People

Dr. Mehvish Mushtaq is a researcher in the field of Food Science and Technology, associated with the laboratory of Dr. Adil Gani at the University of Kashmir. She completed her Ph.D. focusing on the safety, quality, and nutraceutical properties of traditional fermented dairy products (particularly Kradi/Kalari cheese), reflecting her specialization in functional foods and dairy science. Her research primarily revolves around: Fermented foods and probiotics, especially lactic acid bacteria from traditional Himalayan dairy products Nutraceutical evaluation and bioactive peptides Food processing technologies such as ultrasonication and their impact on food quality Active and edible packaging systems, including plant-based extract incorporation Functional and value-added food development Dr. Mushtaq has contributed to several peer-reviewed publications in reputed journals like LWT and Ultrasonics Sonochemistry, often collaborating on studies related to probiotic characterization, bioactivity, and food preservation technologies. She has also held research positions such as Research Associate (CSIR) and DST Women Scientist (WOS-A), highlighting her active involvement in funded scientific research projects in India