Ms. Rosamma

Designation: Assistant Professor
Education: MSc Food Science and Technology, UGC-NET

Professional Experience

  • Teaching  : 1 year
  • Non Teaching: 7.4 years


  • UG  : Microbiology
  • PG  : Food Science and Technology

Positions Held:

Research Associate at Synthite Industries Ltd- Aug 2015-June 2020:

  • Product developer- Tea and Coffee products- Extracts, Spray dried powder, SCC aromas.
  • Quality Assurance of SPRIG, Premium gourmet products and ingredients

Research Executive at Mosons Edibles Pvt Ltd- Jan 2013- July 2015:

  • New Product Development
  • Analysis and Method Validation of New products


  1. Sruthi Rajan and Rosamma(2022). A meat alternative for vegetarians -Mycoproteins: A review study. Research Approaches in Multidisciplinary subjects, Vol 3, 120-127.
  2. Shanker, M. A., Krishnan, R., Kumar, G. S., Mohammed, T., Hymavathi, A., Rosamma, Ragesh, N., George, S. Z., Rana, S., & Abdullah, S. (2024). Insights on the astringency of non alcoholic bevearges: Fruit, vegetable & plantation based perspective. Food Chemistry Advances, 100630.
  3. 2. George, Amala Theresa, Dr. Anju K.A, Sony George, and Rosamma Rajan. “Crafting a Sustainable Future: Exploring the Delightful World of Edible Cutlery.” In Frontiers in Food Science, NSS Hindu college,2023,51-54. ISBN: 978-81-964931-6-5.

    National Conference

  1. Presented Paper on “Spices and their Impact on Nutrition: An Analysis of Select Indian Spices”. Two days International Conference on Sustainable Developments and Innovative Research in Home Science, organised by Mother Teresa Women’s University, Kodaikanal, 23-24 Sept 2021


Workshop/Seminars Attended

  1. “Recent Trends in Food Processing and Preservation Technologies” from 01/02/2022 to 05/02/2022 at Department Of Technology, Shivaji University, Kolhapur.
  2. ” Recent Development in Food Processing” from 25/10/2021 to 29/10/2021 at Rastreeya Vidyalaya College of Engineering.
  3. ” Recent trends in Nonthermal Processing: Prospects and Challenges” from 04/10/2021 to 08/10/2021 at Indian Institute of Food Processing Technology.
  4. ‘Covid : Global Health Crisis – Prevention, Nutritional Management & Care – A Multilayer Framework’ organised by the Department of Home Science in association with Indian Dietetic Association Kerala Chapter & NetProFaN Trivandrum Chapter from 6th September to 10th September 2021.
  5. ” Advances in food and value addition of grains” from 23/08/2021 to 27/08/2021 at Indian Institute of Food Processing Technology
  6. “Overview of Food Processing Machineries and Unit Operations” under CSIR Integrated skill intiative by CSIR-Central Food Technological Research Institute, Mysuru on 17th to 18th August 2021.
  7. “Challenges and Opportunities in Food Processing” by Neelabh Foods on 26 July 2020.
  8. “Dietetics and Nutrition” by Mahatma Gandhi University, Kottayam from July 01- 06, 2020, 
  9. Diary and Food Process and Products Technology, NPTEL and IIT Kharagpur, 2019
  1. “Advances in Grinding and Roasting of Food Materials” by CFTRI – Central Food Technological Research Institute, Mysore from Jan 22-24, 2017.
  2. “Stored Product Pest Management” conducted by Pest Control (India) Pvt Ltd, Goa at Nestle India Ltd, Goa (2012)
  3. Training on “Off flavors Associated with Food Packaging Material” at Nestle India Ltd, Goa (2012) 
  4. 3 Day Technology Clinic on “Agro-Food Processing Enterprises” by the District Industries Centre, Pathanamthitta (2012). 
  5. One month In-plant training in Milma at Central Products Dairy, Alappuzha, Kerala (2011). 
  6. National Conference on “Career and Research Trends in Food Processing” at IICPT – Indian Institute of Crop Processing Technology, Tanjavore (2011). 
  7. HACCP training at IICPT – Indian Institute of Crop Processing Technology, Tanjavore (2011). 
  8. International Symposium on “Advances in Herbal Science & Technology” (2011).
  9. Data Analysis and Ethics in Research, by Christ College Pune on 14-16th Feb 2023.
  10. Preparation of Chocolate and Confectionary Products by NIFTEM-Thanjavur on 3rd Feb 2023
  11. Value Addition of Spices by NIFTEM, Thanjavur on 17th August 2022.
  12. Online course on Introduction to Sensory Science Coursera offered by  University of California, Davis through Coursera
  13. Online course on Understanding Food Labels and Portion Sizes offered by National Academy of Sports Medicine through Coursera
  14. Completed the 5-day Online FDP on the theme “Inculcating Universal Human Values in Technical Education” organized by All India Council for Technical Education (AICTE) from 20th February to 24th February 2023
  15. Successfully completed all the tasks, assignments and assessments and secured an A grade in the 7 Day National Level Online Faculty Development Programme on Curriculum framework in line with NEP 2020, OBE and AI Advancements, organised by The Internal Quality Assurance Cell (IQAC) of Mar Thoma College for Women, Perumbavoor, in association with The Kerala State Higher Education Council (KSHEC) from 12 October 2023 to 19 October 2023.

Research Interest

  • Flavor creation
  • New Product Development 

Contact Details

Ph: 8281570196