64, No. 4 , 508-513; DOI: 10.3109/09637486.2012.759182.
20. Negi, B., Sharma, P., Kashyap, S., Seth, S. and Dey, G, Screening of yeast strains for vinification of fruits from cold desert regions of North West India, International Food Research Journal,( 2013), 20(2), 975-979.
21. Akanksha Gandhi & Gargi Dey, Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum, International Journal of Food Science and Nutrition. 2013, 64(1), 53-57.
22. B Negi, G Dey, Comparative analysis of total phenolic content in sea buckthorn wine and other selected fruit wines, World Acad Sci Eng Technol (2009), 54, 99-102.
23. G Dey, B Negi, A Gandhi, Can fruit wines be considered as functional food?–an overview, Nat Prod Rad (2009) 8, 314-322.
24. D Sircar, G Dey, A Mitra, A validated HPLC method for simultaneous determination of 2- hydroxy-4-methoxybenzaldehyde and 2-hydroxy-4-methoxybenzoic acid in root organs of Hemidesmus indicus, Chromatographia (2007) 65 (5-6), 349-353.
25. M Chakraborty, K Das, G Dey, A Mitra, Unusually high quantity of 4-hydroxybenzoic acid accumulation in cell wall of palm mesocarps , Biochemical systematics and ecology (2006) 34 (6), 509-513.
26. G Dey, M Chakraborty, A Mitra, Profiling C 6–C 3 and C 6–C 1 phenolic metabolites in Cocos nucifera, Journal of plant physiology (2005) 162 (4), 375-381.
27. G Dey, A Sachan, S Ghosh, A Mitra, Detection of major phenolic acids from dried mesocarpic husk of mature coconut by thin layer chromatography, Industrial Crops and Products (2003) 18 (2), 171-176.
28. G Dey, S Bhupinder, R Banerjee, Immobilization of alpha-amylase produced by Bacillus circulans GRS 313 , Brazilian Archives of Biology and Technology (2003) 46 (2), 167-176.
29. G Dey, S Palit, R Banerjee, BR Maiti, Purification and characterization of maltooligosaccharide-forming amylase from Bacillus circulans GRS 313 , Journal of Industrial Microbiology and Biotechnology (2002) 28 (4), 193-200.
30. G Dey, V Nagpal, R Banerjee, Immobilization of α-amylase from Bacillus circulans GRS 313 on coconut fiber, Applied biochemistry and biotechnology (2002) 102 (1-6), 303-313.
31. G Dey, A Mitra, R Banerjee, BR Maiti, Enhanced production of amylase by optimization of nutritional constituents using response surface methodology, Biochemical Engineering Journal (2001), 7 (3), 227-231.

Books :
1. Gargi Dey and Ramesh Ray, Biotransformation of tuber crop ingredients with lactic acid bacteria-focus on functional food and disease prevention. 2020; 41-56, In: Functional Food and Biotechnology: biotransformation and analysis of functional food and ingredients, Editors: Kalidas Shetty and Dipayan Sarkar, CRC Press, Taylor & Francis Publications, Boca Raton, USA, ISBN: 9780367435226)
2. Gargi Dey and S. Sireswar, Emerging Functional Beverages: Fruit wines and transgenic wines, 2019, 471-514. Alcoholic beverages, Vol 7 The science of Beverages, Editors: A.M. Grumezescu and A.M. Holban, Woodhead Publihing, Elsevier, ISBN:978-0-12-815269-0.
3. Gargi Dey, Non dairy probiotics foods: Innovations and market trends, 2018, 159-174, In: Innovations in Technologies in fermented foods and beverages, Editors: Sandeep K. Panda and P.K. Shetty Halady Springer, ISBN 978-3-319-74820-7.
4. Gargi Dey and Didier Montet, Chemical and biological barcodes or markers in food traceability – a case study on wines, 2018, pp 90-115, In: Food Traceability and Authenticity: Emerging Analytical Techniques, Editors: D Montet and R C. Ray, CRC Press, Taylor & Francis Publications, Boca Raton, USA, ISBN 9781498788427.