Biography and academic profile
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.
